Sous Chef — Lead Kitchen, Menu Innovation & Team Growth

Yellow 42 Recruitment; Glasgow; On-site; GBP 28,000 - 36,000; Full time

Job summary

Glasgow City Centre Hotel is seeking a confident Sous Chef to lead the kitchen, inspiring staff and ensuring high standards of quality, safety and efficiency. You will assist with menu development and create cost-effective, popular dishes while maintaining smooth kitchen operations in a fast-paced, creative team environment.

Join a vibrant, multinational hospitality team in Glasgow and enjoy opportunities to grow within your role.

Qualifications

• Experience as Sous Chef in hotel or similar kitchen.
• Ability to manage and inspire kitchen staff.
• Strong knowledge of HACCP and safety standards.
• Focus on portion control and waste reduction.
• Skilled in training and developing kitchen teams.

Responsibilities

• Ensure resources are available to staff to perform tasks in a timely manner.
• Serve as a role model during service; assist with dish prep and kitchen tidying.
• Monitor portion and waste to protect profit margins.
• Arrange training and development opportunities for staff.
• Schedule staff according to business needs.
• Oversee performance management of all kitchen staff.
• Translate menu changes into accurate recipes and test-cook dishes.
• Purchase supplies and equipment for the kitchen; cover for Head Chef when needed.
• Monitor HACCP, fire safety policy and working conditions.

Skills

Staff leadership

Menu development

Cost control

Training coordination

HACCP compliance

Job description

Glasgow City Centre Hotel is seeking a confident Sous Chef to lead the kitchen, inspiring staff and ensuring high standards of quality, safety and efficiency. You will assist with menu development and create cost-effective, popular dishes while maintaining smooth kitchen operations in a fast-paced, creative team environment.

Join a vibrant, multinational hospitality team in Glasgow and enjoy opportunities to grow within your role.