Company Description
BEAR, founded in 2014, is a hospitality brand known for sustainably sourced specialty coffee, seasonal fresh food, cocktails, and craft beer. The business focuses on creating welcoming, beautifully designed spaces that encourage guests to relax and connect. Service to a high quality are central to BEAR’s sourcing, preparation, and service standards. Team members join a growing company that values creativity, community, and consistent guest experiences. BEAR offers opportunities to develop skills in both food and beverage within a modern, design‑led environment.
Role Description
This is a full‑time, on‑site Sous Chef role based at BEAR in Uttoxeter. The Sous Chef supports the Head Chef in overseeing day‑to‑day kitchen operations, including preparing and cooking seasonal dishes to brand standards. Responsibilities include supervising kitchen team members during service, maintaining high food quality and presentation, and ensuring efficient service during busy periods. The role also involves monitoring stock levels, managing waste, and contributing to cost control. The Sous Chef ensures that food safety, hygiene, and health and safety procedures are followed at all times, while helping to create a positive, collaborative kitchen culture.
Qualifications
* Strong background in professional kitchen operations, including experience as a Chef de Partie or Sous Chef in a fast‑paced, fresh food environment.
* Proficiency in preparing and cooking seasonal, high‑quality dishes with attention to consistency, presentation, and portion control.
* Knowledge of food safety, hygiene regulations, and health and safety standards, with relevant certifications preferred (e.g., Food Safety Level 2 or above).
* Ability to lead and support a diverse kitchen team, including training, mentoring, and maintaining a respectful, inclusive working environment.
* Organizational and time‑management skills to manage prep, service, and cleaning schedules, along with effective stock rotation and waste reduction.
* Comfort working closely with front‑of‑house teams to ensure smooth service and excellent guest experiences.
* Flexibility to work a variety of shifts, including evenings, weekends, and holidays, as required in hospitality.
* A genuine interest in coffee culture, contemporary food trends, and sustainability; prior experience in a similar café, bistro, or casual dining concept is an advantage.
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