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Manchester City FC

Manchester City FC

Senior Sous Chef


Role Type



Posting Date

Sep 3, 2023

Role description

Manchester, GB

Opening Date:30 Aug 2023

Full Time / Part Time:Full Time

Contract Type:Permanent

Closing Date of Applications 13/09/2023
*Please ensure a CV is uploaded to be considered for the role*

Our Story
Manchester City is an English Premier League club whose roots began in East Manchester. From its first incarnation as St Marks West Gorton in 1880, the club became Manchester City FC in 1894.Behind each title lies emotion, moments and memories that resonate with millions of supporters around the world. Manchester City fans are known for their commitment and togetherness, as a Club that fights to the end.

Our Winning Team
MCFC is built on a vision for sustainability, with an academy structure designed to support long-term first team success, to engagement with the communities in which we reside. Together with our passionate fans and valued network of partners, we are developing Manchester Citys future history.
Youll work alongside the Head Chef to manage and deliver the Academy catering operation, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering, stock, and budgets.
Ensuring the delivery of meal quality and consistency to the highest standard as required by the customer, ensuring all health and safety policies, procedures and standards are maintained, particularly in respect of food safety.
This is Your City
As part of our team, you will be entitled to 26 days annual leave plus an additional day off for your birthday, private healthcare and dental cover, an annual discretionary bonus, plus a range of partnership and lifestyle discounts.

Your Impact

Each day to understand what the Head Chef requires for the days menus and prepare the kitchen staff to deliver this, including for breakfast, lunch, dinner, pre and post-match meals and the Parents Lounge service in a timely manner and at the end of each service to prepare the kitchen for the next service on a daily basis to the required standard.
To assist the Head Chef in creating menu items, recipes and developing dishes based on seasonal changes and customer requirements
To assist the Head Chef in cooking and preparing high quality dishes by being responsible for the food preparation, planning, and directing it to the kitchen staff as required.
To deputise for the Head Chef where required.
To ensure the successful delivery of all daily requirements in relation to the kitchen services required in the Academy with a flexible and adaptable approach allowing for late changes to training or travel requirements.
To constantly review the service delivery and associated processes and identify opportunities for improvement in any food service techniques, process, and ways of working.
Engage with the catering teams and customers to proactively encourage feedback utilising this for improvements.
Developing Key Performance Indicators, ensuring they are met and preparing and presenting reports as required.
To work with the club on its Corporate Responsibility aims and objectives particularly controlling food and beverage waste, reducing it to a minimum and keeping daily wastage figures.
To assist with stock control from ordering to replenishment including food and beverage items, disposables and consumables needs, guaranteeing storage procedures and stock records are accurate and up to date ensuring the Head Chef has all the ingredients to prepare all the dishes and procedures are strictly adhered to.
To assist in the financial management of the catering operation achieving income and expenditure targets whilst adhering strictly to the cubs financial procedures.
To be responsible for Health and Safety operation of the kitchen by ensuring all Health Safety procedures are in place and risk assessments are done in line with the clubs legal Health and Safety responsibilities including food safety general hygiene and hygienic food handling regulations, guidelines and best practice is always achieved.
To manage all kitchen areas ensuring the highest standards of cleanliness, tidiness and maintenance of the kitchen and its surrounding areas and equipment, liaising with Maintenance Departments as and when necessary.
Ensuring that all equipment used is in a safe working order, checked regularly, used properly and any issues e.g. breakages, faults or defects are reported, paying particular attention to safety or health hazards, ensuring equipment is not used until safe
To be fully conversant with the procedures and regulations for Fire, Security, Health and Safety and Health and Hygiene ensuring they are always adhered to.
To lead a team of kitchen staff in cooking and preparing meals, including checking food quality and overseeing cooking techniques ensuring all staff involved in the preparation of dishes prepare them in accordance with the Head Chefs specifications and quality standards and excellent standards are maintained for all dishes created with a customer focus, whilst adhering to and overdelivering on all governance and compliance.
To plan and delegate the work duties of the kitchen staff ensuring they work as an effective and efficient team by having a clear understanding of their roles and responsibilities within the kitchen team.
To recruit and ensure all Kitchen staff are trained and developed to their full potential providing on-going support with various tasks including line cooking, food preparation, and dish plating.
Ensure all communication is clear, concise, and effective, with appropriate information sharing and requests dealt with to ensure the smooth running of the whole department.
To develop a proactive working relationship with the catering team, football departments, customers, and suppliers and vendors providing an efficient and effective service to all, understanding their needs and requirements, and working to exceed these wherever possible.
To be a point of contact for customer enquiries, resolving issues and dealing with customer complaints in a timely and professional manner through to a successful conclusion.

- To assist in catering event planning including, catering provision, additional staff, budget control, liaising with external customers and management of all third parties.

What we are looking for

Minimum 2 years previous experience as a Sous Chef in a demanding environment with a good knowledge of all sections.
HACCP Level 2 or 3
Level 2 Health and Safety in the Workplace Award
Awareness of manual handling techniques
Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety
Allergen awareness training
Hold current level 1 and 2 Food Safety Awards.
Ability to personally prepare, cook and serve food, ensuring produced to a consistently high standard.
Delegation skills, focusing on accountability.
Ability to react quickly to requests and changes and willingness to embrace new ideas and processes.
Knowledge of nutritional principles and applying this to menu and food preparation.
Creativity in terms of menu development and service delivery.
Able to demonstrate a genuine interest and love of food.
Responsible for equipment and stock ordering.
Good oral communication
Team management skills
High level of attention to detail
Positive and approachable manner
Team player qualities


City Guilds 7061/2 or equivalent
NVQ Level 2
Level 3 Food Safety Awards
Health and Safety Awareness Course
First aid certificate
Worked in quality restaurant, sporting and banqueting environments.
Knowledge in the use of nutritional computer programs, such as nutritics
Be fluent in two or more languages.
Knowledge and a desire to learn about nutritional principles and how to apply them in the kitchen.
In-depth knowledge of food trends and fashions
Working knowledge of various computer software programs

City Football Group promotes equal opportunities in employment and we positively welcome applications from all candidates regardless of age, disability, gender reassignment, marriage and civil partnership, pregnancy and maternity, race, religion or belief, sex and sexual orientation.
We will screen all applicants and select candidates whose skills and experience seem to meet our needs. We will carefully consider your application during the initial screening and will contact you only if you are selected for an interview.
Employment is subject to the provision of proof of eligibility to work in the UK.
Due to our safeguarding promise, all UK based CFG roles will be subject to a DBS check upon commencing employment with us. This will be either a basic, standard or enhanced check depending on the job role and responsibilities.

Job Segment:Food Service, Sous Chef, Kitchen, Chef, Hospitality, Customer Service

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