Sous Chef - Mon to Fri

Responsibilities

• Oversee daily catering operations, ensuring high standards of service and food quality.
• Supervise and manage kitchen brigade , fostering a positive team environment.
• Coordinate with clients to understand their needs and customize catering solutions.
• Ensure compliance with food safety regulations and health standards.
• Manage food preparation and presentation to meet company standards.
• Support kitchen staff with culinary tasks as needed.
• Maintain inventory levels and order supplies accordingly.
• Contribute to continuous improvement initiatives within the team.
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Qualifications

• Proven supervising experience within the food or hospitality industry.
• Strong background in food production and kitchen operations.
• Excellent team management and leadership skills.
• Knowledge of food safety regulations and best practices.
• Experience in hospitality or restaurant settings is preferred.
• Ability to work efficiently under pressure and adapt to changing priorities.
• Good communication skills and attention to detail.

'Join us at The Genuine Dining Co. where your expertise will help shape memorable dining experiences. If you are passionate about food, leadership, and delivering excellence, we want to hear from you—be part of our story!'

Pay: £38,000.00 per year plus paid overtime at 1.5 rate, Mon to Fri working days  

Benefits

• Discounted or free food

Work Location: In person