Sous Chef

We are looking for a skilled sous chef with a passion for cooking to join our fantastic hospice kitchen team, supporting the catering for our patients and families, staff and volunteers and outside catering projects.

The quickest way to now apply for any role on our website is via our Online Application Form via the button below.

Online Application Form

Alternatively, you can still apply for this role by downloading the Application Form under the “Downloadable Forms” section of this page, completing it and returning along with your CV via the “Apply here” button at the top of the page.

Duties will include:

• Carry out cooking and catering duties in accordance with the Hygiene standards set by the Hospice.
• Ensure that all food is provided at the correct time and to the standard specified by the catering manager.
• Deputise when required in the catering manager’s absence and ensure that an efficient, quality service is delivered.
• Ensure that the standards agreed with the catering manager are upheld and staff are trained to issue a consistent portion size and quality for all meal choices.
• Ensure that functions and diary entries are updated when required and accurate to reflect functions and training etc.
• Ensure that the FSMS is correctly completed in good / real time to ensure an accurate HACCP trial.
• Ensure that the agreed systematic opening and closing of the kitchen is done and recorded as per instruction.
• Display a positive approach to service users, staff and visitors to ensure an excellent customer service experience.

As a Sous Chef, you will play a key role in ensuring the efficient running of the catering department and supporting income‑generating initiatives such as the catering trailer and external bookings, all to the highest standards. You will assist the Catering Lead in the day‑to‑day operations, leading the team and stepping up to deputise fully in their absence. While the role may vary depending on business needs and external initiatives, preparing and delivering nutritious, comforting meals for patients will always remain the central focus.

Responsibilities will include creating and updating the team’s monthly rotas, managing annual leave requests, overseeing stock management, and planning menus that make use of seasonal produce to reduce the hospice’s carbon footprint, while working within budgets and financial targets. You will also ensure full compliance with hygiene, food safety, nutrition, and patient welfare standards. This is a hands‑on role, where you will be actively involved in the daily running of food production, making a meaningful contribution to the care and wellbeing of patients, families, and staff.

For full duties and person specification please download the Job Description below