Junior Sous Chef

The Commercial Hotel; Glasgow; On-site; GBP 25,000 - 35,000; Full time

Job summary

Join a forward-thinking establishment where you can make a real impact in the hospitality sector. As a Sous Chef, you will play a crucial role in kitchen management, ensuring high-quality food and exceptional service. Collaborate with a passionate team to create memorable dining experiences while focusing on sustainability and cost control. This position offers competitive pay, tips, and a range of perks, including free meals and development opportunities. If you are dedicated to excellence and want to contribute to a positive work culture, this is the perfect opportunity for you.

Benefits

Free Meals

Soft Drinks

Wellbeing Resources

Development Opportunities

Profit Sharing after One Year

Qualifications

• Experience as a Sous Chef with a passion for high-quality food.
• Strong management and communication skills are essential.

Responsibilities

• Ensure smooth kitchen operations and promote teamwork.
• Manage daily responsibilities and monitor food costs.
• Maintain hygiene and safety standards in the kitchen.

Skills

Kitchen Management

Team Development

Communication Skills

Food Hygiene

Organizational Skills

Education

Level 2 Food Hygiene Certificate

Job description

We’re about much more than hospitality! We’re striving to make life better for people – whether they are team members, guests, or the community – through our everyday actions and decisions. Our team cares for others, brings their best, and helps us move forward, whatever job they do.

Our Sous Chefs (SC) Role

Our Sous Chefs (SC) are a pivotal part of our kitchen teams, working closely with the Head Chef, kitchen, Front of House teams, and the General Manager to deliver excellent hospitality and experiences to our guests and team.

The SC is passionate about their craft and all aspects of Kitchen Management and food experiences. They are responsible for all aspects of daily Kitchen operations and team management in the absence of the Head Chef. They work with their chefs to deliver high-quality dishes across the restaurant, functions, and other food outlets while maintaining profitability. They are financially aware, build relationships with suppliers to ensure quality produce, and focus on minimizing wastage and controlling food costs.

Key Responsibilities

1. Team Development: Ensure smooth and efficient kitchen operations, promote excellent working relationships, train and develop team members, and mentor staff to achieve high standards.
2. Kitchen Management: Manage daily responsibilities, allocate tasks, monitor stock levels, manage food costs, and ensure sustainable practices and waste minimization.
3. Communication: Effectively manage shift plans, ensure comprehensive cover, and collaborate on menu planning, considering dietary requirements and allergen legislation.
4. Standards: Maintain hygiene, cleanliness, and safety standards, ensure compliance with health and safety legislation, and keep accurate records of training and statutory requirements.

Essential Requirements

Experience as an experienced Sous Chef, holding a Level 2 Food Hygiene certificate or equivalent, with a passion for high-quality food and service. Strong organizational, management, and communication skills are essential, along with experience in restaurant and event kitchen environments. The ability to recognize problems, implement solutions, and lead by example is vital.

Success Metrics

Effective team development, positive guest feedback, high standards of cleanliness and safety, sustainable practices, and financial profitability are key indicators of success in this role.

Additional Benefits

• Higher-than-minimum wage, with additional tips and service charges fully retained by the team.
• Perks such as free meals, soft drinks, wellbeing resources, and development opportunities.
• Profit sharing after one year of service and other employee benefits.

We seek someone who shares our vision of improving the hospitality industry and who is committed to making a difference as part of our team.