Sous Chef – Monday to Friday – Contract Catering

Job Spec:

We are looking for a Sous Chef and for a premium, high-volume contract catering site in Central.

The Business:

This is a high-end operation delivering restaurant-quality food at scale.

There is a team of 20 Chefs, the Menus change daily, and the operation runs multiple offers simultaneously.

The kitchen is structured across 7 distinct food sections, each delivering a different style of offer:

Street Food – daily changing meat & vegetarian dishes with sides

Bistro – more classical dishes (e.g. lamb rump, duck breast, bangers & mash)

One Pot – globally inspired, single-dish concepts

Salad Bar – fresh salads plus hot protein snack elements

Pots – cold grab & go production

Breakfast

Events & Afternoon Desserts

The site operates Monday to Friday only, offering a strong work-life balance.

What we offer the Sous Chef:

• The ideal Sous Chef will receive an annual salary of £50,000 per year
• Work only Monday to Friday
• Sociable working hours
• The operation is closed Bank Holidays and Xmas
• Support from a strong Management team

The Sous Chef will:

• Will support the Head Chef in managing the full kitchen operation day-to-day
• Oversee all sections and ensure consistency across the offer
• Develop the brigade and train the Junior Chefs
• Play an active role in ensuring dishes can be delivered at volume and high quality

What We’re Looking for in the Sous Chef

• We are looking for chefs who are comfortable operating at scale
• Able to produce high end, AA rosettes standard food without compromising quality
• Can manage and oversee the production of multiple food styles.

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