Sous Chef

About this role

Requirements

• Strong background in high-volume catering kitchens, with experience in dynamic and fast-paced environments.
• Previous events experience.
• A keen eye for detail and commitment to maintaining quality at scale.
• Ability to create a variety of dishes that balance flavour, creativity, and efficiency.
• Confidence in handling high-pressure situations while staying organized and calm.
• Strong understanding of food safety and hygiene regulations, with ability to follow best practices.
• Excellent multitasking and time-management skills to handle volume and meet deadlines.
• A proactive, team-oriented approach with a passion for mentoring and supporting colleagues.

Responsibilities

• Collaborate with the Head Chef to develop and execute innovative menus for café and event offerings.
• Lead kitchen staff in preparing and cooking high-quality dishes according to established standards.
• Supervise, train, and manage kitchen staff, including kitchen porters, ensuring adherence to recipes, techniques, and safety protocols.
• Coordinate with event planners to understand specific event requirements and tailor menus accordingly.
• Oversee food production and service during events, ensuring timely delivery and presentation of dishes.
• Maintain day-to-day smooth running of the kitchen, prioritising customer satisfaction at all times.
• Monitor food safety, hygiene, stock control, and equipment maintenance, completing necessary paperwork.
• Prepare staff food daily and foster a positive, efficient team culture.

Benefits

• Company Sick Pay
• Life Insurance (2 x annual salary)
• 50% discount in our restaurant and 25% off at our cafes
• Holidays increasing with length of service
• Loyalty bonuses in line with length of service
• One paid day off each year for community or charity volunteering
• Retail, Grocery and Gym Discounts, Cycle to Work Scheme, and Refer-a-Friend scheme
• Learning and Development Portal and apprenticeship programs