Vacancy – Sous Chef / senior Sous
£45K - up to £60K i(subject to proven specific skills base and criteria required.)
Overview
Hermolis is Europe's largest kosher food supplier catering for:
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Airlines: A major supplier for kosher meals on flights globally.
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Institutional Catering: Meals for hospitals, clinics, and care homes.
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Retail: Sandwiches, wraps, and frozen meals available in supermarkets
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Prestigious and corporate Clients: Private jets, Houses of Parlement, House of lords, Buckingham Palace, 5* hotels menu matching , cruises, Eurostar
We currently have an exciting vacancy for an experienced Hot kitchen SOUS CHEF to work alongside the Head chef and achieve daily targets of bulk cooking with a team of competent commis chefs.
Hours of work
7am to 4 pm ( some flexibility in hours required but no late evening shifts)
Saturday the unit is closed
The unit is open Monday to Sunday
Subject to negotiated contract terms you will work 5 or 6 days per week
Probation period 3 months
Required Skills & Experience
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Culinary Expertise: Significant experience in professional, high-volume kitchens (e.g., airline catering, banqueting, or central production units).
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Kosher Knowledge: is desirable but not essential as we will provide guidance and on the job training in kosher food prep laws (such as the separation of meat and dairy)
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Proven Qualification: Typically requires a Level 3 Diploma in Professional Cookery or equivalent experience.
Core Responsibilities
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Production: managing and preparing large-scale meal preparation for diverse sectors, including aviation, healthcare, freezer centres, and supermarkets.
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Kashrus Compliance: Working under the constant supervision of a Rabbi to maintain food integrity, including the strict separation of meat and dairy products.
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Health & Safety: Ensuring full compliance with HACCP (Food Safety) and COSHH regulations to maintain the facility's high sanitation standards.
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Be mentored by the Head Chef: to shadow him and assist him in meeting daily targets in the hot kitchen and all other duties.
Desirable attributes
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Long-Term Career Goal: Demonstrating a desire for stability is highly valued
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Hands-On Attitude: As a production-focused kitchen, senior and junior chefs alike are expected to be "not afraid to get their hands dirty" to ensure delivery deadlines are met.
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Target-Driven Teamwork: The ability to work well as part of a team to achieve daily goals
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Flexibility: "can-do" attitude and the ability to adapt to shifting production schedules
