Sous Chef | Solina Cardiff

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. Our pasta is made fresh in-house every day by our kitchen team. From rolling and shaping to filling and cutting, there’s real skill and care behind every plate. It’s something we’re incredibly proud of and a brilliant opportunity to develop your craft while creating food that feels genuinely special!

The Role

We’re looking for a Sous Chef who can help lead a busy kitchen, bring out the best in the team and keep standards high from preparation through to the final plate.

Working closely with the Head Chef, you’ll play a key role in running the kitchen. You’ll lead services, manage stock and ordering, support rotas and make sure food safety is always taken seriously.

You’ll also help train and develop our chefs, sharing your knowledge and creating a kitchen where people can learn, progress and enjoy what they do.

What You’ll Be Getting Stuck Into

• Supporting the Head Chef with the day-to-day running of the kitchen
• Taking full responsibility for the kitchen in the Head Chef’s absence
• Planning and leading organised, efficient services
• Keeping every dish consistent in flavour, presentation and portion size
• Making sure preparation is completed and every section is ready for service
• Managing ordering, stock levels, deliveries and stocktakes
• Supporting rotas and making sure the kitchen has the right people in the right places
• Monitoring food costs, portion control and waste
• Working with the Head Chef on menu development, dish costing and new ideas
• Keeping communication flowing between the kitchen and front of house

Food, Preparation and Service

• Make sure every dish is prepared to Solina’s recipes and specifications
• Organise daily preparation and oversee mise en place across the kitchen
• Check the quality, freshness and presentation of food throughout the day
• Lead the kitchen through busy services while maintaining speed and quality
• Make confident decisions and resolve issues as they arise
• Maintain high standards across every section of the kitchen
• Support tastings and the introduction of new dishes and processes
• Make sure the team understands any menu changes, specials and allergens before service

Leading the Team

• Lead by example and bring positive energy to every shift
• Give clear direction before, during and after service
• Supervise, motivate and support the kitchen team
• Train and develop chefs, apprentices and kitchen assistants
• Share your knowledge and demonstrate the right techniques
• Give clear and constructive feedback
• Support the Head Chef with rotas, performance and team development
• Make sure mandatory training is completed and kept up to date
• Encourage teamwork, accountability and respect
• Build a positive kitchen culture where people feel supported to learn
• Keep communication between the kitchen and front-of-house teams clear and constructive

Stock and Cost Control

• Manage ordering and maintain agreed stock levels
• Check deliveries for quality, quantity and accuracy
• Build positive and professional relationships with suppliers
• Make sure ingredients are labelled, dated, stored and rotated correctly
• Support accurate weekly and monthly stocktakes
• Monitor food costs, portion control and waste
• Investigate stock differences and take action where needed
• Report shortages, quality concerns and delivery issues quickly
• Make sure the kitchen has enough stock for service

Food Safety and Compliance

• Lead on food safety, hygiene and health and safety standards
• Make sure all required checks are completed correctly and recorded on Food Alert
• Maintain high standards of cleanliness and organisation throughout the kitchen
• Follow HACCP standards and make sure the whole team does the same
• Ensure food is stored, labelled, dated and rotated safely
• Follow Solina’s allergen management procedures every time
• Carry out regular kitchen cleanliness and safety checks
• Make sure equipment is used correctly and kept in good working order
• Report faults and maintenance issues promptly
• Speak up and take action whenever something falls below standard

What You’ll Bring

• Experience as a Sous Chef or strong Junior Sous Chef in a busy kitchen
• Confidence leading shifts and taking responsibility for kitchen operations
• A genuine love of food and pride in every plate
• Strong knowledge of food preparation, stock management and cost control
• The ability to train, motivate and develop a kitchen team
• Clear communication and strong organisational skills
• A calm and practical approach when service gets busy
• Good knowledge of food safety, allergens, HACCP and health and safety
• A willingness to get involved and support the team wherever needed
• Flexibility to work evenings, weekends and busy trading periods
• Ideally, a serious appreciation for pasta

What’s in It for You?

• Career opportunities and progression within a growing group
• 25% discount across our restaurants, bars and retail businesses
• Apprenticeship schemes and ongoing professional development
• 50% off the menu while working
• On-demand wellbeing support
• WSET, health and safety, and first-aid training opportunities
• Enough pasta knowledge to become everyone’s go-to dinner party guest