Sixty Eight People
Sous Chef
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Sous Chef | Monday to Friday | Premium B&I | £50,000
Whats in it for you
- Salary: £50,000
- 45 hour a week contract
- Monday to Friday working hours with core hours 6:30am - 3:30pm
- Vast scope for ongoing growth and development with the broader group
- Opportunity to make a difference at a flagship B&I site
The Opportunity
1,500 covers a day, breakfast through lunch, Monday to Friday. This is a flagship city-centre B&I site run by a boutique contract caterer with a genuine reputation for quality, and they're looking for a Sous Chef to help drive standards and support the daily running of the operation.
The offering is fresh-food retail at pace: a full breakfast and lunch service, a menu that travels widely across global cuisines, speciality days, and regular takeovers from well-known brands. Behind it sits a senior culinary team that takes development seriously and a business built around its people.
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The Role
- You'll run your own section within a large, talented brigade and act as a key support to the senior team.
- For a Sous looking to build volume experience without compromising on quality, it's a strong next step.
Responsibilities
- Running a section within the kitchen
- Supporting menu creation and development across the retail offering
- Contributing to a broad world cuisine offering, bringing ideas and authenticity to global menu cycles
- Training, mentoring, and developing the junior team
- Managing orders and costs for your section
- Daily client briefings
- Upholding all health and safety standards
- Delivering hospitality functions to client specification
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Core Hours - 6:30am - 3:30pm
The Candidate
- Experience in large-volume, high-quality kitchens
- Strong understanding of high-volume retail environments
- Confident cooking across world cuisines
- Commercially aware, with a working understanding of financials
- A track record of supporting and mentoring teams
- Organised, with the confidence to delegate
- Flexible and quick-thinking
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