Sous Chef

• Produce food required for the day’s menu to the required standard.

• Clearly communicate instructions and offer guidance on food preparation and delivery to team members in conjunction with the Catering Manager and Senior Sous Chef.

• Ensure food, as per menu, is available for service times and is portioned and garnished. Responsible for the daily menus meeting the required quality standards including presentation and taste prior to service, reporting issues to the Senior Sous Chef or Catering Manager.

• Replenish service counters where necessary.

• Ensure knowledge of the operation of any kitchen equipment you are required to use, and apply accordingly, utilising all safety measures.

• Assist with mis-en-place for the following day’s menu.

• Assist when necessary in food preparation for any function.

• Discuss and develop menus with the Chefs in line with the budget constraints.

• Assist where necessary, in the cleaning of work services, storage areas, utensils and equipment.

• Check deliveries for quantities and quality when necessary. Check and record temperatures and cleanliness of delivery vehicle.

• Requirement to safely lift heavy and at times hot equipment and products using the resources provided.

• Comply with Health & Safety Regulations and Fire Policy, reporting hazards to Management

• Maintain School hygiene standards and follow the HACCP system in place. Ensure all food in fridges are correctly labelled. Ensure correct chopping boards are used for each job.

• Assist other staff in the completion of their duties where necessary

• Promote good relationships with other staff members and with customers.

• Attend internal meetings as detailed by your Line Manager.

• Working across all other areas within the Catering Department providing cover during periods of absence as and when required

Hours

Monday to Friday, 8am – 3pm

35 hours per week (Full-time across the year)

30-minutes paid lunch

Requirement to work alternate Saturdays (5 hours) during term time