Sous Chef

The Walcot Group Limited; Corsham; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

25% Discount across the Group

Apprenticeship schemes

50% off on shift menu

On demand well being support

WSET, H&S and FA training opportunitie

Job summary

The Walcot Group is seeking a confident Sous Chef to support the Head Chef and the kitchen team across our Bath and Southwest sites. You will supervise sections, help with stock and ordering, and maintain high standards of food preparation, presentation and hygiene.

Knowledge of HACCP, allergen management and health and safety is essential. You’ll lead by example, foster teamwork, and work with front-of-house to ensure smooth service.

Qualifications

• Knowledge of all kitchen areas and operation needs.
• Experience supervising kitchen sections and teams.
• Strong focus on food safety and HACCP compliance.
• Ability to manage stock levels and food ordering.
• Passion for high-quality food and presentation.

Responsibilities

• Assist Head Chef in planning and food preparation.
• Supervise section teams and ensure high standards.
• Ensure compliance with food safety, hygiene and health regulations.
• Monitor quality, portions, and presentation.
• Manage stock levels and inventory.
• Contribute to menu development and costing.

Skills

Stock management

Team leadership

Food safety

Menu development

Costing

Allergen management

Communication

Job description

Role: Sous Chef

Reporting to: Head Chef

About The Walcot Group

The Walcot Group is a dynamic and growing collection of hospitality and food businesses based in Bath and the Southwest. We pride ourselves on creating thoughtful, community-driven experiences across restaurants, pubs, bars, and retail. From artisan pasta and modern British dining to small-batch butchery, we’re building something special—ambitious, independent, and full of personality.

We’re after people who love looking after people. Simple as that.

Role Overview:

You will assist the Head Chef & Sous Chefs in the running of the kitchen, managing health and safety, ordering and day to day running of sections.

This role requires a Sous with confidence and ability to support the team. Knowledge of all areas of the kitchen is essential. We want you to be as passionate about Food and Product as we are.

Purpose of the Role

Our Sous Chef assists the Head Chef in managing kitchen operations, ensuring food is prepared to a high standard, supervising sections, and maintaining hygiene and safety protocols. This role plays a crucial part in ensuring smooth kitchen operations and high-quality food service.

Key Responsibilities:

• Assist the Head Chef in planning and food preparation.
• Supervise the section team, ensuring efficient and high standards.
• Ensure compliance with food safety, hygiene, and health regulations.
• Monitor food quality, portion control, and presentation consistency.
• Manage stock levels and inventory.
• Assist in menu development, costing, and innovation.

Kitchen Operations & Food Preparation

• Ensure all food is prepared to high standards, maintaining consistency in taste, presentation, and portion sizes.
• Supervise all cooking and food preparation activities to ensure efficiency and quality.
• Oversee mise en place and ensure kitchen stations are well-stocked and organized.
• Maintain and improve cooking techniques and food presentation

Team Leadership & Management

• Supervise and motivate the junior kitchen team, ensuring high performance and efficiency.
• Be a positive force and role model to your team, uphold the company’s values, motivate and inspire individuals throughout the business
• Foster a positive, team-oriented kitchen culture, encouraging collaboration and development.
• Ensure smooth communication between kitchen and front-of-house teams.
• Assist in overseeing food service during peak periods to maintain speed and quality.

Stock Management

• Ensures the quality, accuracy, rotation of stock and sufficient availability of stock for service levels

Compliance, Safety & Security

• Enforce strict hygiene and food safety regulations in line with local health and safety laws.
• Ensure proper checks are being carried out as per our policy and recorded accurately on our Food Alert system
• Conduct regular kitchen cleanliness and sanitation checks.
• Ensure proper storage, labelling, and rotation of ingredients to minimize waste.
• Maintain HACCP (Hazard Analysis and Critical Control Points) standards.
• Diligently follow our Allergen Management Procedures and ensure the kitchen team complies at all times.

What's in it for you?

• Career Opportunities & Progression
• 25% Discount across the Group
• Apprenticeship schemes
• 50% off on shift menu
• On demand well being support
• WSET, H&S and FA training opportunities