Sous Chef

• Support the head chef in leading a culinary team that provides a nutritionally balanced, comprehensive, and high-quality culinary service
• Preparing modified diets that look appealing and are well-balanced and in accordance with IDDSI guidance
• Supervising and directing the work of culinary staff, as directed by the Head Chef, providing instruction and demonstration to unqualified staff on simple food preparation activities
• Understanding the principles of safe food handling to ensure that all food preparation undertaken in the kitchen meets the highest hygiene standards
• Supporting all culinary team members in fully understanding the Avery Food safety management system

• Hold a relevant catering qualification – City & Guilds 706/1 and 706/2 or NVQ or equivalent
• Have a minimum of 1 year of catering experience
• Demonstrate compassion and commitment to the delivery of high-quality culinary services to residents
• Be able to be adaptive and flexible to cover a range of responsibilities at short notice

A DBS Disclosure check, the cost of which will be met by Avery Healthcare