Junior Sous Chef | Lead a Busy, Fresh-Food Kitchen

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

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.