Junior Sous Chef

Wilson Vale; Cambridge; On-site; GBP 22,000 - 26,000; Full time

Benefits offered by this job

Work‑life balance

Career development opportunities

Craft Works – Training programme

Paid training bespoke to you

Employee Assistance Programme

Online employee benefits scheme

Birthday off after 1 year’s service

Enhanced Maternity Pay

Job summary

Wilson Vale is recruiting a Junior Sous Chef to join our team at one of our Cambridge conference venues. You will assist the Executive Chef and Sous Chef, manage allocated services and lead a small team to keep high standards across cafe service, Dining Hall lunches and dinners, hospitality and events.

This hands-on, supervisory role requires solid kitchen experience, strong organisational skills and a collaborative approach.

Qualifications

• Solid experience in a professional kitchen at Chef de Partie level or above.
• Experience supervising a shift and delegating tasks.
• Strong cooking skills with focus on fresh, seasonal food.
• Good organisation and clear communication under pressure.
• Knowledge of food hygiene, allergens and safe working practices.
• Understanding of stock and portion control, waste reduction.
• Leadership potential and customer service mindset.

Responsibilities

• Oversee allocated services and lead by example during busy periods.
• Supervise kitchen colleagues and deputise for the Sous Chef when needed.
• Collaborate on creative menus and maintain consistent standards.
• Support training and development of junior team members.

Skills

Chef de Partie level

Team supervision

Food hygiene knowledge

High‑volume service

Menu development

Education

Professional cookery qualification or equivalent

Job description

We are currently recruiting for a Junior Sous Chef to join our team at one of our conference venuesin CambridgeCB3 9AL.

This is a permanent position working approximately 40 hours per week, across 5 days out of 7 on a rota basis.

Wilson Vale is an established, quality-led contract caterer. We work with amazing clients across the UK who place huge value on great food as a key part of their culture and community. We work in office restaurants, independent schools and at conference venues with the same high-end ethos throughout.

We’re looking for a capable, enthusiastic Junior Sous Chef to support the Executive Chef and Sous Chef in the day-to-day running of our kitchen. This is a hands‑on role combining fresh food preparation with service leadership, team development and maintaining consistent standards across café service, Dining Hall lunches and dinners, hospitality and events.

You’ll take responsibility for allocated services, organise colleagues and lead by example in a busy contract catering environment. The role offers an experienced Chef de Partie the opportunity to develop their supervisory skills while contributing to creative menus and a welcoming dining experience.

Reporting to the Executive Chef and Sous Chef, you will supervise kitchen colleagues during allocated shifts and deputise for the Sous Chef when required, within agreed responsibilities.

SKILLS AND EXPERIENCE:

• Solid experience in a professional kitchen, with the ability to work confidently at Chef de Partie level or above and take responsibility for a busy section or service.
• Experience of coordinating colleagues or supervising a shift, with a supportive approach to delegation, coaching and maintaining standards.
• Strong practical cooking skills and a passion for fresh, seasonal food, with the ability to maintain quality during high-volume service.
• Good organisation, clear communication and the ability to prioritise preparation and service demands under pressure.
• A sound working knowledge of food hygiene, allergen management and safe working practices, with a consistent approach to completing records.
• An understanding of stock control, portion control, food costs and waste reduction.
• A positive, reliable and flexible approach, with the confidence to use initiative and seek support when needed.
• A commitment to teamwork, customer service and developing your own leadership skills.

DESIRABLE EXPERIENCE & QUALIFICATIONS:

• Experience of formal dining, café service and preparing plant-based meals and dishes for specific dietary requirements.
• A relevant professional cookery qualification, or equivalent practical experience.
• Food Hygiene certification, with Level 3 or supervisory food safety training desirable; willingness to complete further role-related training.

WILSON VALE PERKS:

• Our working hours are some of the best you’ll find in catering - we are strong believers in work‑life balance
• Our working environment is fun and inspiring, with excellent career development opportunities
• Craft Works – Free craft-focused career development training programme
• Paid training bespoke to you
• Access to our Employee Assistance Programme- your wellbeing is very important to us
• Online employee benefits scheme -monetary savings on everyday items!
• Your Birthday off every year after 1 years’ service.
• Enhanced Maternity Pay

Wilson Vale is an equal opportunities employer that strives to create an inclusive working environment for all. We are committed to supporting our people and do not tolerate discrimination of any kind. From each and every person in our catering teams, to our operations and central support teams – everyone at has a voice.