Sous Chef / 2nd chef / Kitchen Supervisor

Shrewsbury SY1 1SZ
Salary: £20,000.00 to £24,000.00 /year

Job Description

Sous Chef/ 2nd Chef / Kitchen Supervisor – CSONS, Shrewsbury

Working closely with our General Manager, this role involves assisting in the day to day management of the kitchen at the extremely busy and well known CSONS in Shrewsbury, Shropshire.

Our food is different; we use the best locally sourced produce and treat it with the respect it deserves by creating simple, unpretentious, globally inspired and exciting dishes that shout about the ingredients, reflect the seasons and are full of flavour.

You will be responsible for ensuring the quality and flavour of our dishes are consistently served to the high standards we are known for.

You will be also be expected to manage all aspects of food hygiene and cleanliness within the kitchen and lead and motivate the kitchen team.

At CSONS we expect our team to be flexible, extremely hard working and professional but we also believe that work should be fun and inclusive. The ideal candidate will be a well organised team player who genuinely loves food and local produce. Experience in a commercial kitchen environment and a strong knowledge of cooking techniques and styles goes without saying!

2nd Chef / Kitchen Supervisor Responsibilities


  • Work with management to deliver food to the standard required at CSons.
  • Ensure that all dishes have accessible recipes that include serving quantities and any allergens are highlighted.
  • Ensure the food preparation process is consistent and recipes are followed correctly. Making sure dishes are perfect every time.
  • Ensure all prep and finished dishes are up to standard before they reach the customer.
  • Deliver ordered food to the pass within expected industry time and to standard.
  • Make sure customers are wowed by flavour and presentation.
  • Ensure that FOH are informed and educated with regard to menu items and ingredients – with suitable notice for them to learn it.
  • Cover any other duties and roles required in the head chefs absence.

Ordering and Stock control

  • Work with management to manage stock, ensuring that food is not over prepped and prepped to serving quantities to ensure prep runs out at the end of a dish.
  • Manage ordering and prep to ensure there is little waste.
  • Manage ordering of ingredients, ensuring that all ingredients necessary for the menu are ordered and sourced from approved suppliers.

Hygiene / Health & safety

  • Ensure the kitchen is clean and adheres to the highest standards expected from the EHO
  • Keep records, including all cleaning rotas, date labels, stock rotation and fridge temperature.
  • Ensure all staff are up to date with their food hygiene certificates.
  • Highlight CCPs to staff and show them on recipe sheets.
  • Ensure all regular kitchen maintenance is carried out eg hoovering fridge fans, putting salt in the machines.
  • Report any repairs when necessary and remedy any problems if achievable.


  • Lead by example.
  • Motivate & lead the kitchen team and install passion to deliver excellence.
  • Communicate and work directly with management to ensure that staff morale is high. Communicate any staff issues with management as soon as they are raised.
  • Be fully in charge of training kitchen staff.
  • Oversee the work of subordinates and delegate responsibilities to the kitchen team.
  • Foster a climate of cooperation and respect between co-workers within the Kitchen and with FOH.


  • Positively promote CSons and be passionate about it.
  • Photo’s & social media – post to company guidelines.


  • Be aware of ingredient costs and ensure that company food margins are maintained.

Job Type: Full-time although a part-time role could be considered

Salary: £20,000.00-£24,000.00 per year

Part-time hours: 16-45 per week

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