Sous Chef

Carluccio's; Colchester; On-site; GBP 26,000 - 34,000; Full time

Job summary

Carluccio's Colchester is seeking a hands-on Sous Chef to join our on-site kitchen team. You will support the Head Chef in delivering high-quality Italian dishes, oversee day-to-day operations, and ensure consistent taste, presentation and brand standards.

Responsibilities include food preparation, cooking, plating, maintaining food safety and hygiene, managing stock and costs, and training junior staff. You’ll collaborate with front-of-house to deliver great guest experiences and contribute

Qualifications

• Experience in professional kitchens, ideally as a Sous Chef or senior chef de partie, with a focus on fresh, high-quality ingredients and Italian or Mediterranean cuisine.
• Proficiency in core culinary skills, including food preparation, cooking techniques, portion control, and plating, with attention to detail and consistency.
• Sound knowledge of food safety, HACCP, and kitchen hygiene standards, with a track record of maintaining a clean, organized, and compliant kitchen environment.
• Leadership and people-management skills, including the ability to supervise, coach, and motivate diverse kitchen teams and support a respectful, inclusive culture.
• Strong organizational and time-management abilities, capable of working under pressure during busy services while prioritizing tasks effectively.
• Experience with stock control, ordering, and waste reduction, with an understanding of cost control and margin awareness in a restaurant setting.
• Clear communication skills and effective teamwork with front-of-house and management colleagues to deliver smooth service and a positive guest experience.
• Flexibility to work a range of shifts, including evenings, weekends, and holidays, as required in a busy restaurant environment.
• Food Safety Level 2 (or equivalent) certification preferred; formal culinary training or an NVQ/City &
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Responsibilities

• Oversee day-to-day kitchen operations, including food preparation, cooking, and plating to brand standards.
• Support the Head Chef in delivering high-quality Italian dishes and maintaining consistency in taste and presentation.
• Manage stock levels, assist with ordering, and monitor costs and waste to optimise margins.
• Lead, train and develop kitchen staff while promoting a positive, inclusive working environment.
• Collaborate with front-of-house and management to ensure smooth service and great guest experiences.
• Contribute ideas for menu improvements and seasonal specials.

Skills

Professional kitchen experience

Leadership

Food safety HACCP

Communication

Teamwork

Time management

Stock control

Cost control

Cooking techniques

Portion control

Plating

Italian cuisine

Flexible shifts

Education

Food Safety Level 2

Culinary training or NVQ/City & Guilds

Job description

Role Description The Sous Chef is a full-time, on-site role based at our Colchester restaurant, supporting the Head Chef in delivering high-quality, authentic Italian dishes. This role involves overseeing day-to-day kitchen operations, including food preparation, cooking, and plating to brand standards, while ensuring consistency, taste, and presentation. The Sous Chef helps manage kitchen staff, coordinates shifts, supports training and development, and promotes a positive, inclusive working environment. Daily responsibilities also include maintaining food safety and hygiene standards, monitoring stock levels, assisting with ordering, and managing waste and costs effectively. The Sous Chef collaborates with the wider restaurant team to ensure smooth service and a great guest experience, contributing ideas for menu improvements and seasonal specials.

Qualifications

• Strong experience in professional kitchens, ideally as a Sous Chef or senior chef de partie, with a focus on fresh, high-quality ingredients and Italian or Mediterranean cuisine.
• Proficiency in core culinary skills, including food preparation, cooking techniques, portion control, and plating, with attention to detail and consistency.
• Sound knowledge of food safety, HACCP, and kitchen hygiene standards, with a track record of maintaining a clean, organized, and compliant kitchen environment.
• Leadership and people-management skills, including the ability to supervise, coach, and motivate diverse kitchen teams and support a respectful, inclusive culture.
• Strong organizational and time-management abilities, capable of working under pressure during busy services while prioritizing tasks effectively.
• Experience with stock control, ordering, and waste reduction, with an understanding of cost control and margin awareness in a restaurant setting.
• Clear communication skills and effective teamwork with front-of-house and management colleagues to deliver smooth service and a positive guest experience.
• Flexibility to work a range of shifts, including evenings, weekends, and holidays, as required in a busy restaurant environment.
• Food Safety Level 2 (or equivalent) certification preferred; formal culinary training or an NVQ/City &