Sous Chef

Role Overview The Sous Chef is responsible for supporting the Head Chef in the day-to-day running of the kitchen, ensuring consistent delivery of high-quality dishes, maintaining standards, and leading the team during service. This role is hands-on, operational, and leadership-focused, with responsibility for execution, organisation, and team performance.

Key Responsibilities

• 1. Kitchen Operations
• Oversee daily kitchen operations to ensure smooth and efficient service
• Lead service in the absence of the Head Chef
• Ensure all dishes are prepared and presented to the highest standard
• Maintain consistency in taste, portioning, and presentation across all services
• Support menu execution and implementation of new dishes 2. Team Leadership
• Supervise and support chefs de partie, commis, and KP team
• Train, mentor, and develop junior staff
• Ensure clear communication during prep and service
• Maintain discipline, professionalism, and a positive working culture
• Assist in staff scheduling and rota planning 3. Food Preparation & Standards
• Ensure mise en place is completed to standard and on time
• Monitor prep quality, organisation, and hygiene
• Enforce recipes, specs, and plating consistency
• Identify and resolve issues before and during service 4. Quality Control
• Check dishes before they leave the pass
• Maintain high standards aligned with Michelin Guide expectations
• Ensure consistency across all shifts and team members
• Support continuous improvement of dishes and processes 5. Stock & Ordering
• Assist with stock control and ordering
• Monitor wastage and take action to reduce it
• Ensure correct storage, rotation (FIFO), and labelling
• Work within cost targets and GP expectations 6. Hygiene & Compliance
• Ensure full compliance with food safety (HACCP), COSHH, and hygiene standards
• Maintain a clean, organised, and safe kitchen environment
• Support EHO readiness at all times 7. Business & Performance Awareness
• Understand food cost targets and labour efficiency
• Support the Head Chef in achieving financial and operational goals
• Contribute ideas to improve efficiency, quality, and profitability Skills & Requirements
• Proven experience as a Sous Chef or strong Junior Sous ready to step up
• Strong leadership and communication skills
• Ability to work under pressure in a fast-paced environment
• High attention to detail and commitment to quality
• Strong organisational and time management skills
• Passion for food, seasonality, and continuous improvement Key Behaviours (Important for your culture)
• Leads by example during busy service
• Takes ownership and accountability
• Maintains calm under pressure (doesn’t pass stress to team)
• Solution-focused mindset
• Consistently pushes standards, not just maintains them Success Metrics (What “good” looks like)
• Service runs smoothly with minimal intervention
• Consistent dish quality across all services
• Strong, organised prep and mise en place
• Low wastage and controlled stock
• Positive and disciplined kitchen culture
• Ability to step up and run kitchen independently Job Type: Full-time

Benefits:

• Employee discount Work Location: In person