Sous Chef

Eton College; Windsor; On-site; GBP 30,000 - 36,000; Full time

Benefits offered by this job

Generous pension scheme

Private healthcare

Employee Assistance Programme

Cycle to work scheme

Job summary

Eton College seeks a Sous Chef to assist the Head Chef in managing food production in the main kitchen at Bekynton, supporting our team of chefs, kitchen porters and assistants.

You will lead health and safety, allergen procedures, menu planning, cost control, staff development and help deliver exceptional food across the College's catering operations. Working pattern: 42.5 hours/week over 46.43 weeks per year; excellent benefits.

Qualifications

• NVQ Level 3 in Food Preparation and Cookery or equivalent.
• Level 3 Food Safety & Hygiene Certificate.
• Health & Safety Level 2 Certificate.
• Certified training in Food Allergen.

Responsibilities

• Assist the Head Chef in managing food production across the main kitchen.
• Ensure timely and efficient preparation of core catering services on shift.
• Lead kitchen health and safety and allergen procedures.
• Assist with menu planning, cost control and value for money within budget.
• Inspire and develop the kitchen team; support performance reviews and rotas.
• Represent the College at external events when required.

Skills

People management

Attention to detail

Communication

Organised / methodical

Education

Food Preparation & Cookery NVQ Level 3

Job description

Role Introduction

We are looking for a Sous Chef to assist the Head Chef in managing the food production in our main kitchen, whilst supporting our team of chefs, kitchen porters and kitchen assistants.

Main Duties

• Be a visual and approachable culinary figurehead for Bekynton at Eton College;
• Ensure timely and efficient preparation of all core catering services whilst on shift within Bekynton and associated catering areas and venues within the College;
• Assist in menu planning, ensuring that food production meets Eton's expectation of delivering exceptional food and service within the independent school sector;
• Demonstrate a genuine passion for food and inspire colleagues to embrace culinary creativity and excellence;
• Advocate Food Safety and Health and Safety across all aspects of the catering operation;
• Act as the kitchen Health and Safety lead; liaising with the Bekynton Health and Safety champion; ensuring that all required documentation is completed and maintained; delivering relevant training; overseeing the kitchen health and safety risk assessment; and promoting a proactive, zero-tolerance approach to preventable accidents;
• Ensure that food allergen procedures and processes are followed when on shift;
• Ensure that all Food Safety and Health and Safety daily due diligence paperwork is completed to the standard required;
• Demonstrate strong financial awareness, working with the Head Chef to ensure commercial value in purchasing, giving value for money within budget parameters and to optimise cost saving and revenue generating opportunities to achieve budgets; to manage food wastage costs;
• Inspire, train and develop the kitchen brigade; contribute to appraisals and development plans; address performance concerns promptly and professionally; and support resource planning, including rotas, as required;
• Assist the catering operations at Dorney Lake when needed build effective working relationships with the team;
• Support and develop the hospitality operations working closely with the senior hospitality team; undertaking the lead chef role for functions when required;
• Support the Head Chef with environmental initiatives and contribute actively to reducing the College’s carbon footprint;
• Represent Eton College professionally at external events, including culinary competitions;
• Carry out any reasonable request from the Head Chef, Executive Chef, a member of the management team or the Catering Director;
• To undertake any other duties as may reasonably be required of you in the post;
• All employees of Eton College are also expected to:
• Develop a good understanding of safeguarding procedures, given all positions at Eton are classed as ‘regulated activity’;
• Demonstrate a commitment to safeguarding and promoting the welfare of children. This includes but is not limited to completing safeguarding training as required, complying with all safeguarding procedures and ensuring any safeguarding updates issued by the College are read and understood;
• Understand and comply with procedures and legislation relating to confidentiality;
• Display a commitment to and promotion of equality, diversity and inclusion.

The Ideal Candidate

To be successful in this role, the incumbent should have:

• Previous kitchen experience in a similar role/environment;
• A Food Preparation and Cookery NVQ Level 3 or equivalent;
• A Level 3 Food Safety and Hygiene Certificate;
• A Health and Safety Level 2 (minimum Certificate);
• Certified training in Food Allergen;
• Excellent people management skills;
• A genuine interest and passion for good food;
• Great attention to detail and take pride in your work – you’re keen to deliver the highest possible standards;
• The ability to communicate effectively with customers, clients and staff.

You may also enjoy this role if you:

• Have an organised and methodical approach to work;
• Have a flexible approach to work and a ‘can do’ attitude;
• Have the ability to work well under pressure in a fast-passed environment;
• Enjoy working on your own and as part of a team in a collaborative manner.

Working Pattern

• You will work 42.5 hours per week.
• You will be working 46.43 weeks per year. (34 weeks term time, 6 weeks summer schools and 6.43 weeks paid holiday entitlement)

Benefits

Working at Eton College comes with a wide range of benefits that recognise and reward our staff. These include a generous pension scheme with an 11% employer contribution (4.9% employee contribution), salary exchange for pensions and private healthcare, a confidential Employee Assistance Programme, and enhanced family‑friendly pay. Colleagues also benefit from a cycle to work scheme, subsidised lunches during term time, free or significantly discounted access to the College’s excellent sport and leisure facilities, and discounts with local retailers and businesses.