Title:  Chefs- Sous,  CDP and Commi ,  - Days or Nights variable shift patterns available including weekends.

Location: Northampton

Salary: £13.00 - 15.00

Benefits:

• 28 Days holiday including bank holidays
• Plus your birthday off
• 3 volunteering days
• 3 days grandparent leave.
• 24 weeks' enhanced maternity leave
• Secondary carer leave
• Wedding/commitment day leave.
• Free meals on shift.
• Bespoke training and development opportunities
• Apprenticeships opportunities for all experience levels
• Pension and life insurance.
• Discounts available from Perk box app, from high street shops to holidays & cinema.
• Wellbeing hub.
• Access to employee assistance programme.
• Cycle to work scheme.

Calling all culinary connoisseurs that are OBSESSED about food, we need you! If you have an insatiable appetite for the culinary arts and a burning desire to create food that delights customers and clients, then look no further. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish, your talents can shine and we wholeheartedly believe in nourishing talent and empowering our chefs to continuously evolve, refine their craft and create a development partnership together to ensure professional growth opportunities.

This is a fantastic opportunity for a passionate chef to take a next step in their culinary career and to be a part of a business where who are OBSESSED about food and developing talent.

We are seeking an experienced and motivated Sous Chef to join our professional kitchen team in Northampton, United Kingdom. As Sous Chef, you will be the right hand to our Head Chef, taking a leadership role in food preparation, kitchen operations, and team management. You will be responsible for maintaining the highest standards of culinary excellence whilst ensuring a well-organised, efficient, and supportive kitchen environment. This is an excellent opportunity for an ambitious culinary professional to develop their career and make a meaningful impact on our organisation's success.

• Prepare and cook dishes according to recipes and standards established by the Head Chef, whilst consistently adhering to food safety and sanitation protocols
• Oversee the production of all dishes assigned to your station, maintaining impeccable cleanliness, organisation, and equipment maintenance in line with company policies and procedures
• Deputise for the Head Chef when required, making decisive decisions to ensure smooth kitchen operations and maintaining quality standards during service
• Lead, mentor, and coach junior chefs and kitchen staff, providing constructive feedback and supporting their professional development and skill progression
• Maintain rigorous quality control standards for all dishes, ensuring exceptional presentation, taste, and consistency at all times
• Collaborate with the Head Chef to develop innovative menus, test new recipes, and suggest improvements that enhance our culinary offerings
• Communicate positively and effectively with all team members, fostering a collaborative and inclusive kitchen culture where colleagues feel supported and valued
• Monitor food costs, portion control, and stock management to ensure efficient use of resources and contribute to budget objectives
• Ensure the kitchen remains clean, organised, and well-maintained, with all equipment in optimal working order

**Required:**

• Proven experience working as a Chef de Partie or in a similar senior kitchen role
• Comprehensive knowledge of various cooking techniques, cuisines, and culinary practices
• Strong understanding of food safety, sanitation practices, and HACCP principles
• Demonstrated ability to work effectively in fast-paced, high-pressure kitchen environments
• Excellent attention to detail with strong organisational and time-keeping skills
• Proven leadership and staff management experience with the ability to motivate and develop team members
• Exceptional communication and people skills with the ability to collaborate effectively across all levels
• Problem-solving capability and sound decision-making skills under pressure

**Desirable:**

• Formal culinary qualifications or recognised chef certifications
• Experience in menu planning and recipe development
• Knowledge of budget management and cost control within a kitchen setting
• Experience with kitchen management systems and food ordering software
• Passion for culinary innovation and staying current with food industry trends

For almost 20 years, for every client, in every location (whether that’s an office, stadium, cathedral or university), we have created beautiful spaces, exciting menus and friendly teams, so that each and every customer can have the hospitality experience they deserve.

We need the brightest and the best to join us to make this all possible. We will support you to create your hospitality legacy and build a career that you are proud of.

Our drive and belief in our people, means that we always strive to supercharge our team’s careers. ‘Better’ is a daily habit that sits deep within our DNA, meaning learning will be front and centre of your experience working with us.

Join us, and be part of the food revolution!

BaxterStorey Values:

ALWAYS VISIONARY

We strive for better, we never settle, never compromise, never follow. We lead the way, blazing our own trail.

WHOLEHEARTEDLY POSITIVE

We are up-beat, motivating and inspiring. Our love for what we do radiates through our food, and is amplified by our people.

CREATIVELY COLLABORATIVE

We embrace our differences to push creativity and we work together to be better.

FOREVER CONSCIOUS

We work together as a team to lead by example, protecting the planet and supporting local communities.

Interested? Even if you don’t meet all requirements, we like to hear from you. If you are motivated and hungry to learn, we can work together to develop your potential.

BaxterStorey is committed to encouraging equality, diversity, and inclusion among our workforce.

The aim is for our workforce to be truly representative of all sections of society and our customers, and for each team memberto feel respected and able to give their best.

And to support our commitment to this we have set ourselves an ED&I (Equity, Diversity and Inclusion) ambition to ‘set the standard and to be recognised for having the most inclusive culture in hospitality’.