Sous Chef

We are looking for a passionate, customer-focused Sous Chef to join our catering brigade. As the Head Chef's right hand, you will play a vital role in delivering exceptional food standards, leading our kitchen team, and ensuring operational excellence every day.

Rate of Pay: £25,000 per annum
Position Type: Permanent
Type of Employment: Full Time
Hours: 37.5 hours per week
Shift Pattern: Monday to Friday, No bank holidays or weekends
Location: HSE Buxton, Harpur Hill, Derbyshire, England SK17 9JN

Key Responsibilities

• Culinary Excellence: Prepare, cook, and present high-quality meals and corporate hospitality offerings that meet client expectations and Mitie service standards.
• Kitchen Leadership: Manage the daily kitchen operations, run the pass effectively, and confidently step up to lead the team in the Head Chef's absence.
• Compliance & Safety: Maintain impeccable standards of food hygiene, health & safety, COSHH, and HACCP compliance, ensuring all kitchen records are audit-ready.
• Stock & Cost Control: Assist with ordering, stock rotation, waste reduction, and inventory management using internal software systems (e.g., Saffron).
• Team Development: Train, mentor, and motivate junior kitchen staff, fostering a positive work culture focused on continuous improvement.

What We Are Looking For

• Experience: Proven background as a Junior Sous Chef or senior Chef de Partie looking to take the next step. Experience within contract catering or high-volume facilities management environments is highly desirable.
• Qualifications: A minimum of Level 2 Food Hygiene certification (Level 3 preferred) and formal professional cookery qualifications (NVQ Level 2/3 or equivalent).
• Skills: Strong knowledge of allergen management, portion control, and menu costing.
• Attributes: A reliable leader with excellent communication skills, numerical literacy, and the ability to thrive under pressure in a fast-paced environment.