Sous Chef

JR United Kingdom; Chelmsford; On-site; GBP 26,000 - 35,000; Full time

Job summary

A leading food manufacturer is seeking two experienced Sous Chefs to manage kitchen operations and uphold quality standards. The successful candidates will lead a team in a large-scale food production environment, ensuring adherence to food safety practices while delivering top-quality products. This role offers the opportunity to demonstrate leadership skills and culinary expertise in a fast-paced setting.

Qualifications

• Extensive experience managing a large-scale kitchen team.
• Capable of overseeing kitchen operations with strict food safety adherence.
• Demonstrates passion for great food and customer service.

Responsibilities

• Oversee kitchen operations to ensure quality and procedural standards.
• Lead and manage kitchen staff to meet production targets.
• Ensure compliance with food safety practices and maintain documentation.

Skills

Leadership

Attention to detail

Organizational skills

Collaboration

Food safety practices

Education

GNVQ2/3 or equivalent in Catering & Hospitality

Level 3 or above in food safety

Tools

Excel

Word

Job description

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Just Food Recruitment is recruiting for two Sous Chefs to join this food manufacturer, which is a market leader in their sector. We are looking for people who ideally have experience in an industrial kitchen, ideally in a large-scale manufacturing environment.

Job Role:

This role is intended to ensure that quality and procedural standards are adhered to at all times by all staff in the kitchen, both through local oversight and working with product development to address any underlying issues, thereby ensuring that our customers receive products of the highest standard in line with their expectations.

• Demonstrate extensive experience of oversight of kitchen matters, ensuring that kitchen staff cook a variety of dishes following set recipes accurately, whilst maintaining proper portion control and presentation all whilst working safely in line with GMP.
• Demonstrate an understanding of the value and importance of regular taste testing of dishes to maintain consistency and quality standards.
• Ensure recipe integrity through overseeing checks upon ingredient arrival in the kitchen area thereby maintaining consistent recipe yield, quality and food safety.
• Experience of working in an environment with strict food safety practices, including proper handling and storage procedures.
• Demonstrate the ability to lead and manage staff, resources and systems efficiently to meet production targets and deadlines.
• Have a collaborative style of leadership, working with other kitchen staff to ensure smooth operations and the maintenance of a positive and safe working environment
• Demonstrate the ability to complete the necessary paperwork accurately, including batch records and quality checks.
• Demonstrate an understanding of safe working practices in a food manufacturing environment.
• Be able to manage staff and resources in line with all applicable company policies and best practice, and the correct remedial measure to take if these have been breached.

Role Accountabilities:

• Accountable along a dual reporting line to both the Head of Operations for day-to-day kitchen matters, and the Head of Culinary (Product Development) for any quality and ingredient issues.
• Act as a standards and innovation advocate in respect of all culinary matters both within the kitchen team and the wider company.
• Oversee and take part in TAYGO testing of dishes to maintain consistency and quality in line with company procedures and standards, making sure customer expectations of our products are met.
• Ensure that responsible staff follow recipes precisely, demonstrating excellent attention to detail, whist maintaining consistent standards.
• Responsible for setting a high standard of food safety in the kitchen including proper handling, CAYGO, allergen segregation, storage procedures and GMP.
• Maintain efficient team working to meet production targets, deadlines whilst ensuring the best use of available resources.
• To work with other team members and teams in collaboration to achieve production targets whilst making sure quality standards are met.
• Scrutinise and be involved with the completion of paperwork as necessary, making sure it is completed accurately, legibly and in good time, including batch records and quality checks.
• Ensure safe working, encouraging an open reporting culture of any issues in line with company policy
• To be open to all training and assessment requirements necessary, and ensure all staff training in the area is up to date.
• Manage the team in line with all applicable company policies and best management practice.

Must haves:

• GNVQ2/3 or equivalent experience in Catering & Hospitality
• Level 3 or above in food safety
• Extensive demonstrable experience in working and managing a team in a large-scale kitchen/food production context
• Intermediate to advanced level in Excel and Word
• The ability to lead and motivate a team, delegating tasks to the correct team member(s) when appropriate.
• Ability to work alone, whilst also collaborating with other kitchen staff and teams as needed.
• Impeccable attention to detail, accurate record-keeping and strong organisational skills
• Passion for great food, customer service and team-building.

To be considered for this role, please apply and a member of the team will be in touch.