Sous Chef – Cambridge College

Salary and Benefits:

The salary will be £36,900 per annum. In addition, you will receive paid overtime and bonus. Included in the benefits package is membership of a defined contribution pension scheme, membership of a medical cashback scheme, meals, parking, and non-contractual bonus paid in November of each year.

Key Responsibilities:

To support the Head Chef in all aspects of food preparation and service, with emphasis on, but not limited to, the following:

• To lead a shift and supervising staff in the preparation and service of food and to Fellows, College guests and students and staff, achieving the highest possible standards of service at all times.
• To ensure that the kitchen is operated in the most economical way in terms of staff resource, energy usage and minimising food production costs.
• To adhere to standards of operation as directed by Food Safety and Health and Safety Legislation.
• To compile and submit food orders in conjunction with the Head Chef ensuring adequate rotation of stock at all times.
• To assist the Head Chef with the planning and development of cyclic menus for all areas of food service.
• To monitor equipment (CCTV, fire and intruder alarms) that provides To continually develop signature dishes for function catering.
• To encourage the use of fresh produce at all times.
• To ensure that dishes are produced to the agreed standard recipe.
• To aim to exceed customer satisfaction in all areas of food preparation and service delivery.
• To deal with any emergency in a professional manner and adhere to Health and Safety rules and regulations.
• To work with a range of College colleagues to plan requirements and problem-solve difficult issues and situations.
• To support team members and the Head Porter in achieving high standards of service in relation to all of the tasks listed above.
• To undertake such other duties as may reasonably be required in this position.
• To ensure that all serveries are adequately manned by chefs, prepared for service in a timely manner and that the presentation of food is immaculate throughout the meal period.
• To ensure that food service staff are fully briefed on menu content prior to service.
• To carry out regular checks of all serveries during the meal period, checking for availability, presentation and cleanliness of the food service area.
• Together with the Head Chef, develop training plans for all members of the kitchen brigade.
• To provide on-the-job training for all chefs in the kitchen brigade.
• To help to develop staff to competition standard.

Requirements:

Essential Qualifications

• NVQ Level 2 and 3 in Professional Cookery.
• Basic Food Hygiene Certificate.
• Training on HACCP and COSHH.

Essential Skills/Knowledge/Training

• Leadership and management skills.
• Good organisational skills.
• Good communication and interpersonal skills.
• Customer service skills.

Essential Experience

• At least 3 years experience in a similar role.
• Understanding of HACCP.

Desirable Experience

• Experience of College environment.

Essential Personal attributes

• Friendly, co-operative and helpful/approachable.
• Responsible and trustworthy.
• Ability to work as part of a team.
• Flexible approach and accepting of change.
• Ability to communicate effectively to colleagues and other senior management personnel.

Essential Special Conditions

• Must be able to work weekends and overtime as necessary.

Please submit your CV today if you meet the criteria!

Job Types: Full-time, Permanent