Salary: £DOE plus gratuities
RUSK & RUSK
Over the last eight years RUSK & RUSK has opened some of Scotland’s most loved dining spaces in The Butchershop Bar & Grill, Hutchesons City Grill, The 158 Club Lounge and most recently The Spanish Butcher, cultivating a reputation as a leading light in the UK hospitality scene. With a passion for design, creativity and pushing the boundaries of innovation within our industry, the RUSK & RUSK venues are well turned out, individual, full of personality and quality driven; with awards ranging from Best Restaurant to Scotland’s Most Stylish Restaurant, we are group whose prime ambition is to make people feel great, and we love what we do!
Inspired by the soul, energy and flavours of Californian dining, So L.A. is the latest addition to the RUSK & RUSK collection. Our corner of California paradise nestled on 43 Mitchell Street in Glasgow City Centre. The restaurant, bar and events space gives a nod to the lifestyle and culture of California. Expect bold, exciting flavour combinations, showstopping cocktails set to a Pacific beat.
As Sous chef you must have proven and stable experience within a high calibre restaurant environment, specialising in cooking modern British cuisine from exclusively fresh produce. You will perform duties as required for the restaurant, working closely with the Head Chef, taking onus to complete paperwork and help train and manage junior chefs and daily run the kitchen team. This is a fantastic role for a skilled Sous Chef to continue their development in a venue that prides itself on very high standards of food.
First and foremost, the right candidate should be passionate about great food and understand the importance of provenance of produce. A real flair for creativity in the kitchen is essential, being able to collaborate with the Head Chef to develop new and innovative dishes that spark the imagination of our guests. We are looking for an ambitious, outgoing and dynamic team player who wants to take their skills to the next level with us.
Experience & Responsibilities
At least one years’ experience as a Sous Chef is a high calibre environment is essential
Experience in banqueting and large party dining preferable
Experience and confident working in a kitchen that exclusively uses fresh produce
Proven ability to manage a team and deliver strong service in the absence of a Head Chef
Up to date knowledge of HACCP and all current health & safety kitchen regulations
A confident man manger with experience in developing junior members of a team