REQUIREMENTS:

• Must be comfortable working in a rural location
• Willing to undergo a DBS check
• Proven experience as a Sous/Head Chef within contract catering or in a similar role within a mid to large-scale dining environment
• Strong knowledge of kitchen operations, food safety, and food preparation techniques
• Ability to work in a fast-paced environment while maintaining attention to detail
• Excellent communication and leadership skills
• Ability to multitask and prioritise tasks effectively

WHY THIS ROLE?

• Salary: £27,000 to £29,000
• Working 37 - 39 hours per week
• 07:30 - 15:00
• Monday to Friday
• Overtime available
• Term-time contract
• No late nights
• No working over Christmas
• Full support in achieving your goals, including all the training you need to be confident in your role and a personal development plan to give your career the very best start

WHAT WILL YOU BE DOING?

• Confidently manage a team of chefs & catering assistants
• Rota/stock and waste management
• Identifying training needs
• Manage your time well to ensure everything is ready and prepared for service
• Prepare and cook meals according to established recipes and standards
• Ensure the highest levels of hygiene and safety are always maintained
• Maintain a clean and organised kitchen environment