Senior Sous Chef Job York area,York and North Yorkshire England UK,Restaurant/Food Service

Senior Sous Chef

Private College | Term time only! 35 weeks per year! We are looking for a passionate and experienced

Senior Sous Chef
Private College | Term time only! 35 weeks per year! We are looking for a passionate and experienced Senior Sous Chef to join our friendly catering team at a prestigious private college. This is a fantastic opportunity for someone who enjoys working in a fast-paced, positive environment while maintaining a great work-life balance. This role is term-time only (35 weeks per year, making the annual salary £22,063.58), giving you all school holidays off and offering an excellent work-life balance.

The Role

As Senior Sous Chef, you will support the Head Chef in delivering high-quality, nutritious meals for students aged 3-18 years
, as well as staff and guests. You will play a key role in menu planning, food preparation, service, and maintaining high standards of food safety and presentation.

Working Pattern

This role alternates each term:

Term 1

Monday ,Tuesday, Friday : 7:00am - 3:00pm
Wednesday - Thursday 11am-7pm

Term 2

Friday to Tuesday: 11:00am - 7:00pm

(Alternating term pattern)

What We’re Looking For

Previous experience as a Sous Chef or Senior Sous Chef
Strong leadership and team working skills
Passion for fresh, well-presented food
Knowledge of food safety, allergens, and hygiene standards
Ability to work in a busy catering environment
Experience managing budgets, controlling food costs, and demonstrating strong financial acumen
Ability to empower the team, fostering a positive, collaborative and high-performing culture.

Who we are...?

Holroyd Howe is one of the UK’s leading contract caterers, providing fresh innovative food services solely to independent schools and colleges.

We are a team of experienced professionals who tailor our catering service provision specifically to suit children of all ages in order to meet the bespoke requirements of each school.

Job Description SPECIFIC RESPONSIBILITIES

To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef.
To carry out the smooth and efficient running of the section as appropriate.
To assist the Head Chef with compiling food orders and developing new food concepts.
To plan, prepare, cook and present food to the standards required by the company and the client.
To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

CLIENT SERVICE

To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

PEOPLE

To assess kitchen team performance and recognise training needs and potential as appropriate.
To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
To treat your team at location as you would expect to be treated.

FINANCIAL MANAGEMENT

To ensure all financial controls, costings, wastage and orders are met within the client budget.
To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

HEALTH & SAFETY, FOOD SAFETY, THE ENVIRONMENT

To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
To ensure all equipment is well maintained and is in good working order.
To ensure safe…