Sous Chef - Fresh Seasonal Kitchen Lead (Free Meals, Training)

Holroyd Howe; Woldingham; On-site; GBP 26,000 - 34,000; Full time

Benefits offered by this job

3 volunteering days to give back to a0

3 days grandparent leave

24 weeks enhanced maternity leave

Bespoke training & development opportu

Pension & life insurance

Discounts on high street brands, cine‑

Wellbeing hub & access to employee ass

Free meals while at work

Career development through apprentices

Job summary

Holroyd Howe is seeking a committed Sous Chef to join the kitchen team at Woldingham School. You will support the Head Chef in daily operations, motivate the team, and ensure strict food safety and allergen controls across daily meals and special events.

With a focus on fresh, seasonal, and creatively presented dishes, you will help manage mise en place and contribute to menu planning while delivering high standards of service in an education environment.

Qualifications

• Experience in kitchen operations and maintaining high standards.
• Strong knowledge of allergen management and food safety practices.
• Proven ability to lead and motivate a kitchen team.

Responsibilities

• Support the Head Chef in daily kitchen operations.
• Motivate the team to deliver high standards of food and service.
• Ensure food safety and allergen controls are consistently met.
• Contribute to innovative menu planning.
• Manage mise en place and ensure smooth, timely service.
• Support events and functions alongside school life.
• Champion allergen controls and uphold conduct and service standards.

Skills

Food safety

Allergen controls

Team leadership

Menu planning

Communication

Flexible approach

Job description

Holroyd Howe is seeking a committed Sous Chef to join the kitchen team at Woldingham School. You will support the Head Chef in daily operations, motivate the team, and ensure strict food safety and allergen controls across daily meals and special events.

With a focus on fresh, seasonal, and creatively presented dishes, you will help manage mise en place and contribute to menu planning while delivering high standards of service in an education environment.