As Senior Sous Chef, you will support the Head Chef in delivering high-quality, nutritious meals for students aged 3-18 years, as well as staff and guests.
Responsibilities
- To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef.
- To carry out the smooth and efficient running of the section as appropriate.
- To assist the Head Chef with compiling food orders and developing new food concepts.
- To plan, prepare, cook and present food to the standards required by the company and the client.
- To ensure that the company's reputation for excellent food and service is enhanced with the client and customers.
- CLIENT SERVICE: To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
- To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
- To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
- PEOPLE: To assess kitchen team performance and recognise training needs and potential as appropriate.
- To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an 'open door' policy.
- To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
- To treat your team at location as you would expect to be treated.
- FINANCIAL MANAGEMENT: To ensure all financial controls, costings, wastage and orders are met within the client budget.
- To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
- HEALTH & SAFETY, FOOD SAFETY, THE ENVIRONMENT: To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
- To ensure all equipment is well maintained and is in good working order.
- To ensure safe working practices are followed and equipment faults are reported to the Head Chef.
- To ensure that all company procedures and work instructions are fully understood and practised by all employees.
- To promote and encourage environmental improvement initiatives as appropriate within the business.
- ADDITIONAL RESPONSIBILITIES: To ensure compliance with the company's policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
- To take responsibility for contributing towards your own development with the guidance of the Head Chef and attending training courses as identified.
- To show commitment to company values in all aspects of your role.
- To act as a positive ambassador for the business.
- To attend to any reasonable request made by the client or Holroyd Howe Management.
- To assist / deputise for the Head Chef.
Our respectful codes of conduct inform how we behave towards our clients and customers, suppliers and business partners, and each other.
Requirements
- Previous experience as a Sous Chef or Senior Sous Chef
- Strong leadership and teamworking skills
- Passion for fresh, well-presented food
- Knowledge of food safety, allergens, and hygiene standards
- Ability to work in a busy catering environment
- Experience managing budgets, controlling food costs, and demonstrating strong financial acumen
- Ability to empower the team, fostering a positive, collaborative and high-performing culture.
About the Employer
Holroyd Howe is one of the UK's leading contract caterers, providing fresh innovative food services solely to independent schools and colleges.
Job Details
Senior Sous Chef to join our friendly catering team at a prestigious private college. This is a fantastic opportunity for someone who enjoys working in a fast‑paced, positive environment while maintaining a great work‑life balance. This role is term‑time only (35 weeks per year, making the annual salary £22,063.58), giving you all school holidays off and offering an excellent work‑life balance.
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Sous Chef in Scarborough employer: Holroyd Howe
At Holroyd Howe, we pride ourselves on being an exceptional employer, offering a supportive work culture that prioritises employee wellbeing and development. As the Head Chef at CFBL in London, you will enjoy generous benefits such as 28 days of holiday, bespoke training opportunities, and free meals while working, all within a vibrant environment dedicated to creating outstanding culinary experiences for our pupils. Join us to be part of a passionate team that values your contributions and fosters career growth through tailored development paths.
