Junior Sous Chef

GAUCHO are looking for an experienced and passionate Junior Sous Chef to join our GAUCHO Cardiff restaurant! You will need to be experienced in working as a Sous Chef in a fresh food kitchen and be extremely passionate about food. Our Sous Chef will have experience managing a team, running the kitchen and working in a fast-paced environment. They must be able to deliver high quality dishes following a spec and have a genuine passion for cooking. 

Training and benefits 

• 50% off your food bill at all GAUCHOs 

• Referral and Length of service bonuses 

• Incentive and reward schemes 

• Industry Apprenticeship program opportunities and cycle to work scheme 

• Career development and training programmes 

• Training provided by the GAUCHO Academy 

• 28 paid annual holidays + options to purchase additional days 

Key Responsibilities of the GAUCHO Sous Chef 

• To possess strong operational and leadership skills with regard to both knowledge and operation. 

• To ensure daily, weekly and monthly cleaning duties are carried out as instructed by senior chefs. 

• To help and maintain a maximum yield in the kitchen in relation to the gross profit and wastage 

• To undertake dealings with suppliers and commercial partners of the business with regard to kitchen operations set and agreed by the Head Chef & Sous Chef. 

• To check all inbound food deliveries to ensure consistency and quality of all items delivered for the kitchen operation. 

• Assist Head Chef with staff recruitment and inspirational training, team development and appraisals 

• Ensure all health and safety practices are followed, and participate in controlling GP, stock and portion control. 

• Ensure daily staff food is varied, nutritious and well received 

 
Requirements for GAUCHO Sous Chef 

• Have worked as a Sous Chef in a high-pressure kitchen environment 

• Will have a passion for fresh produce 

• Be able to work alongside the Head Chef to effectively run a successful kitchen  

• Be organised and able to communicate effectively with a team. 

• Collaborate with FOH management teams to hit restaurant KPIs