Sous Chef - The Cheltenham Trust

The Methodist Church in Britain; Warmley; On-site; GBP 22,000 - 34,000; Full time

Job summary

The Cheltenham Trust is seeking a Sous Chef to lead and inspire the kitchen team across its venues, from busy cafés to large events. You will support the Head Chef, maintain high standards, and develop menus while overseeing stock and safety compliance.

With a rolling 40-hour week including evenings, weekends and bank holidays, you’ll contribute to exceptional service across diverse catering operations and lead on quality food and staff development.

Qualifications

• Experience as a Sous Chef or senior Chef de Partie.
• Experience of stock control, food costing and waste reduction.
• Strong cooking skills and passion for quality food.
• Knowledge of food safety, hygiene and allergen management.

Responsibilities

• Lead, motivate and develop the kitchen team.
• Support Head Chef in maintaining high standards across service.
• Deliver high-quality food across cafés, visitor catering, weddings and large events.
• Develop menus and manage stock.
• Ensure food safety compliance.

Skills

Team leadership

Food safety

Menu development

Stock control

Waste reduction

Event catering

Job description

The Cheltenham Trust's Food & Beverage team is recruiting a Sous Chef to lead kitchen work across its venues, from busy cafés and visitor catering to weddings, banquets and large events. The post supports the Head Chef in running the kitchen team, keeping standards high, developing menus, managing stock and keeping food safety compliant. Work runs on a rolling rota of 40 hours a week that includes evenings, weekends and bank holidays. Candidates need experience at Sous Chef, Junior Sous Chef or senior Chef de Partie level.

What the job involves

• Lead, motivate and develop the kitchen team
• Support the Head Chef in maintaining exceptional standards across food service
• Deliver high-quality food across cafés, visitor catering, weddings, banquets and large-scale events
• Develop menus
• Manage stock
• Ensure food safety compliance

Experience

• Experience as a Sous Chef, Junior Sous Chef or senior Chef de Partie
• Experience of stock control, food costing and waste reduction

Skills & knowledge

• Excellent cooking skills and a passion for quality food
• Strong knowledge of food safety, hygiene and allergen management
• Ability to lead, motivate and develop a kitchen team
• Flexible approach to working across a varied hospitality and events operation