Senior Sous Chef

As Senior Sous Chef, you will:

• Support overseeing the daily operation of the kitchens.
• Mentor and develop catering staff.
• Deliver high volume, high quality breakfast and lunch services.
• Design innovative, nutritionally balanced menus.
• Take full operational responsibility in the Catering Manager’s absence.
• Support special events, executive dining and extra catering services.

You will play a central role in shaping both the food experience and the culture of the kitchen.

Health, Safety & Standards:

• Ensure full compliance with Health and Safety legislation and in house procedures.
• Lead the implementation and monitoring of HACCP policy.
• Maintain the highest standards of food hygiene and cleanliness.
• Achieve maximum scores in Local Authority hygiene inspections.
• Ensure all food storage and equipment meet required standards.

Leadership & Operational Excellence:

• Drive a culture of high performance and continuous improvement.
• Oversee kitchen organisation and staffing efficiency.
• Support supply ordering, stock control and budget management.
• Develop strong operational knowledge to support succession planning.
• Provide clear, professional communication across teams.
• Potentially work across other ACS schools for cover, training or meetings.

Stock Control & Budget Management:

• Manage ordering, stock control and detailed record keeping.
• Minimise waste and improve waste reduction systems.
• Control costs while maintaining ingredient quality.
• Ensure menu specials make intelligent use of existing stock.
• Coordinate supply ordering with Front of House and kitchen teams.

Food & Menu Development:

• Lead the preparation and production of all food.
• Support grab and go and breaktime menus.
• Create engaging, innovative menus for a diverse international student body.
• Maintain high nutritional standards across all age groups.

Sales & Engagement:

Working closely with the Catering Manager:

• Drive student uptake and engagement.
• Support cookery clubs, events and special functions.
• Build strong relationships with internal and external clients.
• Contribute to business growth and service development.

Sustainability & Continuous Improvement:

We are committed to responsible catering practices. You will:

• Support being a more sustainable kitchen environment.
• Promote efficient ordering and operational systems.
• Reduce waste and improve kitchen sustainability practices.

Experience, Skills and Qualifications required:

• Level 2 Food Hygiene Certificate, level 3 is highly desirable.
• HACCP knowledge & implantation experience.
• First Aid at work qualification is desirable.
• Proven experience as a Senior Sour Chef.
• Experience maintaining high food quality and presentation standards.
• Menu planning and development skills.
• Experience managing and ordering stock.
• Health and safety compliance.
• Strong leadership and team development skills.
• Ability to motivate and inspire a team.
• Resilient and adaptable.
• Flexibility with working hours including evenings and weekends.
• Own transport to campus due to the location is preferred.