Job Description – Sous Chef
| Reports to: | Pub Manager |
| Hours: | 20 hours per week |
| Type: | Permanent |
| Salary: | £26,375.00 – £32,293.00 per annum, (pro rata). |
The College is committed to safeguarding and promoting the welfare of children, young people and vulnerable adults and expects all staff and volunteers to share this commitment.
The Archer is Landmarks Specialist College’s training pub, based in the village of Rainworth. As a fully operational public house, The Archer provides a real working environment where young people with additional needs can develop the skills, confidence and experience needed to progress towards employment in the bar, hospitality and catering sectors.
The Archer combines high-quality food and customer service with meaningful vocational training. Learners are supported to gain practical experience, develop independence and build the skills, behaviours and knowledge required for future employment.
We are looking to appoint a Sous Chef to join our kitchen team and support the production of high-quality food for our customers. The successful candidate will also have a genuine interest in supporting and training others, as The Archer is first and foremost a training environment where learners are taught the skills and knowledge needed to enter the hospitality and catering industry.
We are seeking someone with a positive, can-do attitude who can work well as part of a team and inspire others to achieve their best.
The role will be based at The Archer in Rainworth. From time to time, you may also be required to visit other Landmarks sites to liaise with colleagues who contribute to the food offer and wider hospitality curriculum.
Landmarks Specialist College operates across a number of sites in Nottinghamshire, Derbyshire and South Yorkshire, with our main campus located in Eckington, S21 4EF. Our wider provision includes sites in Rotherham, Nottingham city centre and Rainworth, Mansfield. These environments enable the college to provide a broad range of personal, vocational and employability training opportunities for learners.
Job Description – Sous Chef
Main Responsibilities:
Responsibilities will include, but are not limited to:
Preparing, cooking and presenting food from the menu to a consistently high standard, ensuring quality, portion control and value for money.
• Supporting the Pub Manager with the development of menus, specials and seasonal food offers.
• Leading kitchen shifts as required, ensuring service runs smoothly and safely.
• Maintaining high standards of cleanliness, organisation and professionalism across the kitchen and food preparation areas.
Ensuring all food safety, allergen, temperature control and kitchen records are completed accurately and in line with Environmental Health requirements.
Keeping the kitchen inspection-ready at all times by maintaining strong hygiene, storage, stock rotation and compliance standards.
Supporting learners to participate safely and meaningfully in appropriate kitchen tasks, in liaison with the teaching team.
Helping learners to develop practical catering skills, confidence, independence and positive workplace behaviours.
Working with the Pub Manager and teaching team to ensure The Archer operates effectively as both a public-facing hospitality venue and a high-quality training environment.
Ordering, receiving and, where required, collecting stock, ensuring best value in terms of quality, cost and availability.
Monitoring stock levels, minimising waste and supporting effective kitchen cost control.
Supporting events, functions and promotional activity that raise the profile of The Archer, attract new customers and promote future learner recruitment.
Working flexibly and collaboratively with colleagues across Landmarks Specialist College where this supports the food offer, curriculum or wider learner experience.
• Carrying out all duties in line with Landmarks Specialist College policies and procedures, including equality and diversity, health and safety, safeguarding, food hygiene, data protection and professional conduct.
This list of duties should not be regarded as exclusive or exhaustive as the post holder may be required to undertake other reasonably determined duties and responsibilities.
Job Description – Sous Chef
Person Specification
The selection process will involve assessments being made on the extent to which applicants meet the criteria listed in the table below:
Essential Criteria
1. Qualifications & Training
o NVQ Level 2 or 3 in Professional Cookery or equivalent culinary qualification.
o Food Hygiene Level 3 (Or willingness to learn).
2. Experience
o Minimum 2 years of experience in a similar role within a professional, commercially operating kitchen environment.
o Experience in preparing, cooking, and presenting high-quality dishes for sale.
3. Skills & Abilities
o Strong knowledge of culinary techniques, kitchen operations, and food safety standards.
o Excellent organisational and time-management skills.
o Ability to work under pressure and in high-temperature environments.
o Effective communication and teamwork skills to collaborate with kitchen and front-of-house staff.
4. Personal Attributes
o High attention to detail, ensuring consistency and quality in every dish.
o Passionate about food and cooking with a commitment to maintaining high standards.
o Flexible and adaptable to meet the needs of the kitchen and restaurant.
5. Knowledge
o In-depth knowledge of food allergens, dietary requirements, and health and safety legislation.
Desirable Criteria
1. Qualifications & Training
o Additional culinary or hospitality-related qualifications.
o Leadership or management training in a hospitality context.
2. Experience
o Experience with menu development and assisting in planning new dishes.
o Knowledge of sourcing quality ingredients and managing supplier relationships.
3. Skills & Abilities
o Ability to manage stock levels and minimise waste.
o Proficiency in using kitchen equipment and understanding of latest culinary trends.
4. Personal Attributes
o Proactive in seeking continuous improvement and staying updated on industry best practices.
o An interest in mentoring or training junior kitchen staff.
In return we will offer:
• Westfield Health Scheme following a successful probation.
• Life cover following a successful probation.
Standard life pension.
• 28 days holiday, inclusive of bank holidays (pro rata – 52 week employees).
Landmarks is committed to safeguarding and promoting the welfare of our learners. All offers of employment will be subject to enhanced DBS checks, which it deems satisfactory (you will be viable for the cost of a DBS if you leave within your probationary period).
To find out what makes Landmarks a remarkable place to work, visit our website www.landmarks.ac.uk, and follow Landmarks Specialist College on Facebook for more information.
If you have any further queries or would like to arrange a discussion regarding the terms and conditions of employment at Landmarks please contact a member of HR – 01246 433788.