Dynamic Sous Chef – University Catering & Events

University of South Hampton; Southampton; On-site; GBP 28,000 - 36,000; Full time

Job summary

The Campus Kitchen – University of Southampton is seeking a hands-on Sous Chef to join our growing catering, conferencing, events and hospitality team. You will support the executive head chef and senior sous in daily kitchen operations, contribute to menu development and ensure high standards of food quality and service across multiple venues.

We value practical chefs with stamina and leadership, capable of training staff, managing stock and upholding food safety and HACCP principles in a

Qualifications

• Professional kitchen experience in hospitality, catering or food service operations.
• Strong culinary skills and knowledge of food preparation techniques.
• Experience supervising or supporting kitchen teams.
• Knowledge of food safety, allergen management and HACCP principles.
• Excellent organisational and communication skills.
• Ability to work under pressure while maintaining high standards.
• Commitment to delivering exceptional customer experiences.

Responsibilities

• Support the executive head chef and senior sous in day-to-day kitchen management.
• Assist with menu development and food production.
• Maintain stock control and monitor food safety compliance.
• Supervise and train kitchen staff to ensure high-quality output.
• Lead by example to uphold standards in a fast-paced environment.

Skills

Professional kitchen experience

Culinary skills

Team supervision

Food safety & HACCP

Organisational skills

Communication skills

Ability to work under pressure

Customer service focus

Job description

The Campus Kitchen – University of Southampton is seeking a hands-on Sous Chef to join our growing catering, conferencing, events and hospitality team. You will support the executive head chef and senior sous in daily kitchen operations, contribute to menu development and ensure high standards of food quality and service across multiple venues.

We value practical chefs with stamina and leadership, capable of training staff, managing stock and upholding food safety and HACCP principles in a