Job Purpose
The Sous Chef supports the Head Chef in the day-to-day operation of the kitchen, ensuring high standards of food quality, presentation, hygiene, and service are consistently achieved. The role involves supervising the kitchen team, maintaining food safety standards, managing stock, and helping to deliver an exceptional dining experience for every customer.
Key ResponsibilitiesKitchen Operations
- Assist the Head Chef in the daily running of the kitchen.
- Prepare, cook, and present dishes to a consistently high standard.
- Ensure all food is produced in line with recipes and portion controls.
- Maintain quality, consistency, and presentation across all menu items.
- Support the planning and development of seasonal menus and specials.
Team Leadership
- Supervise and support chefs and kitchen assistants during service.
- Train, mentor, and develop junior members of the kitchen team.
- Delegate tasks effectively and ensure smooth kitchen operations.
- Lead the kitchen in the absence of the Head Chef.
Food Safety & Compliance
- Ensure full compliance with food hygiene legislation and HACCP procedures.
- Maintain a clean, safe, and organised kitchen at all times.
- Monitor food storage, stock rotation (FIFO), and temperature records.
- Ensure all health and safety procedures are followed.
Stock & Cost Control
- Assist with ordering, stock management, and supplier deliveries.
- Minimise food waste through effective planning and portion control.
- Help monitor gross profit by maintaining food cost targets.
- Report stock shortages or quality issues promptly.
Customer Service
- Work closely with front-of-house staff to ensure excellent service.
- Respond positively to customer feedback and dietary requirements.
- Maintain high standards during busy service periods.
Person SpecificationEssential
- Previous experience as a Sous Chef or experienced Chef de Partie.
- Excellent cooking skills across a range of fresh food dishes.
- Knowledge of food safety legislation and HACCP.
- Strong organisational and time-management skills.
- Ability to work under pressure in a fast-paced kitchen.
- Good leadership and communication skills.
- Flexible approach to working evenings, weekends, and bank holidays.
Desirable
- Level 2 or Level 3 Food Safety Certificate.
- Experience with stock control and ordering.
- Experience working in a gastropub, brewery taproom, or restaurant.
- First Aid qualification (desirable but not essential).
Key Attributes
- Passion for quality food and fresh ingredients.
- Positive attitude and strong work ethic.
- Reliable, punctual, and professional.
- Team player with excellent leadership skills.
- Calm under pressure and solution-focused.
- Committed to maintaining high standards.
Working Hours
This role requires flexibility and will include evenings, weekends, and public holidays in line with business needs.
Performance Measures
- Food quality and consistency.
- Kitchen cleanliness and hygiene compliance.
- Customer satisfaction.
- Team performance and development.
- Food cost and waste control.
- Compliance with health and safety procedures.
Equal Opportunities
GGG Invest Ltd is committed to providing equal opportunities for all employees and applicants. We value diversity and are dedicated to creating an inclusive workplace where everyone is treated with dignity and respect.
Pay: From £13.50 per hour
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- On-site parking
Work Location: In person
