Sous Chef - Mon to Fri
Core
Assist the Head Chef in overseeing a premium contract workplace dining operation, leading a brigade of chefs and supporting on-site hospitality teams with culinary input and operational support.
Role type
Sous Chef (contract workplace dining)
Builds
Seasonal, sustainable, nutritionally balanced menus for modern workplace diners
Domain
Hospitality / Fine Dining / Contract Catering
Required skills
Food safety compliance (HACCP, EHO), brigade leadership, menu innovation, seasonal sourcing, waste reduction, client-facing communication
Preferred skills
Creativity, commercial awareness, training and coaching
Technologies
HACCP, EHO, Genuine Dining standards
Responsibilities
Maintain exceptional food safety, hygiene, and allergen controls; Lead a strong food safety culture through training and coaching; Assist with designing and delivering modern, exciting menus; Champion seasonal produce and premium ingredients; Drive sustainable practices to reduce food waste and carbon impact
Seniority
Mid-level, hands-on IC
