Junior Sous Chef

Itison; Glasgow; On-site; GBP 30,000 - 36,000; Full time

Benefits offered by this job

Service charge bonus

Free meals on shift

Staff dining discount

Private medical insurance

EAP

Event tickets

Taxi contribution after 1am

Training courses

Job summary

Sloans within Itison in Glasgow is seeking a Junior Sous Chef to lead hands-on kitchen operations across a varied offering, including day-to-day bistro service, outdoor dining, weddings, private dinners and large-scale functions.

You will oversee the day-to-day kitchen operation across multiple service areas, manage volumes, and coordinate both main and satellite kitchens for events, ensuring high‑quality Scottish gastropub food at scale while maintaining standards.

Qualifications

• Genuine passion for bold, flavour-driven food.
• At least 1 year of experience at a senior level in a high-volume kitchen.
• Ability to lead by example and maintain high standards under pressure.

Responsibilities

• Oversee day-to-day kitchen operation across multiple service areas, leading from the front.
• Manage fluctuating volumes and use downtime for prep, planning, and training.
• Coordinate main and satellite kitchens for weddings, functions, and events.
• Deliver banqueting to a high standard with ordered pre-orders and structured prep.
• Train, coach and develop the kitchen team and monitor cost management.
• Assist with rota planning, labour control, and food cost budgeting.
• Maintain high standards of food safety and allergen management.
• Collaborate with the venue team to ensure seamless experiences for group bookings.

Skills

High-volume kitchen experience

Leadership

Attention to detail

Team communication

Flexible / reliable

Job description

Junior Sous Chef – Sloans - Full Time (working approx.. 45 hours over 4 days)

We believe life is about the experience and we have great benefits in place to make sure the experience starts with you:

• Up to £33k, depending on experience + approx. £2service charge p/h plus the potential to earn bi-annual bonus’
• 100% of service charge goes to the team
• Free meal and unlimited non-alcoholic drinks on shift
• 50% off food and drink across itison venues with friends and family
• Private medical insurance
• Employee Assistance Programme to look after your mental wellbeing
• Complimentary tickets to itison major events
• 15% off at itison.com
• Taxi contribution for anyone working past 1am
• Enhance Maternity & Paternity
• Team Incentives including Employee of the Month
• Two fully paid socials a year
• Fully funded external training courses
• Great work/life balance with a rota that is 4 days on & 3 days off
• Great opportunities to develop and progress

About the Role

As Sous Chef, you’ll deliver consistently excellent food across a varied offering, from day-to-day bistro service and outdoor dining to 100-cover weddings, private dinners, and large-scale functions.

This is a hands‑on leadership role where you’ll be responsible for delivering high‑quality Scottish gastropub food at scale, without ever compromising on standards.

You will:

• Support in overseeing the day‑to‑day kitchen operation across multiple service areas, leading from the front to deliver high‑quality food during busy services, weddings, events and private dining.
• Help manage fluctuating volumes, from packed weekends to quieter nights and special events, using downtime effectively for prep, planning, training and development.
• Support with leading and coordinating both the main kitchen and a satellite kitchen used for weddings, functions and events, ensuring smooth communication and execution when both are in operation.
• Deliver banqueting to a high standard, plating food to order using pre‑orders and structured prep systems rather than traditional holding methods.
• Assist in training, coaching and developing the kitchen team, helping to set clear standards and maintain a positive, high‑performing culture.
• Support with rota planning, labour control and food cost management, working towards budgets and KPIs alongside the Head Chef.
• Maintain high standards of compliance across food safety, health and safety, risk assessments and allergen management.
• Work closely with the wider venue team to deliver seamless experiences for group bookings andprivate events

About the Venue

Our city's oldest bar & restaurant set over three stunning floors; a sold‑out ceilidh every Friday night, weddings booked in to our Grand Ballroom through till 2028, an amazing weekly in‑house event programme complete with cinema night, our own macaroni appreciation club (SMAC!) and a beautiful outdoor heated courtyard; Sloans has been at the centre of Glasgow life since 1797.

Loved by locals and tourists for centuries, Sloans is busier than ever. With our first floor newly refurbishment underway and more covers to serve than ever before, we're growing the kitchen team and adding another Junior Sous Chef to the team.

About You

At Sloans, our mission is to create memorable experiences for every guest and we’re looking for a Junior Sous Chef who shares that passion and thrives in a dynamic, high‑volume environment where no two days are the same.

We are looking for someone who:

• Has a genuine passion for bold, flavour‑driven food and at least 1 years’ experience working at a senior level in a high‑volume kitchen.
• Is confident delivering consistent, high‑quality dishes in time‑pressured services, including 100-cover weddings, private dinners, and large‑scale functions.
• Leads by example, communicates clearly and builds strong relationships within their team.
• Is reliable, hardworking and flexible, with a practical, hands‑on approach to kitchen leadership.
• Pays close attention to detail and is comfortable following processes and paperwork, from stock control and ordering to cost control and reporting. Full training on systems will be provided.