Junior Sous Chef

VEGA; Glasgow; On-site; GBP 25,000 - 32,000; Full time

Job summary

Harri in Glasgow is seeking a Junior Sous Chef to join our team. You will work with the Head Chef to support kitchen operations, training, and Food Safety.

Responsibilities include ensuring high quality food, coaching the kitchen team, and maintaining health and safety standards (HACCP, COSHH). Previous kitchen supervision or leadership of a team is ideal; opportunities for limited menu development exist at this stage.

Qualifications

• Experience supervising a kitchen.
• Knowledge of HACCP and COSHH.
• Ability to train and develop kitchen staff.

Responsibilities

• Ensure the kitchen delivers great quality food and maintains a service-driven environment.
• Coach, lead and develop the kitchen team.
• Ensure compliance with health and safety regulations including HACCP and COSHH.
• Maintain the highest cleanliness standards in the kitchen.
• Assist management in achieving financial targets.

Skills

Food Safety

Kitchen supervision

Team leadership

Job description

We are looking for a Junior Sous Chef to join our team. We are looking for someone who loves to deliver larger than life succulent food that brightens up our guests taste buds.

Working with the Head Chef, you will support the management of the Kitchen, including training and Food Safety. Instrumental in adhering to the menu, the Junior Sous Chef will be responsible for:

• Ensure the kitchen is delivering great quality food, whilst always maintaining a quality service driven environment.
• Coach, lead and develop kitchen team.
• Support the effective completion of all health and safety regulations including HACCP, COSHH and all other due diligence.
• Ensure that the kitchen is adhering to the highest cleanliness standards.
• Assisting the management team in working toward financial targets.

You should be someone who has supervised a kitchen before or can demonstrate supervision / Food Safety responsibilities & development of a kitchen team. Ensuring the menu is delivered to the required standard is critical, with limited menu development opportunities at this stage.

Do you believe you fit the menu? If so, we’d love to hear from you.