Main Duties of a Sous Chef

• Support the effective operation and compliance with the company systems of the catering function.
• Support the monitoring of supplies, ordering, storing of stock to achieve menu plans and food order demands.
• Work with event teams and clients to plan menus for all events.
• Lead and manage the safe preparation and cooking of foods for service, complying with all EHO Food Safety and Production requirements.
• Ensure quality and portion control throughout the production process.

What the role requires

• Strong leadership skills with the ability to motivate, manage, and support teams in a fast-paced environment.
• Excellent communication and presentation skills.
• Creative thinking with the ability to develop innovative products, services, or customer experiences.
• Strong organisational and planning skills, with a systematic and process-driven approach.
• Knowledge of food hygiene and food safety standards.
• Strong customer service skills, with a focus on delivering an excellent customer experience.
• Ability to build and maintain effective working relationships with colleagues, customers, and stakeholders.
• Positive, professional, and respectful approach to work.
• Ability to work under pressure and manage competing priorities.

Desirable Skills

• Awareness of market trends and the competitive landscape.
• Knowledge of environmental sustainability best practices.
• Experience delivering presentations, events, or customer-facing experiences.
• Relevant food safety, hospitality, or management qualifications.

Working Condition

• Full-time or part-time roles available.
• Working hours can include preparation, travel and attendance at race meetings on weekdays, evenings, weekends and bank holidays.

Benefits

• Salary dependent on experience and level of responsibility.
• Significant opportunities for continued professional development and growth.