Cold Kitchen Sous Chef Full Time

About the Role
Prue Leith Culinary Institute is seeking a skilled and passionate Cold Kitchen Sous Chef & Lecturer to support cold kitchen operations while training and developing aspiring chefs. The successful candidate will combine strong culinary expertise with a passion for teaching, ensuring high standards of food preparation, presentation and practical culinary education.

Key Responsibilities
– Assist with the daily management and operations of the cold kitchen.
– Prepare and present high-quality cold dishes, salads, starters, canapés, dressings and other relevant cold kitchen items.
– Maintain consistent food quality, presentation and portion control.
– Ensure compliance with food safety, hygiene and kitchen cleanliness standards.
– Assist with stock control, ordering, storage and the reduction of food waste.
– Support the planning and delivery of practical culinary lessons and demonstrations.
– Guide, train and assess students in cold kitchen techniques and professional kitchen practices.
– Monitor student progress and provide constructive feedback.
– Maintain an organised, professional and well-equipped kitchen environment.
– Work collaboratively with the culinary team to ensure smooth kitchen operations and effective training delivery.

Minimum Requirements
– Relevant culinary qualification, preferably an Occupational Certificate: Chef or equivalent.
– At least five years of relevant professional culinary experience.
– Strong knowledge of cold kitchen preparation, food presentation and modern culinary techniques.
– A passion for teaching, mentoring and developing aspiring chefs.
– Excellent communication, organisational and interpersonal skills.
– Strong attention to detail and the ability to maintain high standards under pressure.
– Willingness to work flexible shifts, including early starts and late finishes.
– An assessor qualification and a completed and passed trade test will be advantageous.