Junior Sous Chef

86 Group; Nantwich; On-site; GBP 30,000 - 32,000; Full time

Job summary

A catering company is seeking a Junior Sous Chef to join their team in Nantwich. The role involves supervising kitchen staff, ensuring high quality and presentation of food, and assisting with menu planning. Ideal for chefs seeking regular hours, the position offers a yearly salary between £30,292 and £31,304 and benefits including generous annual leave and a significant pension contribution.

Benefits

35 days annual leave plus bank holidays

Two-week festive and New Year closure

Generous pension scheme with 20.8% employer contribution

Enhanced sick pay of up to six months full pay

Qualifications

• City & Guilds 7061/2 or equivalent required.
• Minimum Level 2 Food Safety certification needed.
• Experience in high-volume kitchens and banqueting preferred.

Responsibilities

• Support the development of junior staff.
• Maintain food quality presentation and portion standards.
• Assist with stock control and monthly stock takes.

Skills

Cooking from scratch using fresh ingredients

Food safety knowledge

Team development

High-volume kitchen experience

Education

City & Guilds 7061/2 or Level 3 Diploma in Professional Cookery

Level 2 Food Safety certification

Job description

86 Group are delighted to be recruiting for a Junior Sous Chef to join a dynamic catering team. This is a fantastic opportunity to work with high-quality home-grown produce including Aberdeen Angus and Wagyu beef lamb fresh tomatoes chillies salad from the glasshouse and even their own cheese and butter.

The catering team provides meals for up to 1000 residential students 7500 day students and 650 staff with a strong focus on fresh local ingredients and consistent quality.

The Role

The Junior Sous Chef will support the Head Chef in ensuring the smooth running of the kitchen. Responsibilities include supervising staff maintaining high standards of food quality and presentation assisting with menu planning stock control and ordering and ensuring hygiene and safety standards are upheld.

This role is ideal for a chef who wants to remain in hospitality but is seeking more regular hours without split shifts. The position is 37 hours per week typically scheduled between 7.00 a.m. and 7.00 p.m. across five days with only occasional evening functions.

Key Responsibilities

• Support the development of junior staff
• Maintain food quality presentation and portion standards
• Collaborate with senior chefs on menu planning and delivery
• Uphold service food safety and hygiene standards
• Assist with stock control and monthly stock takes
• Prepare food in advance of service requirements

Candidate Requirements

• City & Guilds 7061 / 2 or Level 3 Diploma in Professional Cookery (or equivalent)
• Minimum Level 2 Food Safety certification
• Proven ability to cook from scratch using fresh ingredients
• Experience in high-volume kitchens ideally with banqueting exposure
• Strong knowledge of industry standards and regulations

Benefits

• 35 days annual leave plus bank holidays
• Two-week festive and New Year closure
• Generous pension scheme with a 20.8% employer contribution
• Enhanced sick pay (up to six months full pay depending on service)
• Access to the Pluxee reward scheme

Yearly Salary: 30292 - 31304