Overview
Location: Mecklenburgh Square, London, WC1N 2AB
Salary: Up to £36,000
Title: Sous Chef, 5 over 7
Location: Mecklenburgh Pl, London WC1N, UK
Annual Salary: Up to £36,000 per annum
Benefits:
- 28 days holiday
- 3 volunteering days
- 3 days grandparent leave
- 24 week’s enhanced maternity leave
- Bespoke training and development opportunities
- Pension and life insurance
- Discounts available on our HAPI app; high street shops, holidays & cinema
- Wellbeing hub
- Access to employee assistance programme
- Free meals whilst at work
- Career development opportunities
- HIT Apprenticeships for all experience levels
Are you a seasoned, inspirational, and creative Sous Chef, or experienced Chef de Partie ready to take the next step? Do you have a passion for creating exceptional dining experiences? If so, we have an exciting opportunity for you to be the driving force behind the culinary program at the acclaimed, Goodenough College
Goodenough College, situated in the vibrant heart of Bloomsbury, London, is home to 700 international postgraduate students for whom we provide breakfast, lunch, and dinner all year round. We operate a Café and Bar in London House, serving students, college staff, event guests, and hotel guests. Additionally, we offer fine dining, conference catering, meetings, training and activity days, weddings, BBQs, and more for both college and corporate events.
This site operates 7 days a week, but this role is predominantly Monday to Friday, ensuring a well-organised schedule across our large team to help you maintain a positive work-life balance.
This is a fantastic opportunity for a passionate Sous Chef who is a true foodie at heart and enthusiastic about leading teams and crafting exceptional dining experiences for future generations. At Holroyd Howe, you have the chance to make a name for yourself within the food service industry, setting new standards for education catering in a creative and dynamic location.
- Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all time.
- Shift Management – oversee the production of all dishes assigned to your shift and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures.
- Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times.
- Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development.
- Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation.
- Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order.
- Proven experience working as a Sous Chef or similar role
- Knowledge of various cooking techniques and cuisines
- Strong understanding of food safety and health & safety practices
- Ability to work in a fast-paced, high-pressure environment
- Excellent attention to detail and organisational skills
- Strong communication and teamwork abilities
