Sous chef – Mon-Fri corporate catering

Sous Chef – Monday to Friday

Role Overview

We are seeking a talented and disciplined Sous Chef to join our team in a fast-paced contract catering environment. This is a rare opportunity to combine high-standard culinary creativity with a genuine work-life balance. As the second-in-command, you will support the Head Chef in leading a professional brigade to deliver exceptional food services within a prestigious corporate setting.

Key Responsibilities

• Directly supervise and motivate the kitchen team to ensure seamless daily operations.
• Lead high-volume lunch services, maintaining impeccable standards of food quality and presentation.
• Contribute to the creation of innovative, seasonal menus and daily specials that reflect current food trends.
• Manage stock control, ordering, and wastage to achieve financial targets and gross profit margins.
• Ensure rigorous compliance with all food safety, HACCP, and health and safety regulations.
• Support the training and development of junior chefs and kitchen porters.

The Ideal Candidate

• A proven track record as a Sous Chef or Senior Chef de Partie in a high-volume, quality-driven kitchen.
• Strong leadership skills with the ability to remain calm and decisive under pressure.
• Excellent culinary technical skills and a passion for fresh, seasonal ingredients.
• Sound knowledge of kitchen finances, including stock management and portion control.
• Reliable, professional, and capable of building strong relationships with both the team and clients.
• Enjoys working with fresh ingredients, comfortable with cooking classical comfort favorites and excited to play around and re create street food trends.

Why Join Us?

• Working Hours: Monday to Friday, typically 7:00 am to 4:00 pm.
• Weekends and Bank Holidays off.
• Very competitive salary and comprehensive benefits package.
• Opportunities for professional development and career progression within a large catering group.
• A modern, well-equipped working environment

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