As Sous Chef
you will support the Executive Head Chef in the daily management of the kitchen. This role is ideal for a strong team player who thrives in a fast-paced environment, demonstrates excellent kitchen management practices, and is confident using computer-based system
The Sous Chef will play a key role in maintaining high culinary standards, ensuring efficient kitchen operations, and supporting the development of the brigade.
Exposure to a varied operation including restaurant, events, and banqueting.
The ideal candidate for the role of Sous Chef
* Level 3 Food Safety
* Level 3 Allergen Management
* Food Production qualification (NVQ Level 3 or equivalent)
* Proven experience in a supervisory kitchen role (Sous Chef or strong Chef de Partie).
* Demonstrable experience leading teams and managing service effectively.
Personal Attributes for the role of Sous Chef
Positive, team-oriented approach with strong leadership qualities.
High level of professionalism and reliability.
Passion for food quality and continuous improvement.
Committed to training, mentoring, and developing others.
Sous Chef responsibilities
Operational & Kitchen Management
* Support the Executive Head Chef in the day-to-day running of all kitchen operations.
* Ensure full compliance with kitchen procedures, including HACCP, Food Safety, allergen management, and cleaning schedules.
* Maintain high standards of food quality, consistency, and presentation across all services.
* Take responsibility for the kitchen in the absence of the Executive Head Chef.
* Ensure all Standard Operating Procedures (SOPs) are followed consistently.
Teamwork & Leadership
* Foster a strong team culture through collaboration, clear communication, and leading by example.
* Supervise and support the kitchen brigade during service.
* Assist in training, mentoring, and developing team members.
* Contribute to performance management and team development initiatives.
Stock Control, Purchasing & Systems
* Manage stock levels, ordering, and deliveries in line with business needs.
* Utilise purchasing and rota systems effectively, including: Procure Wizard (purchasing and stock control), Rota Ready (labour scheduling), Food Alert (compliance and due diligence)
* Ensure accurate record-keeping for stock, invoices, and compliance documentation.
* Support cost control through effective stock rotation and waste reduction.
Food Production & Standards
* Oversee food production including batch preparation, portion control, and service execution.
* Ensure all dishes meet required specifications and quality standards.
* Assist with menu planning and development in line with seasonal and business requirements.
KPIs & Accountability
* Support delivery of key financial and operational targets, including: Food cost and gross profit margins, Waste reduction targets, Labour cost control (in collaboration with senior chefs), Food safety and compliance audit results
* Take accountability for maintaining high standards and contributing to continuous improvement.
Skills & Competencies
* Strong understanding of kitchen management procedures and compliance standards.
* Confident computer user with experience in digital kitchen systems.
* Experience with Procure Wizard, RotaReady, and Food Alert highly desirable.
* Excellent organisational and time management skills.
* Strong attention to detail and commitment to standards.
* Ability to work under pressure in a fast-paced environment.
The salary for the role of Sous Chef, is given as 36,000 / per annum, 45 hour / plus an incentive bonus scheme.
Plus a selection of other company benefits are available and free car parking.
Candidates must be eligible to live and work in the UK.
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