Senior Sous Chef – High-Volume Gastropub & Events

Itison; Glasgow; On-site; GBP 33,000 - 36,000; Full time

Benefits offered by this job

Bi-annual bonus

Service charge goes to team

Free meal on shift

Drinks discount

Private medical insurance

Employee Assistance Programme

Event tickets

Itison discounts

Taxi contribution after 1am

Maternity & paternity leave

Team incentives

External training courses

Job summary

Itison seeks a Sous Chef in Glasgow to lead a high-volume kitchen across a busy venue. You’ll oversee day-to-day operations, support the Head Chef, and coordinate both main and satellite kitchens for weddings and events while maintaining standards.

The role emphasizes leadership, training, cost control and delivering banqueting to a high standard, with a rota of 4 days on, 3 days off and a strong focus on work/life balance.

Qualifications

• Has at least 2 years’ experience at a senior level in a high-volume kitchen.
• Leads by example and communicates clearly to the team.
• Reliable, hardworking and flexible with kitchen leadership responsibilities.
• Follows processes for stock control, ordering, cost control and reporting.
• Capable of training and developing the kitchen team.

Responsibilities

• Deliver consistently excellent food across a varied offering for events and weddings.
• Support Head Chef in day-to-day kitchen operation across multiple service areas.
• Lead and coordinate main and satellite kitchens for weddings and events.
• Plating to order with structured prep systems and pre-orders.
• Assist with rota planning, labour control and food cost management.
• Maintain food safety, health & safety and allergen compliance.
• Work with venue team to deliver seamless group bookings and events.

Skills

Leadership

High-volume kitchen

Weddings & events

Cost control

Job description

Itison seeks a Sous Chef in Glasgow to lead a high-volume kitchen across a busy venue. You’ll oversee day-to-day operations, support the Head Chef, and coordinate both main and satellite kitchens for weddings and events while maintaining standards.

The role emphasizes leadership, training, cost control and delivering banqueting to a high standard, with a rota of 4 days on, 3 days off and a strong focus on work/life balance.