Genuine Dining - Sous Chef

The Genuine Dining Co.; Immingham; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Paid overtime

Meals on shift

Training & progression

Employee assistance programme

Central London location

Job summary

The Genuine Dining Company is seeking a passionate Sous Chef to support our chef teams delivering high-quality staff dining and hospitality. You will work with seasonal ingredients, implement sustainable menus, and contribute to innovative food experiences across our venues.

Join a vibrant, collaborative team that values development, training days, and social events while maintaining exceptional standards in quality and service.

Qualifications

• Previous experience as a Sous Chef or Senior Chef de Partie.
• Strong knowledge of food safety, HACCP and allergen legislation.
• Experience managing kitchen teams in a high-volume catering environment.
• Excellent leadership and communication skills.
• Strong organisational and time management abilities.
• Commercial awareness with experience of managing food costs and budgets.
• Ability to remain calm and perform effectively under pressure.
• Passion for food innovation and delivering excellent customer experiences.

Responsibilities

• Support the Head Chef in the day-to-day management of the kitchen operation.
• Lead and supervise kitchen teams to ensure high standards of food quality, presentation and service.
• Prepare, cook and present food in line with company recipes, specifications and standards.
• Assist with menu planning and development, including seasonal menus and special events.
• Ensure compliance with all food safety, HACCP, allergen management and health & safety regulations.
• Manage stock levels, placing orders and monitoring deliveries to ensure efficient stock control.
• Control food costs and minimise waste while maintaining quality standards.
• Monitor portion control and food production to achieve budgeted targets.
• Train, coach and develop junior chefs and kitchen team members.
• Support recruitment, onboarding and performance management activities within the kitchen team.
• Assist with rota planning and labour cost management.
• Ensure the kitchen is clean, organised and maintained to the highest standards.
• Conduct regular equipment and food safety checks, reporting any issues promptly.
• Manage kitchen operations in the absence of the Head Chef.
• Support the delivery of hospitality, conference and event catering when required.
• Work closely with front-of-house teams to ensure an excellent customer experience.
• Drive continuous improvement in food quality, service standards and operational efficiency.

Skills

Leadership

Food safety & HACCP

Menu planning

Communication

Time management

Budgeting & cost control

Allergen management

Staff training

Education

NVQ Level 2/3 Professional Cookery

Level 3 Food Safety & Hygiene

Health & Safety qualification (desirable)

IOSH Working Safely/Managing Safely (desirable)

Job description

At The Genuine Dining Company, we believe that great food brings people together — and so should great workplaces. We are a people-first catering business, passionate about delivering fresh, seasonal, and innovative food experiences across our restaurants, cafés, and retail spaces. Our success comes from our genuine approach to service, our commitment to sustainability, and the personality and passion of our teams. Every member of our team plays an important role in creating a warm, welcoming atmosphere and making sure every customer leaves with a smile.

Job Description

We are seeking a passionate and talented Sous Chef with strong experience in global/world cuisine to support our chef teams delivering high-quality staff dining and hospitality in a vibrantlocation.

This is an exciting opportunity to work with excellent, seasonal ingredients, contributing to menus that are sustainable, nutritionally balanced, and full of flavour. You’ll be part of a forward-thinking food culture that values creativity, quality, and innovation.

Our workplaces are fun, creative, and collaborative. We pride ourselves on welcoming new team members into our community and supporting their development through regular training, development days, and social events.

Key responsibilities

• Support the Head Chef in the day-to-day management of the kitchen operation.
• Lead and supervise kitchen teams to ensure high standards of food quality, presentation and service.
• Prepare, cook and present food in line with company recipes, specifications and standards.
• Assist with menu planning and development, including seasonal menus and special events.
• Ensure compliance with all food safety, HACCP, allergen management and health & safety regulations.
• Manage stock levels, placing orders and monitoring deliveries to ensure efficient stock control.
• Control food costs and minimise waste while maintaining quality standards.
• Monitor portion control and food production to achieve budgeted targets.
• Train, coach and develop junior chefs and kitchen team members.
• Support recruitment, onboarding and performance management activities within the kitchen team.
• Assist with rota planning and labour cost management.
• Ensure the kitchen is clean, organised and maintained to the highest standards.
• Conduct regular equipment and food safety checks, reporting any issues promptly.
• Manage kitchen operations in the absence of the Head Chef.
• Support the delivery of hospitality, conference and event catering when required.
• Work closely with front-of-house teams to ensure an excellent customer experience.
• Drive continuous improvement in food quality, service standards and operational efficiency.

Qualifications

Qualifications & Skills

• Previous experience as a Sous Chef or Senior Chef de Partie.
• Strong knowledge of food safety, HACCP and allergen legislation.
• Experience managing kitchen teams in a high-volume catering environment.
• Excellent leadership and communication skills.
• Strong organisational and time management abilities.
• Commercial awareness with experience of managing food costs and budgets.
• Ability to remain calm and perform effectively under pressure.
• Passion for food innovation and delivering excellent customer experiences.
• NVQ Level 2 or 3 Professional Cookery (or equivalent).
• Level 3 Food Safety and Hygiene Certificate.
• Health & Safety qualification (desirable).
• IOSH Working Safely or IOSH Managing Safely (desirable).

Additional Information

What We Offer

• Mainly Monday to Friday!
• Paid overtime opportunities
• Employee assistance programme/ Hospitality action
• Great location – Central London office building
• Supportive team environment with training and progression opportunities within the company
• Training investment
• Meals and drinks while on shift

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