Lead Culinary Innovator (Hiring Immediately)

JR United Kingdom; Shrewsbury; On-site; GBP 30,000 - 40,000; Full time

Job summary

An established industry player is seeking a Senior Sous Chef to lead their kitchen team in a vibrant setting. This role emphasizes nurturing talent and fostering a positive atmosphere while ensuring exceptional guest experiences. With a focus on high standards of food safety and financial management, you will be instrumental in driving restaurant performance. This innovative firm offers a range of benefits, including a bonus scheme, flexible earnings access, and a commitment to inclusivity. If you are passionate about culinary excellence and team leadership, this is the perfect opportunity for you.

Benefits

Bonus scheme up to £3,000 annually

Access to up to 30% of earnings via Wagestream

Share of tips

Free food on shift

50% off outside work

Family-friendly policies

Early access to new menus

Provided chef whites

Wagamama parties

National recognition programs

Qualifications

• Experience as a Head Chef or Senior Sous Chef in a fast-paced kitchen.
• Strong leadership qualities and a commitment to inclusivity.

Responsibilities

• Create a positive environment for the team and guests.
• Maintain high standards in dish preparation and team skill development.

Skills

Team Leadership

Communication Skills

Food Safety Standards

Financial Acumen

Problem Solving

Job description

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Lead Culinary Innovator (Hiring Immediately), Shrewsbury

Client: Wagamama

Location: Shrewsbury, United Kingdom

Job Category: Other

EU work permit required: Yes

Job Views: 3

Posted: 08.05.2025

Expiry Date: 22.06.2025

Job Description:

Senior Sous Chef | Full Time

At Wagamama, we celebrate differences and value personality over perfection. With over 165 restaurants, we are looking for a Senior Sous Chef to join us on our journey to nourish from bowl to soul.

The Role:

As a Senior Sous Chef, you will be an inspirational leader, creating a positive environment for your team and guests. You will support in coaching and developing your team to reach their potential while driving restaurant performance and delivering excellent results.

What You Need To Do:

• Create a positive environment where your team feels cared for and listened to, celebrating successes and nurturing talent.
• Ensure an exceptional guest experience by maintaining high standards in dish preparation and team skill development.
• Maintain spotless food, health, and safety standards; understand financial aspects like gross profit, stock control, and labour costs.
• Build a coaching culture within your team, working with your Head Chef on recruitment and ongoing development.
• Be a proactive problem solver, capable of quick decision-making.

What We Look For:

• Experience leading a kitchen team as a Head Chef or Senior Sous Chef in a fast-paced environment.
• Strong communication skills that foster support and understanding within the team.
• Experience in maintaining high standards of food safety, health, and safety.
• Financial acumen regarding kitchen performance, GP, and stock control.
• Ability to manage labour costs and adapt to changing demands.
• Leadership qualities that inspire and engage the team.
• Commitment to creating an inclusive environment where everyone feels respected and valued.
• Proactive problem-solving skills and quick decision-making ability.

Benefits:

• Bonus scheme up to £3,000 annually
• Access to up to 30% of earnings via Wagestream
• Share of tips (tips vary by restaurant and are discretionary)
• Free food on shift and 50% off outside work
• Industry-leading family-friendly policies including paid leave for expectant and adopting parents
• Early access to new menus
• Provided chef whites
• Wagamama parties and national recognition programs

Additional benefits include pension, holiday, training, cycle-to-work scheme, discounts, gym memberships, and long service awards.

Be You, Be Wagamama

Wagamama proudly participates in the Disability Confident scheme.

*Note: 100% of tips go to our teams. Tips are discretionary, vary by restaurant, and are not guaranteed wages.