Sous Chef

Pay & Benefits

Job Summary

The Colleges Catering Department is responsible for providing a comprehensive catering service to fellows, alumni, students and staff and to conference and bed and breakfast guests. Service includes formal dining arrangements and cafeteria provision, as well as high end functions, feasts, weddings and occasional outside catering. The Sous Chef works as part of the team supporting the Senior Sous Chef, the Head Chef and the Executive Head Chef in maintaining the professional running of the catering provision for the College.

Key Responsibilities

• To lead the team on their shift in an effective manner to ensure the smooth running of the kitchen operation
• To supervise the kitchen in the absence of the Senior Sous Chef, Head Chef and/or Executive Head Chef.
• To prepare, cook and present all dishes to the expected standards and oversee the work of those on their shift to ensure the same expected standards.
• To be creative and imaginative in your cooking and to encourage this in others
• To maintain and ultimately raise the standards of dishes served and the service provided.
• In liaison with the Senior Sous Chef, Head Chef and Executive Head Chef, to assist with the purchase of all fresh produce, meat, fish, fruit and vegetables.
• To take delivery of ordered goods, to be commercially aware and understand the value of the stock and items in the kitchen
• To take responsibility for the management of stock rotation and control, how and where food is stored and to be committed to wastage reduction.
• To coach the Senior Chef de Parties, Chefs de Parties and Apprentices to develop new skills and to monitor their performance and progress
• To supervise kitchen porters and assistants and make sure all kitchen equipment is used correctly and in good working order.
• To ensure food safety and hygiene in all aspects of the catering operation.
• To be aware of food allergens, and train others in all aspects of food safety.
• To ensure the cleanliness and tidiness of the catering areas.

The above is not an exhaustive list of duties. The post-holder may be asked to take on different tasks as required, and all employees are expected to work collaboratively to support the overall work of the College.

General Responsibilities

• To take part in the Colleges appraisal scheme and to undertake training as required.
• To be responsible for your own health and safety in the workplace.
• To fully comply with all the Colleges policies including equality of opportunity and data protection.
• To undertake any other reasonable request or duties commensurate with your post.

Person Specification

• Minimum experience as a Senior CDP but ideally Sous Chef level in a similar environment
• Understanding of food allergies and intolerances
• Hygiene certificate
• Confident personality who can lead a team and develop Junior Chefs
• Clean, smart and approachable appearance
• Preferably NVQ Level 2 or 3 in Professional Cookery
• Knowledge of COSHH