Sous Chef

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

Benefits offered by this job

Tips paid to team

Free meal on shift

Discounts for meals

Private medical insurance

Employee Assistance Programme

Event tickets

15% off at itison.com

Taxi contribution after 1am

Enhanced parental leave

Social events

Training courses

4 days on / 3 days off

Career progression

Job summary

Itison is seeking a Sous Chef for its busy Belgian-inspired brasserie operation in the West End. You will support the Head Chef, lead during peak services and large group bookings, and help run the kitchen when required.

You’ll train and develop the team, manage rosters and food costs, and uphold food safety standards while delivering bold dishes. The role offers a 4-on/3-off rota and strong benefits package.

Qualifications

• Has a genuine passion for bold, flavour-driven food and at least 1 year's experience working at a senior level in a high-volume kitchen.
• Confident delivering high-quality dishes in time-pressed services, including large group bookings.
• Organised and adaptable, able to handle busy peak periods and quieter shifts with equal confidence and efficiency.
• Leads by example, communicates clearly and builds strong relationships within their team.
• Is reliable, hardworking and flexible, with a practical, hands-on approach to kitchen leadership.
• Pays close attention to detail and follows stock control and costing processes.

Responsibilities

• Support the Head Chef in overseeing the day-to-day kitchen operation, leading from the front during busy services, large group bookings and events, and stepping up to run the kitchen when required.
• Help manage fluctuating volumes, from packed weekends to quieter nights and special events, using downtime effectively for prep, planning, training and development.
• Assist in training, coaching and developing the kitchen team, helping to set clear standards and maintain a positive, high-performing culture.
• Support with rota planning, labour control and food cost management, working towards budgets and KPIs alongside the Head Chef.
• Maintain high standards of compliance across food safety, health and safety, risk assessments and allergen management.
• Work closely with the wider venue team to deliver seamless experiences for group bookings and private events.

Skills

Bold flavours

Senior level

High-volume kitchen

Leadership by example

Stock control

Food safety

Job description

Sous Chef – brel – Full Time (approx 45 hours across 4 days)
We believe life is about the experience and we have great benefits in place to make sure the experience starts with you:

• £33k - £36k (depending on experience)+ approx. £5k in tips, there is also the potential to earn bi-annual bonus’
• 100% of service charge goes to the team
• Free meal and unlimited non-alcoholic drinks on shift
• 50% off food and drink across itison venues with friends and family
• Private medical insurance
• Employee Assistance Programme to look after your mental wellbeing
• Complimentary tickets to itison major events
• 15% off at itison.com
• Taxi contribution for anyone working past 1am
• Enhance Maternity & Paternity
• Team Incentives including Employee of the Month
• Two fully paid socials a year
• Fully funded external training courses
• Great work/life balance with a rota that is 4 days on & 3 days off
• Great opportunities to develop and progress

About the Role

At itison venues, our main mission is to bring great experiences to all of our customers, and we are looking for people who are just as passionate about delivering this as we are.

As Sous Chef, you will play a key role in the day-to-day running of a fast-paced kitchen serving bold, Belgian-inspired brasserie food at volume, without ever compromising on standards, while being confident leading the kitchen in their absence.

You will:

• Support the Head Chef in overseeing the day-to-day kitchen operation, leading from the front during busy services, large group bookings and events, and stepping up to run the kitchen when required.
• Help manage fluctuating volumes, from packed weekends to quieter nights and special events, using downtime effectively for prep, planning, training and development.
• Assist in training, coaching and developing the kitchen team, helping to set clear standards and maintain a positive, high-performing culture.
• Support with rota planning, labour control and food cost management, working towards budgets and KPIs alongside the Head Chef.
• Maintain high standards of compliance across food safety, health and safety, risk assessments and allergen management.
• Work closely with the wider venue team to deliver seamless experiences for group bookings andprivate events

This role would suit a strong Junior Sous Chef ready to take the next step, or someone who thrives as a number two in a high-volume kitchen.

About the Venue

A magical garden (voted the UK's best!), a fully heated indoor and outdoor restaurant, a beautifully converted stables bar, and fantastic outside patio and hill. Brel is one of the city's most beautiful venues located in the West End's Ashton Lane. With a year-round event programme, a famed food and drink line up of moules frites & fondues, Belgian beers and Scottish gin's, fire pits and Ashton Lane festivals, Brel's offering is loved by locals and tourists and we're looking for aSous Chefto match it!

About You

• Has a genuine passion for bold, flavour-driven food and at least 1 years’ experience working at a senior level in a high-volume kitchen.
• Is confident delivering consistent, high-quality dishes in time-pressured services, including large group bookings
• Is organised and adaptable, able to handle busy peak periods and quieter shifts with equal confidence and efficiency.
• Leads by example, communicates clearly and builds strong relationships within their team.
• Is reliable, hardworking and flexible, with a practical, hands-on approach to kitchen leadership.
• Pays close attention to detail and is comfortable following processes and paperwork, from stock control and ordering to cost control and reporting. Full training on systems will be provided.