Sous Chef

Sous Chef – Lead with Passion, Cook with Purpose!

Location: Wellington College, Duke's Ride, Crowthorne, Berkshire, RG45 7PU

Salary: £36000 - £38000 Competitive annual salary plus Sodexo benefits
Hours: 40 hours per week
Working Pattern: 5 out of 7 days, including weekends

Great access to Crowthorne train station | Free onsite parking | Uniform provided | Meals on duty

Are you a passionate and experienced Sous Chef looking for an opportunity to lead a talented kitchen team within a prestigious independent school?

At Sodexo
, we're looking for an inspirational and motivated Sous
Chef to support the Executive Head Chef in the day-to-day management of the kitchen at Wellington College
.

This is a fantastic opportunity to work within a large, fast-paced catering operation where quality, innovation, food safety and exceptional service are at the heart of everything we do.

You’ll play a key role in delivering outstanding, healthy and nutritious food to students, staff, visitors and guests, while helping to create an exceptional dining experience across the College.

As Sous Chef
, you’ll be a key member of the kitchen leadership team, supporting the Executive Head Chef and working alongside other Sous Chefs to ensure the smooth and efficient running of the operation.

Wellington College caters for up to 3,000 meals each day across breakfast, lunch and supper services, with additional provision across three boarding houses.

You’ll help lead a team of approximately 30 kitchen colleagues
, ensuring preparation, production and service are delivered to consistently high standards.

This is a hands‑on leadership role where you’ll have the opportunity to develop your team, drive innovation and make a real difference to the food and service we provide every day.

• Support the Executive Head Chef and wider kitchen leadership team with the smooth running of the kitchen.
• Lead, motivate, coach and develop kitchen colleagues to achieve high standards.
• Ensure all food is prepared, cooked and presented to the required standards for every service.
• Oversee food production across breakfast, lunch, supper and hospitality services.
• Conduct effective pre-service briefings and ensure the team is fully prepared for each service.
• Ensure food replenishment is maintained so that service periods run smoothly without interruption.
• Champion allergen management, ensuring customers’ dietary requirements and allergies are managed safely and effectively.
• Monitor cooking, chilling and food storage procedures and ensure all required HACCP records are completed.
• Monitor and record temperatures of fridges, freezers, hot cupboards and service areas in line with company procedures and food safety requirements.
• Monitor the quality of food leaving the kitchen and take appropriate action where required.
• Ensure high standards of kitchen hygiene, cleaning and food safety are maintained.
• Implement and regularly review cleaning schedules to ensure agreed standards are achieved.
• Manage food ordering and work with agreed suppliers to ensure appropriate stock levels.
• Ensure stock is correctly labelled, rotated and stored in line with food safety and Health & Safety procedures.
• Monitor and manage food waste, ensuring waste is recorded accurately.
• Support the Executive Head Chef with food, labour and operating cost controls.
• Assist with maintenance issues and ensure kitchen equipment and facilities remain safe and fully operational.
• Lead the team in the set‑up, presentation and delivery of catering functions and hospitality events.
• Work closely with the Front of House team and other departments to ensure an excellent customer experience.
• Respond appropriately to complaints, compliments and customer feedback.
• Report accidents, incidents, fire, theft,…