37.5 hrs per week Trumpington St, Cambridge £35,608 per annum
Welcome to Pembroke Pembroke College is one of Cambridge's oldest and most celebrated communities founded in 1347, home to 195 staff, 73 Fellows, and over 700 students. Our Catering Team serves everything from daily student meals and formal Fellows' Dinners to weddings, feasts, and high-profile conferences set within our historic buildings and gardens.
As Junior Sous Chef, you'll step into a key leadership role supporting the Head Chef and Sous Chefs in running a professional, high-performing kitchen that feeds and impresses a diverse, discerning community every single day.
What you'll be doing Deputise for the Sous Chef in their absence, leading shifts and supervising staff in the preparation and service of food to Fellows, guests, students and staff.
Plan, oversee and assist in the production and service of food at College Feasts, Dinners, special Fellows' Dinners, conferences and private catering events.
Develop training plans and introduce training programmes with guidance from the Head Chef, supporting the growth and motivation of the wider kitchen team.
Compile and submit food orders in conjunction with the Head Chef, ensuring adequate stock rotation and encouraging the use of fresh, seasonal produce at all times.
Contribute to the continued development of signature dishes for function catering, ensuring all dishes are produced to agreed standard recipes.
Ensure all serveries are adequately staffed, prepared for service on time, and that food presentation is immaculate throughout every meal period.
Monitor full compliance with HACCP and Food Safety procedures across all kitchen staff, offering training where required and conducting regular checks throughout service.
Ensure the kitchen operates economically managing staff resource, energy usage, and minimising food production costs without compromising quality.
What we'd love you to bring NVQ Level 3 in Professional Cookery (essential), plus a Basic Food Hygiene qualification and solid understanding of HACCP and COSHH.
Minimum two years' experience in a professional kitchen environment, with some responsibility for managing and supervising a team.
Strong culinary skills across a variety of cooking methods, with the ability and enthusiasm to pass those skills on to others.
A genuine passion for food, creativity in the kitchen, and the drive to develop signature dishes and maintain exceptional standards.
The ability to motivate and develop a team, communicate effectively at all levels, and foster a positive atmosphere in a busy kitchen.
Self-motivated, honest, reliable and flexible comfortable working under pressure and adapting to the varied demands of a college catering operation.
Basic computer literacy for emails, online ordering and menu planning.
Brilliant work deserves brilliant perks Free meal on duty
On-site gym
Wellbeing & mental health support
Medicash & healthcare
Cycle to work scheme
Local discounts
Also includes: NOW pension scheme, annual staff outing, Christmas gift and more
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