Junior Sous Chef | Solina Cardiff

• Junior Sous Chef | Solina Cardiff
• About Solina

Solina serves delicious, quick and affordable handmade pasta.

Our menu champions Italian flavour combinations and quality British produce.

Guests can expect comforting dishes including ragùs, ravioli and cacio e pepe, prepared with care and served with warm, genuine hospitality.

Role Overview

As Junior Sous Chef, you'll support the Head Chef and Sous Chefs with the day-to-day running of the kitchen.

You'll help lead service, maintain our food and safety standards, and support the training and development of the kitchen team.

This role is ideal for an experienced Chef de Partie who is ready to take the next step into kitchen leadership.

You'll need a strong understanding of kitchen operations, a passion for quality food and the confidence to guide others during busy services.

Purpose of the Role

The Junior Sous Chef helps ensure that every dish is prepared consistently, safely and to Solina's standards.

You'll lead by example, support the organisation of each shift and help create a positive kitchen where people can learn, develop and perform at their best.

Key Responsibilities

• Support the Head Chef and Sous Chefs with the day-to-day running of the kitchen.
• Help lead kitchen shifts and take responsibility when required.
• Ensure food is prepared and presented consistently to the correct specifications.
• Monitor quality, portion control, presentation and speed of service.
• Organise mise en place and ensure each section is prepared for service.
• Support ordering, stock control, deliveries and waste management.
• Maintain high standards of cleanliness, food safety and kitchen organisation.
• Help train, coach and develop junior chefs and apprentices.
• Communicate effectively with the kitchen and Foh teams.
• Kitchen Operations and Food Preparation
• Prepare and cook dishes to Solina's recipes and presentation standards.
• Support the organisation of food preparation and service across all kitchen sections.
• Check that mise en place is completed accurately and on time.
• Maintain consistency in taste, quality, portion size and presentation.
• Help coordinate the kitchen during busy services, maintaining both speed and quality.
• Identify and resolve issues during service, escalating them to the senior kitchen team when necessary.
• Develop a strong understanding of every kitchen section and confidently provide support where needed.
• Assist with the introduction of new dishes, recipes and kitchen procedures.
• Team Leadership and Development
• Lead by example and be a positive, dependable presence in the kitchen.
• Help allocate tasks and provide clear direction during preparation and service.
• Support the training and development of chefs, apprentices and kitchen assistants.
• Share knowledge, demonstrate correct techniques and provide constructive feedback.
• Encourage teamwork, accountability and clear communication.
• Help create an inclusive, supportive and respectful kitchen culture.
• Maintain effective communication between the kitchen and front-of-house teams.
• Recognise strong performance and encourage team members to continue developing.
• Stock Management
• Support the senior kitchen team with ordering and maintaining agreed stock levels.
• Check deliveries for quality, accuracy and correct documentation.
• Ensure ingredients are stored, labelled and rotated correctly.
• Help complete accurate stock counts when required.
• Monitor portion control and food waste, identifying opportunities to improve.
• Report shortages, quality concerns and delivery issues promptly.
• Compliance and Safety
• Follow and promote all food safety, hygiene and health and safety procedures.
• Ensure required checks are completed accurately using the Food Alert system.
• Maintain high standards of cleanliness and organisation throughout the kitchen.
• Follow HACCP procedures and ensure ingredients are stored, labelled and rotated safely.
• Follow Solina's allergen management procedures and ensure allergen information is handled accurately.
• Make sure kitchen equipment is used safely and report faults or maintenance concerns.
• Support the completion of mandatory training across the kitchen team.
• Encourage a strong safety culture by addressing concerns quickly and professionally.

What We're Looking For

• Experience as a Chef de Partie, Senior Chef de Partie or Junior Sous Chef in a busy kitchen.
• Good knowledge of food preparation, service and kitchen operations.
• A genuine passion for food, quality ingredients and consistent standards.
• Confidence supporting and guiding junior boh team.
• Strong communication, organisation and teamwork skills.
• The ability to remain calm and make good decisions during busy services.
• A positive attitude and a desire to learn, develop and progress.
• Good knowledge of food safety, allergens, hygiene and health and safety procedures.
• Flexibility to work evenings, weekends and busy trading periods.

What's in It for You?

• Career opportunities and progression within a growing group.
• 25% discount across the group's restaurants, bars and retail businesses.
• Apprenticeship schemes and continuous professional development.
• 50% off the menu while working.
• On-demand wellbeing support.
• WSET, health and safety, and first-aid training opportunities.
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