Sous Chef

GAUCHO Restaurants -
Edinburgh

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Job details

Full-time
£41,350 - £43,350 a year
12 hours ago

Benefits

Cycle to work scheme

Qualifications

Cooking
Team management
Leadership
Kitchen experience

Full job description

GAUCHO are looking for an experienced and passionate Sous Chef to join our GAUCHO Edinburgh restaurant! You will need to be experienced in working as a Sous Chef in a fresh food kitchen and be extremely passionate about food. Our Sous Chef will have experience managing a team, running the kitchen and working in a fast-paced environment. They must be able to deliver high quality dishes following a spec and have a genuine passion for cooking.

Training and benefits

50% off your food bill at all GAUCHOs

Referral and Length of service bonuses

Incentive and reward schemes

Industry Apprenticeship program opportunities and cycle to work scheme

Career development and training programmes

Training provided by the GAUCHO Academy

28 paid annual holidays + options to purchase additional days

Key Responsibilities of the GAUCHO Sous Chef

To possess strong operational and leadership skills with regard to both knowledge and operation.

To ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs.

To help and maintain a maximum yield in the kitchen in relation to the gross profit and wastage

To undertake dealings with suppliers and commercial partners of the business with regard to kitchen operations set and agreed by the Head Chef & Sous Chef.

To check all inbound food deliveries to ensure consistency and quality of all items delivered for the kitchen operation.

Assist Head Chef with staff recruitment and inspirational training, team development and appraisals

Ensure all health and safety practices are followed, and participate in controlling GP, stock and portion control.

Ensure daily staff food is varied, nutritious and well received

Requirements for GAUCHO Sous Chef

Have worked as a Sous Chef in a high-pressure kitchen environment

Will have a passion for fresh produce

Be able to work alongside the Head Chef to effectively run a successful kitchen

Be organised and able to communicate effectively with a team.

Collaborate with FOH management teams to hit restaurant KPIs

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