Introduction MACK is a property management company that has a vision to be the leading force in providing a diverse range of safe, inclusive, and sustainable accommodation for all. To support our accommodation services, we also operate nationwide, delivering catering and laundry services. The Role As the Head Chef, you will lead our culinary team in delivering exceptional dining experiences while ensuring the highest standards of food safety and quality. Reporting to the Restaurant Manager, with a Level 3 in Professional Cookery and strong leadership skills, you will foster a collaborative environment, oversee food production, and implement HACCP protocols. Join us to elevate our culinary offerings and drive the success of our restaurant through innovative cuisine and effective team leadership. Key responsibilities - Head Chef (Bulk catering) Oversee the preparation and cooking of large volumes of food while maintaining consistency, portion control, and quality standards, ensure food presentation and taste meet company expectations. Lead, motivate, and manage a team of chefs, kitchen assistants, and porters. Provide on-the-job training to ensure staff follow procedures and maintain high standards of food safety and hygiene. Monitor stock levels, forecast usage, and manage ordering to reduce waste and control costs. Ensure full compliance with food safety legislation, HACCP protocols, and company policies. Conduct regular kitchen audits and risk assessments. Ensure all allergen information is up to date and that special diets (e.g. gluten-free, halal, vegan) are catered for safely. Liaise with catering managers, clients, and service staff to coordinate service delivery. Respond to feedback and adjust operations accordingly. Ensure kitchen equipment is maintained and serviced. Report faults and oversee cleanliness and organisation of the kitchen. Qualifications NVQ Level 3 in Professional Cookery (or equivalent) Level 3 Food Safety & Hygiene Certification (essential) refresher training will be given. HACCP certification (preferred) Allergen Awareness Training Relevant Health & Safety training (e.g. COSHH, manual handling) Culinary or hospitality management qualification (desirable) Experience Proven experience as a Head Chef or Senior Sous Chef in a bulk or volume catering environment (e.g. hospitals, schools, prisons, large-scale events, care homes, or contract catering) Strong background in high-volume food production and multi-site or central kitchen operations Demonstrable experience in menu planning, cost control, stock management, and team leadership Experience managing and training kitchen brigades Track record of maintaining food safety standards and achieving high inspection results Experience working with specialist diets and allergens Skills Excellent leadership and team management skills Strong organisational and time-management abilities Sound knowledge of stock control, portioning, and waste reduction High standards of cleanliness and attention to detail Strong interpersonal and communication skills Ability to stay calm under pressure and meet tight deadlines IT literacy (for menu systems, stock control, compliance reporting, etc.) Flexibility and problem-solving mindset Shift / Work Pattern 5 days over 7, including weekends. 10am to 7pm but must be flexible to fit within the business requirements Other Considerations: Working Conditions: The position requires standing for long periods, bending, lifting, and maintaining a fast-paced environment while ensuring that food safety and cleanliness are upheld at all times. It is important to MACK that all employees are aligned with the values of the company as follows: o _Do the right thing_ Put our customers first Stand up for safety every day Be respectful, supporting, and caring Recognise and celebrate achievements o _Find a better way_ Collaborate to find solutions Embrace the power and opportunity of diversity Generate options to maximise sustainability Commit to continuously improving o _Deliver it!_ Take personal ownership for delivery Be bold and act with passion and purpose Focus on progress towards outcomes See it through! So, whilst recognising the importance of qualifications and experience, MACK requires all employees to demonstrate how they embody the values of the company. MACK is committed to cultivating a diverse and inclusive workforce. We aim for our workforce to be truly representative of all sections of society, and for each employee to feel safe, respected and able to achieve their potential. Job Type: Permanent Pay: £16.00 per hour Benefits: Discounted or free food On-site parking Work Location: In person Reference ID: HR/PER/R053
Sep 04, 2025
Full time
Introduction MACK is a property management company that has a vision to be the leading force in providing a diverse range of safe, inclusive, and sustainable accommodation for all. To support our accommodation services, we also operate nationwide, delivering catering and laundry services. The Role As the Head Chef, you will lead our culinary team in delivering exceptional dining experiences while ensuring the highest standards of food safety and quality. Reporting to the Restaurant Manager, with a Level 3 in Professional Cookery and strong leadership skills, you will foster a collaborative environment, oversee food production, and implement HACCP protocols. Join us to elevate our culinary offerings and drive the success of our restaurant through innovative cuisine and effective team leadership. Key responsibilities - Head Chef (Bulk catering) Oversee the preparation and cooking of large volumes of food while maintaining consistency, portion control, and quality standards, ensure food presentation and taste meet company expectations. Lead, motivate, and manage a team of chefs, kitchen assistants, and porters. Provide on-the-job training to ensure staff follow procedures and maintain high standards of food safety and hygiene. Monitor stock levels, forecast usage, and manage ordering to reduce waste and control costs. Ensure full compliance with food safety legislation, HACCP protocols, and company policies. Conduct regular kitchen audits and risk assessments. Ensure all allergen information is up to date and that special diets (e.g. gluten-free, halal, vegan) are catered for safely. Liaise with catering managers, clients, and service staff to coordinate service delivery. Respond to feedback and adjust operations accordingly. Ensure kitchen equipment is maintained and serviced. Report faults and oversee cleanliness and organisation of the kitchen. Qualifications NVQ Level 3 in Professional Cookery (or equivalent) Level 3 Food Safety & Hygiene Certification (essential) refresher training will be given. HACCP certification (preferred) Allergen Awareness Training Relevant Health & Safety training (e.g. COSHH, manual handling) Culinary or hospitality management qualification (desirable) Experience Proven experience as a Head Chef or Senior Sous Chef in a bulk or volume catering environment (e.g. hospitals, schools, prisons, large-scale events, care homes, or contract catering) Strong background in high-volume food production and multi-site or central kitchen operations Demonstrable experience in menu planning, cost control, stock management, and team leadership Experience managing and training kitchen brigades Track record of maintaining food safety standards and achieving high inspection results Experience working with specialist diets and allergens Skills Excellent leadership and team management skills Strong organisational and time-management abilities Sound knowledge of stock control, portioning, and waste reduction High standards of cleanliness and attention to detail Strong interpersonal and communication skills Ability to stay calm under pressure and meet tight deadlines IT literacy (for menu systems, stock control, compliance reporting, etc.) Flexibility and problem-solving mindset Shift / Work Pattern 5 days over 7, including weekends. 10am to 7pm but must be flexible to fit within the business requirements Other Considerations: Working Conditions: The position requires standing for long periods, bending, lifting, and maintaining a fast-paced environment while ensuring that food safety and cleanliness are upheld at all times. It is important to MACK that all employees are aligned with the values of the company as follows: o _Do the right thing_ Put our customers first Stand up for safety every day Be respectful, supporting, and caring Recognise and celebrate achievements o _Find a better way_ Collaborate to find solutions Embrace the power and opportunity of diversity Generate options to maximise sustainability Commit to continuously improving o _Deliver it!_ Take personal ownership for delivery Be bold and act with passion and purpose Focus on progress towards outcomes See it through! So, whilst recognising the importance of qualifications and experience, MACK requires all employees to demonstrate how they embody the values of the company. MACK is committed to cultivating a diverse and inclusive workforce. We aim for our workforce to be truly representative of all sections of society, and for each employee to feel safe, respected and able to achieve their potential. Job Type: Permanent Pay: £16.00 per hour Benefits: Discounted or free food On-site parking Work Location: In person Reference ID: HR/PER/R053
Chef de Partie Chef de Partie Full Time £38.5K - £40.3K (incl. Tronc) 4-5 Days Week (Monday-Sunday) 45 hours per week Kings Cross The Standard is one of the most culturally engaged hotels in the world, with an inclusive spirit and true creative attitude. We are defined by our richness of personality, diversity of background and lifestyle, and are now looking for a Chef De Partie to join our Kitchen team and capture this culinary destination. Your role As a Chef de Partie at The Standard, London, you will become part of an exceptional culinary and kitchen team that will provide an extensive food service across Isla restaurant, Double Standard, The Library Lounge, In-Room Dining and Events, as well as taking part in high-profile pop-ups and guest chef collaborations. You will of course be passionate about cooking, with an exceptional working knowledge of kitchen operations and order of service; along with a deep appreciation of quality food production and cooking techniques so that you are able to support the senior kitchen team. Do you have what it takes to be a Chef de Partie at The Standard, London 'Standard People' are at the heart of our brand; vivid, dynamic and engaging. With this in mind, you will need to be upbeat and friendly; confident and can handle pressure well; thrive in a busy high-volume, high-energy kitchen environment and can manage multiple tasks with ease. In addition to this you will also need A proven track record as a Chef de Partie or 1 year as a Commis Chef in a similar high-volume and fast-paced environment Ability to successfully run a section as part of the kitchen brigade Highly motivated and pro-active; act with professionalism and positivity in all interactions Ability to multi-task with excellent time management skills and a high level of attention to detail Full-time availability and flexibility to work Monday-Sunday All applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates prior to commencing. Benefits Include Starting salary of £38.5K, increasing to £40.3K after probation Meals on Duty Uniform Provided 28 Days Holiday rising to 33 days with service Pension Scheme Life Assurance (2 x Annual Salary) Medical Assistance (including online GP and Physio) Employee Assistance Programme with Well-being service Discount platform including GYM Worldwide Travel Discounts via The Standard Advantage platform Employee & Family Rates across all Standard and Bunkhouse properties In-house Experience Programme F&B Discounts ranging from 25-50% Recruitment Referral Bonus up to £1,000 Tuition Aid Scheme & subsidised training Season Ticket Loan & Bike 2 Work Scheme Social Committee with regular monthly social activities
Sep 03, 2025
Full time
Chef de Partie Chef de Partie Full Time £38.5K - £40.3K (incl. Tronc) 4-5 Days Week (Monday-Sunday) 45 hours per week Kings Cross The Standard is one of the most culturally engaged hotels in the world, with an inclusive spirit and true creative attitude. We are defined by our richness of personality, diversity of background and lifestyle, and are now looking for a Chef De Partie to join our Kitchen team and capture this culinary destination. Your role As a Chef de Partie at The Standard, London, you will become part of an exceptional culinary and kitchen team that will provide an extensive food service across Isla restaurant, Double Standard, The Library Lounge, In-Room Dining and Events, as well as taking part in high-profile pop-ups and guest chef collaborations. You will of course be passionate about cooking, with an exceptional working knowledge of kitchen operations and order of service; along with a deep appreciation of quality food production and cooking techniques so that you are able to support the senior kitchen team. Do you have what it takes to be a Chef de Partie at The Standard, London 'Standard People' are at the heart of our brand; vivid, dynamic and engaging. With this in mind, you will need to be upbeat and friendly; confident and can handle pressure well; thrive in a busy high-volume, high-energy kitchen environment and can manage multiple tasks with ease. In addition to this you will also need A proven track record as a Chef de Partie or 1 year as a Commis Chef in a similar high-volume and fast-paced environment Ability to successfully run a section as part of the kitchen brigade Highly motivated and pro-active; act with professionalism and positivity in all interactions Ability to multi-task with excellent time management skills and a high level of attention to detail Full-time availability and flexibility to work Monday-Sunday All applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates prior to commencing. Benefits Include Starting salary of £38.5K, increasing to £40.3K after probation Meals on Duty Uniform Provided 28 Days Holiday rising to 33 days with service Pension Scheme Life Assurance (2 x Annual Salary) Medical Assistance (including online GP and Physio) Employee Assistance Programme with Well-being service Discount platform including GYM Worldwide Travel Discounts via The Standard Advantage platform Employee & Family Rates across all Standard and Bunkhouse properties In-house Experience Programme F&B Discounts ranging from 25-50% Recruitment Referral Bonus up to £1,000 Tuition Aid Scheme & subsidised training Season Ticket Loan & Bike 2 Work Scheme Social Committee with regular monthly social activities
Job Summary We are seeking a skilled and passionate Sous Chef to join our culinary team. The ideal candidate will play a pivotal role in assisting the Head Chef with food preparation, kitchen management, and ensuring the highest standards of food safety and quality. This position requires strong leadership abilities and a commitment to delivering exceptional dining experiences in a fast-paced restaurant environment. Duties Assist the Head Chef in the daily operations of the kitchen, including food preparation and cooking. Operate kitchen in absence of head chef Oversee food production processes to ensure consistency and quality in all dishes served. Manage kitchen staff, providing guidance and support to ensure efficient workflow and teamwork. Maintain high standards of food safety and hygiene in compliance with health regulations. Collaborate with the culinary team to develop new menu items and improve existing recipes. Help train new kitchen staff on cooking techniques, safety practices, and operational procedures. Monitor inventory levels and assist with ordering supplies as needed. Ensure that all kitchen equipment is properly maintained and cleaned. Qualifications Proven experience in food preparation within a restaurant or hospitality setting. Strong knowledge of culinary techniques, food safety standards, and kitchen operations. Excellent team management skills with the ability to lead by example. A passion for cooking and creativity in menu development. Strong communication skills to effectively collaborate with team members. Ability to work under pressure while maintaining attention to detail. Relevant culinary qualifications or certifications are advantageous but not essential. Join our dynamic team as a Sous Chef where you can showcase your culinary talents while contributing to an exceptional dining experience for our guests. Job Type: Full-time Pay: £32,000.00-£34,000.00 per year Work Location: In person
Sep 02, 2025
Full time
Job Summary We are seeking a skilled and passionate Sous Chef to join our culinary team. The ideal candidate will play a pivotal role in assisting the Head Chef with food preparation, kitchen management, and ensuring the highest standards of food safety and quality. This position requires strong leadership abilities and a commitment to delivering exceptional dining experiences in a fast-paced restaurant environment. Duties Assist the Head Chef in the daily operations of the kitchen, including food preparation and cooking. Operate kitchen in absence of head chef Oversee food production processes to ensure consistency and quality in all dishes served. Manage kitchen staff, providing guidance and support to ensure efficient workflow and teamwork. Maintain high standards of food safety and hygiene in compliance with health regulations. Collaborate with the culinary team to develop new menu items and improve existing recipes. Help train new kitchen staff on cooking techniques, safety practices, and operational procedures. Monitor inventory levels and assist with ordering supplies as needed. Ensure that all kitchen equipment is properly maintained and cleaned. Qualifications Proven experience in food preparation within a restaurant or hospitality setting. Strong knowledge of culinary techniques, food safety standards, and kitchen operations. Excellent team management skills with the ability to lead by example. A passion for cooking and creativity in menu development. Strong communication skills to effectively collaborate with team members. Ability to work under pressure while maintaining attention to detail. Relevant culinary qualifications or certifications are advantageous but not essential. Join our dynamic team as a Sous Chef where you can showcase your culinary talents while contributing to an exceptional dining experience for our guests. Job Type: Full-time Pay: £32,000.00-£34,000.00 per year Work Location: In person
Sous Chef Weekly Pay Temp to Perm £40,000 salary but paid weekly at £19 per hour. 1 week 6 days 1 week 4 days JOB DESCRIPTION Job Title: Sous Chef Department: Kitchen Responsible to: Head Chef Responsible for: Chefs de Partie Commis/Trainees/Apprentices Kitchen Support Operatives Guests and Self Overall scope and purpose of job To give quality service, both to customers and colleagues. To assist the Head Chef in the supervision, control and running of the kitchen and ancillary services, to the specified standards of the hotel and department, adhering to company and statutory regulations. Main duties and responsibilities To deliver five star service to all guests. To maintain a high level of personal hygiene and appearance, wearing the appropriate uniform/protective clothing/equipment. To set a good example with timekeeping. To work in co-operation with other departments, developing and maintaining working relationships with colleagues in you're own and other departments. To attend meetings and hotel and departmental training sessions whenever instructed. To work with the hotel to maintain own personnel training certificates. To adhere to the procedures for the security of keys, stock and company and personal property and report immediately any suspicious circumstances or people behaving strangely. To work safely, conforming to statutory and company health and safety regulations, especially with regard to fire precautions, manual handling, chemical usage and storage, disposal of waste materials and reporting of accidents. Comply with other related statutory regulations (e.g. COSHH). Have a full operational knowledge of the preparation; production, presentation and service methods of all food and beverage items served in the establishment. Help plan, organise and cost daily, periodic, special, vegetarian and function menus, in co-operation with the Head Chef. Assist in the development of new items and dishes. Order and receive food and non-food items in accordance with company purchasing policy and as directed by the Head Chef. Allocate tasks to subordinate kitchen, production and support staff and check they have been carried out effectively. To display high levels of social skills to deal with staff/colleagues of all levels. Ensure that all items and dishes are prepared and served according to standards agreed by the Head Chef and Food and Beverage Manager. Implement related staff training - departmental induction, job skills, safety and other statutory requirements. Maintain training records as instructed. To take on board one area of responsibility e.g. Health and Safety. Provide technical guidance to staff and take immediate action over shortfalls. Assist the Head Chef in retaining staffing levels within agreed budget targets. Help prepare work rotas/holiday schedules. Work with the Head Chef in controlling departmental costs and expenses, conduct regular wastage checks. Encourage fuel and energy saving and other environmental initiatives, without detrimental effect on standards, service or safety. Help to achieve the weekly/period budgeted food gross profit percentage margin. Establish and maintain effective communications with subordinate staff and senior management/colleagues. Assist with the completion of departmental administration and staff counselling. Undertake job chats and appraisals. Ensure that standards of discipline are adhered to. Aim for a high level of customer satisfaction and help to provide any special customer requests.Help to maximise revenue and profitability. Work with the restaurant staff in promoting the sale of 'special items'. Promote and maintain a high standard of food safety and hygiene throughout the kitchen and support areas. Ensure that stock rotation, temperature control, avoidance of cross contamination, overall cleanliness and safe waste disposal, are adhered to continually. Work in co-operation with other departments especially restaurant and banqueting services.Develop effective working relations with colleagues in the kitchen and other departments. Attend and support hotel and organise departmental training session as appropriate. Encourage safe working procedures and carry out risk assessments as instructed. Work safely conforming to statutory and company health and safety regulations, especially fire precautions, manual handling, chemical usage and storage, disposal of waste materials, and reporting of accidents.Comply with other related regulations (e.g. health and hygiene). Report all defective equipment and hazards to the appropriate department. To apply a positive and adaptable approach to assist the Head Chef with problem solving and planning. To liaise effectively with the Head Chef on departmental matters and communicate any daily problems or recommendations. To check daily business and relay necessary information to persons responsible. To complete handover books, checklists cover totals and response to customer complaints. Occasional duties Deputise for the Head Chef and other positions in the kitchen during normal working or emergencies or as deemed necessary by the Head Chef or General Manager. Carry out other duties/tasks outside normal routines but within the scope of the job.
Sep 01, 2025
Full time
Sous Chef Weekly Pay Temp to Perm £40,000 salary but paid weekly at £19 per hour. 1 week 6 days 1 week 4 days JOB DESCRIPTION Job Title: Sous Chef Department: Kitchen Responsible to: Head Chef Responsible for: Chefs de Partie Commis/Trainees/Apprentices Kitchen Support Operatives Guests and Self Overall scope and purpose of job To give quality service, both to customers and colleagues. To assist the Head Chef in the supervision, control and running of the kitchen and ancillary services, to the specified standards of the hotel and department, adhering to company and statutory regulations. Main duties and responsibilities To deliver five star service to all guests. To maintain a high level of personal hygiene and appearance, wearing the appropriate uniform/protective clothing/equipment. To set a good example with timekeeping. To work in co-operation with other departments, developing and maintaining working relationships with colleagues in you're own and other departments. To attend meetings and hotel and departmental training sessions whenever instructed. To work with the hotel to maintain own personnel training certificates. To adhere to the procedures for the security of keys, stock and company and personal property and report immediately any suspicious circumstances or people behaving strangely. To work safely, conforming to statutory and company health and safety regulations, especially with regard to fire precautions, manual handling, chemical usage and storage, disposal of waste materials and reporting of accidents. Comply with other related statutory regulations (e.g. COSHH). Have a full operational knowledge of the preparation; production, presentation and service methods of all food and beverage items served in the establishment. Help plan, organise and cost daily, periodic, special, vegetarian and function menus, in co-operation with the Head Chef. Assist in the development of new items and dishes. Order and receive food and non-food items in accordance with company purchasing policy and as directed by the Head Chef. Allocate tasks to subordinate kitchen, production and support staff and check they have been carried out effectively. To display high levels of social skills to deal with staff/colleagues of all levels. Ensure that all items and dishes are prepared and served according to standards agreed by the Head Chef and Food and Beverage Manager. Implement related staff training - departmental induction, job skills, safety and other statutory requirements. Maintain training records as instructed. To take on board one area of responsibility e.g. Health and Safety. Provide technical guidance to staff and take immediate action over shortfalls. Assist the Head Chef in retaining staffing levels within agreed budget targets. Help prepare work rotas/holiday schedules. Work with the Head Chef in controlling departmental costs and expenses, conduct regular wastage checks. Encourage fuel and energy saving and other environmental initiatives, without detrimental effect on standards, service or safety. Help to achieve the weekly/period budgeted food gross profit percentage margin. Establish and maintain effective communications with subordinate staff and senior management/colleagues. Assist with the completion of departmental administration and staff counselling. Undertake job chats and appraisals. Ensure that standards of discipline are adhered to. Aim for a high level of customer satisfaction and help to provide any special customer requests.Help to maximise revenue and profitability. Work with the restaurant staff in promoting the sale of 'special items'. Promote and maintain a high standard of food safety and hygiene throughout the kitchen and support areas. Ensure that stock rotation, temperature control, avoidance of cross contamination, overall cleanliness and safe waste disposal, are adhered to continually. Work in co-operation with other departments especially restaurant and banqueting services.Develop effective working relations with colleagues in the kitchen and other departments. Attend and support hotel and organise departmental training session as appropriate. Encourage safe working procedures and carry out risk assessments as instructed. Work safely conforming to statutory and company health and safety regulations, especially fire precautions, manual handling, chemical usage and storage, disposal of waste materials, and reporting of accidents.Comply with other related regulations (e.g. health and hygiene). Report all defective equipment and hazards to the appropriate department. To apply a positive and adaptable approach to assist the Head Chef with problem solving and planning. To liaise effectively with the Head Chef on departmental matters and communicate any daily problems or recommendations. To check daily business and relay necessary information to persons responsible. To complete handover books, checklists cover totals and response to customer complaints. Occasional duties Deputise for the Head Chef and other positions in the kitchen during normal working or emergencies or as deemed necessary by the Head Chef or General Manager. Carry out other duties/tasks outside normal routines but within the scope of the job.
Together with our client we are looking for a Sous Chef to join their team in Central Cambridge Job Title: Sous Chef Reports to: Head Chef Hours of work: 37.5 Hours per week not including breaks Key Responsibilities: To support the Head Chef in all aspects of feed preparation and service, with emphasis on, but not limited to, the following: • To lead a shift and supervising staff in the preparation and service of food and to Fellows, College guests and students and staff, achieving the highest possible standards of service at all times. • To ensure that the kitchen is operated in the most economical way in terms of staff resource, energy usage and minimising food production costs. • To adhere to standards of operation as directed by Food Safety and Health and Safety Legislation. • To compile and submit food orders in conjunction with the Head Chef ensuring adequate rotation of stock at all times. • To assist the Head Chef with the planning and development of cyclic menus for all areas of food service. • To monitor equipment (CCTV, fire and intruder alarms) that provides To continually develop signature dishes for function catering. • To encourage the use of fresh produce at all times. • To ensure that dishes are produced to the agreed standard recipe. • To aim to exceed customer satisfaction in all areas of food preparation and service delivery. • To deal with any emergency in a professional manner and adhere to Health and Safety rules and regulations. • To work with a range of College colleagues to plan requirements and problem-solve difficult issues and situations. • To support team members and the Head Porter in achieving high standards of service in relation to all of the tasks listed above. • To undertake such other duties as may reasonably be required in this position. February 2022 • To ensure that all serveries are adequately manned by chefs, prepared for service in a timely manner and that the presentation of food is immaculate throughout the meal period. • To ensure that food service staff are fully briefed on menu content prior to service. • To carry out regular checks of all serveries during the meal period, checking for availability, presentation and cleanliness of the food service area. • Together with the Head Chef, develop training plans for all members of the kitchen brigade. • To provide on-the-job training for all chefs in the kitchen brigade. • To help to develop staff to competition standard. Sous Chef Essential Qualifications • NVQ Level 2 and 3 in Professional Cookery. • Basic Food Hygiene Certificate. • Training on HACCP and COSHH. Essential Skills/Knowledge/Training • Leadership and management skills. • Good organisational skills. • Good communication and interpersonal skills. • Customer service skills. Essential Experience • At least 3 years experience in a similar role. • Understanding of HACCP. Desirable Experience • Experience of College environment. Essential Personal attributes • Friendly, co-operative and helpful/approachable. • Responsible and trustworthy. • Ability to work as part of a team. • Flexible approach and accepting of change. • Ability to communicate effectively to colleagues and other senior management personnel. Essential Special Conditions • Must be able to work weekends and overtime as necessary. How to Apply: Click apply, with your latest CV We endeavour to reply to every candidate, every time but if you haven't heard back within 10 days please understand that you have unfortunately been unsuccessful for this position or the position has been filled. Please call the office or send an email to discuss other potential positions
Sep 01, 2025
Full time
Together with our client we are looking for a Sous Chef to join their team in Central Cambridge Job Title: Sous Chef Reports to: Head Chef Hours of work: 37.5 Hours per week not including breaks Key Responsibilities: To support the Head Chef in all aspects of feed preparation and service, with emphasis on, but not limited to, the following: • To lead a shift and supervising staff in the preparation and service of food and to Fellows, College guests and students and staff, achieving the highest possible standards of service at all times. • To ensure that the kitchen is operated in the most economical way in terms of staff resource, energy usage and minimising food production costs. • To adhere to standards of operation as directed by Food Safety and Health and Safety Legislation. • To compile and submit food orders in conjunction with the Head Chef ensuring adequate rotation of stock at all times. • To assist the Head Chef with the planning and development of cyclic menus for all areas of food service. • To monitor equipment (CCTV, fire and intruder alarms) that provides To continually develop signature dishes for function catering. • To encourage the use of fresh produce at all times. • To ensure that dishes are produced to the agreed standard recipe. • To aim to exceed customer satisfaction in all areas of food preparation and service delivery. • To deal with any emergency in a professional manner and adhere to Health and Safety rules and regulations. • To work with a range of College colleagues to plan requirements and problem-solve difficult issues and situations. • To support team members and the Head Porter in achieving high standards of service in relation to all of the tasks listed above. • To undertake such other duties as may reasonably be required in this position. February 2022 • To ensure that all serveries are adequately manned by chefs, prepared for service in a timely manner and that the presentation of food is immaculate throughout the meal period. • To ensure that food service staff are fully briefed on menu content prior to service. • To carry out regular checks of all serveries during the meal period, checking for availability, presentation and cleanliness of the food service area. • Together with the Head Chef, develop training plans for all members of the kitchen brigade. • To provide on-the-job training for all chefs in the kitchen brigade. • To help to develop staff to competition standard. Sous Chef Essential Qualifications • NVQ Level 2 and 3 in Professional Cookery. • Basic Food Hygiene Certificate. • Training on HACCP and COSHH. Essential Skills/Knowledge/Training • Leadership and management skills. • Good organisational skills. • Good communication and interpersonal skills. • Customer service skills. Essential Experience • At least 3 years experience in a similar role. • Understanding of HACCP. Desirable Experience • Experience of College environment. Essential Personal attributes • Friendly, co-operative and helpful/approachable. • Responsible and trustworthy. • Ability to work as part of a team. • Flexible approach and accepting of change. • Ability to communicate effectively to colleagues and other senior management personnel. Essential Special Conditions • Must be able to work weekends and overtime as necessary. How to Apply: Click apply, with your latest CV We endeavour to reply to every candidate, every time but if you haven't heard back within 10 days please understand that you have unfortunately been unsuccessful for this position or the position has been filled. Please call the office or send an email to discuss other potential positions
Job Title: Pastry Chef (Chef de Partie level) Hours of work: Average of 37.5 hours per week. The kitchen staff work a rota system which includes working evenings and weekends. Because of the nature of the Clients activities, some work out of hours may also be necessary. Shifts may change in order to cover business needs. Salary: Depending on experience Annual Leave: 34 days per year (including bank holidays), Other details: Car parking (when available), College Pension, Meals on Duty, Healthcare Cash Plan, College Bonus Scheme. Breaks include a 30 minute lunch/dinner break and a 15 minute break depending on shift pattern. Department: Hospitality Responsible to: Head Chef and Senior Pastry Chef Purpose of Job: As the Pastry Chef, you are responsible for operating within the pastry section of the kitchen to deliver an excellent customer experience for Fellows, students, staff and guests to the College and to assist in the development of seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards. Duties and Responsibilities: Main Responsibilities • Ensure excellent quality throughout the dessert offerings • Assist in the coordination of all pastry and dessert preparation and presentation • Assist in the production to facilitate daily requirements • Contribute to the development of appropriate seasonal menu offerings • Help towards managing food cost controls to contribute to F&B revenue • Comply with food hygiene and Health, Allergen Information and Safety regulations • Adhere to the personal hygiene standards issued by the Head Chef • Help to develop and design pastry dishes that are suitable for use for the conference menus • Ensure the pastry room is kept in a clean and tidy condition and stocks are managed within budgetary constraints • Ensure that a clean laundered uniform is worn every day • Any other duties reasonably required of a person working in this position How to Apply: Click apply, with your latest CV We endeavour to reply to every candidate, every time but if you haven't heard back within 10 days please understand that you have unfortunately been unsuccessful for this position or the position has been filled. Please call the office or send an email to discuss other potential positions
Sep 01, 2025
Full time
Job Title: Pastry Chef (Chef de Partie level) Hours of work: Average of 37.5 hours per week. The kitchen staff work a rota system which includes working evenings and weekends. Because of the nature of the Clients activities, some work out of hours may also be necessary. Shifts may change in order to cover business needs. Salary: Depending on experience Annual Leave: 34 days per year (including bank holidays), Other details: Car parking (when available), College Pension, Meals on Duty, Healthcare Cash Plan, College Bonus Scheme. Breaks include a 30 minute lunch/dinner break and a 15 minute break depending on shift pattern. Department: Hospitality Responsible to: Head Chef and Senior Pastry Chef Purpose of Job: As the Pastry Chef, you are responsible for operating within the pastry section of the kitchen to deliver an excellent customer experience for Fellows, students, staff and guests to the College and to assist in the development of seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards. Duties and Responsibilities: Main Responsibilities • Ensure excellent quality throughout the dessert offerings • Assist in the coordination of all pastry and dessert preparation and presentation • Assist in the production to facilitate daily requirements • Contribute to the development of appropriate seasonal menu offerings • Help towards managing food cost controls to contribute to F&B revenue • Comply with food hygiene and Health, Allergen Information and Safety regulations • Adhere to the personal hygiene standards issued by the Head Chef • Help to develop and design pastry dishes that are suitable for use for the conference menus • Ensure the pastry room is kept in a clean and tidy condition and stocks are managed within budgetary constraints • Ensure that a clean laundered uniform is worn every day • Any other duties reasonably required of a person working in this position How to Apply: Click apply, with your latest CV We endeavour to reply to every candidate, every time but if you haven't heard back within 10 days please understand that you have unfortunately been unsuccessful for this position or the position has been filled. Please call the office or send an email to discuss other potential positions
Chefs - Full & Part Time Shrewsbury 28,000 - 30,000 salary or 12.50 - 13.00 per hour Immediate starts available Bold flavours. Fast pace. Full creativity. We're working with a brilliant new Mexican-inspired restaurant from the team behind one of Shrewsbury's most loved independent food brands - and they're looking for experienced chefs to join their tight-knit crew. Every dish is made in-house, from scratch, with real attention to detail. It's fast-paced during service, but never at the expense of flavour, quality, or creativity. If you love working with fresh ingredients, thrive in a busy kitchen, and want to be part of a team that's building something different - this one's for you. What You'll Be Doing Supporting with prep and service across a bold, flavour-packed menu Working with a small team to deliver high standards under pressure Bringing your own flair, creativity and ideas to the kitchen Keeping the space clean, organised, and efficient Following best-in-class food safety and hygiene practices What You'll Need 3+ years in a commercial kitchen Solid experience in food prep and cooking techniques Confidence in a busy service environment Passion for quality and innovation in equal measure A team-first attitude and a calm head What's On Offer 28,000 - 30,000 annual salary or 12.50 - 13.00 per hour Weekly or bi-weekly share of tips Bonus scheme Flexible working patterns Food discounts Company pension This is a chance to get in early with a growing concept that's shaking things up in Shrewsbury. Big flavours. Big plans. Be part of it! Want to find out more? Hit apply today! By applying for this role, you are consenting for C2 Recruitment to hold and process your data in compliance with the General Data Protection Regulations. To view other great vacancies at C2 Recruitment, please visit our website or call us for a confidential chat about upcoming opportunities in: Buying & Merchandising and Ecommerce Charity & Non Profit Design, Technical, Wholesale & Production Finance HR & Talent H&S & Compliance Hospitality, Catering & Leisure Marketing, Digital & Technology Office & Administration Property & Centre Management Retail, Trade and Luxury Operations Senior Appointments & Executive Sales & FMCG Supply Chain & Logistics & Warehouse Manufacturing & Engineering
Sep 01, 2025
Full time
Chefs - Full & Part Time Shrewsbury 28,000 - 30,000 salary or 12.50 - 13.00 per hour Immediate starts available Bold flavours. Fast pace. Full creativity. We're working with a brilliant new Mexican-inspired restaurant from the team behind one of Shrewsbury's most loved independent food brands - and they're looking for experienced chefs to join their tight-knit crew. Every dish is made in-house, from scratch, with real attention to detail. It's fast-paced during service, but never at the expense of flavour, quality, or creativity. If you love working with fresh ingredients, thrive in a busy kitchen, and want to be part of a team that's building something different - this one's for you. What You'll Be Doing Supporting with prep and service across a bold, flavour-packed menu Working with a small team to deliver high standards under pressure Bringing your own flair, creativity and ideas to the kitchen Keeping the space clean, organised, and efficient Following best-in-class food safety and hygiene practices What You'll Need 3+ years in a commercial kitchen Solid experience in food prep and cooking techniques Confidence in a busy service environment Passion for quality and innovation in equal measure A team-first attitude and a calm head What's On Offer 28,000 - 30,000 annual salary or 12.50 - 13.00 per hour Weekly or bi-weekly share of tips Bonus scheme Flexible working patterns Food discounts Company pension This is a chance to get in early with a growing concept that's shaking things up in Shrewsbury. Big flavours. Big plans. Be part of it! Want to find out more? Hit apply today! By applying for this role, you are consenting for C2 Recruitment to hold and process your data in compliance with the General Data Protection Regulations. To view other great vacancies at C2 Recruitment, please visit our website or call us for a confidential chat about upcoming opportunities in: Buying & Merchandising and Ecommerce Charity & Non Profit Design, Technical, Wholesale & Production Finance HR & Talent H&S & Compliance Hospitality, Catering & Leisure Marketing, Digital & Technology Office & Administration Property & Centre Management Retail, Trade and Luxury Operations Senior Appointments & Executive Sales & FMCG Supply Chain & Logistics & Warehouse Manufacturing & Engineering
Pizza Chefs - Full & Part Time Shrewsbury 28,000 - 30,000 salary Immediate starts available Serious about dough? So are we! We're working with an incredible independent brand that's building something special in the heart of Shrewsbury - and they're looking for talented pizzaiolos to join their growing kitchen team. This is a place where food quality comes first, creativity is encouraged, and the pace is fast - but never rushed. If you've got strong dough-handling skills, experience in a commercial kitchen, and a real passion for food done right, this is your chance to be part of something with real energy behind it. What You'll Be Doing Prepping and working with fresh dough every shift Helping to shape a kitchen culture that's creative, clean, and consistent Supporting the wider team with food prep and service Bringing new ideas and energy to the menu Keeping food safety, quality, and standards top-notch What You'll Need 1 year+ experience as a pizzaiolo or baker 3 years in a commercial kitchen Strong knowledge of food safety and kitchen operations Ability to thrive in a fast-paced, team-led environment What's On Offer 29,000 annual salary or 12.50 - 13.00 per hour Tips (paid weekly or bi-weekly) Bonus scheme Flexible working hours Company pension Food discounts This is more than just a job - it's a chance to grow with a brand that's all about great food, good people, and raising the bar. Ready to be part of the journey? Apply now By applying for this role, you are consenting for C2 Recruitment to hold and process your data in compliance with the General Data Protection Regulations. To view other great vacancies at C2 Recruitment, please visit our website or call us for a confidential chat about upcoming opportunities in: Buying & Merchandising and Ecommerce Charity & Non Profit Design, Technical, Wholesale & Production Finance HR & Talent H&S & Compliance Hospitality, Catering & Leisure Marketing, Digital & Technology Office & Administration Property & Centre Management Retail, Trade and Luxury Operations Senior Appointments & Executive Sales & FMCG Supply Chain & Logistics & Warehouse Manufacturing & Engineering
Sep 01, 2025
Full time
Pizza Chefs - Full & Part Time Shrewsbury 28,000 - 30,000 salary Immediate starts available Serious about dough? So are we! We're working with an incredible independent brand that's building something special in the heart of Shrewsbury - and they're looking for talented pizzaiolos to join their growing kitchen team. This is a place where food quality comes first, creativity is encouraged, and the pace is fast - but never rushed. If you've got strong dough-handling skills, experience in a commercial kitchen, and a real passion for food done right, this is your chance to be part of something with real energy behind it. What You'll Be Doing Prepping and working with fresh dough every shift Helping to shape a kitchen culture that's creative, clean, and consistent Supporting the wider team with food prep and service Bringing new ideas and energy to the menu Keeping food safety, quality, and standards top-notch What You'll Need 1 year+ experience as a pizzaiolo or baker 3 years in a commercial kitchen Strong knowledge of food safety and kitchen operations Ability to thrive in a fast-paced, team-led environment What's On Offer 29,000 annual salary or 12.50 - 13.00 per hour Tips (paid weekly or bi-weekly) Bonus scheme Flexible working hours Company pension Food discounts This is more than just a job - it's a chance to grow with a brand that's all about great food, good people, and raising the bar. Ready to be part of the journey? Apply now By applying for this role, you are consenting for C2 Recruitment to hold and process your data in compliance with the General Data Protection Regulations. To view other great vacancies at C2 Recruitment, please visit our website or call us for a confidential chat about upcoming opportunities in: Buying & Merchandising and Ecommerce Charity & Non Profit Design, Technical, Wholesale & Production Finance HR & Talent H&S & Compliance Hospitality, Catering & Leisure Marketing, Digital & Technology Office & Administration Property & Centre Management Retail, Trade and Luxury Operations Senior Appointments & Executive Sales & FMCG Supply Chain & Logistics & Warehouse Manufacturing & Engineering
Pastry Chef de Partie Pastry Chef de Partie Full Time £38.5K - £40.3K (incl. Tronc) 4-5 Days Week (Monday-Sunday) 45 hours per week Kings Cross The Standard is one of the most culturally engaged hotels in the world, with an inclusive spirit and true creative attitude. We are defined by our richness of personality, diversity of background and lifestyle, and are now looking for a Pastry Chef De Partie to join our Kitchen team and capture this culinary destination. Your role As a Pastry Chef de Partie at The Standard, London, you will become part of an exceptional culinary and kitchen team that will provide an extensive food service across Decimo restaurant, Isla, Double Standard, The Library Lounge, In-Room Dining, and Events, as well as taking part in high-profile pop-ups and guest chef collaborations. You will of course be passionate about baking and preparing desserts, with an exceptional working knowledge of kitchen operations and order of service; along with a deep appreciation for quality food, and proven knowledge of production and cooking techniques in order to fully support the senior kitchen team. Do you have what it takes to be a Pastry Chef de Partie at The Standard, London 'Standard People' are at the heart of our brand; vivid, dynamic and engaging. You will therefore need to be upbeat and friendly; confident and can handle pressure well; thrive in a busy high-volume, high-energy kitchen environment and can manage multiple tasks with ease. In addition to this you will also need A proven track record as a Pastry Chef de Partie in a similar high-volume and fast-paced environment Ability to successfully run a section as part of the kitchen brigade Highly motivated and pro-active; act with professionalism and positivity in all interactions Ability to multi-task with excellent time management skills and a high level of attention to detail Full-time availability and flexibility to work Monday-Sunday All applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates prior to commencing. Benefits Include Starting salary of £38.5K, increasing to £40.3K after probation Meals on Duty Uniform Provided 28 Days Holiday rising to 33 days with service Pension Scheme Life Assurance (2 x Annual Salary) Medical Assistance (including online GP and Physio) Employee Assistance Programme with Well-being service Membership to Headspace Meditation app Discount platform including GYM Worldwide Travel Discounts via The Standard Advantage platform Employee & Family Rates across all Standard and Bunkhouse properties In-house Experience Programme F&B Discounts ranging from 25-50% Recruitment Referral Bonus up to £1,000 Tuition Aid Scheme & subsidised training Season Ticket Loan & Bike 2 Work Scheme Social Committee with regular monthly social activities
Aug 31, 2025
Full time
Pastry Chef de Partie Pastry Chef de Partie Full Time £38.5K - £40.3K (incl. Tronc) 4-5 Days Week (Monday-Sunday) 45 hours per week Kings Cross The Standard is one of the most culturally engaged hotels in the world, with an inclusive spirit and true creative attitude. We are defined by our richness of personality, diversity of background and lifestyle, and are now looking for a Pastry Chef De Partie to join our Kitchen team and capture this culinary destination. Your role As a Pastry Chef de Partie at The Standard, London, you will become part of an exceptional culinary and kitchen team that will provide an extensive food service across Decimo restaurant, Isla, Double Standard, The Library Lounge, In-Room Dining, and Events, as well as taking part in high-profile pop-ups and guest chef collaborations. You will of course be passionate about baking and preparing desserts, with an exceptional working knowledge of kitchen operations and order of service; along with a deep appreciation for quality food, and proven knowledge of production and cooking techniques in order to fully support the senior kitchen team. Do you have what it takes to be a Pastry Chef de Partie at The Standard, London 'Standard People' are at the heart of our brand; vivid, dynamic and engaging. You will therefore need to be upbeat and friendly; confident and can handle pressure well; thrive in a busy high-volume, high-energy kitchen environment and can manage multiple tasks with ease. In addition to this you will also need A proven track record as a Pastry Chef de Partie in a similar high-volume and fast-paced environment Ability to successfully run a section as part of the kitchen brigade Highly motivated and pro-active; act with professionalism and positivity in all interactions Ability to multi-task with excellent time management skills and a high level of attention to detail Full-time availability and flexibility to work Monday-Sunday All applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates prior to commencing. Benefits Include Starting salary of £38.5K, increasing to £40.3K after probation Meals on Duty Uniform Provided 28 Days Holiday rising to 33 days with service Pension Scheme Life Assurance (2 x Annual Salary) Medical Assistance (including online GP and Physio) Employee Assistance Programme with Well-being service Membership to Headspace Meditation app Discount platform including GYM Worldwide Travel Discounts via The Standard Advantage platform Employee & Family Rates across all Standard and Bunkhouse properties In-house Experience Programme F&B Discounts ranging from 25-50% Recruitment Referral Bonus up to £1,000 Tuition Aid Scheme & subsidised training Season Ticket Loan & Bike 2 Work Scheme Social Committee with regular monthly social activities
The Belfry Hotel & Resort
Sutton Coldfield, West Midlands
The Belfry Hotel & Resort is an award-winning hotel, home to 300+ luxurious bedrooms and suites, several restaurants and bars, events and meetings spaces, a leisure club and spa. Our three golf courses, including The Brabazon, are recognised as world-class, and home to this year's Betfred British Masters. Whether you're drawn to our iconic golf courses, the serenity of the spa, the excitement of guest services, or our behind-the-scenes operations, there's a place for you in our vibrant team. We are writing a new and exciting chapter in the history of The Belfry. A major expansion and renovation project has begun at our resort, due for completion in Autumn 2025. With a substantial investment in excess of £80 million, we are enriching our resort including the addition of a new event space, The Masters Suite, 149 extra bedrooms, a state-of-the-art leisure club, and much more. We believe in taking care of our team just as much as we do our guests. That's why we were named in the 2024 Caterer's Top 30 Best Places to Work, as well as Springboard's 2024 Best Employer. So, join us on our journey as we unveil a new and unparalleled resort. BANQUETING The Belfry Hotel & Resort is looking for a dynamic and experienced Senior Sous Chef to join our Banqueting Kitchen Team. We are renowned for our outstanding service and exceptional events, and we need a talented individual to help us continue delivering exceptional culinary experiences across a wide variety of events. Salary The on-target earning potential for this role is a £42,845.44 annual salary, comprising a base salary of £40,000 supplemented by an estimated £2,845.44 in gratuities per annum, ensuring a rewarding compensation package. About the role As Senior Sous Chef, you will play a crucial role in helping our Head Chef manage and oversee the operations of our busy Banqueting Kitchen, which services 24 banqueting rooms plus our brand-new Master Suite, set to open in August 2025 with a combined capacity of over 1,470 guests plus. This is an exciting opportunity to be a part of a growing team and contribute to the development of our facilities, especially with the upcoming opening of the new Master Suite. You will be leading a team in a high-volume, fast-paced environment, ensuring that all food prepared meets the highest standards of quality, presentation, and hygiene. Your experience in a high-pressure kitchen will be key to supporting the Head Chef, overseeing the kitchen staff, and maintaining consistency during peak service times. Key Responsibilities: Support the Head Chef in overseeing the day-to-day operation of the Banqueting Kitchen, and managing the team Take charge of food preparation, production, and presentation for banquets, events, and functions Maintain strict food safety and hygiene standards at all times Assist in training, motivating, and developing junior kitchen team Ensure efficient stock control and manage kitchen supplies Ensure that each service runs smoothly, ensuring quality and consistency Be an ambassador for the team and the resort, promoting a positive kitchen culture Ideal Candidate: You'll come from a fast-paced, high-volume kitchen environment, with a strong background in banqueting and event catering Proven experience in a Senior Sous Chef or similar position within a large-scale operation Excellent leadership and communication skills with the ability to manage a diverse team Strong organisational and time-management skills, with an ability to work under pressure Passionate about delivering exceptional food and maintaining high culinary standards A keen interest in developing new ideas and contributing to the growth of the resort. Belfry Benefits Learning & Development We inspire and develop our team through on-the-job coaching & mentoring, in-house training and provide access to our online learning platform, The Belfry Campus. We offer apprenticeships in a host of subjects delivering nationally recognised qualifications to help advance careers, and our LEAD development programme empowers and inspires our teams to grow from Team Member through to Executive roles. We aim to promote internally where possible, nurture ambition and ensure all our team looking to progress have development plans in place, to support you to achieve your potential. Wellness We prioritise your wellbeing with discounted gym memberships and wellness programmes for personal growth. Partnering with The Burnt Chef Project, we offer mental health support and access to funded counselling. Our healthcare schemes include life assurance, 24-hour GP services, and health cash-plans, while our Menopause Support programme provides tailored assistance. With Wagestream access, you can easily track earnings, manage savings, and access wages on your terms, promoting financial wellness. Our Cycle2Work scheme supports sustainable travel for environmental and team wellbeing. Showing our appreciation We appreciate our team with our annual Belfry Awards, long service recognition, and extra holidays for loyalty and team events. Enjoy discounts at our resort's restaurants, bars, spa, and golf, for you and your friends & family. Access to Perkbox provides discounts & vouchers for everyday use plus on the spot rewards for your hard work. We provide free parking, a subsidised taxi service, and complimentary meals during shifts. Making a difference We are committed to sustainability and are proud of our Silver Award from Green Tourism and GEO Certification. The Belfry, spanning 550 acres in the Midlands, prioritises giving back to our local community and protecting wildlife. We integrate ESG into everything we do, from charity initiatives, raising over £20,
Aug 31, 2025
Full time
The Belfry Hotel & Resort is an award-winning hotel, home to 300+ luxurious bedrooms and suites, several restaurants and bars, events and meetings spaces, a leisure club and spa. Our three golf courses, including The Brabazon, are recognised as world-class, and home to this year's Betfred British Masters. Whether you're drawn to our iconic golf courses, the serenity of the spa, the excitement of guest services, or our behind-the-scenes operations, there's a place for you in our vibrant team. We are writing a new and exciting chapter in the history of The Belfry. A major expansion and renovation project has begun at our resort, due for completion in Autumn 2025. With a substantial investment in excess of £80 million, we are enriching our resort including the addition of a new event space, The Masters Suite, 149 extra bedrooms, a state-of-the-art leisure club, and much more. We believe in taking care of our team just as much as we do our guests. That's why we were named in the 2024 Caterer's Top 30 Best Places to Work, as well as Springboard's 2024 Best Employer. So, join us on our journey as we unveil a new and unparalleled resort. BANQUETING The Belfry Hotel & Resort is looking for a dynamic and experienced Senior Sous Chef to join our Banqueting Kitchen Team. We are renowned for our outstanding service and exceptional events, and we need a talented individual to help us continue delivering exceptional culinary experiences across a wide variety of events. Salary The on-target earning potential for this role is a £42,845.44 annual salary, comprising a base salary of £40,000 supplemented by an estimated £2,845.44 in gratuities per annum, ensuring a rewarding compensation package. About the role As Senior Sous Chef, you will play a crucial role in helping our Head Chef manage and oversee the operations of our busy Banqueting Kitchen, which services 24 banqueting rooms plus our brand-new Master Suite, set to open in August 2025 with a combined capacity of over 1,470 guests plus. This is an exciting opportunity to be a part of a growing team and contribute to the development of our facilities, especially with the upcoming opening of the new Master Suite. You will be leading a team in a high-volume, fast-paced environment, ensuring that all food prepared meets the highest standards of quality, presentation, and hygiene. Your experience in a high-pressure kitchen will be key to supporting the Head Chef, overseeing the kitchen staff, and maintaining consistency during peak service times. Key Responsibilities: Support the Head Chef in overseeing the day-to-day operation of the Banqueting Kitchen, and managing the team Take charge of food preparation, production, and presentation for banquets, events, and functions Maintain strict food safety and hygiene standards at all times Assist in training, motivating, and developing junior kitchen team Ensure efficient stock control and manage kitchen supplies Ensure that each service runs smoothly, ensuring quality and consistency Be an ambassador for the team and the resort, promoting a positive kitchen culture Ideal Candidate: You'll come from a fast-paced, high-volume kitchen environment, with a strong background in banqueting and event catering Proven experience in a Senior Sous Chef or similar position within a large-scale operation Excellent leadership and communication skills with the ability to manage a diverse team Strong organisational and time-management skills, with an ability to work under pressure Passionate about delivering exceptional food and maintaining high culinary standards A keen interest in developing new ideas and contributing to the growth of the resort. Belfry Benefits Learning & Development We inspire and develop our team through on-the-job coaching & mentoring, in-house training and provide access to our online learning platform, The Belfry Campus. We offer apprenticeships in a host of subjects delivering nationally recognised qualifications to help advance careers, and our LEAD development programme empowers and inspires our teams to grow from Team Member through to Executive roles. We aim to promote internally where possible, nurture ambition and ensure all our team looking to progress have development plans in place, to support you to achieve your potential. Wellness We prioritise your wellbeing with discounted gym memberships and wellness programmes for personal growth. Partnering with The Burnt Chef Project, we offer mental health support and access to funded counselling. Our healthcare schemes include life assurance, 24-hour GP services, and health cash-plans, while our Menopause Support programme provides tailored assistance. With Wagestream access, you can easily track earnings, manage savings, and access wages on your terms, promoting financial wellness. Our Cycle2Work scheme supports sustainable travel for environmental and team wellbeing. Showing our appreciation We appreciate our team with our annual Belfry Awards, long service recognition, and extra holidays for loyalty and team events. Enjoy discounts at our resort's restaurants, bars, spa, and golf, for you and your friends & family. Access to Perkbox provides discounts & vouchers for everyday use plus on the spot rewards for your hard work. We provide free parking, a subsidised taxi service, and complimentary meals during shifts. Making a difference We are committed to sustainability and are proud of our Silver Award from Green Tourism and GEO Certification. The Belfry, spanning 550 acres in the Midlands, prioritises giving back to our local community and protecting wildlife. We integrate ESG into everything we do, from charity initiatives, raising over £20,
