Sous Chef Job Sevenoaks area,England UK,Restaurant/Food Service

Company Description

Job Title:

Sous Chef

Location:

Sevenoaks Preparatory School, Sevenoaks, Kent

Contract Type:
Term Time, 35 working weeks a year

Salary: £26,500 per annum

Why Join us

28 days holiday (including bank holidays)
3 volunteering days to give back to causes you care about
3 days grandparent leave for those special family moments
24 weeks enhanced maternity leave
Bespoke training & development opportunities
Pension & life insurance
Discounts on high street brands, cinema & holidays via the Perkbox App
Wellbeing hub & access to employee assistance programme
Free meals while at work
Career development & HIT Apprenticeships for all experience levels

About the role

We are looking for a committed and enthusiastic Sous Chef to join the kitchen team at Sevenoaks Preparatory School, Sevenoaks, Kent. You’ll support food preparation, help maintain high standards, and play a vital role in the delivery of daily meals and special events.

You will be joining Holroyd Howe, one of the UK’s leading contract caterers, providing fresh innovative food services solely to independent schools and colleges. We are a team of experienced professionals who tailor our catering service provision specifically to suit children of all ages in order to meet the bespoke requirements of each school.

Our mission is simple:
To provide our teams with the right skills to succeed in their jobs, we invest in their training and development. Our exceptional teams of seasoned specialists customise our catering services to fit children of all ages and satisfy the unique needs of our clients.

Job Description Specific Responsibilities

To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
To carry out the smooth and efficient running of the section as appropriate.
To assist the Chef Manager with compiling food orders and developing new food concepts.
To plan, prepare, cook and present food to the standards required by the company and the client.
To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

Client Service

To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

People Management

To assess kitchen team performance and recognise training needs and potential as appropriate.
To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
To treat your team at location as you would expect to be treated.

Financial Management

To ensure all financial controls, costings, wastage and orders are met within the client budget.
To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

Health & Safety, Food Safety, the Environment

To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
To ensure all equipment is well maintained and is in good working order.
To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
To ensure that all company procedures and work instructions are fully understood and practised by all employees.
To promote and encourage environmental improvement initiatives as appropriate within the business.

Additional Responsibilities

To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
To show commitment to company values in all aspects of your role.
To act as a positive ambassador for the business.
To attend to…


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