Junior or Senior Sous Chef

Orange Recruitment; Town of Oxford; On-site; CAD 67,000 - 82,000; Full time

Benefits offered by this job

30 days holiday

Pension scheme

Meals on duty

Uniform provided & laundered

Training opportunities

Job summary

New College is recruiting a skilled Junior or Senior Sous Chef to join our catering team. The role offers the chance to develop culinary and leadership skills in a modern, fully equipped kitchen and to work with a diverse client base.

The position requires a Level 3 Cookery qualification and proven management experience, plus a strong food hygiene background and ability to handle vegetarian, vegan and other dietary needs.

Qualifications

• Level 3 Professional Cookery qualification or equivalent or higher.
• High level of experience in a relevant management/leadership role.
• Intermediate Level Food Hygiene Certificate and relevant food hygiene and safety legislation knowledge.
• Ability to produce a wide variety of dishes, including vegetarian, vegan and other restricted diet meal types.
• Proven ability in the management of food allergies.

Responsibilities

• Prepare and cook food for a wide client base to a high standard and lead in a busy kitchen.
• Organise and supervise the team to ensure smooth food production and service.
• Support a commitment to high quality cuisine and to manage complex dietary requirements.

Skills

Leadership

Dietary management

Food hygiene knowledge

Education

Level 3 Professional Cookery qualification

Food hygiene certificate

Job description

Salary:£35,681-£43,984 pa, (inclusive of the Oxford Weighting Allowance), dependent on experience.

New College are recruiting a skilled and enthusiastic Junior or Senior Sous Chef to complement our friendly catering team. This is an exciting opportunity for a creative and talented chef to develop their culinary and leadership skills and to engage in a wide range cooking styles within our modern and fully equipped kitchen.

Main duties include the preparation and cooking of food for a wide cliental base to a very high standard whilst playing a key role in helping organise and supervise the team so that food production and service run smoothly.

A commitment to produce high quality cuisine, manage complex dietary requirements and to lead in a busy kitchen environment is essential along with a positive professional attitude.

• 40 hours per week working 5 out of 7 days with regular alternate weekends off
• 30 days holiday including the festive period, plus bank holidays
• Mainly straight shifts if desired with focus on positive work-life balance
• Training opportunities
• Generous contributory pension scheme, meals on duty, uniform provided & laundered
• New College is an Equal Opportunities Employer

Essential skills, Qualifications, and Experience

• Level 3 Professional Cookery qualification/equivalent or higher.
• High level of experience of working in a relevant management/leadership role.
• Intermediate Level Food Hygiene Certificate and relevant food hygiene and safety legislation knowledge.
• Ability to produce a wide variety of dishes, including vegetarian, vegan and other restricted diet meal types.
• Proven ability in the management of food allergies.