Sous Chef Kyloe Edinburgh £40,000 p.a. plus TRONC

Sous Chef at Kyloe - £40,000 plus TRONC of up to £5,500 per year

At Kyloe, Edinburgh's first gourmet steak restaurant, we take immense pride in partnering with some of the country's finest farms and butchers, ensuring that each guest experiences the ultimate steak journey. Our commitment to quality is evident in our collaboration with Donald Russell, an esteemed Aberdeenshire farmer who holds the prestigious Royal Warrant to supply the Royal Household.

Sous Chef Duties

• Assisting with Menu Preparation - Work closely with the Head Chef to develop, plan, and implement new dishes, ensuring they align with the restaurant's concept and meet quality standards.
• Overseeing Kitchen Operations - Manage kitchen staff during shifts, ensuring that all tasks are completed efficiently, and the kitchen runs smoothly, particularly during busy service periods.
• Staff Training & Mentoring - Train and mentor junior kitchen staff, providing guidance on cooking techniques, safety standards, and operational procedures to enhance team performance.
• Maintaining Kitchen Hygiene & Safety - Ensure that the kitchen adheres to all health, safety, and hygiene regulations, conducting regular checks and maintaining a clean and organised environment.
• Inventory & Stock Control - Assist with inventory management, including ordering, monitoring stock levels, and ensuring the proper storage of ingredients to minimise waste and ensure consistent food quality.

Required Skills

• Advanced Culinary Skills - Strong knowledge of cooking techniques and culinary skills, with the ability to prepare and cook high-quality meals consistently.
• Leadership & Team Management - Ability to manage and motivate kitchen staff, ensuring efficient operations, maintaining morale, and fostering a positive team environment.
• Time Management & Multi tasking - Excellent organisational skills to manage multiple kitchen tasks simultaneously, ensuring timely preparation and delivery of dishes during busy periods.
• Problem Solving & Decision Making - Ability to address kitchen challenges quickly and effectively, making decisions that ensure food quality, kitchen efficiency, and guest satisfaction.
• Attention to Detail - A keen eye for detail in food preparation, presentation, and portion control, ensuring dishes are consistently prepared to the highest standard.

Benefits

• Staff discount ranging from 25% to 50% on F&B at all Signature Group Venues
• Employee Assistant Programme
• Extra annual leave days gathered through service

Plus so much more!

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