Job Description

Sous Chef, Contract Catering Outlet York

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Day times, mostly weekday work, straight shifts

Hourly rate, flexible shifts, superb holiday allowance and benefits

The Benefits include:


Superb salary based on an hourly rate of 14.80 per hour, get paid for every hour you work 5 days over 7 including evenings and weekends, but mostly Monday to Friday daytimes, can be early starts 37.5 hour working week, 5 straight shifts, flexible start times modern kitchen with all the latest kit and equipment Pension scheme Multi outlet venue, never get bored in the one kitchen! Proven progression up to 38 days holiday allowance!

About Our Client

Our Clients are a dynamic and innovative catering establishment based in York seeking a talented and passionate Sous Chef to join our team.


Our food outlets are committed to delivering exceptional dining experiences through the use of fresh, high-quality ingredients and creative culinary techniques. We pride ourselves on our fast-paced, collaborative work environment that fosters growth and excellence throughout the food operation.

Position Overview

As a Sous Chef, you will play a crucial role in supporting the Executive Chef in managing kitchen operations, creating innovative dishes, and maintaining the highest standards of food quality and presentation. This position requires a combination of cooking expertise, leadership skills, and the ability to thrive in a fast-paced environment. The ideal candidate will be passionate about fresh food, experienced in working within a team, and capable of excelling under pressure.

Key Responsibilities

Assist the Executive Chef in overseeing daily kitchen operations over a number of kitchens in the one venue, including food preparation, cooking, and plating Collaborate with the culinary team to develop new menu items and seasonal specials, focusing on fresh and innovative ingredients Ensure the highest standards of food quality, taste, and presentation are consistently met Manage and train kitchen staff, promoting a positive and productive work environment Maintain kitchen cleanliness, organization, and adherence to food safety regulations Assist in stock management, including ordering supplies and minimising waste Participate in menu planning, recipe development, and cost control measures Coordinate with front-of-house staff to ensure smooth service and customer satisfaction Step in for the Executive Chef when necessary, assuming full kitchen leadership responsibilities Contribute to the venues overall success by suggesting improvements and innovations in kitchen processes and menu offerings

Qualifications

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Required:

Minimum of 3-5 years of experience in a sous chef or equivalent position in a high-volume restaurant NVQ level 2 or equivalent combination of education and experience Extensive knowledge of various cuisines, cooking techniques, and food trends Proven ability to work with fresh ingredients and create innovative dishes Strong leadership and team management skills Excellent communication and interpersonal skills Ability to work efficiently in a fast-paced environment Proficiency in kitchen management software and inventory systems Current food safety certification (Level 2), Allergen and Cossh Certificates
If this sounds like the ideal position for you then send your CV and cover letter through the link here, to hear of similar positions in the region & beyond then give Eddy Nuttall a call here in the Dish hospitality Offices