Sous Chef
About this role
Key Responsibilities
Take full operational control of the kitchen in the Head Chef's absence, maintaining high food standards and timely meal delivery.
Create nutritionally balanced, diet-sensitive menus using fresh local produce based on resident input and dietary requirements.
Maintain kitchen discipline, high morale, and strict compliance with health, safety, and food hygiene regulations.
Requirements
Catering Diploma (City & Guilds/BTEC), NVQ 2/3 in Practical Cookery, and minimum Level 2 Food Hygiene Certification.
Proven knowledge of nutritionally balanced menu planning and catering for specific dietary needs.
Excellent teamwork, issue-resolution skills, and self-motivation; care home or budget management experience is advantageous.
Benefits
Sociable hours with alternate weekend working patterns, competitive pay, and bank holiday enhancements.
Personalized career pathways into Head Chef roles alongside quality, free professional training and free DBS check.
Refer-a-friend bonuses up to £1,000, Cycle to Work scheme, retail discounts, and a 24/7 Employee Assistance Programme.