Sous Chef (Salary + Market Supplement of£3,791 (pro rata) to 31.12.2022)

Imperial College London

Job description
Job summary

Are you passionate about customer service? Are you friendly, confident and outgoing with plenty of enthusiasm and a can-do attitude? If so, we have an excellent opportunity in our Catering and Events Team.

The Catering and Events Department of the Campus Services Division at Imperial College London runs events across a wide range of venues located within the South Kensington Campus and other off-site London Campuses. The department aims to provide affordable and high-quality food and services for the Imperial College community.

We are seeking an enthusiastic, creative, experienced and highly motivated chef to produce inspiring, fresh, traditional and internationally innovative cuisine. You will be required to produce inspiring fine dining cuisine to an exceptionally high standard. This post will support the Senior Sous Chef to deliver an effective and efficient service with real passion at our prestigious location 170 Queen’s Gate and when required at 58 Prince’s Gate and support at other locations across all Campuses as and when required.

Duties and responsibilities

  • To assist the Senior Sous Chef in planning and developing new dishes and menus which reflect the venues’ standards
  • To develop and produce fine dining menus in conjunction with the needs of internal and external clients
  • To undertake daily ordering and transfer of stock, ensuring all guidelines for good stock control procedures are followed
  • Compliance with the health and hygiene legislation and policies
  • To understand and comply with budgetary constraints within the areas of responsibilities
  • To fully understand and support the agreed Food GP% for areas of responsibility
  • To plan staff weekly work schedules, ensuring compliance with budgetary constraints

Essential requirements

  • A formal qualification in Catering – minimum of City and Guilds Certificate 706/1 and 706/2 or equivalent
  • Minimum of an intermediate level food hygiene qualification
  • Previous experience of working within fine dining restaurants, preferably in rosette, B&I hospitality and/or Michelin star standard establishments
  • A complete understanding of the importance of health and safety at work and associated regulations/legislative requirements
  • Excellent communications skills, both written and verbal, in order to present and deliver information in an appropriate manner
  • Ability to use own initiative and prioritise activities, in order to deal with problems which may hinder the delivery of an effective service
  • Excellent organisational and planning skills, in order to meet simultaneous deadlines
  • Good IT skills in order to operate a catering computerised stock ordering system and conference IT packages
  • Physically able to operate different machinery/equipment and lift varying loads
  • A flexible approach to working, sufficient to be able to work a 5/7 days per week arrangement, work evenings and weekends, and able to work at any location/catering outlet, as reasonably requested

Further information

Contract Details:

Salary: £35,477-£39,860

Market Supplement: £3,791 (pro rata) to 31.12.2022

Operational Services Level 3a

Full Time, Permanent, Position x 1 Post

The standard working week consists of 35 hours, 5 days out of 7

In addition to your competitive salary, other benefits offered by the College include:

  • Career development training
  • Generous holiday allowances
  • A company pension scheme
  • A reduced rate in our sports centre
  • Interest free season ticket/cycle loan schemes

If you are looking for the next stage in your career, you could be just the person we’re looking for. Please apply now!

Closing date:  Midnight on Sunday, 18 June 2023

For further information, please contact Anthony Shepherd, Executive Chef, by email at [email protected]


View or Apply
To help us track our recruitment effort, please indicate in your cover/motivation letter where ( you saw this job posting.

Job Location