Senior Sous Chef - High-Volume School Kitchen Leader

ACS International; Cobham; Hybrid; GBP 34,000 - 52,000; Full time

Job summary

ACS International School Cobham is seeking an exceptional Senior Sous Chef to support the day-to-day running of our kitchens, delivering nutritious meals to a diverse international student body aged 3–18 and staff. This hands-on, fast-paced role requires leadership, menu design, HACCP compliance, stock control and the ability to cover the Catering Manager when needed.

Working hours are term-time, with additional evening shifts every third week.

Qualifications

• Level 2 Food Hygiene Certificate; Level 3 desirable
• HACCP knowledge and implementation experience
• First Aid at work qualification desirable
• Proven experience as a Senior Sous Chef
• Experience maintaining high food quality and presentation
• Menu planning and development skills
• Experience managing and ordering stock
• Health and safety compliance
• Strong leadership and team development skills
• Ability to motivate and inspire a team

Responsibilities

• Oversee daily operation of the kitchens
• Mentor and develop catering staff
• Deliver high volume, high quality breakfast and lunch services
• Design innovative, nutritionally balanced menus
• Take full operational responsibility in Catering Manager’s absence
• Support special events, executive dining and extra catering services
• Shape the food experience and culture of the kitchen

Skills

Leadership

Team development

Menu planning

Stock management

HACCP knowledge

Food hygiene

Resilience and adaptability

Hours flexibility

Education

Level 2 Food Hygiene Certificate

Level 3 Food Hygiene Certificate (desirable)

Culinary qualification or equivalent

Job description

ACS International School Cobham is seeking an exceptional Senior Sous Chef to support the day-to-day running of our kitchens, delivering nutritious meals to a diverse international student body aged 3–18 and staff. This hands-on, fast-paced role requires leadership, menu design, HACCP compliance, stock control and the ability to cover the Catering Manager when needed.

Working hours are term-time, with additional evening shifts every third week.