Sous Chef [Manchester Museum]

Sous Chef (Manchester Museum), HospitalityOnCampus

The Hospitality Team is seeking to appoint a highly motivated and enthusiastic Sous Chef to support the delivery of high-quality hospitality, events and dining services within the Manchester Museum hospitality operation. The role will lead food preparation, production and service within the Manchester Museum service kitchen, managing and guiding the kitchen team to deliver excellent standards of food provision, presentation, food safety and customer service.

You will be responsible for:

• Lead food preparation, production and service within the Manchester Museum service kitchen.
• Manage, guide and support the kitchen team to deliver excellent food provision, presentation, food safety and customer service standards.
• Work with the Executive Head Chef and Head Chef to plan and deliver food for café, daytime, conference, event, lunch, dinner, banqueting and wedding activity.
• Support staffing plans and rotas to meet operational demand across a varied seven-day hospitality operation.
• Ensure safe production of food for specific dietary requirements, including clear allergen labelling and effective communication with front-of-house colleagues.

We welcome candidates who bring diverse perspectives, experiences, and approaches to their work.

About You

We encourage applications from individuals with a wide range of backgrounds and experiences. You should demonstrate:

Essential Criteria

• Food production management skills gained within a similar environment, scope and scale.
• Strong professional cookery experience within a busy and varied hospitality operation.
• Excellent verbal and written communication skills, including effective communication with colleagues for whom English may not be their first language.
• Level 3 (formerly Intermediate) Food Hygiene qualification.
• Professional cookery qualifications to a minimum of City and Guilds 706/2, or equivalent.

Desirable Criteria

• Awareness of environmental sustainability as it applies to workplace activities.
• Awareness of Health and Safety, Equality, Diversity and Inclusion, and Information Governance as they apply to workplace activities.
• Liaison experience within a comparable role and work environment, with the ability to work effectively in partnership with colleagues from within and outside the organisation.
• Performance management knowledge and skills gained within a similar role in a comparable working environment.
• Level 4 Food Hygiene qualification, formerly Advanced.

We value transferable skills and real-world experience as much as formal qualifications.

Our benefits include:

• Generous employer pension contribution
• Christmas closure across all departments outside of annual leave and bank holidays
• Purple Place employee discount platform

For more information, please see University of Manchester Benefits. You can also find information on our Flexible and Hybrid working here.

We are an open place of enquiry and challenge. We embrace and celebrate difference, diversity and debate, and we pride ourselves on being a place of education, learning and community where we are able, within the law, to question and test received wisdom, express new ideas and explore controversial or unpopular topics and opinions. Find out more from our Freedom of Speech Policy.

Enquiries about the role, shortlisting and interviews

Name: Eddie Makuwaza, Executive Head Chef

Email Address: eddie.makuwaza@manchester.ac.uk

General enquiries and administrative support

recruitmentservices.people@manchester.ac.uk

Technical and job portal support

https://jobseekersupport.jobtrain.co.uk/support/home

This role is not eligible for Skilled Worker visa sponsorship. Applicants must demonstrate the right to work in the UK.

Applications close at midnight on the closing date.

Further particulars (with person specification) linked below.