Sous chef Work, Jobs in Falkirk, Fal (with Salaries)

Sous Chef
Opganic Ltd —Stirling
- £30,000 - £35,000 a year
- Full-time
- Management
- Inventory control
- Hotel
Quick apply
3d
Sous Chef
Mezcal —Glasgow
- £37,000 a year
- Full-time
- Hospitality
- Supervising experience
- Mentoring
- Free parking
- Employee discount
Quick apply
3d
Junior Sous Chef
Marriott International, Inc —Edinburgh
- Full-time
- Bar
- Management
- Cooking
- Referral programme
Head Chef
Buzzworks Holdings —Linlithgow
- £38,000 - £40,000 a year
- Full-time
- Recruiting
- Training & development
- Employee assistance programme
- Employee discount
Quick apply
5h
Experienced Sous Chef
Eusebi Deli & Restaurant —Glasgow
- £32,000 - £35,000 a year
- Full-time
- Culinary experience
- Cooking
- Bakery
- Employee discount
Quick apply
6d
Head Chef
Caledonian Heritable Ltd —Edinburgh
- £40,000 - £45,000 a year
- Full-time
- Inventory control
- Cooking
- Mentoring
Quick apply
senior sous chef
wagamama —Glasgow
- £40,653 a year
- Full-time
- Continuous improvement
- Mentoring
- Restaurant
Sous Chef - Edinburgh
Barry Fish —Leith
- From £34,000 a year
- Full-time
- Management
- In-person
- Restaurant
Quick apply
Junior Sous Chef
RAD Hotel Group —Larkhall
- Weekend availability
- Inventory control
- Cooking
- Hotel
- Employee discount
Quick apply
Junior Sous Chef
University of Edinburgh —Edinburgh
- Weekend availability
- Café
- Annual leave
- Employee discount
Sous-chef
The Social Hub —Glasgow
- Management
- Cooking
- English
- Employee discount
Quick apply
Sous Chef
The Golden Lion (Stirling) —Stirling
- From £14.50 an hour
- Full-time
- Hotel
- Mentoring
- In-person
- Free parking
- Employee discount
Quick apply
Sous Chef - Mon to Fri - Glasgow & Edinburgh
BaxterStorey UK —Edinburgh
- £36,500 a year
- Full-time
- Quality control
- Organisational skills
- Cleaning
- Employee assistance programme
- Employee discount
Quick apply
Head Chef
Marston's Pubs —Dunfermline
- From £40,000 a year
- Management
Quick apply
Second Chef
Marston's Pubs —Stirling
- From £14.50 an hour
- Management
Quick apply
11d
Head Chef
Thomas Franks Ltd —Dunfermline
- £40,000 a year
- Full-time
- Hospitality
- Customer service
- English
- Free parking
- Employee assistance programme
Quick apply
Sous Chef
The Ivy Buchanan Street Glasgow —Glasgow
- Full-time
- Inventory control
- Cooking
- Team management
- Employee discount
Quick apply
Sous Chef
Westerton Arms —Stirling
- £25,420 - £35,000 a year
- Full-time
- Hospitality
- Supervising experience
- Conflict management
Quick apply
14d
Sous Chef
Wahaca —Edinburgh
- £43,000 a year
- Full-time
- Hospitality
- Training & development
- Restaurant
9d
Head Chef
The National Piping Centre —Glasgow
- £40,000 a year
- Full-time
- Inventory control
- Hotel
- Recruiting
- Employee discount
- Flexible schedule
Quick apply
7d

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Sous Chef

Opganic Ltd
Stirling

Quick apply

Job details

Permanent | Full-time
£30,000 - £35,000 a year
3 days ago

Benefits

Discounted or free food
Company pension

Qualifications

SVQ
Kitchen staff training and mentoring
Management
Inventory control
Stock ordering
Food hygiene
Coaching
Food safety and hygiene regulations
Food waste reduction
Supervising experience
Presentation skills
HACCP
Plating
Kitchen team management
Organisational skills
Product rotation
Cleaning
Kitchen management
NVQ
Level 3 in Professional Cookery
Food Hygiene Certificate
Kitchen inventory control
Specials menu development
Chef experience
Level 3 Food Hygiene Certificate
Kitchen stock ordering
Food safety
Stock coordination
Leadership
Professional kitchen experience
Hotel experience

Full job description

Job Summary

On behalf of our client, we are seeking a dynamic and passionate Sous Chef to join their culinary team.

In this pivotal role, you will support the Head Chef in overseeing daily kitchen operations, ensuring consistently high standards of food quality, presentation, hygiene and service.

You will provide day-to-day leadership to the kitchen team, helping to create an efficient, professional and positive working environment while maintaining excellent standards of food safety and hospitality. This is an excellent opportunity for an experienced chef looking to develop their career within a busy hospitality environment.

Responsibilities

Support the Head Chef in managing daily kitchen operations, including food preparation, cooking, plating and service.
Supervise and support kitchen staff, providing guidance, training and coaching to maintain high standards.
Ensure consistency, quality, portion control and presentation across all menu items.
Maintain compliance with food hygiene, food safety, allergen management and health and safety requirements.
Support stock control, ordering, rotation and storage of food and kitchen supplies.
Monitor food costs and minimise waste through effective preparation, portion control and stock management.
Coordinate effectively with front-of-house staff to support smooth and timely service.
Maintain high standards of kitchen cleanliness, organisation and equipment care.
Support menu development, specials and seasonal dishes where required.
Deputise for the Head Chef when required and lead kitchen operations during their absence.
Lead by example, demonstrating professionalism, teamwork and a commitment to excellent guest experiences.

Experience & Qualifications

Previous experience as a Sous Chef, Junior Sous Chef or experienced Chef de Partie, ideally within a busy hotel, restaurant or hospitality environment.
A recognised professional cookery qualification is desirable, such as:
SVQ Professional Cookery at SCQF Level 5 or 6 (Scotland); or
City & Guilds/NVQ Level 2 or 3 Diploma in Professional Cookery (England/Wales); or
an equivalent recognised culinary qualification.
A recognised Food Hygiene/Food Safety qualification, preferably at Level 2 or above, or the Scottish equivalent.
Intermediate/Level 3 Food Hygiene or Food Safety qualification is desirable for candidates with supervisory responsibilities.
Allergen Awareness/Allergen Management training is desirable, with a sound working knowledge of food allergen requirements.
HACCP training or practical knowledge of HACCP-based food safety management systems is desirable.
Strong practical cooking, food preparation and presentation skills.
Previous experience supervising, training and motivating kitchen staff.
Good understanding of stock control, food costs, portion control and waste reduction.
Sound knowledge of kitchen health and safety, cleaning and sanitation requirements.
Strong organisational skills with the ability to remain calm and maintain standards during busy service periods.
Equivalent relevant industry experience will be considered where formal culinary qualifications are not held.

We are looking for someone who is passionate about food, takes pride in maintaining high standards and is ready to take the next step in their culinary career.

Pay: £30,000.00-£35,000.00 per year

Benefits:

Company pension
Discounted or free food

Work Location: In person

Quick apply

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