THIS ISN’T JUST CATERING … THIS IS JEWISH CARE CATERING …

We’re seeking a skilled and passionate Sous Chef to join our team. You’ll be working in a high-spec kitchen with top-quality equipment, including Rational iCombi ovens, as well as working in an established and high-performing team.
Our sociable working hours offer the perfect work-life balance and you’ll be able to make a real difference to our service users and residents through providing great quality meals and catering. Our campus locations offer a great working environment, with the opportunity to work with a diverse and brilliant team. You’ll also support in the catering for our numerous events.
We strive to be an employer of choice, fostering a positive kitchen culture where staff feel valued and supported. As a result, our team members stay with us long-term, allowing us to build strong, well-established teams that work collaboratively and support one another. If you are not familiar with Kosher kitchen practices … don’t worry – full training is provided.

WE OFFER GREAT BENEFITS, INCLUDING

• Free soup and sandwich during shifts
• Cycle to Work scheme
• Discounted gym membership, and shopping discounts
• Employee Assistance Programme for wellbeing support, and access to a 24/7 GP
• Company sick pay and 4% employer pension contributions
  We are seeking a culinary professional who is committed to delivering high-quality, nutritious, and delicious meals to our residents, service users and their families & friends.

• Ensuring we deliver an excellent service to our customers, creating an inviting and pleasant environment. Your core duties will involve:
• Ensuring all food produced is to the agreed standard, developing innovative approaches ensuring market trends, cultural requirements and Kashrut laws are met
• Ensuring all food hygiene and Health & Safety practices are monitored, met, and recorded in line with organisational policies and current legislations
• Working within the agreed budget, administer unit controls in line with budget and consistently seek and implement ways of improving the quality and cost effectiveness of the service
• Leading, motivating and encouraging team building to ensure agreed qualitative outcomes are achieved and customer service expectations are exceeded and maintained
• Deputising for the Head Chef in their absence and comply with their responsibilities