Overview
Location: Warwick Road, Coventry, CV3 6AQ
Salary: Up to £35,000
Title: Senior Sous Chef – Monday – Friday (term-time)
Location: Warwick Rd, Coventry, CV3 6AQ
Salary: £35,000 per annum (45.6 weeks, 40 hours per week)
Benefits:
- 28 days holiday including bank holidays
- 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 an experienced and creative Sous Chef with a passion for delivering exceptional dining experiences and ready to take the next step up in their career? If so, we have an exciting opportunity for you to play a key role in the culinary team at King Henry VIII, a leading independent school in the heart of Coventry city-centre.
We’re looking for a team player who’s passionate about delivering great food in a creative, dynamic environment. This site operates through term-time only so we can offer the flexibility you need to thrive.
Key Responsibilities:
- To support the senior kitchen team in the day to day running of the operation.
- Work across all sections of the kitchen and have proficiency in cooking a wide variety of dishes to be served in events and restaurant service.
- Supporting the team, training and mentoring all Commis Chefs and Kitchen Porters, allowing them to grow for the future.
- To ensure that all legislative and Government guidelines are adhered to, including The Food Safety Act, Health and Safety at Work Act, the COSHH regulations, etc. within the areas of responsibility.
- Be driven by people and delivering the highest quality of food.
- Exemplary behaviour in the kitchen, acting as an ambassador within the team.
- Innovative and inspiring culinary ideas for events and hospitality.
- Experience as Chef de Partie or a Commis Chef wanting to progress in Contract-Catering, particularly Education.
- Ability to mentor a team and have your finger on the pulse of modern, high-street dining concepts.
- Able to demonstrate an excellent understanding of Health and Safety practices.