Are you a skilled and enthusiastic Sous Chef with a passion for creating high-quality food in a fast-paced environment? Do you thrive as part of a team dedicated to providing excellent service? If so, we encourage you to apply. We are seeking a talented individual to join our busy kitchen team, playing a key role in delivering varied and delicious meals to our students, staff, and visitors. You will maintain the highest standards of food safety and hygiene while contributing to the smooth running of our catering Operation. The Sous Chef will be responsible for the day-to-day management and direct supervision of the kitchen brigade, ensuring consistent standards of food quality, safety, and hygiene. This role involves the active implementation of the Executive Chef's culinary vision and deputising for them in their absence, contributing to an enhanced student and staff dining experience, and upholding strict adherence to College goals, budget, food safety, and sustainability practices. What You Will Do: Lead and oversee the daily production of high-quality food across all catering outlets, ensuring consistent standards and presentation. Efficiently manage daily kitchen operations, including workflow, staff deployment, and production schedules. Deputise for the Executive Chef, taking full responsibility for kitchen operations and decision-making in their absence. Ensure strict daily compliance with all food safety, hygiene, and allergen management protocols, including HACCP and UK legislation. Supervise, guide, and train the kitchen brigade, fostering a culture of culinary excellence and teamwork. Manage stock effectively, assist with purchasing, and implement strategies to minimise food waste. What You Will Bring: Proven experience as a Sous Chef or Senior Chef de Partie in a high-volume, demanding kitchen environment, including team supervision. A relevant Level 2 and/or Level 3 qualification in catering/hospitality, or equivalent practical experience. A Level 3 Food Safety Certificate and a comprehensive understanding of HACCP, food hygiene, and allergen management. Demonstrable leadership skills, with the ability to motivate, train, and develop a kitchen brigade. Excellent culinary skills, a passion for quality, and an eye for presentation. Strong organisational, communication, and problem-solving abilities, with a proactive and committed approach to high standards. JBRP1_UKTJ
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