Genuine Dining
Hospitality Sous Chef
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Company Description
Genuine Dining is a dynamic contract catering company that blends culinary creativity with a focus on workplace experience. Guided by the ethos “the best people, serving the best food, having the most fun,” the team creates bespoke foodservice solutions that go beyond standard catering. As proud winners of Caterer of the Year at the Foodservice Cateys 2025, Genuine Dining combines award-winning expertise with a genuine passion for fresh, seasonal, and beautifully presented food. Partnering with clients across the UK—from law firms and creative industries to financial institutions and business parks—the company designs dining spaces that foster connection, collaboration, and culture. By uniting exceptional food with thoughtful design and atmosphere, Genuine Dining builds environments where people want to stay, engage, and thrive.
Role Description
The Hospitality Sous Chef is a full-time, on-site role based in Blackburn, supporting the Head Chef in delivering high-quality food and memorable hospitality experiences. This role involves:
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- Preparing and cooking fresh, seasonal menus
- Assisting in menu development for hospitality, events, and daily service
- Ensuring consistent presentation and taste
- Leading and motivating kitchen team members during service
- Upholding food safety and hygiene standards
- Managing stock control, ordering, and waste reduction
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Day-to-day responsibilities also include:
- Collaborating with front-of-house teams to coordinate event and hospitality service
- Maintaining a clean and efficient kitchen environment
- Contributing ideas that reflect Genuine Dining’s creative and guest-focused approach
Qualifications
- Strong culinary skills, including experience with fresh, seasonal cooking, menu preparation, and high-quality food presentation.
- Proven background in hospitality or contract catering kitchens, ideally in events or corporate dining environments.
- Knowledge of food safety, hygiene regulations, and best practices in kitchen organization and cleanliness.
- Team leadership abilities, including mentoring junior chefs, coordinating service, and supporting a positive kitchen culture.
- Effective communication and collaboration skills for working closely with front-of-house teams and client stakeholders.
- Ability to work in a fast-paced setting, manage time and priorities, and remain calm and solution-focused during busy service periods.
- Relevant culinary qualification or professional chef training (e.g., NVQ or equivalent) is desirable.
- Commitment to sustainability, responsible sourcing, and contributing to a creative, guest-centered dining experience.
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