Sous Chef

Perfectly positioned in the vibrant city centre, Maldron Hotel Liverpool places you right at the heart of the action. Just minutes from iconic landmarks, cultural venues, and major attractions, our team enjoys the best of what the city has to offer. From world-class concerts and sporting events at the M&S Bank Arena to the historic charm of the Royal Albert Dock, there’s something for everyone just steps away.

Shopping enthusiasts can explore Liverpool ONE, while music lovers can walk in the footsteps of The Beatles with famous sights nearby. Join us and be part of a workplace where city life meets opportunity.

Benefit from Dalata Academy programmes, courses and learning tools that equip you with essential skills and knowledge while also providing exposure to senior team members who can mentor you along the way.

We are committed to promoting from within, so your dedication can lead to exciting internal opportunities. If you are ready to enhance your career and make an impact in a supportive environment,

• Free employee meals on duty
• 50% Off F&B in all properties
• €/£60 employee rate on rooms for all Dalata owned hotels
• 30% off the Friends & Family rate
• Extra AL day for every year worked (5 extra days to a maximum of 5 days)
• Employee Assistance Programme.
• Cycle to Work Scheme/Transport Schemes
• Pension access (Ask your HR Manager for local pension information)
• Development Opportunities through our Dalata Academy- support your career journey
• Staff Appreciation Initiatives, Fun Team Building Activities and regular charity events

• Support the Head Chef with the smooth and efficient day-to-day running of the hotel kitchen.
• Lead by example, ensuring food is prepared, cooked and presented to consistently high standards.
• Supervise, motivate and develop the kitchen team, providing clear direction and constructive feedback.
• Train, coach and support kitchen team members, helping them to develop their skills, knowledge and confidence.
• Help induct new starters and ensure team members understand recipes, kitchen procedures, food safety requirements and hotel standards.
• Coordinate preparation and service, ensuring the kitchen is organised and fully prepared for each shift.
• Deputise for the Head Chef when required, taking responsibility for kitchen operations and team leadership.
• Monitor stock levels, place kitchen orders with approved suppliers and check deliveries for quality, accuracy and correct storage.
• Support effective stock rotation, portion control and waste management to help control food costs.
• Maintain excellent food safety, hygiene and cleanliness standards, ensuring HACCP and allergen procedures are followed at all times.
• Work closely with other hotel departments to support the successful delivery of meetings, events and other food and beverage services.
• Assist with menu development and contribute ideas to improve quality, consistency and the overall guest experience.

• Previous experience as a Sous Chef, Junior Sous Chef or experienced Chef de Partie within a hotel or similarly busy kitchen environment.
• A genuine passion for food and a strong focus on quality, presentation and consistency.
• Strong leadership skills, with the ability to motivate, support and develop a kitchen team.
• Experience with stock control, food ordering, portion control and waste management.
• Good organisational skills and the ability to manage competing priorities during busy service periods.
• A strong working knowledge of HACCP, food safety, allergen management and kitchen hygiene requirements.
• The confidence to take responsibility for kitchen operations when deputising for the Head Chef.
• Strong communication skills and the ability to build positive working relationships across the hotel.
• A culinary…