Sous Chef (Central Production Kitchen)

Location: Oxford Road, Manchester, United Kingdom; onsite kitchen and event work across multiple University venues.

Company

University Catering delivers retail, hospitality, conferencing, events, student-bar and catered-hall services across the hirify.global campus.

What you will do

• Manage and lead day-to-day operations in the Central Production Kitchen.
• Oversee food preparation, production, presentation and service for conferences, events, lunches, dinners, banqueting and weddings.
• Guide, motivate and support kitchen colleagues while maintaining food safety, customer service and quality standards.
• Support menu planning, costing, development and continuous food-service innovation.
• Coordinate delivery across multiple University venues with front-of-house colleagues.
• Support stock control, purchasing, goods receipt and operational administration.

Requirements

• Level 3 Food Hygiene qualification.
• Professional cookery qualification equivalent to City and Guilds 706/2 or higher.
• Food production management experience in a comparable environment, scope and scale.
• Working knowledge of catering health and safety, food safety and allergen management.
• Ability to work flexibly on weekdays, weekends and evenings for event services.
• Strong communication, leadership, customer service, IT, organisation and workload-prioritisation skills.

Culture & Benefits

• Work within a dynamic and expanding university hospitality operation.
• 34 days of holiday, including Christmas and New Year.
• Generous pension scheme with employer contributions.
• Personal and career development opportunities.
• Wellbeing and mental health support.
• Annual salary review.