Sous Chef

Sous Chef / Chef Manager
Location: Birmingham (City Centre)
Monday - Friday

An experienced Sous Chef / Chef Manager is sought to lead and manage a busy contract catering operation within a corporate environment. This position combines strong culinary expertise with operational leadership, ensuring the consistent delivery of high-quality food, excellent hospitality, and solid commercial performance in line with company service standards.

• Leads the preparation and delivery of fresh, seasonal, and innovative menus
• Ensures consistently high standards of food quality, presentation, and customer experience
• Oversees daily service across restaurant dining, hospitality functions, and meeting & events catering

• Manages all on-site catering operations, ensuring smooth day-to-day performance
• Maintains service delivery in line with contractual expectations and KPIs
• Drives continuous improvement, innovation, and development of the food offer

• Acts as the primary on-site contact for all catering matters
• Builds strong relationships with stakeholders and customers
• Responds to feedback professionally and implements service improvements

• Manages budgets, food cost control, and gross profit targets
• Oversees ordering, stock management, and supplier relationships
• Ensures effective labour planning and rota management

• Ensures full compliance with food safety, hygiene, allergen, and HACCP standards
• Maintains audit readiness, due diligence documentation, and high cleanliness standards
• Promotes a strong health and safety culture within the team

• Recruits, trains, and motivates a high-performing catering team
• Leads by example with a hands‑on and supportive management style
• Conducts performance reviews and supports ongoing development

• Supports sustainability initiatives, including waste reduction and responsible sourcing
• Delivers services in line with corporate values and operational standards
• Encourages innovation and customer engagement activities

• Strong background in fresh food preparation and corporate hospitality
• Experience operating within structured catering environments
• Excellent organisational, communication, and leadership skills
• Strong commercial awareness, including budget and food cost management
• Ability to maintain high standards in a client‑facing setting

• NVQ Level 2 or 3 in Professional Cookery (or equivalent)
• Food Safety Level 3
• Allergen Awareness Training
• IOSH or Health & Safety qualification (desirable)