Sous Chef

Job responsibilities

Your focus as Sous Chef will be to support the head chef in leading a culinary team that provides nutritionally balanced, high quality meals for residents. Responsibilities include preparing modified diets in accordance with IDDSI guidance, supervising culinary staff, ensuring food meets hygiene standards, training unqualified staff on simple food preparation tasks, and supporting team members in understanding the Avery Food safety management system.

• Preparing modified diets that look appealing and are well balanced and in accordance with IDDSI guidance.
• Supervising and directing the work of culinary staff, providing instruction and demonstration to unqualified staff on simple food preparation activities.
• Understanding the principles of safe food handling to ensure that all food preparation undertaken in the kitchen meets the highest hygiene standards.
• Supporting all culinary team members in fully understanding the Avery Food safety management system.

Essential qualifications

• Relevant catering qualification: City & Guilds 706/1 and 706/2 or NVQ or equivalent.
• Minimum of 1 year of catering experience.
• Demonstrated compassion and commitment to the delivery of high quality culinary services to residents.
• Ability to be adaptive and flexible to cover a range of responsibilities at short notice.

Other requirements

• Proof of eligibility to work in the UK.
• DBS Disclosure check - cost covered by Avery Healthcare.