Jesus College are looking to appoint a talented Senior Sous Chef, who will professionally assist the Head Chef (HC) with the day to day running of the kitchen(s) across the estate. They will be responsible for effectively leading the kitchen operation(s) to ensure food preparation is done and delivered as per business requirements. They will also take full responsibility for all aspects of the kitchen management in the absence of the Head Chef.
The Senior Sous Chef will always be hands-on working as part of the production team, managing and leading the team by example, supervising, guiding and mentoring junior chefs during food preparation. They will lead the day-to-day work of the kitchen team, managing the Kitchen Porters as well as daily liaison with the Storeperson to ensure food orders are placed as required and stock is managed. The Senior Sous Chef will actively engage with all kitchen staff to ensure correct procedures are followed, they will play a key role in menu development, team supervision, and maintaining consistent operational standards.
It is expected at this level that the Senior Sous Chef will also have a high level of computer literacy and a good sense of business to be efficient and cost-effective.Alongside the Head Chef, the Senior Sous Chef will assist in helping to reduce costs by minimising food waste and regulating the use of casual workers.
The successful candidate will be expected to have the flexibility to work 5 days out of 7 including evenings and weekends. They will also need to be flexible with the hours they work each day as business requires. Time of in lieu will be given under these circumstances with the agreement of the Head Chef.
Qualifications and Experience
City and Guilds Qualified, NVQ or Equivalent
Minimum Level 3 Food Safety
3 to 5 years experience as a Sous Chef or a Head Chef level; ideally with both a fine dining and conference catering background
Interviews for this position are expected to be held on Tuesday 13 th January 2026.
TPBN1_UKCT