Sous Chef

Our mission is to enable individuals to reach their fullest potential following catastrophic injury or illness, through expert, compassionate, and cutting-edge rehabilitation. We deliver bespoke, evidence-based therapies, led by an exceptional interdisciplinary team, to achieve the highest standards of recovery and life quality. We build strong partnerships with clients, their families, and external professionals from the outset ensuring rehabilitation programmes, discharge planning, communication, and support are seamless from day one. As a nationally recognised, multi-award-winning residential centre for neurological and complex trauma rehabilitation, we welcome individuals aged 16 and over from across the UK and beyond. A message from your Head of Department We employ 180+ team members in both clinical positions and in business support roles and we are proud of the culture we have established where all team members share our philosophy, values and dedication to delivering excellent client care. Our team is united by a common purpose, dedicated to continually learning from one another, and committed to giving their utmost for those we support. We invest and nurture the development of our team, and through training, shared learning, and research, we give them the tools to grow, stay inspired, and remain at the forefront of their area of work. This Job description is an outline which reflects the present requirements of the post and is not intended to be exhaustive list of duties the post holder will be expected to fulfil. To have a good understanding of produce, ingredients and good cooking technique. The ability to contribute to the writing of menus that are creative and nutritional taking into account value for money. To assist the Head Chef in developing the catering service within STEPS providing meals for patients, visitors and members of staff. To conduct supervisions with members of the kitchen team. Daily interactions with clients, taking on board their feedback and requests. Dessert making and bread making. Managing rotas for the kitchen team when needed in conjunction with the Head Chef. Manage orders from different platforms. Work within a healthy budget but effectively manage this. Effectively ensure allergens are catered for. Contribute to EHO inspections. To act upon and escalate issues as required following STEPS guidance and operating procedures To work directly with patients and staff preparing some meals as part of the rehabilitation process. Attend nutrition interdisciplinary meeting with therapy and nursing team each week in the absence of the Head Chef this involves taking advice as to the nutritional needs of clients.