Overview
This isn’t just catering … this is Jewish Care catering …
We’re seeking a skilled and passionate Sous Chef to join our team at our Maurice and Vivienne Wohl Campus in Golders Green, you’ll be working in a high-spec kitchen with top-quality equipment, including Rational iCombi ovens, as well as working in an established and high-performing team.
Our sociable working hours offer the perfect work-life balance and you’ll be able to make a real difference to our service users and residents through providing great quality meals and catering. Our campus locations offer a great working environment, with the opportunity to work with a diverse and brilliant team. You’ll also support in the catering for our numerous events.
We strive to be an employer of choice, fostering a positive kitchen culture where staff feel valued and supported. As a result, our team members stay with us long-term, allowing us to build strong, well-established teams that work collaboratively and support one another. If you are not familiar with Kosher kitchen practices … don’t worry – full training is provided.
We offer great benefits, including
- Free soup and sandwich during shifts
- Cycle to Work scheme
- Discounted gym membership, and shopping discounts
- Employee Assistance Programme for wellbeing support, and access to a 24/7 GP
- Company sick pay and 4% employer pension contributions
We are seeking a culinary professional who is committed to delivering high-quality, nutritious, and delicious meals to our residents, service users and their families & friends.
This post is working 40 hours per week working Monday to Friday and may include some weekends as required.
As the Sous Chef you will be responsible for:
- Ensuring we deliver an excellent service to our customers, creating an inviting and pleasant environment. Your core duties will involve:
- Ensuring all food produced is to the agreed standard, developing innovative approaches ensuring market trends, cultural requirements and Kashrut laws are met
- Ensuring all food hygiene and Health & Safety practices are monitored, met, and recorded in line with organisational policies and current legislations
- Working within the agreed budget, administer unit controls in line with budget and consistently seek and implement ways of improving the quality and cost effectiveness of the service
- Leading, motivating and encouraging team building to ensure agreed qualitative outcomes are achieved and customer service expectations are exceeded and maintained
- Deputising for the Head Chef in their absence and comply with their responsibilities
Who are we looking for?
You will ideally have previous experience working within a busy kitchen environment, working both independently and within a team. You will need:
- Appropriate supervisory experience and relevant qualifications pertaining to the safe delivery of Food & Hygiene or Catering Services. NVQ Level 2 or 3
- Energetic, passionate and proactive attitude
- Experience of working to deadlines and adhering to budgetary requirements.
- Understands the challenge of and sensitivity needed to care and support vulnerable people
