Sous Chef: Lead the Line, Elevate Dishes, Flexible Hours

Marston's PLC; Dunfermline; On-site; GBP 12,000 - 18,000; Part time

Benefits offered by this job

30% off at Marston pubs/restaurants/h{

Flexible and part-time hours

£4.50 meal deal on shift

Health screening discounts

Long service awards

Gym discounts

24-hour GP helpline

Mortgage advice and support

Apprenticeship programmes

Friendly and lively atmosphere

Access to Licensed Trade Charity

Job summary

Marston’s PLC is recruiting a Sous Chef to join our pub team in the kitchen. You’ll be right in the action, second in command to the Head Chef, stepping up when they’re not on shift, and responsible for running the line during service.

You’ll bring branded experience in a similar role or as a Commis Chef, help manage all aspects of the kitchen, oversee the team, and contribute to maintaining the highest standards of food and service.

Qualifications

• Experience in a similar role or as a Commis Chef.
• Assist Head Chef in managing all aspects of the kitchen.
• Accountable for running the line during service.
• Oversee and develop the kitchen team.
• Maintain the highest standards of food and service.

Responsibilities

• Operate in the kitchen as second in command, covering the Head Chef when off shift.
• Support the Head Chef in managing kitchen operations.
• Run the line during service to ensure quality dishes.
• Encourage and develop the kitchen team to improve skills.
• Maintain exceptional food quality and guest service standards.

Skills

Branded kitchen experience

Second in command

Line service management

Team leadership

High standards in food/service

Job description

Marston’s PLC is recruiting a Sous Chef to join our pub team in the kitchen. You’ll be right in the action, second in command to the Head Chef, stepping up when they’re not on shift, and responsible for running the line during service.

You’ll bring branded experience in a similar role or as a Commis Chef, help manage all aspects of the kitchen, oversee the team, and contribute to maintaining the highest standards of food and service.