Sous Chef — Nights, Part-Time Lead & Menu Innovation

Compass Group UK; Motherwell; On-site; GBP 17,000 - 22,000; Part time

Benefits offered by this job

Free annual healthcare check

Employee Assistance Programme

Perks at Work

Career training & development

Refer a friend bonus

Pension scheme & life assurance

Job summary

Compass Group UK&I is seeking a hungry Sous Chef to join Eurest on a part-time basis, 30 hours per week, nights, Sunday to Thursday in Scotland. You will be the head chef's right hand, leading the kitchen brigade, keeping standards high and bringing fresh ideas to the menu.

You will support the Head Chef, train the team, manage food service quality, assist with ordering and budgets, and uphold food hygiene and safety standards.

Qualifications

• Experience as a Sous Chef or strong Chef de Partie ready to step up.
• City & Guilds 706/1 & 2 or NVQ equivalent.
• Passion for great-tasting food.
• Create a positive work environment where the team thrives.
• Excellent communicator who builds relationships.
• Ability to work under pressure with safety-first mindset.

Responsibilities

• Support the Head Chef and run the kitchen in their absence.
• Prepare delicious, high-quality food for clients and customers.
• Lead and train the kitchen team, fostering a supportive environment.
• Identify opportunities to improve our food service.
• Assist with ordering, stock control, food waste and budgets.
• Oversee kitchen cleaning and ensure food hygiene and safety standards.

Skills

Sous Chef experience

Chef de Partie ready to step up

Communication skills

Safety-first mindset

Education

City & Guilds 706/1 & 2 or NVQ equivalent

Job description

Compass Group UK&I is seeking a hungry Sous Chef to join Eurest on a part-time basis, 30 hours per week, nights, Sunday to Thursday in Scotland. You will be the head chef's right hand, leading the kitchen brigade, keeping standards high and bringing fresh ideas to the menu.

You will support the Head Chef, train the team, manage food service quality, assist with ordering and budgets, and uphold food hygiene and safety standards.