Lead Sous Chef – New Large-Scale Catering Operation

ISS Facility Services UK; Ryton-on-Dunsmore; On-site; GBP 26,000 - 32,000; Full time

Job summary

ISS Facility Services UK is seeking a talented Sous Chef to join a brand-new catering contract supporting the College of Policing and Home Office. You will help lead the kitchen team, maintain high food standards and deputise for the Head Chef when needed.

Reporting to the Head Chef, you will support menu planning, costing and service delivery for delegates, guests and hospitality events, while ensuring compliance with food safety and company policies in a fast-paced environment.

Qualifications

• Level 3 Food Safety certification.
• Experience within contract catering or a similar hospitality environment.
• Strong organisational and leadership skills.
• A professional, clean and well-presented approach.
• Excellent communication and teamwork abilities.
• A positive attitude and commitment to delivering high standards.
• The ability to work effectively in a fast-paced environment.

Responsibilities

• Support the Head Chef in the day-to-day running of the kitchen operation.
• Deputise for the Head Chef when required, overseeing kitchen operations and service delivery.
• Supervise the production and service of high-quality meals within agreed budgets and standards.
• Assist with menu planning, menu costing and food ordering activities.
• Monitor stock levels and support effective food waste management.
• Ensure compliance with food safety legislation, company policies and health and safety standards.
• Support the delivery of hospitality services, themed buffets and fine dining events.
• Deliver excellent customer service and contribute to a positive dining experience for all guests.

Skills

Leadership

Communication

Teamwork

Food Safety

Fast-paced

Education

Level 3 Food Safety

Job description

ISS Facility Services UK is seeking a talented Sous Chef to join a brand-new catering contract supporting the College of Policing and Home Office. You will help lead the kitchen team, maintain high food standards and deputise for the Head Chef when needed.

Reporting to the Head Chef, you will support menu planning, costing and service delivery for delegates, guests and hospitality events, while ensuring compliance with food safety and company policies in a fast-paced environment.