Job Description

Job title:

Sous Chef

Hours:

40 hours per week, all year round

Salary:

Band D point 25 - point 29 (29,273 - 32,870) pro rata, FTE

Reports to:

Head Chef

Prime function:

To assist and deputise for the Head Chef's absence with the smooth and efficient operation of the kitchen to ensure the Schools reputation for food quality is maintained at all times.

Key Responsibilities:

To plan, prepare, cook and present food to the standards required by the school;

To ensure that the schools reputation for excellent food and service is adhered to;

To control portion size and monitor waste;

To ensure supplies are correctly ordered and issued, used and accounted for, to carry out stock takes and food rotation procedures;

To maintain records relating to food production activities and supplier information as required by the Catering Manager and Head Chef;

To ensure the Health and Safety and Food Safety Standards are maintained in line with the School policy;

To set objectives and with the Head Chef and take responsibility for the day to day running of the kitchen;

To assess employee performance and recognise training needs and potential as appropriate;

To hold team meetings on a regular basis to communicate targets and standards required;

To ensure compliance with the schools policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

Service:

To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded;

To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs;

To ensure all food is cooked, presented and served in line with the school standards using innovation in the method and style of presentation and food service;

To ensure that you deliver what you promise to the customer, staff, pupils and team;

To ensure that all agreed service objectives are met in line with School expectations;

To deal with complaints about food in accordance with the school procedure.

People Management:

To assess the kitchen team along with the Head Chef for performance and recognise training needs and potential as appropriate;

To ensure training is carried out in line with the School's staff training and development policy to meet the needs and requirements of the individuals at Wells Cathedral School;

To assist the Head Chef in ensuring that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training;

To develop the team by empowering them, supporting them, encouraging them and maintaining an 'open door' policy;

To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts;

To treat your team at location as you would expect to be treated.

Financial Management:

With the support of the Head Chef ensure that all standards of food preparation and service are established and achieved in line with budget.

To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from the Head Chef and the Catering Manager;

To complete on a monthly basis, a stock take and evaluate and calculate the cost of sales results.

Health & Safety, Food Safety, the Environment:

To ensure that the kitchen meets statutory requirements of Health and Safety, Food Safety and environment legislations and procedures;

To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual;

To work with the Head Chef to ensure all kitchen staff and high risk food handlers are trained to the appropriate standard;

To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment;

To ensure all equipment is well maintained and is in good working order;

To make recommendations for renewal and replacement of equipment when required;

To establish and maintain location cleaning schedules;

To attend all health and safety training courses as required;

To promote and encourage environment improving initiative, as appropriate within the business.

Additional Responsibilities:

To take responsibility for contributing towards your own development with the guidance of your Line Manager and attending training courses as identified;

To show commitment to the School values in all aspects of your role;

To act as a positive ambassador for the school;

To attend to any reasonable request made by the school;

To assist / deputise for the Head Chef.

This outlines the duties for the time being of this post to indicate the level of responsibilities. It is not a comprehensive or exclusive list and duties may be varied from time to time, which does not change the general character of the job or the level of responsibility.

Promoting Safeguarding and welfare of children and young persons

Promote and safeguard the welfare of children and young people for whom you are responsible, and with whom you come into contact

Be aware of and comply with policies and procedures relating to child protection, health, safety and security, confidentiality and data protection, reporting all concerns to an appropriate person

Be aware of, support and ensure equal opportunities for all

Contribute to the overall ethos/work/aims of the school

Appreciate and support the role of other professionals

Attend and participate in relevant meetings as required

Participate in training and other learning activities and performance development as required

Assist with pupil needs as appropriate during the school day

Job Types: Full-time, Permanent

Pay: 29,273.00-32,870.00 per year

Benefits:

Company pension Discounted or free food Sick pay
Work Location: In person

Expected start date: 08/09/2025