Sous Chef

Role Summary

The Sous Chef is the engine room of the kitchen. You run the pass when needed, keep standards tight, and make sure the kitchen doesn't fall apart.

Key Responsibilities

• Maintain food quality, consistency, and presentation across all dishes
• Supervise, train, and motivate kitchen staff
• Ensure compliance with food safety, hygiene, and sanitation standards
• Manage prep schedules, portion control, and wastage
• Coordinate with purchasing and stores for inventory control
• Contribute to menu development and seasonal specials

What We're Looking For

• Proven experience as a Sous Chef or strong Senior CDP ready to step up
• Solid understanding of kitchen operations and modern cooking techniques
• Leadership skillsyou can command respect without shouting
• Calm under pressure (tickets flying ? meltdown)
• Strong knowledge of food safety and hygiene standards
• Passion for food, discipline for systems

Qualifications

• Formal culinary training preferred
• 36 years of experience in a professional kitchen (premium casual / fine dining a plus)

What You Get

• Competitive salary (based on experience)
• Growth opportunities within the brand
• A kitchen that values standards over shortcuts
• Food you'll be proud to put your name behind