Alongside the Head Chef, the Sous Chef is responsible for ensuring the proper management of the kitchen, filling in for the Head Chef when he is not present. The College kitchen provides excellent everyday meals for students, staff and Fellows, as well as executing formal, fine-dining events which include prominent guests. The calendar has a number of gaudies, which are celebratory feasts, often incorporating specific culinary traditions, frequently attended by old members (former students) of the College.
The kitchen supplies hot and cold food for around 275 diners through the Servery at lunch and approximately 150 students each evening in term time. Summer schools, conference catering, and private dinners are also provided throughout the year, in a number of locations throughout the College, and the standards of production and presentation are high.
The Sous Chef provides essential support to the Head Chef in supervising and managing the kitchen staff and daily kitchen activities. They work in close cooperation with the Catering Manager and the SCR Team. The Sous Chef is critical in ensuring meal quality and consistency, and the appointed candidate will have a passion for food, be an expert in its preparation and presentation, and have a broad knowledge of diverse culinary trends and techniques.