Sous Chef — Lead Kitchen, Career Growth & Free Meals

Compass Group UK

Sherborne

On-site

GBP 26,000 - 32,000

Full time

14 days+
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Benefits offered by this job

Free meals
Onsite parking
Pension scheme
Career Pathways
MyLearning
Digital GP
Travel discounts
Groceries discounts
Cinema tickets
Cash rewards
Wellness classes
Share discounts

Job summary

Compass Group UK, in partnership with Chartwells Independents, is seeking a Sous Chef to lead on-site culinary execution and menu innovation within our educational settings. You will manage preparation, stock control and hygiene to ensure the highest standards while collaborating with the leadership team on site.

We value passionate chefs with strong team leadership, a Food Hygiene certificate, and a flexible approach to working hours.

Qualifications

  • City & Guilds 706/1 & 2 or NVQ equivalent is required.
  • Experience supervising a kitchen team.
  • Experience in a similar chef role.
  • Hold a Food Hygiene certificate.
  • Flexible approach to working hours.

Responsibilities

  • Prepare delicious, high-quality food that delights clients and customers.
  • Oversee and implement menu changes.
  • Identify opportunities to improve food services.
  • Listen to customer feedback to improve services.
  • Support creation of new menus and concepts.
  • Represent Chartwells and maintain a positive brand image.
  • Monitor inventories to keep kitchens well-stocked.
  • Oversee kitchen cleaning to maintain hygiene.
  • Comply with Food Handling, Hygiene and Health and Safety regulations.

Skills

City & Guilds 706/1 & 2
Team supervision
Chef experience
Food Hygiene certificate
Flexible working

Job description

Compass Group UK, in partnership with Chartwells Independents, is seeking a Sous Chef to lead on-site culinary execution and menu innovation within our educational settings. You will manage preparation, stock control and hygiene to ensure the highest standards while collaborating with the leadership team on site.

We value passionate chefs with strong team leadership, a Food Hygiene certificate, and a flexible approach to working hours.

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