Sous Chef – In-house Catering Team

About the role

We are supporting a well‑established Salisbury employer to hire a Sous Chef for their in‑house catering team. The role works in a modern staff restaurant that serves complimentary breakfast, lunch and afternoon tea, offering a creative, daytime environment.

Key responsibilities

• Prepare and bake daily items, fresh salads and hot dishes.
• Support menu development, including allergy‑aware recipes.
• Maintain high standards of cleanliness, hygiene and presentation.
• Ensure dietary requirements are met and stock levels are managed.
• Lead the kitchen when required, handling ordering, budgeting and temporary staff.
• Provide excellent customer service and respond to feedback.
• Follow food safety, health & safety and allergen procedures.
• Stay up‑to‑date with training, trends and seasonal ingredients.

Required profile

• Experience in a catering or hospitality environment.
• Strong communication skills and a customer‑focused approach.
• Good understanding of food hygiene, allergens and health & safety.
• Organised, proactive and calm under pressure.
• Flexible, reliable and able to work independently.
• Food Hygiene Certificate (or willingness to complete training).

Required skills

• Food hygiene
• Allergen management
• Menu development
• Food preparation

What we offer

• 37.5 hours per week, Monday–Friday 7am–3pm.
• Stable daytime role in a friendly, modern kitchen.
• Opportunities to contribute creative ideas to the menu.
• Occasional flexibility to support wider business needs.