Job Introduction
Senior Sous Chef (Hospitality)
Location: Gaydon
Salary: Up to £18.50 per hour, depending on experience
Working Hours: Monday–Thursday, 6:30am–3:15pm and Friday, 6:30am–1:00pm
Eurest are recruiting an experienced and passionate Senior Sous Chef to join our team at Aston Martin in Gaydon. This is an excellent opportunity for a driven, hands-on chef to play a key role in a premium workplace hospitality operation, supporting the Head Chef with the day-to-day running of the kitchen while helping to lead, develop and inspire the team.
Aston Martin is recognised around the world for its quality, craftsmanship and attention to detail. Our hospitality offer should reflect those same values, creating an exceptional experience for clients, guests and colleagues. Alongside the daily food operation, you will take an active role in developing and innovating the hospitality offer, bringing fresh ideas, seasonal menus and creative food concepts to life across corporate hospitality, meetings and events.
This is an exciting opportunity for a Senior Sous Chef who combines strong kitchen leadership with creativity, organisation and a genuine passion for delivering outstanding food and hospitality.
More about the role:
- Support the Head Chef in the day-to-day running of the kitchen and wider hospitality operation.
- Act as second-in-command, leading the kitchen team with confidence and professionalism and taking full responsibility for kitchen operations in the Head Chef’s absence.
- Lead, train, motivate and develop the brigade, driving performance, accountability and a positive kitchen culture.
- Take a hands-on role in the preparation, cooking and presentation of high-quality food to agreed specifications and standards.
- Ensure consistent food quality, presentation and portion control across daily service, corporate hospitality and events.
- Take an active lead in developing and innovating the hospitality offer, creating exciting food concepts and memorable guest experiences that reflect the Aston Martin brand.
- Drive seasonal menu development, introducing creative dishes and new ideas that enhance the food offer and meet the needs of clients and guests.
- Identify opportunities to continually improve the food offering, presentation, service and overall hospitality experience.
- Plan and organise food production effectively, ensuring the team is prepared for daily requirements, meetings and service deadlines.
- Work closely with front-of-house colleagues and key stakeholders to deliver a seamless, professional guest experience.
- Support the planning and delivery of corporate hospitality, client visits, meetings, special events and functions.
- Manage wastage and support effective stock control, ordering, portion control and food cost management.
- Oversee food safety, hygiene, allergen controls and full compliance with all health and safety requirements.
- Ensure all relevant food safety, HACCP, COSHH and H&S procedures are followed and maintained.
- Maintain exceptional standards of cleanliness, organisation and food hygiene throughout the kitchen.
- Drive discipline, consistency, teamwork and high standards, leading by example at all times.
Who you are:
- An experienced Senior Sous Chef, or a strong Sous Chef ready to step up, with experience in a professional kitchen or contract catering environment.
- Experienced in a fast-paced operation, with the ability to organise food production and manage competing priorities effectively.
- A confident chef who can motivate, train and develop junior chefs and build a positive, professional team environment.
- Passionate about fresh, high-quality food, creativity and delivering an excellent hospitality experience.
- Creative and enthusiastic, with the confidence to contribute ideas, develop menus and introduce new food concepts.
- Highly organised, calm under pressure and able to maintain standards during busy services and events.
- Experienced in food production, menu delivery, stock control, portion control and waste management.
- Knowledgeable about food safety, hygiene, allergen management, HACCP, COSHH and health and safety compliance.
- A strong communicator who works well with colleagues, front-of-house teams and wider business stakeholders.
- A hands-on, professional chef who takes pride in standards and leads by example.
- Ideally qualified to City & Guilds 706/1 & 2, NVQ Level 2/3 or equivalent, with a recognised Food Hygiene qualification.
We connect workplaces to mindful, flavourful & planet-positive catering
At Eurest, we are the experts in workplace catering, operating in over 700 workspaces every day. We know that fuelling employees throughout the day can help to sharpen their thinking, nourish their bodies and minds and ultimately, motivate them to perform at their best. Our workplace food experiences are driven by our promise to live more sustainably and responsibly, working towards our goal of net zero.
Job Reference: com/0911/41912001/52845090/SU #Eurest
Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength!