Junior Sous Chef – Sloans - Full Time (working approx.. 45 hours over 4 days)

We believe life is about the experience and we have great benefits in place to make sure the experience starts with you:

• Up to £33k, depending on experience + approx. £2 service charge p/h plus the potential to earn bi-annual bonus’
• 100% of service charge goes to the team
• Free meal and unlimited non-alcoholic drinks on shift
• 50% off food and drink across itison venues with friends and family
• Private medical insurance
• Employee Assistance Programme to look after your mental wellbeing
• Complimentary tickets to itison major events
• 15% off at itison.com
• Taxi contribution for anyone working past 1am
• Enhance Maternity & Paternity
• Team Incentives including Employee of the Month
• Two fully paid socials a year
• Fully funded external training courses
• Great work/life balance with a rota that is 4 days on & 3 days off
• Great opportunities to develop and progress

About The Role

As Sous Chef, you’ll deliver consistently excellent food across a varied offering, from day-to-day bistro service and outdoor dining to 100-cover weddings, private dinners, and large-scale functions.

This is a hands-on leadership role where you’ll be responsible for delivering high-quality Scottish gastropub food at scale, without ever compromising on standards.

You will:

• Support in overseeing the day-to-day kitchen operation across multiple service areas, leading from the front to deliver high-quality food during busy services, weddings, events and private dining.
• Help manage fluctuating volumes, from packed weekends to quieter nights and special events, using downtime effectively for prep, planning, training and development.
• Support with leading and coordinating both the main kitchen and a satellite kitchen used for weddings, functions and events, ensuring smooth communication and execution when both are in operation.
• Deliver banqueting to a high standard, plating food to order using pre-orders and structured prep systems rather than traditional holding methods.
• Assist in training, coaching and developing the kitchen team, helping to set clear standards and maintain a positive, high-performing culture.
• Support with rota planning, labour control and food cost management, working towards budgets and KPIs alongside the Head Chef.
• Maintain high standards of compliance across food safety, health and safety, risk assessments and allergen management.
• Work closely with the wider venue team to deliver seamless experiences for group bookings and private events.