Executive Sous Chef

Our client, a prestigious establishment in Leeds, West Yorkshire, UK , is looking for an accomplished and passionate Executive Sous Chef to join their dynamic culinary team. This role is pivotal in ensuring the consistent delivery of exceptional cuisine and maintaining the highest standards of food preparation and presentation. The Executive Sous Chef will work closely with the Head Chef in overseeing all aspects of the kitchen operations, including menu development, food costing, inventory management, and staff supervision. You will be responsible for leading a team of chefs and kitchen staff, fostering a positive and productive work environment, and ensuring adherence to strict hygiene and safety regulations. A key part of this role involves hands-on cooking, preparing dishes to perfection, and ensuring quality control at every stage. The ideal candidate will have a proven track record of success in a high-volume, quality-focused kitchen environment. You should possess a deep understanding of culinary techniques, a creative flair for menu design, and the ability to manage food costs effectively without compromising on quality. Strong leadership qualities, excellent communication skills, and the ability to remain calm under pressure are essential. This is an exciting opportunity for a talented chef to make a significant contribution to a renowned culinary destination and further develop their career in the catering industry.
Responsibilities: Assist the Head Chef in all kitchen operations, including menu planning and execution. Supervise and mentor a team of kitchen staff, ensuring high performance and morale. Oversee food preparation, cooking, and presentation to exceptional standards. Manage inventory, including ordering supplies and controlling food costs. Ensure compliance with all health, safety, and food hygiene regulations. Maintain the cleanliness and organisation of the kitchen. Contribute to menu innovation and seasonal specials. Handle customer feedback regarding food quality and service. Deputise for the Head Chef in their absence. Conduct staff training and development sessions. Qualifications: Professional culinary qualification (e.g., NVQ, City & Guilds). Minimum of 5 years’ experience in a similar senior kitchen role. Expertise in various culinary techniques and cuisines. Strong leadership, communication, and organisational skills. Proficiency in food costing and inventory management. A passion for food and a commitment to excellence. Ability to work flexible hours, including evenings and weekends. Knowledge of HACCP principles. Creative and innovative approach to cooking. This role presents a fantastic chance for career progression within the vibrant hospitality sector.