Sous Chef Required @ Thirteen
This role offers an exciting opportunity for a passionate culinary professional eager to contribute their expertise within a vibrant team environment while advancing their career in hospitality management.
Thirteen
- Opened September 2023
- Michelin Guide three years in a row / 2 AA Rosettes / Trencherman's Guide
- Modern British cuisine / 13 & 6.5 plate tasting menus / Sunday à la carte
- 22 covers / independent restaurant
- Open Wednesday, Thursday, Friday, Saturday & selected Sundays (closed Monday Tuesday)
Job Summary
Thirteen is a fine dining restaurant in Parkstone, Poole, Dorset. We are seeking a dedicated and experienced Sous Chef to join our dynamic culinary team. The successful candidate will play a vital role in assisting the Head Chef with kitchen operations, overseeing food production, and ensuring the delivery of high-quality dishes.
This position offers an excellent opportunity for individuals with a passion for culinary arts, leadership skills, and a strong background in hospitality. The Sous Chef will be responsible for maintaining food safety standards, supervising kitchen staff, and supporting the organisation of daily kitchen activities to ensure smooth service.
The ideal candidate will have a passion for food and cooking, with the ability to prepare high-quality meals in a fast-paced environment.
Duties
- Assist the Head Chef in managing daily kitchen operations and ensuring efficient workflow.
- Supervise and coordinate the activities of kitchen staff, including cooks and assistants, to maintain high standards of food preparation and presentation.
- Oversee food production processes, ensuring consistency, quality, and timely delivery of dishes.
- Prepare and cook a variety of menu items, demonstrating expertise in culinary techniques and food presentation.
- Ensure compliance with food safety regulations and maintain cleanliness and organisation within the kitchen environment.
- Manage inventory levels, order supplies as needed, and minimise waste through effective stock control.
- Support training programmes for junior staff to develop their skills in food preparation, cooking, and service.
- Collaborate with front-of-house teams to ensure seamless service delivery and customer satisfaction.
- Assist in menu planning and development to reflect current trends and customer preferences.
Qualifications
- Proven experience in a similar role within a busy restaurant or hospitality setting.
- Supervising experience with strong team management skills.
- Extensive knowledge of food production, preparation, and cooking techniques.
- Demonstrated leadership qualities with the ability to motivate and guide a team effectively.
- Sound understanding of food safety standards and regulations.
- Excellent organisational skills with the ability to work under pressure during busy service periods.
- Relevant culinary qualifications or certifications are preferred but not essential for highly experienced candidates.
The salary is based on a 45 hour week + equal share of the gratuities.
Average 4 day working week.
Head Chef Alex Naik @gastronaikraphy
www.thirteenrestaurant.com
Michelin Guide 2026
2 AA Rosettes
Pay: From £29,000.00 per year
Work Location: In person
