Sous Chef

COSMO Restaurant Group; Hemel Hempstead; On-site; GBP 32,000 - 45,000; Full time

Job summary

COSMO Restaurant Group is seeking an experienced Sous Chef to join our kitchen team in Hemel Hempstead. You will support the Head Chef, manage kitchen staff, help with menu creation, and ensure high standards of food preparation and service.

You will lead by example, supervise line cooks, monitor food safety, manage stock, and contribute to cost controls while maintaining a positive, fast-paced work environment.

Qualifications

• Experience leading kitchen teams in a busy restaurant.
• Strong knowledge of cooking techniques and food safety.
• Ability to design menus and manage food costs.
• Excellent communication with kitchen and front-of-house.
• Proven track record of supervising staff and maintaining quality.
• Flexible to work evenings, weekends, and holidays.

Responsibilities

• Oversee day-to-day kitchen operations in absence of Head Chef.
• Supervise and train kitchen staff to ensure efficiency.
• Manage food prep, cooking, and presentation to meet standards.
• Monitor stock levels, orders, storage, and waste to control costs.
• Ensure food safety and sanitation across the kitchen.
• Mentor junior staff and maintain a positive work environment.
• Coordinate with front-of-house for timely service.
• Assist with budgets and cost analysis where needed.

Skills

Leadership

Menu creation

Food safety

Communication

Inventory management

Cost control

Staff supervision

High standards

Adaptability

Customer service

Job description

About the Role

We are seeking an experienced and highly motivated Sous Chef to join our kitchen team. As the Sous Chef, you will play a critical role in supporting the Head Chef in overseeing the kitchen’s daily operations, maintaining high culinary standards, and ensuring an exceptional dining experience for our guests. This is a leadership role where you will have the opportunity to manage kitchen staff, assist with menu creation, and ensure the smooth operation of food preparation and service.

Key Responsibilities

• Assist the Head Chef in overseeing the day-to-day operations of the kitchen, ensuring that food is prepared and presented according to the restaurant’s standards.
• Supervise and guide kitchen staff, including line cooks and kitchen assistants, ensuring they perform their tasks efficiently and effectively.
• Manage food preparation, cooking, and presentation, ensuring consistency and quality in every dish.
• Oversee stock levels, order supplies, and ensure proper storage and handling of ingredients to minimize waste and control costs.
• Ensure that food safety, sanitation, and health regulations are followed in all aspects of kitchen operations.
• Provide leadership and mentorship to junior kitchen staff, ensuring they develop their culinary skills and adhere to kitchen procedures.
• Ensure kitchen cleanliness and organization, including proper maintenance of equipment and tools.
• Handle customer complaints regarding food and provide timely solutions, ensuring guest satisfaction.
• Maintain communication with front-of-house staff to ensure smooth service and timely preparation of dishes.
• Assist in managing kitchen inventory and minimizing food waste to meet cost control targets.
• Support in preparing and maintaining kitchen budgets, assisting in cost analysis, and achieving financial goals.
• Step in for the Head Chef in their absence and take full responsibility for kitchen operations.
• Help maintain a positive and motivating work environment for the entire kitchen team.

Key Requirements

• Proven experience as a Sous Chef or in a similar culinary leadership role within a restaurant kitchen.
• Strong knowledge of cooking techniques, food safety standards, and kitchen operations.
• Excellent leadership, organizational, and multitasking skills.
• Ability to manage and inspire kitchen staff, ensuring they are motivated and work efficiently.
• Strong communication skills to liaise with kitchen and front-of-house teams effectively.
• Ability to work under pressure in a fast-paced environment and maintain high standards of food preparation and presentation.
• Experience in menu creation, food costing, inventory management, and maintaining food quality.
• Solid understanding of food safety regulations and hygiene standards.
• Ability to handle customer complaints and resolve issues professionally and efficiently.
• A passion for food, cooking, and culinary creativity, with a strong drive to contribute to the success of the restaurant.
• Flexibility to work evenings, weekends, and holidays, as required by restaurant schedules.