Shrimp & Co
Sous Chef
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Company Description
Shrimp & Co. is a fast-growing seafood brand in the UK, created to offer a bold, flavor-packed dining experience for shrimp and fish enthusiasts. The first restaurant opened in Leicester on 25 March 2025 and quickly gained popularity, followed by a successful launch in Birmingham with strong customer demand. The brand is expanding rapidly and supported by increasing franchising interest. Shrimp & Co. aims to become the UK’s leading seafood destination, known for fresh shrimp skewers, vibrant seafood boils, and relaxed coastal-inspired settings. Team members join a dynamic, growth-focused company with opportunities to contribute to its evolving culinary identity.
Role Description
The Sous Chef is a full-time, on-site role based at our Leicester location. This position supports the Head Chef in overseeing kitchen operations, including food preparation, cooking, and plating in line with Shrimp & Co. standards. Day-to-day responsibilities include:
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- Supervising kitchen staff
- Coordinating station work
- Maintaining food quality and consistency
- Ensuring dishes are prepared efficiently during busy service periods
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The Sous Chef helps manage inventory, assists with ordering and stock rotation, and upholds food safety, hygiene, and health regulations. The role also involves:
- Contributing to menu execution
- Training team members
- Fostering a positive, collaborative kitchen environment
Qualifications
- Professional culinary training or equivalent experience in a busy restaurant kitchen, ideally with seafood or grill-focused cuisine.
- Strong skills in food preparation, cooking techniques, portion control, and presentation, with attention to detail and consistency.
- Experience supervising kitchen teams, delegating tasks, and supporting smooth service during peak hours.
- Knowledge of food safety standards, HACCP principles, and best practices in kitchen hygiene and equipment handling.
- Ability to manage inventory, assist with ordering, and monitor waste to support cost-effective operations.
- Resilience in fast-paced environments, with strong time management, problem-solving abilities, and a calm approach under pressure.
- Effective communication skills and a collaborative mindset to work closely with chefs, front-of-house staff, and management.
- Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
- Previous experience in a Sous Chef or senior line cook role is preferred; familiarity with UK hospitality standards is an advantage.
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