Sous Chef [Central Production Kitchen]

The University of Manchester; Manchester; On-site; GBP 28,000 - 38,000; Full time

Benefits offered by this job

34 days holiday

Generous pension

Career development & wellbeing support

Annual salary review

Job summary

The University of Manchester is seeking a skilled Sous Chef to lead the Central Production Kitchen and support high-quality hospitality, events and dining services across the campus.

Working with the Executive Head Chef and Head Chef, you will oversee food preparation, production and service for conferences, weddings, banquets and other catered operations, while guiding teams to meet food safety and presentation standards.

Qualifications

• Level 3 Food Hygiene qualification is required.
• Professional cookery qualifications to a minimum of City and Guilds 706/2 or equivalent.
• Food production management experience in a similar environment.
• Knowledge of Health & Safety regulations for catering, including allergen management.

Responsibilities

• Lead and manage the Central Production Kitchen day-to-day.
• Oversee food preparation, production and service for events, conferences and banquets.
• Support menu planning, costing and development for University catering services.
• Monitor stock control, cost control and purchasing processes.
• Collaborate with front-of-house teams to ensure safe, consistent food delivery.

Skills

Food hygiene

Food production management

Health & safety knowledge

Communication skills

Leadership

Customer service

Time management

Education

Level 3 Food Hygiene

City & Guilds 706/2 or equivalent

Job description

About The Role

HospitalityOnCampus is seeking to appoint a highly motivated and enthusiastic Sous Chef to support the delivery of high-quality hospitality, events and dining services across the University campus.

This vital role will help manage and lead the main Central Production Kitchen on a day-to-day basis, overseeing food preparation, production and service for a varied programme of catered conferencing, events, lunches, dinners, banqueting, weddings and other food-led operations across the department.

Working with the Executive Head and Head Chef, the post holder will provide operational leadership within the kitchen, guiding and motivating colleagues to achieve excellent standards of food provision, presentation, food safety and customer service. The successful candidate will play a key role in creating a vibrant food culture, supporting menu planning, menu costing and continuous innovation across HospitalityOnCampus.

The role includes responsibility for supporting event delivery across multiple University venues, including large-scale dinners, weddings and conference activity, and working closely with front-of-house colleagues to ensure food is delivered safely, consistently and to agreed standards.

Candidates should be able to demonstrate food production management skills gained within a similar environment, strong professional cookery experience, excellent communication skills and a positive, flexible approach to working within a busy, varied and pressurised hospitality operation.

This role offers an excellent opportunity to join a dynamic and expanding operation, working across some of the University’s most prestigious events and venues.

About You

The successful candidate will be able to demonstrate:

• Level 3 (formerly Intermediate) Food Hygiene qualification.
• Professional cookery qualifications to a minimum of City and Guilds 706/2, or equivalent.
• Food production management skills gained within a similar environment, scope and scale.
• Working knowledge of operational compliance for Health and Safety regulations relating to catering operations, including up-to-date Food Safety and Allergen Management.
• Ability to work flexibly across weekdays, weekends and evenings to meet the requirements of events services across multiple locations.
• Ability to support menu planning, costing and development to the standards required within University catering services.
• Understanding of stock control, cost control and administration associated with purchasing and goods receipt.
• Good IT skills and understanding of relevant systems and processes.
• Excellent verbal and written communication skills, including effective communication with colleagues for whom English may not be their first language.
• Influencing and leadership skills to advise, guide and support kitchen colleagues and reporting staff.
• Demonstrable knowledge and skills of customer service excellence, including customer liaison within a comparable environment.
• Ability to conduct effective individual meetings, reviews and routine follow‑ups.
• Evidence of accountability, initiative and the ability to manage and prioritise workload to meet deadlines.

University Catering

Catering at the University encompasses a broad and diverse range of business areas - including retail outlets, catered halls, student bars, conferencing, events and hospitality. There are many benefits to working at the University:

• 34 days holiday, including Christmas and New Year
• Generous pension scheme with generous employer contribution
• A strong commitment to personal and career development, as well as wellbeing and mental health support
• Annual salary review

To find out more about staff benefits and working within catering at the University, visit our catering staff website: www.umc-limited.co.uk

Enquiries

For enquiries about the vacancy, shortlisting and interviews:

Eddie MaKuwaza - Executive Head Chef: [e-mail]

General Enquiries: [e-mail]