Sous Chef
Job Description
The role:
Global Talent 2020 is proudly working with one of Scotland’s award-winning, fastest-growing restaurant and bar operators. They are looking for a driven F&B-orientated restaurant and bar Deputy Manager to join their rapidly expanding company at this brand-new, quality-focused opening in the bustling market town of Musselburgh.
The venue has new curb appeal with its location and a big draw for its users. Great all-year-round trade opportunities at this completely new venue opening.
The venue is an all-day destination serving breakfast, lunch, and dinner. Its fantastic fresh menu blends local Scottish ingredients with Mediterranean influence, with dough made from scratch and ingredients sourced locally.
The drinks menu is created by an award-winning central bar team and includes craft beers, lagers and cocktails.
The benefits:
The opportunity is with Global Talent 2020 long established, highly respected Scottish operator. They have strong plans for additional growth for the remainder 2024 and 2025.
- They offer an excellent base salary package.
- Generous tronc structure (approx £5,000-£6,000 annually).
- Annual wellbeing day, every venue closed for an entire day.
- Discounted Gym Memberships.
- Mental Health First Aiders in every site.
- Financial support packages available.
- Instant Access to your Pay 24/7.
- Discounted food and drink in any venue in the portfolio.
- Sunday Times Top 100 Company.
- Flexible working 4 days a week where applicable.
The person:
Our passionate, ambitious client at Global Talent 2020, is looking for a real leader in the kitchen, someone who will harness the talent of the brigades, utilise the brand-new fantastic kitchen facilities to their advantage, to provide memorable popular food experiences for its customers, and put the location on the map in the East of Scotland, as a noted place to dine.
The ideal Sous Chef candidate must have had prior experience of producing fresh quality food, to a minimum 1 rosette culinary level standard, and had experience of volume restaurants in the high street space.
Our client requires an ideal Sous Chef, that is keen to train, coach and mentor their teams, evolve food services, deliver consistent menus and food concepts, and further the reputation of the business as an Employer of choice.
As Sous Chef, you must also be someone that not only has strong all-round culinary abilities, great presentation skills, possess food innovation skills, but someone that also is an effective manager of the kitchen environment, health, and safety, COSHH, RIDDOR, recruitment, training, and mentoring of others, and possess strong cost & budgetary control skill sets of their area.
Interested? Apply today, and let’s talk…
