Sous Chef
About this role
Key Responsibilities
Prepare fresh, nutritionally balanced meals tailored to specific resident dietary requirements and preferences.
Deputize for the Head Chef by managing kitchen operations, ensuring food safety standards, and maintaining team morale.
Collaborate on menu creation, resident dietary consultations, and kitchen supply management.
Requirements
Catering Diploma (City & Guilds/BTEC), NVQ Level 2/3 in Practical Cookery, and Food Hygiene Level 2 certification.
Solid experience in a fast-paced kitchen with expertise in nutritionally balanced, diet-sensitive menu planning.
Excellent leadership, communication, and problem-solving skills with a strong passion for person-centered service.
Benefits
Sociable working hours with alternate weekend schedules and bank holiday pay enhancements.
Clear career development pathways into Head Chef roles and free ongoing skill training.
Access to a Cycle to Work scheme, free DBS check, Employee Assistance Programme, and wide-ranging retail discounts.