Event Sous Chef

This is a premium, multi-site operation delivering restaurant dining, private dining and large-scale events. Events range from 25-cover private dining to 400-guest standing receptions, including bowl food, finger food and seated dinners for 100–200 guests. Brigade size varies depending on the event, from small teams of three chefs and a KP for intimate functions, to a larger brigade for high-volume events. You will work closely with the Head Chefs and Senior Management Team to ensure exceptional food quality across restaurants, events and the production kitchen. This role is hands-on and event-led, requiring strong leadership, organisation and the ability to perform under pressure. You will run and execute events, support planning and logistics, and lead event kitchen teams from preparation through to service and breakdown. You will also oversee and actively support the Private Dining Room (25 covers), delivering both restaurant and event menus as part of the events remit. During quieter periods, you will support all kitchens on site, ensuring consistency and standards are maintained across the business.