Sous Chef

Job Description

• Location: Heritage Portfolio CPU, 49a North Fort Street Leith, Edinburgh, EH6 4HJ
• upto sign in to see pay
• 40 Hours / 5days over 7days

Job Introduction

At Heritage Portfolio, we pride ourselves on delivering outstanding food and hospitality at some of Scotland's most prestigious venues and events. From elegant private dinners and exclusive celebrations to large-scale events, our culinary teams are at the heart of creating unforgettable experiences.

We're looking for a talented and enthusiastic Sous Chef to join our culinary team at our Central Production Unit (CPU) in North Fort Street, Edinburgh.

This is an exciting opportunity for a chef who enjoys the variety of both kitchen production and live event catering. You'll combine your culinary expertise with strong organisational skills, helping to deliver exceptional food at scale while also stepping out of the production kitchen to lead food service at a range of stunning venues.

Working closely with our Head Chef and Senior Sous Chef, you'll be part of a passionate and supportive team that values creativity, consistency and attention to detail. Whether you're coordinating production for a major event, developing junior chefs or leading a dinner service, no two days will be quite the same.

If you thrive in a busy kitchen, take pride in delivering outstanding standards and enjoy the excitement of event catering, we'd love to hear from you.

What You'll Do

• Support the Head Chef in overseeing the day-to-day running of the Central Production Unit, ensuring efficient and consistent food production.
• Prepare and deliver high-quality dishes to agreed recipes, specifications and presentation standards.
• Take the lead on food service at events, private dinners and hospitality functions across a variety of venues.
• Assist with daily, weekly and monthly production planning, coordinating staffing and resources to meet event requirements and deadlines.
• Supervise, motivate and develop the kitchen brigade, providing coaching and guidance to maintain high culinary standards.
• Support stock management, including ordering, deliveries, stock rotation, portion control and waste reduction.
• Maintain full compliance with food safety, HACCP, health and safety and company operating procedures.
• Deputise for the Head Chef and Senior Sous Chef when required, ensuring the smooth running of kitchen operations.