Sous Chef

Job Summary – Sous Chef

The Sous Chef supports the Head Chef in the day-to-day running of the kitchen, ensuring high standards of food quality, presentation, hygiene, and service. They help lead and motivate the kitchen team, oversee food preparation, and ensure that all dishes are prepared and served consistently and efficiently. The Sous Chef also helps maintain a clean, safe, and organised working environment while ensuring customer satisfaction.

Key Responsibilities

• Assist the Head Chef with the daily running of the kitchen and menu planning.
• Supervise, train, and support kitchen staff to maintain high standards.
• Prepare, cook, and present dishes to the required quality and consistency.
• Ensure food hygiene, health and safety, and cleanliness standards are followed.
• Monitor stock levels, manage food deliveries, and minimise waste.
• Ensure food is prepared and served on time during busy service periods.
• Support portion control and help manage food costs.
• Step in for the Head Chef when required and ensure the kitchen operates smoothly.

Requirements

• Previous experience working as a Chef de Partie or in a similar kitchen role.
• Good cooking skills and knowledge of food preparation techniques.
• Strong understanding of food hygiene, health and safety regulations.
• Ability to lead, motivate, and work effectively as part of a team.
• Good organisation, communication, and time-management skills.
• Ability to work under pressure in a fast-paced kitchen.
• A relevant catering qualification and food hygiene certificate are desirable.
• Flexibility to work shifts, including evenings, weekends, and holidays, as required

Job Type: Full-time

Pay: £25,500.00-£60,000.00 per year

Work Location: In person