Sous Chef
About this role
Key Responsibilities
Lead daily kitchen operations, designing balanced, nutritious, and diet-sensitive menus using fresh seasonal produce.
Manage stock levels, uphold kitchen cost guidelines, and maintain strict adherence to Food Safety and Health & Safety regulations.
Supervise, guide, and train kitchen personnel to maintain exceptional culinary standards across all mealtimes.
Requirements
Proven experience as a Sous Chef or senior line cook within a fast-paced environment focused on fresh produce.
Strong leadership abilities with a solid working knowledge of menu planning, stock management, and food hygiene standards.
Dedicated team-player attitude with a genuine commitment to enhancing resident mealtime experiences.
Benefits
Alternate weekend and social-friendly working hours, complemented by Wagestream on-demand pay and bank holiday enhancements.
Continuous skill building and professional development through a dedicated Catering Academy and apprenticeship schemes.
Extensive employee wellbeing resources, retail discount access, and an annual holiday purchase option.