JR SOUS CHEF

JR SOUS CHEF: Kyloe Steak Restaurant

Due to continued growth Kyloe Steak Restaurant is looking for a focused individual to step into a well-established role within the organisation. Applicants for this position will have a friendly outgoing personality and be able to contribute to the team with creative ideas and thinking. This is an opportunity for the right candidate to advance their career in the industry, with a benefits and rewards package to match. Please visit the website for further information about this role.

Position: Jr Sous Chef
Location: Edinburgh
Hours: Full Time
Salary Guide: £20,000 – £24,000
Last Updated: 26 May 2025
Job Category: Hospitality & Catering

Sous Chef Role:

Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

Other Duties:

• Leads kitchen team in chef’s absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing