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Sous Chef Premium


from £27k+

Inverness, United Kingdom

United Kingdom

Hotels,Leisure,Casual Dining




Permanent | Full Time

Join this dynamic team and help produce some incredible dishes to wow our 60,000+ Instagram followers!

Aside from creating beautiful dishes - you must be able to:

  • assist the Head Chef with the management of the kitchen brigade, its supplies, its food production as well as assisting with menu design, event planning, cost controls and supplier development;
  • maintain consistent quality for breakfast, lunch and dinner in the Brasserie as well as any events and functions – with food production at a minimum 3 rosette standard;
  • design, plan and assist in the production of daily staff meals;
  • contribute to ensuring the highest level of hygiene over and above statutory requirements, making sure that all HACCP records are up-to-date;
  • effectively & efficiently second manage the kitchen: controlling waste, to maximise the 72% GP;
  • maintain a wage% of 34 or below whilst motivating the brigade; and
  • ensure that the kitchen runs efficiently in the chef’s absence with a strong focus on the customer experience

 Job Content

Customer Satisfaction & Expectation

  • Maintain, develop & exceed satisfaction & expectation by producing a high production standard of food
  • Support the high level of dedication, expression & initiative to all dishes through an eye for detail & care


  • Maintain the supply of equipment & supplies by recording, monitoring & operating cost controls
  • Assist with the control, receipt, storage & issue of supplies

Working Relationships

  • Contribute to planning the development & actually developing the team & individuals
  • Contribute to the assessment of personnel against development objectives
  • Create effective working relationships
  • Gain the trust & support of colleagues, the team & the Head Chef
  • Minimise conflict in the team

Health, Safety, Cleaning & Maintenance

  • Support & monitor the control of health, safety & security of other workers & the public
  • Inspect & monitor the kitchen & its equipment against health & safety requirements
  • Help monitor the kitchen’s environmental requirements against health & safety policies for food storage, preparation & cooking
  • Comply & be aware of all HACCP & COSHH requirements
  • Manage the cleaning of the kitchen & its equipment

Team Development & Recruitment

  • Contribute to the department by identifying staff requirements & then assist in selecting the team
  • Retain staff through in-house development & training to enhance performance
  • Improve team performance through planning & activities
  • Manage yourself & develop own skills to improve performance & meet objectives


  • Manage information by gathering details, informing & advising others
  • Attend meetings in the Head Chef’s absence


  • Must be a good second manager
  • Must have had at least 2 year’s Junior Sous or Sous Chef experience at a minimum 2 rosette level
  • Advantageous to have had some 3 rosette experience
  • Must be able to handle responsibility & uphold whatever standard is set
  • Aware of current trends & fashions
  • Must be creative
  • Must have a good level of knowledge of all sections of the kitchen
  • Must be enthusiastic
  • Must have a mature professional attitude
  • Must have excellent attention to detail
  • Must be hands on
  • Must be a good communicator
  • Must be customer focused at all times
  • Must be quality driven
  • Should be able to multi-task
  • Should have relevant hygiene, health & safety training
  • Must be able to listen, take orders, directions & take criticism
  • Must be willing to learn
  • Must be actively keen to enhance their personal development
  • Must be ambitious
  • Must set an example to the rest of the team

Cooking in progress...