Sous Chef: Lead High-Volume Kitchen on Major Project

Aramark; Stewartby; On-site; GBP 32,000 - 39,000; Full time

Benefits offered by this job

Free uniform

Safety shoes

Benefits app access

Life assurance

Pension contributions

Generous holiday allowance

Career development

Apprenticeship schemes

Ongoing training

Job summary

Aramark UK is seeking a passionate Sous Chef to join our team on a large construction project in Bedford. You will lead a brigade, support the Head Chef, and ensure every dish meets our high standards in a fast-paced kitchen.

With a 40-hour week, 5 days over 7, and a focus on quality, safety and cost controls, you’ll develop menus, monitor production, and coach staff while enjoying the stability of a global contract catering leader.

Qualifications

• UK residency for the past 3 years and legal right to work.
• Proven experience in a supervisory chef role within a high-volume catering environment.
• Level 3 Food Safety qualification.
• Experience leading teams.
• Experience managing stock, ordering, and food cost controls.
• Strong knowledge of food safety, HACCP, and allergen management.
• Excellent communication and leadership skills.

Responsibilities

• Lead food production activities to ensure meals are prepared to specification, on time, and to the highest quality standards.
• Monitor food quality and customer satisfaction, taking corrective action where necessary.
• Supervise, coach and develop kitchen teams including Chefs, Catering Assistants and others.
• Ensure effective deployment of labour resources to meet operational demands.
• Deliver on-the-job coaching to improve culinary skills and operational performance.
• Assist with menu development, costing and implementation.

Skills

Leadership

Team supervision

Food safety HACCP

Allergen management

Stock management

Food cost controls

MS Office

Communication skills

Pressure management

Education

Level 3 Food Safety

Tools

Microsoft Office

Job description

Aramark UK is seeking a passionate Sous Chef to join our team on a large construction project in Bedford. You will lead a brigade, support the Head Chef, and ensure every dish meets our high standards in a fast-paced kitchen.

With a 40-hour week, 5 days over 7, and a focus on quality, safety and cost controls, you’ll develop menus, monitor production, and coach staff while enjoying the stability of a global contract catering leader.