Find a job 
Featured Companies 
Featured Universities 
For Companies At a Glance
- Tasks: Lead the kitchen team, prepare and present dishes to high standards.
- Company: Join a prestigious college catering service for students, staff, and events.
- Benefits: Enjoy a competitive salary, performance bonuses, and health perks.
- Why this job: Be part of a creative culinary team in a vibrant environment with growth opportunities.
- Qualifications: Experience as a Senior CDP or Sous Chef, hygiene certificate required.
- Other info: Full-time, permanent role with a focus on teamwork and collaboration.
Do you have the skills to fill this role? Read the complete details below, and make your application today.
Pay: £34,985.00-£37,033.00 per year
Additional pay: Performance bonus
Benefits:
- Company pension
- Cycle to work scheme
- Discounted or free food
- Enhanced maternity leave
- Enhanced paternity leave
- Health & wellbeing programme
- Sick pay
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.
Job Type: Full-time, Permanent
Contact Detail:
BLW Recruitment LTD Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef
✨Tip Number 1
Familiarise yourself with the specific cuisine and dining styles that the College caters to. Research their menu offerings and any special events they host, as this will help you demonstrate your knowledge and passion during the interview.
✨Tip Number 2
Network with current or former employees of the College's catering department. They can provide valuable insights into the work culture and expectations, which can help you tailor your approach when applying.
✨Tip Number 3
Prepare to discuss your leadership style and how you've successfully managed kitchen teams in the past. Highlight specific examples where you've coached junior chefs or improved kitchen operations.
✨Tip Number 4
Showcase your creativity in cooking by preparing a signature dish that reflects your culinary style. If possible, bring a sample or detailed description to the interview to impress the hiring team.
We think you need these skills to ace Sous Chef
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience as a Senior Chef de Partie or Sous Chef. Emphasise your leadership skills, creativity in cooking, and any specific achievements in previous roles.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for culinary arts and your ability to lead a team. Mention specific examples of how you've maintained high standards in food preparation and service.
Highlight Relevant Qualifications: Include any relevant qualifications such as NVQ Level 2 or 3 in Professional Cookery and your hygiene certificate. This will demonstrate your commitment to food safety and professional development.
Showcase Your Creativity: In your application, mention any unique dishes or menus you have created. This will help illustrate your imaginative approach to cooking and your ability to inspire others in the kitchen.
How to prepare for a job interview at BLW Recruitment LTD
✨Showcase Your Culinary Skills
Be prepared to discuss your cooking techniques and experiences in detail. Bring examples of dishes you've created or worked on, and be ready to explain the thought process behind them. This will demonstrate your creativity and passion for cooking.
✨Emphasise Team Leadership
As a Sous Chef, you'll need to lead a team effectively. Share specific examples from your past experiences where you successfully managed a kitchen team, resolved conflicts, or mentored junior chefs. This will highlight your leadership skills and ability to work collaboratively.
✨Understand Food Safety Regulations
Familiarise yourself with food safety and hygiene standards, as well as allergen awareness. Be ready to discuss how you ensure compliance in the kitchen and how you train others on these important aspects. This shows your commitment to maintaining high standards.
✨Demonstrate Your Passion for Cooking
Let your enthusiasm for food and cooking shine through during the interview. Talk about your favourite cuisines, cooking styles, and any recent culinary trends that excite you. This will help convey your genuine interest in the role and the industry.
