Sous Chef

Salary range
: £28,031 - £30,378 per annum

FTE
: 1.0 (35 hours per week)

Term
:
Open

Closing date
: 23 August 2026

The University of Strathclyde seeks to appoint a talented and energetic Sous Chef to join our dynamic Kitchen team and help shape the future of food across our vibrant city-centre campus.

As Sous Chef, you’ll lead one of our Kitchen teams, inspiring your colleagues to deliver food, which is delicious, healthy, sustainable and affordable, consistently. You’ll provide key input into the development of innovative menus, ensuring variety, quality, and creativity that meets the needs of our students, staff, conference delegates, and visitors.

Working closely with the Head Chef, you’ll deputise in their absence, oversee day-to-day operations, and ensure full compliance with health and safety, food hygiene and COSHH regulations. You’ll also take ownership of achieving key targets – from maintaining stock and GP levels to managing labour budgets – ensuring the kitchen runs efficiently and profitably.

This is a hands‑on, fast‑paced role where no two days are the same. You’ll have the freedom to bring your ideas to life, influence menus across the University estate, and be part of a supportive team committed to excellence and sustainability in campus dining.

If you’re motivated, creative, and thrive in a busy kitchen environment, this is your chance to make a real impact in one of Scotland’s leading universities.

The successful candidate will have previous experience in a sous chef role, ideally within large-scale catering environments. Strong management skills, experience in menu planning, and a proactive approach to continuous improvement are essential. Excellent communication and interpersonal skills for effective collaboration across departments. A working knowledge of food safety and health & safety standards are also required to ensure services are delivered safely.

Normal hours for this position are 35 and a flexible approach to a varied work pattern of 5 days over 7, including evenings and weekends, is essential. Shifts will vary to meet campus, conference and events business requirements.

For informal enquiries please contact John Traynor, Group Development Chef at