Sous Chef: Lead the School Hub Kitchen & Fresh Menus

Compass Group PLC; Uppingham; On-site; GBP 30,000 - 38,000; Full time

Benefits offered by this job

Paid overtime

Pension scheme

Career development programmes

Digital GP access

Travel discounts

Discounts on groceries

Cinema discounts

Cash rewards

Wellness classes

Discounts for family and friends

5/7 working days

Job summary

Compass Group UK is seeking an experienced Sous Chef to join the Hub Kitchen team at Uppingham School. You will work closely with the Head Chef to deliver fresh, nutritious meals for pupils, staff and visitors across the School.

As a hands-on leader, you’ll supervise a busy kitchen, develop junior staff, and help plan menus and seasonal dishes while maintaining high standards and ensuring safety and allergen compliance.

Qualifications

• NVQ Level 2/3 or City & Guilds inProfessional Cookery or equivalent.
• Food Safety Level 3 qualification or willingness to obtain.
• Previous experience as Sous Chef or Senior Chef de Partie or equivalent.
• Experience in high-volume or busy catering operations.
• Strong knowledge of food safety, allergen management and kitchen best practice.

Responsibilities

• Assist the Head Chef with day-to-day running of the Hub Kitchen.
• Prepare and deliver high-quality breakfast, lunch and supper services.
• Lead the kitchen in the Head Chef's absence and coach junior team members.
• Support menu planning, recipe development and seasonal dishes.
• Assist with ordering, stock control and inventory management.
• Ensure food safety compliance and maintain kitchen organisation.

Skills

Leadership

Kitchen management

Time management

Communication

Education

Culinary qualifications (NVQ 2/3, City & Guilds)

Food Safety Level 3

Job description

Compass Group UK is seeking an experienced Sous Chef to join the Hub Kitchen team at Uppingham School. You will work closely with the Head Chef to deliver fresh, nutritious meals for pupils, staff and visitors across the School.

As a hands-on leader, you’ll supervise a busy kitchen, develop junior staff, and help plan menus and seasonal dishes while maintaining high standards and ensuring safety and allergen compliance.