Sous Chef in Rugby

As Sous Chef at RAF Museum Cosford, you will play a key role in the day-to-day running of the kitchen, supporting the Head Chef in overseeing food production, standards, and team performance. This is a hands-on role within a contract catering operation, delivering high-volume meals across retail, dining and event-based services.

You will help ensure the kitchen operates efficiently, safely, and in line with contractual and food safety requirements, while maintaining high standards of quality and consistency.

What can we offer you:

• A collaborative and inclusive culture, where your ideas are valued, and creativity is encouraged.
• The chance to work in a truly beautiful and inspiring setting, surrounded by nature and stunning gardens.
• 20 days annual leave (Excluding bank holidays and national holiday days)
• Free parking on site
• Free staff meals whilst at work.
• Access to Compass Group company perks & benefits.
• Perks for Works discounts and promotions
• Access to training, mentoring and development, with support from our wider Restaurant Associates and Compass Group UK networks.
• On-site F&B discounts.

Key Responsibilities:

• Kitchen Operations Support - Assist in managing daily kitchen operations, ensuring food is delivered on time, to standard, and in line with food safety legislation.
• Menu Delivery & Standards - Support menu execution, ensuring consistency, quality, and compliance with dietary and allergen requirements.
• Team Leadership - Supervise, train, and motivate kitchen staff, leading by example and maintaining a positive working culture.
• Cost Control - Assist with stock control, portion control, and waste management to support GP targets and budgetary requirements.
• Food Safety & Compliance - Ensure all HACCP, COSHH, and company policies are followed at all times.
• Collaboration - Work closely with the Head Chef, front-of-house teams, and site management to deliver a seamless catering service.
• Event & Function Catering - Support the delivery of high-volume catering for functions and events on site.
• Shift & Service Management - Help ensure smooth operations across a 7-day service schedule, maintaining high standards throughout.

What We’re Looking For:

• Ideally 2 years' experience as a Sous Chef or strong Junior Sous Chef in a high-volume catering environment.
• Experience within contract catering or similar structured environments is desirable.
• Strong leadership skills with the ability to support, motivate, and develop a kitchen team.
• Excellent organisational skills and the ability to perform under pressure.
• Good understanding of food safety, allergens, and dietary requirements.
• Commercial awareness with experience supporting cost control and GP targets.
• Basic IT skills, including Microsoft Office.
• A passion for food, consistency, and service excellence.
• Reliable, adaptable, and professional in approach.
• Committed to sustainability, responsible sourcing, and reducing waste.

About Us:

Restaurant Associates is a leading premium hospitality provider with an ethos drawn from our history of fine and high-quality dining in London and New York. Within our venues team, we provide catering and hospitality services to some of the most iconic visitor attractions and destinations in the UK including the Imperial War Museum London, Glyndebourne Opera House, Knebworth House, Design Museum, Whipsnade Zoo and many more. Within these amazing venues we operate a host of bespoke cafés and restaurants, as well as delivering private events ranging from small meetings to large-scale ground events of up to 1000 people. You can find a full list of our venues on our website.

We pride ourselves on being an inclusive, diverse, fun, and dynamic place to work with opportunities to collaborate with a wide range of teams plus a commitment to putting our people first. Restaurant Associates is an equal opportunity employer and welcomes applications from candidates of all backgrounds. As a business, we are committed to sustainability led practices and are proud to have achieved 3 stars with the Sustainable Restaurant Association’s Food Made Good Programme.