Sous Chef

Sous Chef – Cambridge College

Salary – £37,694 – 37.5 hours per week

Main Duties and Responsibilities

• Deputising for the Head Chef in their absence
• Leading shifts and supervising staff in the preparation and service of food to guests, residents, and staff, achieving the highest possible standards at all times
• Ensuring the kitchen operates in the most economical manner in terms of staffing resources, energy usage, and minimising food production costs
• In conjunction with the Head Chef, compiling and submitting food orders and ensuring effective stock rotation at all times
• Assisting the Head Chef with the planning and development of cyclic menus across all areas of food service
• Continuing the development of signature dishes for function and event catering
• Encouraging the consistent use of fresh produce
• Ensuring dishes are produced in accordance with agreed standard recipes
• Planning, overseeing, and assisting in the production and service of food for formal dining, special events, conferences, and private catering functions

Service & Operational Responsibilities

• Ensuring all service areas are adequately staffed by Chefs, prepared for service in a timely manner, and that food presentation remains immaculate throughout service periods
• Ensuring food service staff are fully briefed on menu content prior to service
• Conducting regular checks of all service areas during meal periods, ensuring availability, presentation, and cleanliness standards are maintained
• Attending and contributing to weekly meetings as required
• Assisting the Head Chef with the purchasing of goods
• Ensuring full compliance with HACCP and Food Safety procedures by monitoring kitchen staff and providing training where required
• Undertaking any other reasonable tasks as instructed by the Catering Manager within the overall function of the role
• Ensuring and maintaining the highest possible standards of health and hygiene within the team

Person Specification

Essential

Qualifications / Education

• NVQ Level 3 Professional Cookery (essential)
• Intermediate Food Hygiene qualification

Skills / Knowledge / Training

• Safe food preparation and a variety of cooking methods, with the ability to pass knowledge on to other Chefs
• Strong organisational and communication skills
• Ability to use a computer for basic tasks including email, online ordering, and menu planning

Experience

• Minimum of two years’ experience working in a kitchen environment
• Experience supervising and managing staff
• Understanding of HACCP and COSHH

Personal Attributes

• Friendly, cooperative, helpful, and approachable
• Responsible and trustworthy
• Strong team-working skills
• Flexible approach and openness to change
• Ability to communicate effectively with colleagues and senior management

Confidentiality

• Ability to manage personal and sensitive data in line with Data Protection guidelines