Sous Chef

Job Summary

Turtle Bay Birmingham is seeking an experienced, organised, and passionate Sous Chef to support the Head Chef in managing daily kitchen operations. The successful candidate will help lead the kitchen team, maintain high food quality standards, oversee food preparation and service, and ensure hygiene and safety procedures are followed. The ideal candidate will have strong leadership skills, professional cooking experience, and the ability to keep the kitchen running efficiently during busy service periods.

Job Description

• Support the Head Chef with the daily management of kitchen operations.
• Supervise kitchen staff and help coordinate preparation and service duties.
• Prepare, cook, and present dishes according to recipes and restaurant standards.
• Ensure consistency in food quality, flavour, portion sizes, and presentation.
• Organise kitchen preparation and allocate tasks according to service requirements.
• Monitor food preparation, cooking times, and order accuracy.
• Check ingredient quality, freshness, and storage conditions.
• Maintain high standards of food hygiene, cleanliness, and kitchen safety.
• Ensure food allergens and cross-contamination risks are managed appropriately.
• Monitor stock levels and assist with ordering ingredients and kitchen supplies.
• Follow stock rotation procedures and help minimise food waste.
• Support the training, guidance, and development of kitchen team members.
• Help manage kitchen schedules and staff responsibilities when required.
• Communicate with front-of-house colleagues to coordinate smooth service.
• Assist with menu planning, recipe improvements, and kitchen procedures.
• Address operational issues promptly and report significant concerns to the Head Chef.
• Complete other reasonable duties to support the restaurant’s kitchen operations.

Qualifications

• Previous experience as a Sous Chef, Senior Chef de Partie, or experienced Chef de Partie is preferred.
• Strong knowledge of professional cooking techniques and kitchen operations.
• Experience supporting or supervising a kitchen team.
• Understanding of food hygiene, food safety, and allergen management.
• Good organisational, leadership, and time-management skills.
• Ability to maintain consistent food quality during busy service periods.
• Strong communication and teamwork abilities.
• Ability to manage competing priorities and solve problems calmly.
• Reliable, professional, and committed to high standards.
• Flexibility to work shifts, including evenings, weekends, and bank holidays when required.

Pay: £12.00-£29.00 per hour

Expected hours: 39.0 per week

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount
• Employee stock purchase plan
• Free parking
• Gym membership
• Housing allowance
• Language training provided
• Profit sharing

Work Location: In person