Junior Sous Chef: Lead High-Volume Gastropub

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

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.