Carluccio's
Sous Chef
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9-5 Working Schedule
From £16+ per hour with Service Charge
Role Description
The Sous Chef is a full-time, on-site role based at our Colchester restaurant, supporting the Head Chef in delivering high-quality, authentic Italian dishes. This role involves overseeing day-to-day kitchen operations, including food preparation, cooking, and plating to brand standards, while ensuring consistency, taste, and presentation.
The Sous Chef helps manage kitchen staff, coordinates shifts, supports training and development, and promotes a positive, inclusive working environment. Daily responsibilities also include maintaining food safety and hygiene standards, monitoring stock levels, assisting with ordering, and managing waste and costs effectively. The Sous Chef collaborates with the wider restaurant team to ensure smooth service and a great guest experience, contributing ideas for menu improvements and seasonal specials.
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Qualifications
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- Strong experience in professional kitchens, ideally as a Sous Chef or senior chef de partie, with a focus on fresh, high-quality ingredients and Italian or Mediterranean cuisine.
- Proficiency in core culinary skills, including food preparation, cooking techniques, portion control, and plating, with attention to detail and consistency.
- Sound knowledge of food safety, HACCP, and kitchen hygiene standards, with a track record of maintaining a clean, organized, and compliant kitchen environment.
- Leadership and people-management skills, including the ability to supervise, coach, and motivate diverse kitchen teams and support a respectful, inclusive culture.
- Strong organizational and time-management abilities, capable of working under pressure during busy services while prioritizing tasks effectively.
- Experience with stock control, ordering, and waste reduction, with an understanding of cost control and margin awareness in a restaurant setting.
- Clear communication skills and effective teamwork with front-of-house and management colleagues to deliver smooth service and a positive guest experience.
- Flexibility to work a range of shifts, including evenings, weekends, and holidays, as required in a busy restaurant environment.
- Food Safety Level 2 (or equivalent) certification preferred; formal culinary training or an NVQ/City &
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