Hands-On Sous Chef: Lead Fast-Paced Catering Team

Compass Group UK; Taunton; On-site; GBP 37,195,000 - 40,639,000; Full time

Benefits offered by this job

Free meals

Onsite free car parking

Subsidised gym membership

Contributory pension scheme

Career Pathways and MyLearning

Job summary

Compass Group UKI is seeking an experienced Sous Chef to lead the catering operation at the UK Hydrographic Office in Taunton. You will be hands-on, support your team, and ensure high-quality meals in a fast-paced, structured environment.

You’ll be responsible for daily feeding and function activities while developing a dedicated team and maintaining food safety, hygiene, and service standards.

Qualifications

• Proven experience in a Sous Chef or Senior Chef role.
• Hands-on leader who works alongside the team.
• Strong organisational and communication skills.
• Capable of managing a small team responsibly.
• Calm under pressure in a high-volume catering environment.
• Flexible and adaptable to changing weekly schedules.
• Committed to food safety and hygiene standards.

Responsibilities

• Prepare and deliver high-quality meals for service personnel.
• Lead from the front in a hands-on Sous Chef role.
• Manage daily feeding and function activities.
• Develop and motivate the kitchen team.
• Ensure food presentation, consistency, and service standards.
• Control stock, ordering, and waste minimisation.
• Maintain high standards of hygiene and safety.
• Work within budget and meet financial targets.
• Ensure compliance with Food Safety and Health & Safety regulations.

Skills

Sous Chef experience

Hands-on leadership

Organisational skills

Communication skills

Team management

Calm under pressure

Flexibility

Food safety mindset

Job description

Compass Group UKI is seeking an experienced Sous Chef to lead the catering operation at the UK Hydrographic Office in Taunton. You will be hands-on, support your team, and ensure high-quality meals in a fast-paced, structured environment.

You’ll be responsible for daily feeding and function activities while developing a dedicated team and maintaining food safety, hygiene, and service standards.