Sous Chef – Permanent Position
Location: Wakefield
Salary: £26,500 per annum + weekend enhancements
Hours: 37.5 per week (including weekends and bank holidays on a rota basis)

About the Role
Our client is seeking an enthusiastic and skilled Sous Chef to join their catering team. This is a hands-on role, ensuring the smooth running of the catering department and supporting income-generating initiatives such as catering trailers and external bookings – with patient meals always at the heart of what you do.

You will work closely with the Catering Lead, stepping up to take full responsibility in their absence, leading a dedicated team, managing stock, planning seasonal menus, and ensuring the highest standards of hygiene, nutrition, safety, and customer service.

Key Responsibilities

• Support and deputise for the Catering Lead in daily operations.
• Prepare, cook, and serve meals to the highest standard, including light snacks and beverages.
• Lead and motivate the catering team, maintaining consistency in quality and portion control.
• Create and update monthly rotas and manage annual leave requests.
• Plan seasonal menus within budget to reduce environmental impact.
• Maintain compliance with hygiene, safety, and nutritional standards.
• Oversee stock control, ordering, and supplier management.
• Deliver excellent customer service to patients, visitors, and staff.
• Support community income-generating events and external catering bookings.

What We’re Looking For

• Essential: City & Guilds 7061/7062 or NVQ Level 2 in Catering & Hospitality.
• Level 2 Food Hygiene and knowledge of HACCP.
• Strong leadership, communication, and organisational skills.
• Ability to work under pressure while maintaining quality and service standards.
• Experience managing stock, budgets, and menu planning.
• Flexible, positive, and committed to excellence.

Desirable:

• Full UK driving licence.
• Level 2 HACCP qualification.
• Experience with Environmental Health Inspections.

Why Join Our Client?
This is a rewarding opportunity to make a real difference in people’s lives while working in a supportive and friendly environment. You’ll have the chance to express your creativity through menu planning, work with seasonal produce, and be part of a team that values quality, care, and community engagement.