Sous Chef

Vacancy – Sous Chef / senior Sous

£45K - up to £60K i(subject to proven specific skills base and criteria required.)

Overview

Hermolis is Europe's largest kosher food supplier catering for:

* Airlines: A major supplier for kosher meals on flights globally.

* Institutional Catering: Meals for hospitals, clinics, and care homes.

* Retail: Sandwiches, wraps, and frozen meals available in supermarkets

* Prestigious and corporate Clients: Private jets, Houses of Parlement, House of lords, Buckingham Palace, 5* hotels menu matching , cruises, Eurostar

We currently have an exciting vacancy for an experienced Hot kitchen SOUS CHEF to work alongside the Head chef and achieve daily targets of bulk cooking with a team of competent commis chefs.

Hours of work

7am to 4 pm ( some flexibility in hours required but no late evening shifts)

Saturday the unit is closed

The unit is open Monday to Sunday

Subject to negotiated contract terms you will work 5 or 6 days per week

Probation period 3 months

Required Skills & Experience

* Culinary Expertise: Significant experience in professional, high-volume kitchens (e.g., airline catering, banqueting, or central production units).

* Kosher Knowledge: is desirable but not essential as we will provide guidance and on the job training in kosher food prep laws (such as the separation of meat and dairy)

* Proven Qualification: Typically requires a Level 3 Diploma in Professional Cookery or equivalent experience.

Core Responsibilities

* Production: managing and preparing large-scale meal preparation for diverse sectors, including aviation, healthcare, freezer centres, and supermarkets.

* Kashrus Compliance: Working under the constant supervision of a Rabbi to maintain food integrity, including the strict separation of meat and dairy products.

* Health & Safety: Ensuring full compliance with HACCP (Food Safety) and COSHH regulations to maintain the facility's high sanitation standards.

* Be mentored by the Head Chef: to shadow him and assist him in meeting daily targets in the hot kitchen and all other duties.

Desirable attributes

* Long-Term Career Goal: Demonstrating a desire for stability is highly valued

* Hands-On Attitude: As a production-focused kitchen, senior and junior chefs alike are expected to be "not afraid to get their hands dirty" to ensure delivery deadlines are met.

* Target-Driven Teamwork: The ability to work well as part of a team to achieve daily goals

* Flexibility: "can-do" attitude and the ability to adapt to shifting production schedules