Sous Chef, The Bridgewater Hall

Competitive | Manchester | 48.0 hours

Title:    Sous Chef

Reporting to:   Head Chef

Hours:    48 Hours per week


To support the Head Chef in the overall management of the kitchen brigade, with a specific emphasis on food production for all areas of the Hall.

Main areas of responsibility

1. Under the direction of the Head Chef, to lead food production in all areas
2. Checking stock levels on a daily basis and placing orders accordingly.
3. To assist the Head Chef in menu design and planning
4. Motivate and develop staff giving on the job training in line with the Hall’s menu specifications.
5. Organise weekly rota and duties for kitchen staff.
6. Ensure compliance with all the current Food Hygiene and Health & Safety regulations and ensure both are implemented in all areas.
7. To deputise for the Head Chef and undertake any duties when required.
8. Any other duties assigned by the Head Chef. 
9. To plan and design the Charles Halle restaurant Menus.
10. Ensure cleaning schedules are adhered to.
11. To work closely with the bars and catering management team to deliver food to our clients requirements.  
12. Generally service is finished by 8pm.

The Person

The ideal candidate will have:

A minimum of 3 years experience in a similar environment
The ability to work under pressure
Strong leadership and communication skills
A flexible approach to working
A good knowledge of contemporary menu design
Be aware of current industry trends

How to apply

Please download and complete the Application Form and the Diversity Monitoring Form.

Submit your completed forms to

Please note that incomplete applications will not be considered.

Closing Date: Midnight, Sunday 4 March 2018.

Successful applicants will be required to provide original identification.

Closing date: 04 Mar 2018