Senior Sous Chef

Talosats Careers; United Kingdom; On-site; GBP 32,000 - 42,000; Full time

Job summary

Big Easy is seeking a Senior Sous Chef to partner with the Head Chef, supervising daily kitchen operations and upholding the highest standards of food quality.

You will lead and train kitchen staff, contribute to menu development and promotions, monitor portion control, inventory, and cleanliness, and enforce health and safety regulations to ensure a seamless, high‑quality service during peak periods.

Qualifications

• Proven leadership in a busy kitchen with staff supervision.
• Ability to develop menus and promotions.
• Strong focus on food quality, portion control, and presentation.
• Commitment to health and safety and sanitation.

Responsibilities

• Assist the Head Chef in managing all kitchen operations.
• Supervise and mentor kitchen staff, delegating tasks to maintain workflow.
• Monitor dishes for taste, presentation, and portion consistency.
• Oversee inventory, ordering, and storage to control costs.
• Maintain health and safety compliance and hygiene standards.
• Streamline kitchen processes to maximize efficiency during service.

Skills

Leadership

Staff management

Training & development

Menu development

Quality control

Cost control

Job description

Senior Sous Chef Job Description

Position Overview

The Senior Sous Chef at Big Easy plays a pivotal role in the success of our kitchen operations. This position requires a dedicated culinary professional who works closely with the Head Chef to ensure that every aspect of culinary management is executed flawlessly, from staff oversight to maintaining the highest standards of food quality.

Key Responsibilities

Assisting the Head Chef

• Work collaboratively with the Head Chef in managing all kitchen operations.
• Contribute ideas for menu development and special promotions.

Staff Management

• Supervise and mentor kitchen staff, fostering a positive team environment.
• Conduct training sessions to enhance culinary skills and promote teamwork.
• Delegate tasks efficiently to ensure smooth kitchen workflow.

Food Quality Control

• Monitor all dishes for taste, presentation, and portion consistency.
• Implement quality control measures to maintain high culinary standards.

Inventory Management

• Oversee inventory levels, ensuring efficient use of resources and minimizing waste.
• Manage food ordering and storage to optimize cost control.

Ensuring Health and Safety

• Maintain a clean, safe kitchen environment in compliance with health and safety regulations.
• Regularly inspect kitchen facilities and equipment to enforce hygiene standards.

Operational Efficiency

• Streamline kitchen processes to maximize efficiency during service periods.
• Analyze and implement improvements to reduce waste and enhance productivity.