Sous Chef

Cook Trading Limited; Sittingbourne; On-site; GBP 34,000; Full time

Job summary

Join a leading food company as a Junior Sous Chef in Sittingbourne. You will lead a kitchen team, creating high-quality meals and ensuring consistency. The role offers excellent benefits, including free food and discounts, in a welcoming environment committed to collaboration and growth.

Benefits

Paid breaks

Free food

30% staff discount

Profit share

Flexible working

Qualifications

• Experience of working in a kitchen environment is needed.
• Experience of leading a successful team would be great.

Responsibilities

• Create meals by following recipes to ensure high quality.
• Ensure all team members are trained in their roles.
• Develop good relations through leadership and conduct meetings.

Skills

Leadership

Communication

Attention to detail

Education

NVQ Level 2 (or equivalent) in catering

Job description

Join our Cook Family as Junior Sous Chef be part of a remarkable team that is the heart of the Kitchen making remarkable food and no more split shifts.

£33,800 per year

Sunday to Thursday 2pm - 10pm

About COOK

• At COOK we make remarkable food for your freezer at our kitchen in Kent. We’re market leaders and (more importantly) our food tastes incredible. We have over 80 shops and a rapidly growing online business.
• We’re independent (family-owned) and always will be because it allows us to do things the right way, not the fast way.
• We believe in business as a force for good in society and have certified as one of the UK’s first B Corporations to help us measure what matters when it comes to our impact on our environment, our people and our community.

Bring our recipes to life by producing the best food with the best ingredients. With your skill and attention to detail you will create our remarkable products that will guarantee our customers have the best experience every time. Consistency is key, our customers will keep coming back as they trust you to give them remarkable products winning in taste.

About the Role;

• Create our meals by following our recipes to ensure all our food is consistently of the same high quality.
• Use your knowledge of our food to ensure it is of the correct specification. Try products prior to decanting and do your upmost to rectify any concerns.
• Sign off all relevant paperwork and ensure information on unity (internal database) has been inputted correctly
• Communication is key. Ensure that you keep your team up to date with new products coming through the kitchen and team targets are communicated , everyone needs to be working towards the same goal.
• You must ensure that all members of your team (including agency workers) are trained in all aspects of their role. This includes, all machinery, health and safety, and all relevant work instructions.
• Based on menu plans, organise the teams work load, review frequently and liaise with your team and other departments to ensure the best utilisation of staff and equipment
• Update the Head Chef regularly on the teams progress and raise any concerns you have without unnecessary delay.
• Team Leadership. Develop good relations through fair and consistent leadership Conduct all necessary 121 meetings with your team whilst continually showcasing and living by our Values

About You:

• NVQ Level 2 (or equivalent) in catering.
• Experience of working in a kitchen environment is needed and experience of leading a successful team would be great.

Other bits

Excellent Benefits including paid breaks, free food, CookieJar Smart Spending discounts on leading brands, profit share, 30% staff discount and birthdays off and much more.

Based in Sittingbourne at our COOK Classics Kitchen

Ask us about flexible working.

Our vision for COOK has always been that we are a place where EVERYONE is welcome. We want everyone to feel like they belong at COOK. We all have different roles, different abilities and different personalities. By collaborating we can do remarkable things. Whatever your story, if you would like to grow with COOK please apply.

INDHP