86 Group are delighted to be recruiting for a Junior Sous Chef to join a dynamic catering team. This is a fantastic opportunity to work with high-quality home-grown produce including Aberdeen Angus and Wagyu beef lamb fresh tomatoes chillies salad from the glasshouse and even their own cheese and butter.
The catering team provides meals for up to 1000 residential students 7500 day students and 650 staff with a strong focus on fresh local ingredients and consistent quality.
The Role
The Junior Sous Chef will support the Head Chef in ensuring the smooth running of the kitchen. Responsibilities include supervising staff maintaining high standards of food quality and presentation assisting with menu planning stock control and ordering and ensuring hygiene and safety standards are upheld.
This role is ideal for a chef who wants to remain in hospitality but is seeking more regular hours without split shifts. The position is 37 hours per week typically scheduled between 7.00 a.m. and 7.00 p.m. across five days with only occasional evening functions.
Key Responsibilities
* Support the development of junior staff
* Maintain food quality presentation and portion standards
* Collaborate with senior chefs on menu planning and delivery
* Uphold service food safety and hygiene standards
* Assist with stock control and monthly stock takes
* Prepare food in advance of service requirements
Candidate Requirements
* City & Guilds 7061 / 2 or Level 3 Diploma in Professional Cookery (or equivalent)
* Minimum Level 2 Food Safety certification
* Proven ability to cook from scratch using fresh ingredients
* Experience in high-volume kitchens ideally with banqueting exposure
* Strong knowledge of industry standards and regulations
Benefits
* 35 days annual leave plus bank holidays
* Two-week festive and New Year closure
* Generous pension scheme with a 20.8% employer contribution
* Enhanced sick pay (up to six months full pay depending on service)
* Access to the Pluxee reward scheme
Yearly Salary: 30292 - 31304
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