Sous Chef - Mon-Fri Campus Kitchen, Lead & Create

Aramark UK; East Midlands; On-site; GBP 27,000 - 33,000; Full time

Job summary

Aramark UK at the University of Derby, Kedleston Road, is recruiting a Sous Chef to support the Head Chef in delivering high standards in a busy catering environment. This permanent full-time role offers 40 hours per week and a salary of £30,000, with 7am-3:30pm shifts, Monday to Friday, no weekends.

You will manage daily kitchen operations, supervise staff, ensure food safety and quality, and contribute to menu development and service excellence across a high-volume operation serving around 300

Qualifications

• Proven supervisory experience in a busy kitchen.
• Extensive culinary experience with strong food production and preparation.
• Excellent team management and leadership abilities.
• Solid understanding of food safety legislation and hospitality best practice.

Responsibilities

• Assist Head Chef in managing daily kitchen operations.
• Supervise and motivate kitchen staff.
• Oversee food preparation and cooking processes to ensure quality.
• Monitor food safety practices and health regulations.
• Coordinate with front-of-house for timely service of dishes.
• Assist with menu planning and development of new dishes.
• Manage stock control, inventory levels and ordering supplies.
• Train new team members on food preparation techniques, safety procedures, and policies.
• Maintain a clean, organised and efficient kitchen environment.
• Support continuous improvement across the operation.

Skills

Supervisory experience

Culinary expertise

Food safety knowledge

Team leadership

Job description

Aramark UK at the University of Derby, Kedleston Road, is recruiting a Sous Chef to support the Head Chef in delivering high standards in a busy catering environment. This permanent full-time role offers 40 hours per week and a salary of £30,000, with 7am-3:30pm shifts, Monday to Friday, no weekends.

You will manage daily kitchen operations, supervise staff, ensure food safety and quality, and contribute to menu development and service excellence across a high-volume operation serving around 300