Hospital Sous Chef — Lead Fresh Patient Meals

Sodexo; Greater London; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Mental health resources

Employee Assistance Programme

Free health & wellbeing app access

Uniform provided

Flexible working options

Job summary

Sodexo is recruiting a Sous Chef for Nuffield Health Parkside Hospital, Wimbledon. You will lead the kitchen team, coordinate daily production and ensure meals meet high standards of quality, safety and dietary requirements for patients, staff and visitors.

Your role involves supervising the team, managing stock and costs, and ensuring compliance with HACCP and hospital policies while delivering excellent service and a positive dining experience.

Qualifications

• Previous experience in a similar Sous Chef or Senior Chef role in a busy catering environment.
• Level 2 Food Hygiene Certificate (or willingness to obtain one).
• Strong organisation and leadership abilities.

Responsibilities

• Lead and support the kitchen team in preparing and delivering high-quality meals for patients, staff and visitors.
• Coordinate daily food production in line with menus and dietary requirements.
• Maintain high standards of food quality, hygiene and safety with required checks and records.
• Assist with stock control, ordering and portion management to manage costs.
• Collaborate with the Chef Manager and wider team to deliver efficient, customer-focused service.
• Develop the kitchen team through supervision, training and leading by example.
• Ensure HACCP, COSHH, temperature controls and audits are met.

Skills

Culinary skills

Food safety

Leadership

Communication

Budget awareness

IT skills

English proficiency

Education

Level 2 Food Hygiene Certificate

Tools

Microsoft Word

Microsoft Excel

Job description

Sodexo is recruiting a Sous Chef for Nuffield Health Parkside Hospital, Wimbledon. You will lead the kitchen team, coordinate daily production and ensure meals meet high standards of quality, safety and dietary requirements for patients, staff and visitors.

Your role involves supervising the team, managing stock and costs, and ensuring compliance with HACCP and hospital policies while delivering excellent service and a positive dining experience.