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 Were 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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