Sous Chef

Sodexo

Buckler's Park

On-site

GBP 28,000 - 36,000

Full time

3 days ago

Be an early applicant

Application generator

An application made for this job — a tailored resume and cover letter that speak straight to the posting.

Get past ATS filters

Benefits offered by this job

Meals provided on shift

Uniform provided

Free onsite parking

Excellent train access nearby

Career progression and development

Learning opportunities and apprentices

Mental health and wellbeing support

Employee Assistance Programme

Virtual GP access

Discounts and cashback

Pension plan

Cycle to Work

Volunteering opportunities

Job summary

Sodexo at Wellington College in Berkshire is seeking an experienced Sous Chef to join the kitchen leadership team. You’ll support the Executive Head Chef and supervise around 30 kitchen colleagues across breakfast, lunch, supper and hospitality services, delivering high standards of food and service.

Lead by example, coach and develop the team, ensure HACCP compliance, allergen management and robust food safety practices.

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.
Strong organisational and time-management skills.
Good literacy and numeracy skills.
Computer literate and confident using relevant systems.
Ability to analyse problems and develop practical, innovative solutions.
Ability to coach, motivate and develop team members.
High level of self‑motivation and the ability to work on your own initiative.
Ability to build and maintain professional relationships at all levels.

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 food replenishment is maintained so that service periods run smoothly without interruption.
Champion allergen management, ensuring customers' dietary requirements and allergies are managed safely and effectively.
Monitor cooking, chilling and food storage procedures and ensure all required HACCP records are completed.
Monitor and record temperatures of fridges, freezers, hot cupboards and service areas in line with company procedures and food safety requirements.
Monitor the quality of food leaving the kitchen and take appropriate action where required.
Ensure high standards of kitchen hygiene, cleaning and food safety are maintained.
Implement and regularly review cleaning schedules to ensure agreed standards are achieved.
Manage food ordering and work with agreed suppliers to ensure appropriate stock levels.
Ensure stock is correctly labelled, rotated and stored in line with food safety and Health & Safety procedures.
Monitor and manage food waste, ensuring waste is recorded accurately.
Support the Executive Head Chef with food, labour and operating cost controls.
Assist with maintenance issues and ensure kitchen equipment and facilities remain safe and fully operational.
Lead the team in the set-up, presentation and delivery of catering functions and hospitality events.
Work closely with the Front of House team and other departments to ensure an excellent customer experience.
Respond appropriately to complaints, compliments and customer feedback.
Report accidents, incidents, fire, theft, loss or damage in accordance with company procedures.
Attend relevant meetings, training and development sessions.
Proactively identify potential issues and implement solutions before they impact service.
Look for new and innovative ways of working and contribute to continuous improvement across the operation.

Skills

Leadership

Communication

Organisation

Literacy

Numeracy

Computer literacy

Problem solving

Coaching

Self-motivation

Relationship building

Education

City & Guilds 706/1 or 706/2

Food Safety Certificate

Job description

This is a fantastic opportunity to work within a large, fast-paced catering operation where quality, innovation, food safety and exceptional service are at the heart of everything we do. You'll play a key role in delivering outstanding, healthy and nutritious food to students, staff, visitors and guests, while helping to create an exceptional dining experience across the College.

About The Role

As Sous Chef, you'll be a key member of the kitchen leadership team, supporting the Executive Head Chef and working alongside other Sous Chefs to ensure the smooth and efficient running of the operation. Wellington College caters for up to 3,000 meals each day across breakfast, lunch and supper services, with additional provision across three boarding houses. You'll help lead a team of approximately 30 kitchen colleagues, ensuring preparation, production and service are delivered to consistently high standards. This is a hands-on leadership role where you'll have the opportunity to develop your team, drive innovation and make a real difference to the food and service we provide every day.

What You’ll Do

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 food replenishment is maintained so that service periods run smoothly without interruption.
Champion allergen management, ensuring customers' dietary requirements and allergies are managed safely and effectively.
Monitor cooking, chilling and food storage procedures and ensure all required HACCP records are completed.
Monitor and record temperatures of fridges, freezers, hot cupboards and service areas in line with company procedures and food safety requirements.
Monitor the quality of food leaving the kitchen and take appropriate action where required.
Ensure high standards of kitchen hygiene, cleaning and food safety are maintained.
Implement and regularly review cleaning schedules to ensure agreed standards are achieved.
Manage food ordering and work with agreed suppliers to ensure appropriate stock levels.
Ensure stock is correctly labelled, rotated and stored in line with food safety and Health & Safety procedures.
Monitor and manage food waste, ensuring waste is recorded accurately.
Support the Executive Head Chef with food, labour and operating cost controls.
Assist with maintenance issues and ensure kitchen equipment and facilities remain safe and fully operational.
Lead the team in the set-up, presentation and delivery of catering functions and hospitality events.
Work closely with the Front of House team and other departments to ensure an excellent customer experience.
Respond appropriately to complaints, compliments and customer feedback.
Report accidents, incidents, fire, theft, loss or damage in accordance with company procedures.
Attend relevant meetings, training and development sessions.
Proactively identify potential issues and implement solutions before they impact service.
Look for new and innovative ways of working and contribute to continuous improvement across the operation.

Essential

City & Guilds 706/1 or City & Guilds 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.
Strong organisational and time-management skills.
Good literacy and numeracy skills.
Computer literate and confident using relevant systems.
Ability to analyse problems and develop practical, innovative solutions.
Ability to coach, motivate and develop team members.
High level of self‑motivation and the ability to work on your own initiative.
Ability to build and maintain professional relationships at all levels.

Desirable

Advanced Food Safety Certificate.
Contract catering experience.
Experience managing a large and diverse kitchen team.
Experience successfully implementing change.
Personal driving licence.

Friendly customers. Vibrant communities. Exciting careers.

Please note: Sodexo and our clients are committed to safeguarding children. All roles require pre-employment screening, including DBS and past employer checks. Sodexo reserves the right to close this advert early if we receive a high number of applications.

We believe everyone deserves a place to belong.

Benefits

As well as a competitive salary and Sodexo benefits, you'll receive: