Junior Sous Chef - Eastwood Hall

Junior Sous Chef – Eastwood Hall, Nottingham | Full-Time / Permanent sign in to see pay + excellent benefits including healthcare, wellbeing support, 23 days’ annual leave plus bank holidays, life assurance, meals on duty, and more.

We’re looking for... We’re looking for a passionate and hands-on Junior Sous Chef to join our kitchen team at Eastwood Hall! Working closely with our Head Chef, you’ll help deliver fantastic food, keep our kitchen running smoothly and support the team in creating brilliant dining experiences for our guests. If you love fresh ideas, take pride in the details and are ready to develop your leadership skills, this is a great opportunity to take the next step in your culinary career.

We are The Venues Collection Great things happen when people get together in our spaces to meet and spaces to sleep. From conferences, meetings and training to every business event in between, our venues offer welcoming spaces where guests and colleagues can be themselves.

The Venues Collection is part of Compass Group UK & Ireland, bringing together distinctive venues with stylish event spaces and hotel-style residential and leisure facilities.

Our passionate hospitality teams work hard to create memorable experiences through exceptional food, warm service and attention to detail. We’re committed to doing the right thing for our people and our planet, with a focus on sustainability, wellbeing, diversity and inclusion.

Join us and grow your career with an industry leader, with great benefits, ongoing development and plenty of opportunities to learn.

Junior Sous Chef – The Role Working alongside the Head Chef, you’ll play an important role in the day-to-day running of the kitchen, helping maintain high standards of food quality, hygiene and service while supporting and developing the wider team.

Your responsibilities will include

• Supporting the Head Chef with the planning, organisation and smooth running of the kitchen.
• Helping prepare and deliver consistently high-quality dishes, ensuring food presentation, portion sizes and temperatures meet our standards.
• Supervising food preparation and production across the kitchen, ensuring dishes are ready to the right standard and on time.
• Maintaining excellent kitchen hygiene and ensuring cleaning schedules are followed across all working areas.
• Following food safety procedures, including HACCP requirements, and ensuring allergen information is handled accurately and responsibly.