Sous Chef

SalaryCompetitive salary based on experience (£40‑50k per annum depending on experience) PositionSous Chef LocationEdesia Bath Employment TypeFull‑time CuisineSouth American, Spanish Capacity70 covers (plus 35 covers on the first floor used mainly weekends) Job SummaryWe are seeking an experienced and creative Sous Chef to lead the kitchen at our South American Restaurant. The restaurant offers a menu of predominantly creative small plates, South American steaks with extensive wine‑by‑the‑glass options, a capsule cocktail list and bottomless brunch. The ideal candidate will have a passion for contemporary South European cuisine, a strong background in high‑quality, seasonal cooking, and the ability to inspire and manage a dynamic kitchen team. The Sous Chef will be responsible for all aspects of kitchen operations, from menu creation and food quality to staff management and maintaining high hygiene standards. This opportunity offers the right candidate to make their mark and progress their career in a new venture. Key Responsibilities Menu Development: Create innovative, seasonal, and well‑balanced modern South American / Spanish menus, reflecting current food trends and customer preferences. Food Preparation & Quality Control: Ensure the consistent preparation of high‑quality dishes in line with restaurant standards and guest expectations. Team Leadership: Lead, train, and inspire the kitchen team, fostering a positive and efficient work environment. Conduct regular performance reviews and oversee staff development. Stock Control & Purchasing: Manage inventory, order supplies, and maintain relationships with suppliers to ensure fresh, high‑quality ingredients while managing food costs. Cost Management: Oversee kitchen budgets, control waste, and monitor portion sizes to maintain profitability. Ensure compliance with financial targets for food‑cost percentages. Health & Safety: Ensure all health, hygiene, and food‑safety regulations are strictly adhered to, maintaining high cleanliness standards in the kitchen. Collaboration: Work closely with the front‑of‑house team to ensure smooth service, coordinating timings and responding to customer feedback. Innovation & Trend Awareness: Stay informed of industry trends and introduce new ideas, techniques, and ingredients to enhance the dining experience. Event Planning: Assist in planning and executing special events, private dining, and seasonal menu changes to keep the offering fresh and exciting. Key Requirements Proven experience as Sous Chef in a high‑quality, modern & classic South American, Spanish restaurant. Excellent knowledge of small‑plates cuisine, cooking techniques, and seasonal ingredients. Strong leadership skills with the ability to motivate and develop a team. Exceptional attention to detail and commitment to culinary excellence. Proficient in menu planning, cost control, and inventory management. Knowledge of food safety, hygiene regulations, and health & safety standards. Creative, innovative, and passionate about delivering an outstanding dining experience. Ability to work efficiently under pressure and manage a busy kitchen during service. Must Have Current Level 3 Award in Supervising Food Safety in Catering. Previous experience in a 60+ cover restaurant. Strong organizational and time‑management skills. Benefits Include Discounted health and fitness benefits Free meals when you’re at work 30% off the bill in our restaurants for you and your loved ones Exclusive savings on travel, shopping, restaurants, and more 28 days’ holiday that includes service charge A restaurant welfare budget allocated for healthy snacks, drinks and support during our busiest times of the year Huge investment in training and development with qualifications across Wine, H&S, Food Safety, HR and a five‑stage management development programme Access to counselling, remote GP/physio services, legal advice and more Additional InformationThis role is ideal for a creative and driven chef looking to lead a talented team in a vibrant and growing South American / Spanish cuisine. Compensation: Competitive salary #J-18808-Ljbffr