Sous Chef

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 systems. 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:

• 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

• 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

• 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

• 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

• 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

• 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 hours per week, plus an incentive bonus scheme. A selection of other company benefits are available and free car parking. Candidates must be eligible to live and work in the UK.