Sous Chef – Monday to Friday
We’re looking for a talented and creative Sous Chef to join a fantastic workplace dining operation in Solihull.
Working alongside an experienced Chef Manager, you’ll be part of a team of six delivering a fresh and exciting food offer for around 200 customers each day.
This isn’t your typical staff restaurant.
Think vibrant salad bars, street-food-inspired dishes, fresh deli selections, hospitality buffets and occasional fine dining – with plenty of opportunity to bring your own ideas and creativity to the menu.
The Package
• £35,000 per annum
• Monday to Friday
• 7:00am–3:30pm
• 40 hours per week
• Permanent position
• Excellent training and development
• Genuine work-life balance
The Role
As Sous Chef, you’ll work closely with the Chef Manager to deliver consistently high standards across the operation.
You’ll be hands-on in the kitchen, support and develop the wider team, contribute to menu development and bring fresh ideas based around seasonality and current food trends.
The Ideal Candidate
You’ll be a strong Sous Chef, Junior Sous Chef or ambitious Chef de Partie with a genuine passion for fresh food.
You may already be working within contract catering or B&I, or you could be coming from a quality restaurant or hotel environment and looking for a better work-life balance without compromising on the food you cook.
Location
Apply today or get in touch for a confidential conversation.
Contact Jay Pindolia at Talent Hive:
07345 603172
jay@talenthive.co.uk
- Solihull
- £35,000 per annum
- Monday–Friday | 7:00am–3:30pm | 40 hours
We’re looking for a talented and creative Sous Chef to join a fantastic workplace dining operation in Solihull.
Working alongside an experienced Chef Manager, you’ll be part of a team of six delivering a fresh and exciting food offer for around 200 customers each day.
This isn’t your typical staff restaurant.
Think vibrant salad bars, street-food-inspired dishes, fresh deli selections, hospitality buffets and occasional fine dining – with plenty of opportunity to bring your own ideas and creativity to the menu.
The Package
• £35,000 per annum
• Monday to Friday
• 7:00am–3:30pm
• 40 hours per week
• Permanent position
• Excellent training and development
• Genuine work-life balance
The Role
As Sous Chef, you’ll work closely with the Chef Manager to deliver consistently high standards across the operation.
You’ll be hands-on in the kitchen, support and develop the wider team, contribute to menu development and bring fresh ideas based around seasonality and current food trends.
The Ideal Candidate
You’ll be a strong Sous Chef, Junior Sous Chef or ambitious Chef de Partie with a genuine passion for fresh food.
You may already be working within contract catering or B&I, or you could be coming from a quality restaurant or hotel environment and looking for a better work-life balance without compromising on the food you cook.
Location
- Solihull
Apply today or get in touch for a confidential conversation.
Contact Jay Pindolia at Talent Hive:
07345 603172
jay@talenthive.co.uk