Sous Chef / Chef Instructor (Part-Time)

Hospitality Department
Salary: £3,867 - £4,215 per annum (pro rata of £32,086 - £34,969 per annum, dependent on experience)
Hours: 5.5 hours per week, 36 weeks per year
Contract: Fixed Term until 2 July 2027

About the Role

We are seeking an experienced and passionate Sous Chef / Chef Instructor to support the delivery of our commercial training restaurant within the Hospitality Department.

This role offers the opportunity to combine industry expertise with the development of future hospitality professionals. You will lead kitchen operations during service, ensuring high standards of food production, presentation and customer experience, while mentoring and supervising hospitality students in a realistic commercial environment.

Working closely with curriculum staff, you will help students develop the practical skills, professional behaviours and industry knowledge required for successful careers within the hospitality sector.

Key Responsibilities

• Lead and manage kitchen operations during restaurant service.
• Train, mentor and supervise hospitality students in chef positions.
• Develop seasonal, innovative and cost-effective menus.
• Manage stock control, food ordering, supplier relationships and kitchen budgets.
• Ensure all food produced meets high standards of quality, presentation and consistency.
• Maintain compliance with Food Safety, HACCP, COSHH and Health & Safety requirements.
• Support college functions, external catering events and hospitality activities as required.
• Work closely with teaching staff to support curriculum delivery and practical assessments.

About You

You will be an experienced culinary professional with strong leadership skills and a genuine interest in developing future talent.

Essential Requirements

• Professional Culinary Qualification (NVQ Level 3, City & Guilds or equivalent).
• Food Hygiene Certificate.
• GCSE Maths and English (Grade C/4 or above) or equivalent.
• Minimum of three years' experience as a Head Chef, Sous Chef or Senior Chef de Partie.
• Experience in menu planning, stock control, food costing and gross profit management.
• Excellent knowledge of food safety legislation, allergen management, HACCP and COSHH.
• Strong organisational, communication and leadership skills.
• Competent IT skills, including Microsoft Office and kitchen management systems.

Desirable

• Teaching qualification.
• Experience within an educational, training or apprenticeship environment.
• Experience mentoring apprentices, trainees or junior kitchen staff.

Benefits

• Generous annual leave entitlement, including Christmas closure.
• Pension scheme membership.
• Free onsite parking.
• Free onsite gym access.
• Retail discount scheme.
• Discounts across college commercial facilities.
• Cycle to Work Scheme.
• Season Ticket Loan Scheme.
• Funded professional development opportunities.
• Employee Assistance Programme.
• Wellbeing initiatives and staff events.