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
