Cold Kitchen Sous Chef at FreeRecruit

• This exciting role combines  kitchen leadership with culinary education. You will manage the day-to-day operations of the Cold Kitchen while teaching and mentoring students, helping them develop the practical skills and professional standards needed for a successful career in the culinary industry.

Key Responsibilities
Kitchen Operations

• Manage the daily operations of the Cold Kitchen.
• Plan menus and maintain high food quality and presentation standards.
• Manage food costing and maintain target gross profit margins of 36% to 38%.
• Oversee purchasing, stock control, stock takes, and inventory.
• Ensure kitchen equipment and facilities are well maintained.
• Maintain high standards of food safety, hygiene, and health and safety.
• Lead the Cold Kitchen team to ensure smooth and efficient service.Kitchen & Dining

Teaching & Student Development

• Present practical and theory classes for Cold Kitchen programmes.
• Assess student practicals and provide constructive feedback.
• Support and mentor students in developing their culinary skills.
• Promote professionalism, teamwork, food safety, and kitchen discipline.

Planning & Collaboration

• Assist with curriculum and semester planning.
• Work closely with the Managing Director, Head of Training, Head of Department, Executive Chef, and Front of House teams.
• Contribute to continuous improvement of training programmes and kitchen operations.

Minimum Requirements

• A recognised Culinary Qualification.
• At least 6 years’ industry experience, including 2 years in a senior supervisory or management role.
• Experience managing a professional kitchen.
• Good understanding of food costing, stock control, and kitchen administration.
• Sound knowledge of food safety, hygiene, and health and safety standards.
• Proficiency in Microsoft Word, Excel, and PowerPoint.
• A valid First Aid certificate will be advantageous.