Sous Chef
Reports to: Head Chef
Location: Alexander House, 30 Troutbeck Road, Sheffield S7 2QA
Hours of work: 37.5 per week
Download the full job description here.
Purpose of the role:
We offer a very high and progressive standard of cuisine at STEPS and do not fall into preconceptions of healthcare catering. We have an open kitchen here where you will be interacting with team members and our clients daily, so great interpersonal skills are essential.
All our food is fresh, made daily on a rolling, ever changing menu that continues to grow and evolve. It currently covers a broad range of cuisines from European to Mexican, Asian, American and Middle Eastern.
We make everything on-site, which can include breads, fresh pasta, curry pastes, Mexican-chilli pastes, fermented products, granola, muesli, smoothies, cakes, biscuits, ice creams, sorbets, patisserie, as well as performing our own fishmongery and butchery.
We are striving to be an industry leader in our catering service and you will have the luxury of working with a healthy per head budget to do this.
Specific responsibilities
This Job description is an outline which reflects the present requirements of the post and is not intended to be exhaustive list of duties the post holder will be expected to fulfil.
- To have a good understanding of produce, ingredients and good cooking technique.
- The ability to contribute to the writing of menus that are creative and nutritional taking into account value for money.
- To assist the Head Chef in developing the catering service within STEPS providing meals for patients, visitors and members of staff.
- To conduct supervisions with members of the kitchen team.
- Daily interactions with clients, taking on board their feedback and requests.
- Dessert making and bread making.
- Managing rota’s for the kitchen team when needed in conjunction with the Head Chef.
- Manage orders from different platforms.
- Work within a healthy budget but effectively manage this.
- Effectively ensure allergens are catered for.
- Contribute to EHO inspections.
- To act upon and escalate issues as required following STEPS guidance and operating procedures
- To work directly with patients and staff preparing some meals as part of the rehabilitation process.
- Attend nutrition interdisciplinary meeting with therapy and nursing team each week in the absence of the Head Chef – this involves taking advice as to the nutritional needs of clients.
Person specification
| Area | Essential | Desirable | Assessment Method |
| Qualifications | Minimum of 1-2 years’ sous chef experience Level II Health and Safety Food Hygiene certificate or equivalent level of qualification City & Guilds Diploma level qualification in Professional Cookery | Recognised high level cooking experience – AA Rosette, Michelin, The Good Food Guide Catering and hospitality level 3 | Trial shift, application, cv |
| Experience | Experience of working within a busy kitchen environment Developing a range of menu options taking into account nutritional requirements and value for money | IDDSI Framework (textured diets) Experience of carrying out supervisions (one-to-ones) with other team members. | Trial shift, application, interview |
| Personal Attributes | Creative and innovative approach, inclusive and engaging approach to client care Excellent problem solving skills Excellent communicator both written and verbal / demonstrate excellent listening skills Able to form key working relationships with colleagues, understand the dynamics of interdisciplinary working Budget management | IT/technology literate so to be able to use the computer for administering the staff rota, using Microsoft Teams and conducting supervisions on MS Word | Trial shift, interview |
| Equal Opportunities | Ability to demonstrate an awareness of equality and diversity obligations when delivering care and also towards colleagues. | Application, interview |