Sous Chef

HERMOLIS AND CO LTD; Wembley; On-site; GBP 45,000 - 60,000; Full time

Job summary

Hermolis and Co Ltd is seeking an experienced Sous Chef / senior Sous to lead large-scale meal production in a fast-paced facility in Wembley. You will work with the Head Chef to achieve daily targets in the hot kitchen.

The role requires significant kitchen experience, ability to handle high-volume production, and a willingness to work 5–6 days a week with a 7am–4pm schedule. Kosher guidance will be provided as needed.

Qualifications

• Significant experience in high-volume professional kitchens.
• Kosher knowledge desirable with on-the-job training provided.
• Level 3 Diploma in Professional Cookery or equivalent.

Responsibilities

• Production management for large-scale meals across sectors.
• Kashrus compliance under Rabbinical supervision.
• Ensure HACCP and COSHH compliance for sanitation.
• Shadow Head Chef to meet daily targets in hot kitchen.

Skills

Culinary Expertise

Kosher Knowledge

Education

Level 3 Diploma in Professional Cookery

Job description

Vacancy - Sous Chef / senior Sous

£45K - up to £60K i(subject to proven specific skills base and criteria required.)

Overview

Hermolis is Europe's largest kosher food supplier catering for:

• Airlines: A major supplier for kosher meals on flights globally.
• Institutional Catering: Meals for hospitals, clinics, and care homes.
• Retail: Sandwiches, wraps, and frozen meals available in supermarkets
• Prestigious and corporate Clients: Private jets, Houses of Parlement, House of lords, Buckingham Palace, 5* hotels menu matching , cruises, Eurostar

We currently have an exciting vacancy for an experienced Hot kitchen SOUS CHEF to work alongside the Head chef and achieve daily targets of bulk cooking with a team of competent commis chefs.

Hours of work

7am to 4 pm ( some flexibility in hours required but no late evening shifts)

Saturday the unit is closed

The unit is open Monday to Sunday

Subject to negotiated contract terms you will work 5 or 6 days per week

Probation period 3 months

Required Skills & Experience

• Culinary Expertise: Significant experience in professional, high-volume kitchens (e.g., airline catering, banqueting, or central production units).
• Kosher Knowledge: is desirable but not essential as we will provide guidance and on the job training in kosher food prep laws (such as the separation of meat and dairy)
• Proven Qualification: Typically requires a Level 3 Diploma in Professional Cookery or equivalent experience.

Core Responsibilities

• Production: managing and preparing large-scale meal preparation for diverse sectors, including aviation, healthcare, freezer centres, and supermarkets.
• Kashrus Compliance: Working under the constant supervision of a Rabbi to maintain food integrity, including the strict separation of meat and dairy products.
• Health & Safety: Ensuring full compliance with HACCP (Food Safety) and COSHH regulations to maintain the facility's high sanitation standards.
• Be mentored by the Head Chef: to shadow him and assist him in meeting daily targets in the hot kitchen and all other duties.

Desirable attributes

• Long-Term Career Goal: Demonstrating a desire for stability is highly valued
• Hands-On Attitude: As a production-focused kitchen, senior and junior chefs alike are expected to "not afraid to get their hands dirty" to ensure delivery deadlines are met.
• Target-Driven Teamwork: The ability to work well as part of a team to achieve daily goals
• Flexibility: "can-do" attitude and the ability to adapt to shifting production schedules