Sous Chef

About the role

This post is subject to security clearance which includes basic disclosure disclosure. Monday - Friday Full time 40h , 6:30am - 3:00pm Job Type: Full-time Salary: £31.000  Schedule: Day shift Work Location: In person Job Type: Permanent Pay: £31.000  Expected hours: 40 per week Benefits: Company pension Discounted or free food Birthday day off Schedule: Day shift  Monday to Friday Security Requirement This role is subject to security clearance, which is essential for entry to the Scottish Government building. Food Preparation –  prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all times. Station Management –  oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures. Quality Control –  maintain high quality standards for all dishes, ensuring presentation and taste is always considered. Team Collaboration –  communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development. Menu Development –  collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation. Cleaning and Maintenance –  maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order. Overtime Opportunity –  Provide support to the Group Lead Chef during occasional high-end events, with flexibility to work evenings and weekends as required   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. 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 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

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