Sous Chef - Weekends

Job Title: Sous Chef (Weekends)

Responsible to: Chef Manager/Head Chef

Accountable to: Head of Boarding & Bursar

Location: Cranbrook School

Sous Chef for a co-educational grammar school in the heart of the glorious Wealden countryside. It is one of only a small number of state boarding schools in the UK. This position will be a senior position within the team responsible for providing all the catering for approximately 1000 students, 250 of which are boarders.  In addition, catering is required for all support staff, teachers and for the local primary school.The catering is a 7-day operation catering for 3 services per day.  The kitchen is also required to provide food for any special events, boarding house dinners and any other functions held at the school.

Key Responsibilities

• Overseeing the preparation and service of all the food for the canteen and any other areas required for the weekend boarding community
• Deputising and taking on the lead role in the Head Chef’s absence
• Ensuring kitchen staff are complying with all school policies
• Following all government guidance regarding food in schools
• Reviewing the menus seasonally alongside the Head Chef and keeping accurate inventory at all times
• Being aware of the budget set by the Bursar and making savings where possible
• Maintaining a very high standard of food quality in all areas
• Ensuring accurate portion control is implemented for all menus
• Ensuring all ordering is accurate and being properly rotated  
• Supporting the Head Chef in training all staff with new recipes and menus and ensuring the quality is maintained
• Always ensuring a positive and creative atmosphere within the kitchen
• Following all legislation pertaining to food safety and allergen awareness
• Monitoring the HACCP system and ensuring all documentation is completed at the correct times
• Ensuring compliance to all COSHH processes and signage
• Managing a positive and open relationship with the Head Chef and ensuring that his directions are carried out by the kitchen team

Person Specification

Essential

• 3 years’ experience as a sous chef in a quality kitchen.
• NVS Level 1&2 or City & Guilds 7061/2.
• Minimum Food Safety Level 3
• Strong commitment to high standards and excellent communication skills.
• Ability to work independently and meet deadlines.

Desirable

• Preferably experience within 2 AA rosette kitchen or above
• First Aid at Work

Terms and Conditions

The post holder must comply with all school policies and attend mandatory training. This role is in a regulated activity, requiring safeguarding responsibilities. All staff will undergo an Enhanced DBS check.

Outline of Role Terms

• Pay grade: Dependent on experience.
• Regular hours: 20 hours per week (2x 10-hour shifts).
• Term-time plus inset days with potential additional weeks during summer holidays.