Sous Chef

gategroup; Gatwick; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading catering service provider in Gatwick is seeking a Sous Chef – Operations to deliver culinary excellence. This role involves leading kitchen operations, ensuring food safety, and managing the culinary team. Ideal candidates will have a culinary certification and 3-5 years of experience in a high-volume environment. Responsibilities include overseeing food preparation, compliance with safety regulations, and menu planning. This position offers an exciting opportunity to join a dedicated team in a dynamic industry.

Qualifications

• Certification/Degree from a recognized culinary institution focusing on Food Science or Culinary Arts.
• Completed vocational culinary training.
• Minimum 3-5 years experience as a sous chef or head chef.

Responsibilities

• Oversee daily kitchen operations and lead the culinary team.
• Ensure compliance with HACCP and food safety regulations.
• Support menu planning and operational collaboration.

Skills

Team management

Food safety compliance

Menu planning

Problem-solving

Culinary creativity

Education

Certification/Degree from culinary institution

Management/Leadership qualification

Catering diploma or City and Guilds

Tools

Kitchen software

Job description

Reporting to the Executive Chef (or Executive Sous Chef as applicable), the Sous Chef – Operations is responsible for delivering culinary excellence in their area of responsibility.

This position provides culinary leadership, supervises kitchen operations, and ensures food safety, sanitation, and quality standards are consistently met or exceeded. Acting as a shift leader in hot or cold kitchen environments, the chef drives food production through effective team management, process standardization, and innovation. Additional responsibilities include leading assigned food-related projects for Group Culinary Excellence globally, collaborating with clients, and contributing to new concept development through strategic planning and resource coordination.

Main Duties & Responsibilities

Kitchen Operations & Production

• Oversee daily kitchen operations and lead the culinary team to ensure efficient production and service delivery.
• Supervise food preparation to maintain consistency, quality, portion control, and productivity.
• Manage production planning, task allocation, and manpower to meet operational and labour targets.
• Monitor yields, minimise waste, and ensure accurate ordering and stock control.
• Conduct daily quality checks, ensuring proper labelling, storage, and food safety compliance.
• Train, mentor, and support culinary staff to maintain high preparation and service standards.
• Deliver menu briefings and ensure accurate execution of meal cycles and customer specifications.
• Manage scheduling, attendance, and team performance to maximise productivity.
• Foster a collaborative and positive team environment.

Quality, Safety & Compliance

• Ensure compliance with HACCP, food safety, hygiene, and health & safety regulations.
• Conduct kitchen audits, monitor standards, and implement corrective actions where required.
• Maintain documentation and ensure adherence to company and client standards.

Menu & Operational Collaboration

• Support menu planning, implementation, and changes in coordination with operational teams.
• Ensure strict adherence to customer menu specifications and service standards.
• Work cross-functionally to resolve operational issues and improve customer satisfaction.

Performance & Continuous Improvement

• Monitor operational performance and identify opportunities for efficiency and improvement.
• Support achievement of production, quality, and profitability targets through effective planning and resource management.

Qualifications

• Certification/Degree/Diploma from a recognized post-secondary culinary institution with a focus on Food Science, Nutrition or the Culinary Arts.
• Completed vocational training in culinary and related hygiene courses.
• Management/Leadership & Sustainability & Corporate responsibility qualification an advantage.
• Catering diploma or City and Guilds, or other appropriate qualification

Work Experience:

• Minimum 3-5 years as a sous chef or head chef.
• Extensive experience at a minimum level of chef de partie at a 5-star establishment.
• Minimum 7 years working as a chef is required.
• In-flight catering experience or experience in a high-volume food service environment would be considered a definite asset.
• Qualified chef, including Global Food experience, preferable with in-flight catering.
• Extensive experience in managing teams within the food industry.
• Knowledge and understanding of restaurant production techniques.
• Knowledge of market trends and restaurant trends.
• Experience using several types of kitchen software to aid the day-to-day running of kitchen operations.
• Working knowledge and experience of HACCP stands and equivalent

The right to work in the UK, undertake a CRC (Criminal Record Check) and provide 5 years of checkable referencing history.

If you share our values of excellence, passion, integrity and accountability, don’t miss out on this opportunity to join our team. Apply TODAY.