Senior Sous Chef

Job Description

We are seeking an exceptional Senior Sous Chef to support with the day to day running of our kitchens at [Employer hidden — sign up to reveal].

This is a hands-on role for a confident and skilled culinary professional who thrives in a fast-paced environment. You will play a key role in delivering high-quality, nutritious food to a diverse international community of students aged 3–18 and staff, while supporting, motivating and developing a talented catering team.

If you are passionate about food and creating a positive kitchen culture, this is an exciting opportunity to make a real impact.

Working hours are term time only, 06:30 – 15:30 Monday to Friday, 45 hours per week, 45 weeks per year (including 3 non term time weeks) + on every third week, you will cover the Thursday & Friday evening shifts, 10:15-19:15

Start date: ASAP

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 [Employer hidden — sign up to reveal] 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
• Applicants must be in the UK/a UK citizen as visa sponsorship is not possible for this role.

Working hours:

06:30 – 15:30, Monday to Friday, term time only, 45 hours per week, 45 weeks per year (including 3 non term time weeks) + on every third week, you will cover the Thursday & Friday evening shifts, 10:15-19:15

Start date:

As soon as possible

Closing date:

30th April 2026

Safeguarding:

[Employer hidden — sign up to reveal] is committed to inclusion across race, gender, faith, identity and abilities. We believe that diversity helps us to fulfil our purpose, realise our vision and exemplify our values.

[Employer hidden — sign up to reveal] is committed to safeguarding and promoting the welfare of children and young people and employees of [Employer hidden — sign up to reveal] are expected to share this commitment. This position is therefore subject to pre-employment compliance checks and an enhanced Disclosure and Barring Service Check.

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Senior Sous Chef

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