The Senior Sous Chef plays a key leadership role within our Etihad Stadium Culinary operation, supporting the delivery of exceptional food quality, operational excellence and consistent culinary standards across our diverse hospitality and event environments.

Working closely with the Head Chef and wider operational teams, the Senior Sous Chef will lead kitchen teams, maintain culinary standards, support menu development and ensure efficient service delivery.

We are recruiting across several areas of our Stadium operation, each offering a distinct culinary environment.

Hospitality Cash Areas — Joe's & Kits

Supporting the culinary operation across our cash hospitality areas, the Senior Sous Chef will oversee food preparation, service delivery and kitchen team performance. The role requires strong organisational skills, consistency and the ability to deliver quality food within busy, guest-facing hospitality environments.

Premium Hospitality

Working within our premium hospitality kitchens, the Senior Sous Chef will support the delivery of elevated dining experiences for guests attending Manchester City fixtures and other Stadium events. The role places particular emphasis on food presentation, attention to detail, menu execution and maintaining exceptional culinary standards.

Protocol & Chairman's Hospitality

Supporting the delivery of high-end hospitality within the Stadium's Protocol and Chairman's areas, the Senior Sous Chef will play an important role in delivering refined dining experiences. The position requires excellent culinary skills, discretion, consistency and meticulous attention to presentation and service standards.

Responsibilities

Kitchen Leadership & Operations

Support the Head Chef in the day-to-day management and organisation of the kitchen operation.
Lead kitchen teams during service, ensuring smooth delivery across events, hospitality and operational services.
Provide visible leadership, coaching and support to chefs and kitchen colleagues, creating a positive and high-performing team culture.
Ensure all food production is delivered to the required standards of quality, consistency, presentation and timing.
Support the planning and execution of large-scale events, matchdays and hospitality services.
Act as a senior point of contact within the kitchen operation, supporting decision-making and operational delivery in the Head Chef's absence.
To support our sustainability objectives, menus are strategically engineered to maximise whole-product utilisation.

Culinary Standards & Menu Development

Support the Head Chef in developing innovative, seasonal and commercially effective menus.
Encourage the effective use of by-products across all stadium operations. Reducing food waste and increasing overall yield.
Ensure recipes, preparation methods and presentation standards are consistently followed across the operation.
Maintain excellent menu knowledge and support the delivery of exceptional guest experiences.
Participate in menu tastings and provide constructive culinary feedback.
Ensure all recipe information, allergens and nutritional information are accurate and communicated effectively.

Food Safety, Compliance & Quality Assurance

Maintain the highest standards of food safety, hygiene and HACCP compliance.
Ensure kitchen teams follow all food safety, allergen management and company procedures.
Support internal audits, compliance checks and continuous improvement initiatives.
Ensure the kitchen environment remains organised, clean and compliant with operational standards.

Cost Control & Stock Management

Support the Head Chef with stock management, ordering and supplier relationships where required.
Monitor food usage, portion control and wastage to maximise profitability.
Identify opportunities to reduce waste and improve operational efficiency.
Support effective cost management and gross profit performance within the kitchen.

Collaboration & Continuous Improvement

Work closely with front of house, operations and wider hospitality teams to deliver seamless service.
Build strong and professional relationships across all departments.
Support the implementation of new processes, menus and operational improvements.
Contribute ideas and solutions that improve culinary standards and guest experience.

Skills

Technical & Professional

Proven experience as a Senior Sous Chef, Sous Chef or equivalent senior kitchen leadership role within a high-volume hospitality environment.
Strong culinary skills with experience leading teams and delivering high-quality service.
Experience within events, stadiums, arenas, hotels, restaurants or premium hospitality environments preferred.
Strong knowledge of food safety, HACCP and allergen management requirements.
Experience managing stock, food costs, wastage and kitchen controls.
Experience supporting menu development and culinary innovation.
Ability to operate effectively in a fast-paced, high-pressure environment.

Leadership & Personal Attributes

Demonstrated experience leading, coaching and developing kitchen teams.
Strong communication skills with the ability to build positive relationships across departments.
Calm and confident decision-maker during busy service periods.
Strong organisational skills with the ability to prioritise competing demands.
Passion for delivering exceptional food quality and guest experiences.
Positive, hands-on and collaborative leadership style.
High standards of professionalism, integrity and accountability.

Benefits

Private Medical Insurance (Vitality) – including Virtual GP access and rewards
Group Life Assurance – 4x salary paid to your nominated beneficiary
Birthday Day Off – an extra day to celebrate
Complimentary Meals on Shift – breakfast, lunch, fruit and hot drinks
Employee Assistance Programme & Wellbeing Platform – including counselling support
Company Pension Scheme
Generous Holiday Allowance – plus bank holidays
Career Development Opportunities – with progression across the campus