Website CO-OP LIVE
From casual workers to our senior leadership team, we are passionate about our people and culture. We proudly support the Greater Manchester Good Employment Charter as a Real Living Wage employer.
Day to Day Key Responsibilities
Support the Head Chef in leading day-to-day kitchen operations, ensuring exceptional food quality, consistency, and service across conferences, events, private dining, premium hospitality, and major venue events.
Team Leadership & Development
Lead, coach, and develop the kitchen team, creating a positive, high-performing environment while supporting recruitment, onboarding, training, and performance.
Food Quality & Innovation
Maintain the highest culinary standards through quality control, menu execution, and the development of seasonal dishes, event menus, and premium hospitality experiences.
Conferences, Events & Matchdays
Play a key role in delivering outstanding culinary experiences across conferences, corporate events, private dining, matchdays, concerts, and large-scale venue operations.
Operational Excellence
Support stock management, food cost control, ordering, waste reduction, and kitchen efficiency while ensuring the team is prepared for every service.
Food Safety & Compliance
Champion food safety, HACCP, health & safety, and hygiene standards, ensuring compliance across all kitchen operations.
Collaboration & Continuous Improvement
Work closely with the Head Chef, Operations, Sales, and Front of House teams to deliver exceptional guest experiences and continuously improve the culinary offering.
Qualifications & Skills
- Previous experience as a Sous Chef or in a similar leadership role within premium hospitality, conferences & events, hotels, restaurants, banqueting or large-scale venues.
- Strong culinary skills with experience delivering high-quality food in fast-paced, high-volume environments.
- Experience leading, coaching and developing kitchen teams.
- Good understanding of food safety, HACCP, allergen management and health & safety standards.
- Strong organisational skills with the ability to manage multiple priorities and services.
- Experience with stock control, ordering, waste management and food cost control.
- A collaborative approach with excellent communication skills and a passion for delivering exceptional guest experiences.
- Level 2 Food Hygiene Certificate (or equivalent).
- Experience working within stadiums, arenas, hotels or destination hospitality venues.
- Experience delivering conferences, private dining, banqueting or corporate hospitality events.
- NVQ Level 2 or 3 in Professional Cookery (or equivalent).
- Advanced Food Hygiene qualification.
- A passion for menu development, food innovation and creating memorable dining experiences.
Benefits
- Private Medical Insurance (Vitality) – including Virtual GP access and rewards
- Group Life Assurance – 4x salary paid to your nominated beneficiary
- Birthday Day Off – an extra day to celebrate
- Complimentary Meals on Shift – breakfast, lunch, fruit and hot drinks
- Employee Assistance Programme & Wellbeing Platform – including counselling support
- Employee Discounts Platform (Blackhawk) – cashback and savings across major retailers
- Company Pension Scheme
- Generous Holiday Allowance – plus bank holidays
- Career Development Opportunities – with progression across the campus
About Eastlands Venue Services Limited
To apply for this job please visit eastlandsvsl.pinpointhq.com.
