Sous Chef

We are seeking a talented and innovative Sous Chef to join our culinary team in Edinburgh, United Kingdom. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and presentation whilst supporting the Head Chef in daily operations.

Responsibilities

Assist the Head Chef in overseeing kitchen operations, ensuring efficient food preparation and timely delivery of dishes; Prepare and cook dishes according to established recipes and standards, maintaining consistency in taste and presentation; Manage and organise your designated station, ensuring cleanliness and proper stock levels; Collaborate with the Head Chef to develop new menu items and improve existing recipes; Supervise and mentor junior kitchen staff, fostering a positive and collaborative work environment; Ensure compliance with food safety regulations and maintain high standards of hygiene in the kitchen; Assist in inventory management, including ordering supplies and minimising waste; Step in for the Head Chef when necessary, demonstrating leadership and decision-making skills; Contribute to menu planning, considering seasonality, customer preferences, and cost-effectiveness; Participate in quality control measures, tasting dishes and making adjustments as needed; Food preparation and cooking according to recipes and standards; Station management and cleanliness; Overtime support during occasional high-end events

Requirements

Security clearance (basic disclosure) essential for entry to the Scottish Government building; Culinary degree or equivalent professional experience in a high-quality restaurant setting; Proven experience as a Sous Chef or in a similar senior kitchen role; Strong leadership skills with the ability to motivate and manage a kitchen team effectively; Excellent organisational skills and ability to prioritise tasks in a fast-paced environment; Demonstrated creativity in menu development and food presentation; In-depth knowledge of various cuisines, cooking techniques, and current food trends; Proficiency in kitchen management software and Microsoft Office applications; Strong communication skills, both verbal and written; Food safety certification (e.g., Level 3 Food Hygiene); Ability to work flexible hours, including evenings, weekends, and holidays; Physical stamina to stand for extended periods and work in a hot kitchen environment; Problem-solving skills and ability to make quick decisions under pressure; Commitment to continuous learning and staying updated with industry trends; Passion for food and dedication to delivering exceptional dining experiences

Benefits

Company pension; Discounted or free food; Birthday day off