Creative Sous Chef | Lead a 6-Person Team & Seasonal Menus

Wilson Vale; Blyth; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Best working hours in catering

Career development opportunities

Craft Works training programme

Paid training bespoke to you

Employee Assistance Programme

Online employee benefits scheme

Your Birthday off after 1 year

Enhanced Maternity Pay

Job summary

Wilson Vale is seeking a talented Sous Chef to support the Chef Manager in delivering a fresh, seasonal and on-trend food offer for around 200 staff daily at Ullswater. The role involves hands-on cooking, menu development, and leading a kitchen team in a busy 40-hour workweek, Monday to Friday.

You will drive quality, food safety, and service standards while collaborating closely with colleagues to create exciting, community-focused meals for staff in a workplace restaurant setting.

Qualifications

• Lead daily kitchen operations and ensure quality dish preparation.
• Coach and manage a team of 6, ensuring high performance.
• Train and develop staff to ensure consistent service and standards.
• Maintain Wilson Vale brand standards and seasonal menus.
• Deliver fresh, seasonal, and globally-inspired dishes.
• Engage with staff and guests during service.

Responsibilities

• Oversee kitchen operations and dish preparation.
• Lead a team of 6; mentor and develop staff.
• Support menu development and ordering with creativity.
• Ensure food safety and health and safety compliance.
• Maintain brand standards and quality control.
• Provide excellent service during breakfast, lunch, and hospitality.

Skills

Kitchen leadership

Team management

Food preparation

Menu writing

Food safety

Communication

Job description

Wilson Vale is seeking a talented Sous Chef to support the Chef Manager in delivering a fresh, seasonal and on-trend food offer for around 200 staff daily at Ullswater. The role involves hands-on cooking, menu development, and leading a kitchen team in a busy 40-hour workweek, Monday to Friday.

You will drive quality, food safety, and service standards while collaborating closely with colleagues to create exciting, community-focused meals for staff in a workplace restaurant setting.