Sous Chef

Mitie Group plc.; Harpur Hill; On-site; GBP 21,000 - 29,000; Full time

Job summary

Mitie Group plc. is seeking a passionate Sous Chef to join the catering brigade at Harpur Hill, Buxton. You will support the Head Chef, lead the kitchen team, and ensure exceptional food standards and operational excellence.

The role offers a permanent, full-time position (37.5 hours/week) with a Monday–Friday pattern and no bank holidays or weekends, at £25,000 per annum. A strong background in contract catering and high‑volume environments is desirable.

Qualifications

• Level 2 Food Hygiene certification required; Level 3 preferred.
• NVQ Level 2/3 or equivalent professional cookery qualifications.
• Strong knowledge of allergens, portion control and menu costing.

Responsibilities

• Culinary excellence: prepare and present high‑quality meals and hospitality for clients.
• Kitchen leadership: run daily operations and lead the team in the Head Chef's absence.
• Compliance & safety: maintain HACCP, COSHH, and food hygiene records.
• Stock & cost control: assist with ordering, stock rotation, waste reduction, inventory.
• Team development: train, mentor and motivate junior kitchen staff.

Skills

Allergen management

Portion control

Menu costing

Team leadership

Communication skills

Education

Level 2 Food Hygiene

NVQ Level 2/3 or equivalent

Tools

Saffron software

Job description

We are looking for a passionate, customer-focused Sous Chef to join our catering brigade. As the Head Chef's right hand, you will play a vital role in delivering exceptional food standards, leading our kitchen team, and ensuring operational excellence every day.

Rate of Pay: £25,000 per annum Position Type: PermanentType of Employment: Full TimeHours: 37.5 hours per weekShift Pattern: Monday to Friday, No bank holidays or weekends Location: HSE Buxton, Harpur Hill, Derbyshire, England SK17 9JN

Key Responsibilities

• Culinary Excellence: Prepare, cook, and present high-quality meals and corporate hospitality offerings that meet client expectations and Mitie service standards.
• Kitchen Leadership: Manage the daily kitchen operations, run the pass effectively, and confidently step up to lead the team in the Head Chef's absence.
• Compliance & Safety: Maintain impeccable standards of food hygiene, health & safety, COSHH, and HACCP compliance, ensuring all kitchen records are audit-ready.
• Stock & Cost Control: Assist with ordering, stock rotation, waste reduction, and inventory management using internal software systems (e.g., Saffron).
• Team Development: Train, mentor, and motivate junior kitchen staff, fostering a positive work culture focused on continuous improvement.

Experience: Proven background as a Junior Sous Chef or senior Chef de Partie looking to take the next step. Experience within contract catering or high-volume facilities management environments is highly desirable.

Qualifications, Skills & Attributes

• Qualifications: A minimum of Level 2 Food Hygiene certification (Level 3 preferred) and formal professional cookery qualifications (NVQ Level 2/3 or equivalent).
• Skills: Strong knowledge of allergen management, portion control, and menu costing.
• Attributes: A reliable leader with excellent communication skills, numerical literacy, and the ability to thrive under pressure in a fast-paced environment.