Sous Chef

Company Description

Title: Sous Chef at Portsmouth Historic dockyard.

Location: Portsmouth

Salary: £33000-£34000, 40 hours a week, minimal evening work. great work life balance.

Benefits:

28 Days holiday including bank holidays

Plus your birthday off

3 volunteering days

3 days grandparent leave.

24 week’s enhanced maternity leave.

Secondary career leave

Wedding/commitment day leave.

Free meals on shift.

Bespoke training and development opportunities

Apprenticeships opportunities for all experience levels

Pension and life insurance.

Discounts available from Perkbox app, from high street shops to holidays & cinema.

Wellbeing hub.

Access to employee assistance programme.

Cycle to work scheme.

Calling all culinary connoisseurs that are OBSESSED about food, we need you! If you have an insatiable appetite for the culinary arts and a burning desire to create food that delights customers and clients, then look no further. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish, your talents can shine and we wholeheartedly believe in nourishing talent and empowering our chefs to continuously evolve, refine their craft and create a development partnership together to ensure professional growth opportunities.

This is a fantastic opportunity for a passionate chef to take a next step in their culinary career and to be a part of a business where who are OBSESSED about food and developing talent.

Job Description

We are seeking an experienced and passionate Sous Chef to join our culinary team in Portsmouth, United Kingdom. As Sous Chef, you will play a pivotal role in supporting our Head Chef while leading kitchen operations, ensuring exceptional food quality, and fostering a collaborative, innovative kitchen environment. This is an excellent opportunity for a detail-oriented culinary professional who thrives in dynamic, fast-paced settings and is committed to delivering outstanding dining experiences.

Prepare and cook dishes according to established recipes and standards set by the Head Chef, consistently adhering to food safety and sanitation protocols

Oversee the production of all dishes assigned to your station, maintaining impeccable organization and cleanliness in line with kitchen policies and procedures

Maintain rigorous quality control standards for all dishes, ensuring exceptional presentation and taste at all times

Communicate positively and effectively with all team members, providing support and mentorship to junior chefs to foster their professional development

Collaborate with the Head Chef to develop, test, and refine new recipes, offering innovative suggestions for menu improvements and culinary enhancements

Manage kitchen inventory, monitor food costs, and implement efficient cost control measures while maintaining quality standards

Ensure the kitchen remains clean, organized, and well-maintained, with all equipment functioning optimally and ready for service

Lead by example, demonstrating resilience and decisiveness in high-pressure situations while maintaining a supportive and inclusive team atmosphere

Assist in menu planning and contribute to strategic culinary decisions that align with organizational goals

Qualifications

Proven experience working as a Sous Chef or in a similar senior culinary role within a professional kitchen environment

Comprehensive knowledge of various cooking techniques, cuisines, and food preparation methods

Strong understanding of food safety, sanitation practices, and health and safety regulations

Demonstrated ability to work effectively in fast-paced, high-pressure kitchen environments while maintaining composure and quality

Excellent attention to detail, organizational skills, and ability to multitask efficiently

Strong leadership capabilities with experience managing and mentoring kitchen staff

Excellent communication and interpersonal skills with the ability to collaborate effectively across all levels

Proficiency in inventory management, food costing, and budget control

Culinary education or formal training from a recognized culinary institution (preferred)

Current Food Hygiene Certificate or equivalent food safety certification (preferred)

Ability to adapt to changing menus and kitchen requirements while maintaining flexibility and a positive attitude

Commitment to continuous improvement, innovation, and maintaining the highest standards of culinary excellence