Sous Chef at Aramark

Windsor, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

01 Mar, 26

Salary

39000.0

Posted On

01 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Leadership Ability, IT Literacy, Food Hygiene Standards, Team Management, Culinary Skills, Menu Planning, Food Production Strategies, Allergen Awareness, Food Quality Control, Cost Control, Kitchen Administration, Training and Mentoring, Health and Safety Standards, Positive Work Environment

Industry

Hospitals and Health Care

Description

Job Description Aramark UK is hiring a Sous Chef to join the team at LEGOLAND Windsor Resort’s Holiday Village. Welcoming thousands of guests from the UK and abroad, the Holiday Village features 150 premium lodges, a vibrant bar and restaurant, and a family-friendly entertainment hub. This is a tremendously exciting challenge for a hard-working, career minded, individual to join the team and assume responsibility for overseeing the F&B operation. Reporting to the Head Chef, you will lead and inspire the talented team to deliver exceptional hospitality by optimising the guest experience through class leading Health & Safety standards, a real desire for team development, and a sound understanding and delivery of culinary excellence. This is a full time and permanent position working both weekdays and weekends.What's in it for you: Competitive salary of up to £37,000-£39,000 Permanent, full time 40 hour position working weekdays and weekends Based on site at LEGOLAND, Windsor- SL4 4AY Generous annual leave that increases in line with service, with the opportunity to buy extra days Defined contribution pension scheme and life assurance benefits Access to an employee benefit scheme that offers discounts across hundreds of retail and leisure providers Merlin passes for friends and family Employee Assistance Programme and in-house Mental Health Champions FOOD! A plethora of opportunities to attend in-house events and try out the culinary genius of our teams (we are a food business after all!) A day in the life of a Sous Chef: Manage daily food production for breakfast, lunch, and dinner, including inventory and supply ordering Maintain high standards for food quality, presentation, and cost control Handle kitchen administration, support P&L management, and monitor operating costs Train, mentor, and act as a role model for kitchen staff, fostering a positive work environment Contribute to menu planning, food production strategies, and allergen awareness Enforce food hygiene, safety procedures, and maintain a clean, organized kitchen in line with regulations Assume Head Chef responsibilities when required and support other business areas as needed You'll be set up for success if you have: Strong culinary expertise, leadership ability, IT literacy, and previous experience as Sous Chef or Head Chef Excellent awareness of food hygiene standards Strong leadership skills with the ability to manage a team effectively IT literate, numerate and able to communicate across discipline stakeholders Excellent culinary skills with a passion for food and service Relevant culinary experience operating at a Sous Chef or Head Chef level If you are applying for this role and you already work for Aramark, you must notify your line manager before submitting your application. At Aramark UK, we are committed to creating a diverse and inclusive workplace where everyone is valued and empowered to thrive. As a proud Disability Confident employer, we actively encourage applications from individuals of all abilities and are dedicated to supporting employees with disabilities throughout their career journey. We ensure our recruitment process is accessible, and reasonable adjustments are available at every stage, from application to interview and employment. If you require any accommodations or have any questions, please reach out to our recruitment team – careers@aramark.co.uk Join us in fostering a workplace where everyone can achieve their full potential. All applications will be treated in the strictest confidence.

Responsibilities

Manage daily food production for breakfast, lunch, and dinner while maintaining high standards for food quality and cost control. Train and mentor kitchen staff, ensuring compliance with food hygiene and safety procedures.