Campus Sous Chef: Lead Kitchen, Menu & Cost Control

University of Bath; Bath; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Training and uniforms provided

Campus Services New Starter bonus £1,0

Refer a Friend bonus

Generous annual leave

Job summary

The University of Bath's Hospitality Department is seeking a Sous Chef to support the Head Chef in daily kitchen operations, ensuring quality, presentation, food safety and customer service across all outlets. You will lead a team of junior staff, contribute to menu development and cost control, and collaborate with the Hospitality Management Team to deliver a high-quality catering service.

The role requires flexibility to cover early mornings, evenings and weekends.

Qualifications

• Experience of supervising and leading a kitchen team.
• Strong knowledge of food safety, HACCP and health and safety.
• Understanding of catering costs, stock management and portion control.
• Excellent organisational skills and the ability to remain calm under pressure.
• The ability to motivate, support and develop team members.
• A flexible and adaptable approach to changing priorities.
• Strong communication skills and the ability to work effectively as part of a team.

Responsibilities

• Support the Head Chef in the day-to-day running of the kitchen.
• Lead and support a team of junior kitchen staff.
• Ensure high standards of food quality, presentation, food safety and customer service.
• Contribute to menu development, stock and cost control.
• Work with the Hospitality Management Team to deliver a high-quality catering service.
• Full-time, permanent role working 36.5 hours per week, 5 days over 7, including early mornings, evenings and weekends.
• Training and uniforms are provided.

Skills

Supervising a kitchen team

Food safety & HACCP

Catering costs & stock management

Organization & calm under pressure

Team development & mentoring

Communication & teamwork

Flexibility

Job description

The University of Bath's Hospitality Department is seeking a Sous Chef to support the Head Chef in daily kitchen operations, ensuring quality, presentation, food safety and customer service across all outlets. You will lead a team of junior staff, contribute to menu development and cost control, and collaborate with the Hospitality Management Team to deliver a high-quality catering service.

The role requires flexibility to cover early mornings, evenings and weekends.