Sous Chef: Lead Kitchen, Menu Innovation & Growth

BM Caterers

Salford

Hybride

GBP 28 000 - 38 000

Plein temps

14 jours+

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Un CV et une lettre de motivation personnalisés, prêts à envoyer.

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Avantages offerts par ce poste

Birthday day off
Masterclasses with Michelin-starredChe
Development courses levels 2-7
Discounts & cashback
Cycle-to-work
Volunteer day
Free lunch every workday
Mental Health App access
Enhanced parental leave
Fertility leave
Grandparent leave

Résumé du poste

BM Caterers in Salford is seeking an experienced Sous Chef to lead food production to the highest standards, meeting time and financial targets. You’ll stand in for Head Chef when needed and bring ideas to improve menus, service and guest satisfaction.

You’ll be enthusiastic about food, with relevant qualifications (C&G 706 1 & 2 or NVQ) and Level 2 Food Safety and COSHH/HACCP knowledge. Supervisory experience is helpful and a commitment to continuous learning is expected.

Qualifications

  • Relevant catering experience in a similar operation.
  • Food safety certificates at level 2 or equivalent.
  • Experience supervising others is advantageous.
  • NVQ or equivalent qualification is preferred.

Responsabilités

  • Produce and develop food to high standards within time and budget.
  • Step in for Head Chef when required and lead kitchen operations.
  • Contribute to menu planning and new initiatives.
  • Research trends and promote team spirit and continuous learning.
  • Ensure food safety, HACCP and COSHH compliance.

Connaissances

Sous Chef experience
Food safety level 2
COSHH & HACCP knowledge

Formation

C&G 706 1 & 2
NVQ or equivalent

Description du poste

BM Caterers in Salford is seeking an experienced Sous Chef to lead food production to the highest standards, meeting time and financial targets. You’ll stand in for Head Chef when needed and bring ideas to improve menus, service and guest satisfaction.

You’ll be enthusiastic about food, with relevant qualifications (C&G 706 1 & 2 or NVQ) and Level 2 Food Safety and COSHH/HACCP knowledge. Supervisory experience is helpful and a commitment to continuous learning is expected.

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