Lead Sous Chef - High-Volume School Kitchen

Sodexo; England; Remote; GBP 36,000 - 38,000; Full time

Benefits offered by this job

Meals on shift

Uniform provided

Free onsite car parking

Career progression

Job summary

Wellington College in Berkshire is hosting a Sous Chef role within Sodexo’s large catering operation. The role leads a talented kitchen team and supports the Executive Head Chef daily, ensuring top-quality food and service across meals and events.

Responsibilities include supervising ~30 kitchen staff, maintaining HACCP standards, and delivering nutritious meals to students, staff and visitors in a fast-paced, high-standard environment.

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.
• Strong leadership and people-management skills.
• Excellent communication and interpersonal skills.

Responsibilities

• Support the Executive Head Chef and wider kitchen leadership team with the smooth running of the kitchen.
• Lead, motivate, coach and develop kitchen colleagues to achieve high standards.
• Ensure all food is prepared, cooked and presented to the required standards for every service.
• Oversee food production across breakfast, lunch, supper and hospitality services.
• Conduct effective pre-service briefings and ensure the team is fully prepared for each service.
• Ensure stock is correctly labelled, rotated and stored in line with food safety procedures.
• Monitor temperatures and HACCP records as part of daily routines.

Skills

Leadership

People-management

Food safety

HACCP

Communication

Organisational skills

Time-management

Problem solving

Education

City & Guilds 706/1 or 706/2

Tools

Computer literacy

Job description

Wellington College in Berkshire is hosting a Sous Chef role within Sodexo’s large catering operation. The role leads a talented kitchen team and supports the Executive Head Chef daily, ensuring top-quality food and service across meals and events.

Responsibilities include supervising ~30 kitchen staff, maintaining HACCP standards, and delivering nutritious meals to students, staff and visitors in a fast-paced, high-standard environment.