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Sous Chef

Department: Catering & Hospitality

Employment Type: Permanent

Working Hours: The catering department operates 7 days per week between 0700hrs and 1930hrs. Actual hours of work will be discussed at interview and worked 5 days out of 7 in accordance with the Chef's rota

Commencement: As soon as possible

Salary: £36000 per annum

Pension Scheme: Support Staff Pension Scheme

Holiday: 25 days plus bank holidays

Fringe Benefits: Free meal during term time, uniform, membership of BUPA Cash Plan Scheme, discounted membership of School Sports Centre & Golf Course, discounted rate to Layard Theatre productions, Cycle to Work Scheme, free parking

Probationary Period: 6 months

Selection Process: Interview

Closing Date: 08 March 2026

Sous Chef

OVERALL PURPOSE

To support the Executive Head Chef in positioning the Catering Department as a flagship model within the independent school sector.

CORE OBJECTIVES

1.  To ensure that you and the staff adhere to the Schools Allergen SOP and Food Safety Management System (FSMS).

2.     To be professional and always deliver attention to detail, exemplary hospitality, and a premium experience for all Pupils, Staff, Parents and Guests.

KEY RESPONSIBILITIES

Management

1.     To collaborate and support the Executive Head Chef and Colleagues in all aspects.

2.     To show strong leadership and management skills by inspiring and motivating the team of chefs to achieve the highest possible standards.

Resources

1.     To support Executive Head Chef or Senior Storeman by placing orders only with approved suppliers and monitoring their product quality and food safety controls

2.     To occasionally receive and sign for deliveries

3.     To minimise resource wastage, including food, disposables, and energy

4.     To assist in managing stock control monthly

Health & Safety

1.     To ensure that any food allergies and intolerances are catered for and that food contamination risks in production and service are minimised or eliminated where possible through effective policies and staff training.

2.     To ensure that the Department’s Food Safety Management System and Health and Safety policy is adhered to.

Training and Development

As part of your role as Sous Chef you are required to support all aspects of training and development. This may include:

1.     Assist in nurturing, coaching, and mentoring your junior chefs on any additional development requirements.

2.     Proactively work with Executive Head Chef on any menu development whether internal or external commitments.

General

1.    To carry out any other tasks reasonably requested by the Executive Head Chef, Catering Manager or School Services Manager

 

Canford School is committed to safeguarding and promoting the welfare of children and young people and expects all staff and volunteers to share this commitment.

All successful job applicants will be required to undergo child protection screening

 

Apply now