Lead Hospital Sous Chef - Fresh, Nutritious Meals

Sodexo Ltd; Greater London; On-site; GBP 28,000 - 34,000; Full time

Benefits offered by this job

Mental health resources

Employee Assistance Programme

Free health & wellbeing app with 24/7-

Discounts on high street brands

Salary finance tools

Retirement savings plan

Full training and protective uniform

Learning and development opportunities

Cycle to Work scheme

Flexible working

Competitive pay

Job summary

Nuffield Health Parkside Hospital in Wimbledon, London, is seeking an enthusiastic Sous Chef to lead the kitchen team and oversee production for patients, staff and visitors. You will ensure meals meet high standards of quality, safety and dietary requirements, while maintaining a positive dining experience.

The role involves coordinating daily food production, supervising staff, controlling costs and upholding HACCP and COSHH compliance.

Qualifications

• Experience as Sous Chef or Senior Chef in a busy, high-volume kitchen.
• Ability to lead and develop kitchen teams and deliver high-quality meals.
• Good knowledge of food hygiene, HACCP and safety standards.
• Proficient in basic office software for menu planning and records.

Responsibilities

• Lead and support the kitchen team to prepare high-quality meals for patients and staff.
• Coordinate daily production aligned with menus and dietary requirements.
• Maintain hygiene, safety, and quality checks and records.
• Assist with stock control, ordering and portion management to manage costs.
• Collaborate with Chef Manager to deliver efficient, customer-focused service.
• Train and develop staff; lead by example.

Skills

Sous Chef experience

High-volume catering

Food hygiene

English proficiency

Education

Level 2 Food Hygiene Certificate

Tools

Microsoft Word

Excel

Job description

Nuffield Health Parkside Hospital in Wimbledon, London, is seeking an enthusiastic Sous Chef to lead the kitchen team and oversee production for patients, staff and visitors. You will ensure meals meet high standards of quality, safety and dietary requirements, while maintaining a positive dining experience.

The role involves coordinating daily food production, supervising staff, controlling costs and upholding HACCP and COSHH compliance.