As a member of the catering team the Sous Chef will contribute to the running of the Kitchen and Refectory, the menu design for daily business, as well as functions and events. The Sous Chef will deputise and represent the Head Chef as required, engendering a Team Spirit and dealing with matters confidentially. The post-holder will be involved in the preparation, production and serving of food, ensuring a quality service in all areas. He/she will work to ensure that hygiene and health and safety procedures are adhered to, and that all goods are stored and labelled in line with legislative requirements. The hours of work are 45 per week and will be made up of shifts; evenings, nights, weekends, early mornings and public holidays are part of the normal working week.