Senior Sous Chef – Military Mess Kitchen Lead

Aramark; United Kingdom; Remote; GBP 25,000 - 32,000; Full time

Benefits offered by this job

Discounted meals

Free parking

Uniform provided

Safety shoes provided

Employee Benefits app

Life assurance

Pension contributions

Holiday entitlement

Training & apprenticeships

Job summary

Aramark UK is seeking a committed Sous Chef at Somme Barracks to lead a busy kitchen team, delivering around 1000 meals daily and supervising in a high-volume unit. You will handle basic food preparation within a fixed menu and ensure stock checks, paperwork, and compliance are up to standard.

The role requires UK residency for 3 years, legal right to work, and the ability to pass full security vetting and DBS checks; supervisory experience is essential, with recognised catering qualifications

Qualifications

• Legal right to work in the UK and continuous residence in the UK for 3 years.
• Must pass full security vetting and DBS checks.
• Previous supervisory experience in a kitchen environment.
• Qualified in catering with recognised certificates as listed.

Responsibilities

• Lead and supervise a kitchen team delivering around 1000 meals daily.
• Prepare basic quality foods within a set pre-ordered menu.
• Maintain cleanliness, stock checks and paperwork/due diligence forms.
• Handle customer complaints professionally and contribute to training.
• Support training and development within the team as required.

Skills

Supervisory experience

Health and safety

DBS checks clearance

Education

BSC Catering

MHCIM

HND

City & Guilds 706/1 and 2

NVQ 2/3

Job description

Aramark UK is seeking a committed Sous Chef at Somme Barracks to lead a busy kitchen team, delivering around 1000 meals daily and supervising in a high-volume unit. You will handle basic food preparation within a fixed menu and ensure stock checks, paperwork, and compliance are up to standard.

The role requires UK residency for 3 years, legal right to work, and the ability to pass full security vetting and DBS checks; supervisory experience is essential, with recognised catering qualifications