Dynamic Sous Chef — Menu Innovation & Team Leadership

DoubleTree by Hilton Glasgow Central; Glasgow; On-site; GBP 31,000 - 42,000; Full time

Benefits offered by this job

Food discounts

Learning & progression

Friends & family rates

Employee assistance program

Leisure club access

Long service awards

Recognition awards

Refer a friend bonus

Annual social events

Free parking

Staff meals on duty

Uniform provided

Job summary

DoubleTree by Hilton Glasgow Central seeks a passionate Sous Chef to join its dynamic kitchen team in Glasgow. You will assist the Executive Chef with daily operations and oversee junior kitchen staff to deliver high standards.

We’re looking for culinary qualification or equivalent experience, strong leadership, and a solid understanding of kitchen operations, food costing and hygiene. Weekend availability is expected, with full-time hours and a permanent contract.

Qualifications

• Culinary qualification or equivalent experience.
• Excellent leadership and team management skills.
• Solid understanding of kitchen operations, food costing, and hygiene standards.
• Availability to work various shifts including weekends.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Supervise and train junior kitchen staff.
• Ensure compliance with food safety and hygiene standards.
• Contribute to menu planning and innovation.
• Oversee food preparation and presentation to high standards.
• Maintain inventory and manage food costs effectively.

Skills

Leadership

Team management

Kitchen operations

Food costing

Hygiene standards

Creativity

Education

Culinary qualification or equivalent experience

Job description

DoubleTree by Hilton Glasgow Central seeks a passionate Sous Chef to join its dynamic kitchen team in Glasgow. You will assist the Executive Chef with daily operations and oversee junior kitchen staff to deliver high standards.

We’re looking for culinary qualification or equivalent experience, strong leadership, and a solid understanding of kitchen operations, food costing and hygiene. Weekend availability is expected, with full-time hours and a permanent contract.