Sous Chef

• Food Production & Service: Prepare, cook, and assist in serving high-quality dishes across multiple high-volume retail and catering sites
• Health & Safety & Food Safety: Maintain compliance with all food hygiene, allergen, and health & safety standards
• Team Leadership: Lead and motivate a small kitchen team, including rota management and on-the-job training
• Stock & Ordering: Manage ordering, deliveries, and stock control to ensure efficient operations
• Food Management Systems: Support accurate recording and reporting using food management software and processes
• Event Support: Deliver catering for events across the site, maintaining high standards under pressure

• Minimum 3 years’ experience in a busy, multi-function kitchen
• Proven experience managing a small team and overseeing kitchen operations
• Strong knowledge of food safety, allergens, and health & safety legislation
• Experience with food management systems and stock control
• Excellent leadership, organisational, and communication skills
• Adaptable, proactive, and able to thrive in a fast-paced, high-volume environment
• Passionate about food, hospitality, and delivering excellent visitor experiences

Experience in a similar visitor-led environment is desirable

• A collaborative and inclusive culture, where your ideas are valued, and creativity is encouraged
• 20 days annual leave (excluding bank holidays)
• Free staff parking
• Free tickets to the zoo
• Free staff meals whilst working on site
• Compass reward scheme
• A supportive, values-driven culture within cohesive teams
• Opportunities for growth and development within a national business
• A chance to make a meaningful impact in a continuously growing sector