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The role:
Global Talent 2020 are excited to be working with one of Edinburghs leading independent, growing, Bar and Restaurant operators. Their beautifully appointed venue in the heart of an upmarket part of the city, looking for a passionate Senior Sous Chef for their quality focused restaurant & bar operations.
The Senior Sous role is part of a dedicated Kitchen brigade, producing high level, fresh, popular food menus across the main restaurant, lounge, and bar areas of this trendy, busy, venue.
The role is to work with the talented new Head Chef, as our client wants to ensure an unparallelled casual dining experiences for its customer base.
The person:
Our long-established client at Global Talent 2020, is looking for an existing Senior Sous Chef talent, or highly experienced Sous Chef looking to step up to Senior Sous level. Someone who will always be readily approachable, possesses a positive can-do mentality, be communicative, authoritive on culinary practices and food trends, possess sound leadership skills, and exhibits a desire to grow. The business is ever evolving, with new venues coming in the city, and there will be continued career opportunities within this bespoke company.
The ideal Senior Sous Chef candidate must have had prior experience of working in a volume food, high street restaurant background, working well as a management team with a Head Chef, will specifically had fresh food/ingredients menu experience, and creation. You must be able to demonstrate good all-round culinary technical skills, whilst managing costs, rotas, and Food GP%. Whilst also, training and developing others within the team, and leading the brigade in the Head Chefs absence.
The benefit:
Our client at Global Talent 2020, offers the right candidate a quality focused venue/ workplace, delivering consistent popular fresh food Menus, working with a talented brigade of chefs, within a growing, progressive, people focused, exciting organisation.
Excellent remuneration, growth opportunities and benefits await.
Interested? Apply today, and lets talk....
