Sous Chef - M. Select

Job Overview

This post runs 35 hours per week, 5 days out of 7 including some weekends. Shifts are either 7am to 2.30pm or 11.30am to 7pm.

We’re seeking a skilled and passionate Sous Chef to join our team.

• Ensuring we deliver an excellent service to our customers, creating an inviting and pleasant environment.
• Ensuring all food produced is to the agreed standard, developing innovative approaches ensuring market trends, cultural requirements and Kashrut laws are met.
• Ensuring all food hygiene and Health & Safety practices are monitored, met, and recorded in line with organisational policies and current legislations.
• Working within the agreed budget, administer unit controls in line with budget and consistently seek and implement ways of improving the quality and cost effectiveness of the service.
• Leading, motivating and encouraging team building to ensure agreed qualitative outcomes are achieved and customer service expectations are exceeded and maintained.
• Deputising for the Head Chef in their absence and comply with their responsibilities.

• Previous experience working within a busy kitchen environment, working both independently and within a team.
• Appropriate supervisory experience and relevant qualifications pertaining to the safe delivery of Food & Hygiene or Catering Services.
• NVQ Level 2 or 3.
• Energetic, passionate and proactive attitude.
• Experience of working to deadlines and adhering to budgetary requirements.
• Understands the challenge of and sensitivity needed to care and support vulnerable people.

• Understanding of Kosher kitchen practices (full training provided if not familiar).

• Free soup and sandwich during shifts.
• Cycle to Work scheme.
• Discounted gym membership and shopping discounts.
• Employee Assistance Programme for wellbeing support.
• 24/7 GP company sick pay.
• 4% employer pension contributions.
• Opportunity to work in a high-spec kitchen with Rational iCombi ovens and an established, high-performing team.
• Support in catering for numerous events.
• Positive kitchen culture where staff feel valued and supported, fostering long-term retention.