Sous Chef

Fire & Vine Hospitality; Greater London; Hybrid; GBP 28,000 - 36,000; Full time

Benefits offered by this job

50% food discount at GAUCHO

Referral and length-of-service bonuses

Incentive and reward schemes

GAUCHO Academy training

28 paid holidays

Job summary

GAUCHO Richmond is seeking an experienced and passionate Sous Chef to join our fresh-food kitchen. You will lead a team, run the kitchen daily, and deliver high quality dishes to spec in a fast-paced environment.

The role requires strong operational and leadership skills, a passion for fresh produce, and the ability to work closely with the Head Chef to drive KPIs and gross profit. Training and benefits are provided by GAUCHO Academy.

Qualifications

• Experience as a Sous Chef in a high-pressure, fresh-food kitchen.
• Strong leadership and team management capabilities.
• Able to follow specifications and maintain consistent quality.

Responsibilities

• Lead kitchen operations and supervise the team.
• Ensure daily, weekly, and monthly cleaning and hygiene standards.
• Maintain yield and control costs by managing wastage and GP.
• Liaise with Head Chef and FOH to support kitchen KPIs.
• Check inbound deliveries for quality and consistency.
• Recruit and train staff, provide coaching and appraisals.
• Enforce health and safety practices and stock control.
• Ensure varied, nutritious staff meals.

Skills

Sous Chef

Leadership

Team management

Kitchen operations

Job description

AUCHOarelooking for an experienced and passionate Sous Chef to join our GAUCHO Richmondrestaurant! You will need to be experienced in working as a Sous Chef in a fresh food kitchen and be extremely passionate about food. OurSous Chefwill have experience managing a team, running thekitchenand working in a fast-paced environment. They must be able to deliver high quality dishes following a spec and have a genuine passion for cooking.

Training and benefits

• 50% off your food bill at all GAUCHOs
• Referral andLength ofservicebonuses
• Incentive and reward schemes
• Industry Apprenticeshipprogramopportunitiesandcycle to work scheme
• Careerdevelopment andtrainingprogrammes
• Training provided by the GAUCHOAcademy
• 28 paid annual holidays + options topurchaseadditionaldays

Key Responsibilities of theGAUCHOSous Chef

• Topossessstrong operational and leadership skillswith regard toboth knowledge and operation.
• To ensure daily,weeklyand monthly cleaning duties are carried out as instructed by senior chefs.
• To help andmaintaina maximum yield in the kitchen in relation to the gross profit and wastage
• To undertake dealings with suppliers and commercial partners of the businesswith regard tokitchen operations set and agreed by the Head Chef & Sous Chef.
• To check all inbound food deliveries to ensure consistency and quality of all items delivered for the kitchen operation.
• Assist Head Chef withstaff recruitment andinspirationaltraining,teamdevelopmentand appraisals
• Ensure all health and safety practices are followed, andparticipatein controllingGP,stockandportioncontrol.
• Ensure daily staff food is varied, nutritious and well received

Requirements for GAUCHOSous Chef

• Have worked as a Sous Chef in a high-pressure kitchen environment
• Will have a passion for fresh produce
• Be able towork alongside the Head Chef toeffectively run asuccessfulkitchen
• Be organised and able to communicate effectively with a team.
• Collaborate with FOH management teams to hit restaurant KPIs