Company Description
This post is subject to security clearance which includes basic disclosure disclosure.
Monday – Friday, Full time 40h, 6:30am – 3:00pm.
Job Type: Full-time, Permanent. Salary: £31.000. Pay: £31.000. Expected hours: 40 per week. Work Location: In person. Schedule: Day shift.
Security Requirement
This role is subject to security clearance, which is essential for entry to the Scottish Government building.
Responsibilities
- Food Preparation – prepare and cook dishes according to recipes and standards set by the head chef; ensuring food safety standards are adhered to at all times.
- Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies, ensuring cleanliness in line with policies and procedures.
- Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is always considered.
- Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary, coaching of junior chefs to support development.
- Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation.
- Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order.
- Overtime Opportunity – provide support to the Group Lead Chef during occasional high‑end events, with flexibility to work evenings and weekends as required.
Job Description
We are seeking a talented and innovative Sous Chef to join our culinary team in Edinburgh, United Kingdom. As the second‑in‑command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and presentation whilst supporting the Head Chef in daily operations.
- Assist the Head Chef in overseeing kitchen operations, ensuring efficient food preparation and timely delivery of dishes.
- Prepare and cook dishes according to established recipes and standards, maintaining consistency in taste and presentation.
- Manage and organise your designated station, ensuring cleanliness and proper stock levels.
- Collaborate with the Head Chef to develop new menu items and improve existing recipes.
- Supervise and mentor junior kitchen staff, fostering a positive and collaborative work environment.
- Ensure compliance with food safety regulations and maintain high standards of hygiene in the kitchen.
- Assist in inventory management, including ordering supplies and minimising waste.
- Step in for the Head Chef when necessary, demonstrating leadership and decision‑making skills.
- Contribute to menu planning, considering seasonality, customer preferences, and cost‑effectiveness.
- Participate in quality control measures, tasting dishes and making adjustments as needed.
Qualifications
- Culinary degree or equivalent professional experience in a high‑quality restaurant setting.
- Proven experience as a Sous Chef or in a similar senior kitchen role.
- Strong leadership skills with the ability to motivate and manage a kitchen team effectively.
- Excellent organisational skills and ability to prioritise tasks in a fast‑paced environment.
- Demonstrated creativity in menu development and food presentation.
- In‑depth knowledge of various cuisines, cooking techniques, and current food trends.
- Proficiency in kitchen management software and Microsoft Office applications.
- Strong communication skills, both verbal and written.
- Food safety certification (e.g., Level 3 Food Hygiene).
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Physical stamina to stand for extended periods and work in a hot kitchen environment.
- Problem‑solving skills and ability to make quick decisions under pressure.
- Commitment to continuous learning and staying updated with industry trends.
- Passion for food and dedication to delivering exceptional dining experiences.
Benefits
- Company pension.
- Discounted or free food.
- Birthday day off.
