Sous Chef: Lead a 12-Cook Team in High-Volume Kitchen

Gather + Gather; Sunbury-on-Thames; On-site; GBP 38,000 - 46,000; Full time

Benefits offered by this job

Free meals

Onsite car parking

Pension scheme

Holiday allowance

Healthcare support app

Job summary

Gather + Gather at BP is recruiting a Sous Chef to join our award-winning catering team. You will support the Head Chef in delivering a high-volume operation serving up to 2,000 people daily, with 70% uptake, and lead a team of 12 Chef de Parties.

Based at TW15 7LN, the role offers a Monday–Friday 7:00–15:30 shift, with full responsibility for food production, quality, costs and compliance with HACCP and Health & Safety standards.

Qualifications

• Experience leading a large kitchen team in a high-volume operation.
• Strong knowledge of food safety and HACCP standards.
• Ability to manage food costs and stock control.

Responsibilities

• Support the Head Chef in delivering a high-volume operation serving up to 2,000 people daily with 70% uptake.
• Lead and develop a team of 12 Chef de Parties, ensuring high standards across all kitchen operations.
• Oversee day-to-day food production and service, maintaining quality, consistency and presentation.
• Ensure full compliance with Food Safety, HACCP and Health & Safety standards.
• Support ordering, stock control and stock takes to achieve budgeted food costs.
• Drive food waste reduction initiatives and operational efficiencies.
• Assist with hospitality and event catering as required.
• Deputise for the Head Chef, ensuring seamless kitchen operations in their absence.

Skills

Team leadership

Food safety

High-volume operations

Job description

Gather + Gather at BP is recruiting a Sous Chef to join our award-winning catering team. You will support the Head Chef in delivering a high-volume operation serving up to 2,000 people daily, with 70% uptake, and lead a team of 12 Chef de Parties.

Based at TW15 7LN, the role offers a Monday–Friday 7:00–15:30 shift, with full responsibility for food production, quality, costs and compliance with HACCP and Health & Safety standards.