Sous Chef

The University of Bristol Catering department (Source) have a rare and exciting Sous Chef opportunity for the right person to work in one of our flagship locations. We are passionate about serving high-quality, responsibly-sourced meals to our vibrant community of students, staff, and visitors. We believe in the power of good food to bring people together and enhance the campus experience. As a part of our team, you will have the unique opportunity to contribute to a sustainable and innovative dining environment that prioritizes the welfare of people and the planet.

The position comes on a 35 hour/week contract, with paid overtime, 25 days annual leave plus 8 days for bank holidays and a further 6-9 days for university closure days. If you are looking for a role that offers a supportive work-life balance, opportunities for creativity and innovation, and the chance to make a real impact, we invite you to apply and become a part of our mission to create a better dining experience at the University of Bristol.

What will you be doing?

The successful candidate will play a key role in leading menu delivery as well as catering for various events and functions, including high profile dinners. You will also be supporting the Head Chef in the day-to-day running of the kitchen, ensuring the consistent delivery of high-quality, nutritious meals across all catering operations. You will supervise and work alongside Chefs and Kitchen Porters, ensuring excellent standards of food preparation, presentation, hygiene, safety and team leadership.

You will assist with menu planning for a wide range of services including student dining, conferences, functions and special events, while also taking responsibility for stock control, ordering and minimising waste. In addition, you will help drive team performance through training and mentoring, and deputise for the Head Chef when required, ensuring smooth kitchen operations and adherence to all departmental standards.

You should apply if

• You hold a recognised cookery qualification equivalent to at least NVQ Level 2 (Level 3 or equivalent preferred).
• You have proven experience working in a busy, high-volume kitchen, ideally with some supervisory or leadership responsibility.
• You are confident supporting or deputising for a Head Chef, with the ability to lead a team and maintain standards under pressure.
• You have strong culinary skills and can consistently deliver high-quality food across a varied and demanding service, including events and functions.
• You have experience with menu planning, stock control, ordering and cost management.
• You have a thorough understanding of food hygiene, HACCP and health & safety regulations, and take pride in maintaining a safe and compliant kitchen.
• You are passionate about developing others, with the ability to support training, mentoring and team development.
• You are highly organised, proactive and able to manage multiple priorities in a fast-paced environment.
• You take pride in working cleanly, efficiently and to a consistently high standard.
• You are flexible and adaptable, with a positive attitude and a genuine passion for food and hospitality.

Additional information

Work pattern: Full time (35 hours)

Grade: F

School/Unit: Campus Division