Company Description
Job Title: Sous Chef
Location: Bede’s Senior School
Salary: £15.10 per hour
Contract: 46 Paid Weeks (Term Time + 5.6 Weeks Out of Term Activity + 5.6 Weeks Holiday)
Hours: 40 hours per week, 5 out of 7 days including alternate weekends
Transport: Own transport required
Why Join Us?
* Competitive salary of £15.10 per hour
* 46 paid weeks per year including holiday pay – offering excellent work-life balance
* Time off during school holidays
* Alternate weekends – maintain your personal time (just 3 weekends per term)
* Work in a supportive and professional kitchen team within a well-established school
* Great opportunity to further develop your culinary and leadership skills in a structured environment
About the Role
As a Sous Chef, you’ll be second-in-command in the kitchen, supporting the Head Chef with the preparation and delivery of high-quality meals to students and staff. You’ll be hands-on in managing kitchen operations, supervising junior staff, maintaining food hygiene standards, and ensuring meals are delivered on time and to a high standard.
What We’re Looking For
* Proven experience as a Sous Chef or strong Chef de Partie ready to step up
* Solid food preparation, cooking, and presentation skills in a high-volume kitchen
* A strong understanding of food safety and kitchen hygiene standards
* Ability to lead and motivate a small kitchen team
* Calm and efficient under pressure, with attention to detail
* Own transport essential due to location
If you’re a passionate, driven chef looking to progress your career in a rewarding school environment – we’d love to hear from you!
Job Description
We are seeking a talented and driven Sous Chef to join our professional kitchen team based in Lower Dicker, United Kingdom. This is a fantastic opportunity for a skilled and experienced chef to step into a leadership role, working 46 paid weeks per year in a rewarding, structured environment.
Key Responsibilities:
* Take a lead role in the preparation, cooking, and presentation of high-quality dishes across all sections of the kitchen
* Ensure all food is consistently delivered to a high standard, both in flavour and presentation, and in line with service deadlines
* Uphold strict food safety, hygiene, and cleanliness standards, maintaining a well-organised and compliant workstation
* Support the Head Chef in planning menus and developing new, seasonal dishes
* Supervise, mentor, and train junior kitchen staff, ensuring consistency and high performance
* Assist in stock management, including ordering, rotation, and minimising waste
* Work collaboratively with the wider kitchen team to ensure seamless kitchen operations and efficient service
* Play a key part in maintaining a positive, productive, and respectful working environment
Qualifications
Qualifications & Requirements:
* Proven experience as a Sous Chef or experienced Chef de Partie in a high-volume, quality-focused kitchen
* Formal culinary training or a relevant Level 2/3 NVQ in Professional Cookery (or equivalent)
* Strong understanding of food hygiene, health & safety standards – Level 2 or 3 Food Safety & Hygiene Certificate desirable
* Confident in leading a section and supervising junior staff
* Excellent knowledge of cooking techniques and seasonal ingredients
* Organised, calm under pressure, and able to maintain high standards during busy service periods
* A positive, team-oriented attitude with a passion for delivering great food
* Own transport is essential due to the location of the role
Additional Information
Holroyd Howe is one of the UK’s leading contract caterers, providing fresh innovative food services solely to independent schools and colleges. We are a team of experienced professionals who tailor our catering service provision specifically to suit children of all ages in order to meet the bespoke requirements of each school.
To provide our teams with the right skills to succeed in their jobs, we invest in their training and development. Our exceptional teams of seasoned specialists customise our catering services to fit children of all ages and satisfy the unique needs of our clients.
We pride ourselves on:
Sustainability
Sustainability is at the heart of our thinking; always mindful of the ethics of our sourcing and how we prepare our meals.
Nutrition
We take nutrition seriously and understand the impact a healthy diet has on the fundamental years of development. Meals are always freshly prepared from scratch and packed with nutritious ingredients.
Food Innovation
We offer a wide portfolio of training opportunities and experiences, which attracts chefs who are passionate about culinary excellence and menu innovation to our team.
From tasting tables, theme days and food theatre, to chef demonstrations and supplier showcases, we create engaging and fun dining experiences for our students. We work together to make mealtimes exploratory, quirky, and fun for our pupils, helping them build strong and healthy relationships with food.
Holroyd Howe is an equal opportunities employer. We are committed to safeguarding and promoting the welfare of children and young people and expect all employees to share this commitment. All roles within Holroyd Howe involve regulated activity. It is a criminal offence for individuals barred from working with children to apply for such roles. An Enhanced Disclosure and Barring Service (DBS) check, including a Barred List check will be required for all successful applicants. Shortlisted applicants will be asked to provide information about relevant criminal offences and will be subject to an online search of publicly available information. This search helps identify any issues that may affect suitability to work with children.
This appointment is offered on the return of satisfactory professional references.
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