Sous Chef

Join our team as a Sous Chef and play an important role in managing the day-to-day operations of the Museum’s catering facility. You’ll support the Catering Manager in overseeing catering for special events, conferences, wedding receptions, and pop-up catering. Your responsibilities will include maintaining exceptional standards of food quality and service, assisting in managing the kitchen’s budget, monitoring expenses, and implementing cost-saving measures where appropriate.

As the Sous Chef, you’ll assist in the preparation, cooking, and presentation of high-quality dishes, ensuring the kitchen operates efficiently and maintains a clean and organised work environment. You’ll uphold health and safety standards and oversee the catering team in the Catering Manager’s absence. Your duties will involve daily food preparation, including cooking, portioning, and plating, managing and training kitchen staff, ensuring adherence to recipe standards and safety protocols, and collaborating with the team to ensure timely service and smooth operations during busy periods.

You’ll maintain quality control for all dishes, support food procurement, including sourcing suppliers, ordering, and stock management, and coordinate with the front-of-house team for smooth service flow during peak hours. Additionally, you’ll assist in developing and testing new recipes and menu items, ensure all health, safety, and food hygiene regulations are strictly followed, and foster a positive work environment that promotes teamwork, creativity, and professional growth.

You’ll work with the Head of Commercial and Commercial Development Assistant to manage hospitality for conferences and special events, oversee the operation of the bar as needed, ensuring responsible service of alcohol, and deliver a high standard of customer service. You’ll assist with the planning, setup, and operation of catering pop-ups at events, adapting to different service environments and ensuring a smooth customer experience. You’ll also work in our secondary on-site catering outlet as required, maintaining consistency across all catering areas.

Flexibility is key, as you’ll undertake other duties at a comparable level of responsibility when needed. Regular weekend and bank holiday work is required, with some evening shifts. Join us and contribute to creating memorable experiences for our visitors!

Please apply by sending your CV and cover letter of no more that two sides to charlotte.mason@ncm.org.uk

Closing date 5pm on Friday, 16 May