Staff Dining Sous Chef — No Evenings, 37.5h Contract

Baxterstorey; Wakefield; On-site; GBP 17,000 - 24,000; Full time

Benefits offered by this job

Pension scheme

Discount portal & deals

Employee assistance programme

Meals provided on shift

Cycle to work scheme

Birthday off

Volunteer day

Job summary

Baxter Storey in Wakefield is seeking a Sous Chef to join the busy distribution site team. You will lead hands-on operations in staff dining and help drive high standards across the kitchen.

The role offers 37.5 hours over 5 days with no evenings, and benefits including a pension, cycle to work, meals on shift, and voluntary days. You will have formal culinary training, at least two years' experience in production, allergen knowledge, and strong leadership to motivate the team.

Qualifications

• Formal culinary training.
• At least 2 years within a similar role in production work.
• Good foundation of Health and Safety and Food Safety Knowledge.
• Allergen knowledge.
• Great management skills with ability to motivate a team.
• Flexibility of the role.
• Highly developed attention to detail.

Responsibilities

• To ensure weekly staff dining menus are developed and improved on a regular basis.
• To oversee and assist in the preparation and presentation of all meals across the Staff Canteen.
• To organise sections stock and ingredients, both preparation and stock holding.
• Keep records of food production volumes, waste, stock holding and food cost concerns.
• To create weekly staff dining menus.
• To assist the Head Chef with future menu creations.
• To manage and motivate the team.

Skills

Team leadership

Allergen knowledge

Health and safety knowledge

Attention to detail

Flexibility

Education

Formal culinary training

Job description

Baxter Storey in Wakefield is seeking a Sous Chef to join the busy distribution site team. You will lead hands-on operations in staff dining and help drive high standards across the kitchen.

The role offers 37.5 hours over 5 days with no evenings, and benefits including a pension, cycle to work, meals on shift, and voluntary days. You will have formal culinary training, at least two years' experience in production, allergen knowledge, and strong leadership to motivate the team.