Lead Sous Chef for High-Volume School Kitchen

Sodexo Group; Buckler's Park; On-site; GBP 36,000 - 38,000; Full time

Benefits offered by this job

Meals on shift

Uniform provided

Free onsite parking

Great access to train station

Job summary

Sodexo is seeking an experienced Sous Chef to lead a busy kitchen at Wellington College in Berkshire. You will support the Executive Head Chef, manage ~30 kitchen colleagues and ensure high standards of food safety, quality and service for students and staff.

You will drive continuous improvement, manage costs and work with other departments to deliver excellent dining experiences across meals and hospitality events.

Qualifications

• City & Guilds 706/1 or 706/2 or equivalent professional cookery qualification.
• Food Safety Certificate.
• Strong knowledge of food safety, HACCP and allergen management.
• Leadership and people-management skills.
• Excellent communication and interpersonal skills.
• Organisational and time-management skills.
• Computer literacy and using relevant systems.
• Ability to coach, motivate and develop team members.

Responsibilities

• Support the Executive Head Chef and kitchen leadership for smooth operations.
• Lead, motivate and develop kitchen colleagues to high standards.
• Ensure all food is prepared and presented to required standards.
• Oversee food production across meals and hospitality services.
• Conduct pre-service briefings and ensure team readiness.
• Manage stock, supplier relationships and inventory controls.
• Champion allergen management and HACCP records.
• Maintain kitchen hygiene and safety procedures.
• Lead catering functions and events with Front of House teams.

Skills

Leadership

Communication

Team coaching

Food safety

Problem solving

Organisational skills

Self-motivation

Education

City & Guilds 706/1

City & Guilds 706/2

Advanced Food Safety Certificate

Job description

Sodexo is seeking an experienced Sous Chef to lead a busy kitchen at Wellington College in Berkshire. You will support the Executive Head Chef, manage ~30 kitchen colleagues and ensure high standards of food safety, quality and service for students and staff.

You will drive continuous improvement, manage costs and work with other departments to deliver excellent dining experiences across meals and hospitality events.