Junior Sous Chef

Junior Sous Chef

Department: Culinary

Employment Type: Permanent

Location: Co-op Live

Reporting To: Michael Moroney

Description

The Junior Sous Chef plays a key role in supporting the delivery of high quality culinary operations across a fast paced, multi outlet environment. Working closely with the Sous Chef, they are responsible for ensuring consistency, efficiency, and high standards across all areas of food production, from preparation through to service.

This role combines hands on leadership with operational oversight, supporting the coordination of kitchen teams, maintaining food safety and compliance standards, and contributing to the delivery of both day to day service and large scale events.

The Junior Sous Chef is expected to lead by example, driving quality, pace, and organisation in the kitchen, while supporting the development of the team and ensuring a seamless guest experience across all service periods. In the absence of the Sous Chef, they take ownership of the kitchen, maintaining performance, standards, and service delivery.

Key Responsibilities

• Support day to day kitchen operations, ensuring efficient service and high standards across all outlets.
• Deliver consistent, high quality food in line with brand and operational standards.
• Supervise and support kitchen teams during prep and service, maintaining pace and organisation.
• Ensure full compliance with food safety, hygiene, and allergen standards (HACCP).
• Assist with stock control, ordering, and waste management to support cost efficiency.
• Conduct quality checks to maintain consistency in presentation, portioning, and taste.
• Support the delivery of matchday and event catering, including high volume and premium service.
• Act as kitchen lead in the absence of the Sous Chef, managing service and resolving issues.

Skills, Knowledge & Expertise

• Proven experience in a similar role within a high volume or event led environment.
• Strong understanding of food safety, HACCP, and kitchen compliance standards.
• Ability to lead and motivate teams in a fast paced kitchen environment.
• Good organisational and communication skills, with a hands on leadership style.
• Commercial awareness, including cost control and waste reduction.
• Ability to remain calm under pressure and adapt to changing service demands.
• Relevant culinary qualification (e.g. NVQ Level 2/3 or equivalent).
• Food Hygiene certification (essential).

Job Benefits

• Meals on Shifts - Enjoy lunch & dinner while you work.
• Company Pension Scheme - Secure your future with our competitive pension plan.
• Birthday Day Off - Enjoy an extra day off to celebrate your birthday.
• Inclusive & Diverse Workplace - Be part of a team that values diversity and inclusion.
• On Site Parking - Parking available at site locations.
• Career Development Opportunities - Grow with us through learning, progression, and internal opportunities.
• Competitive Holiday Allowance - plus bank holidays.