Trade House Central, part of The Emporium Company, is looking for an experienced and ambitious Senior Sous Chef to join and support our kitchen leadership team.
This is a key leadership position within the kitchen, working closely with the Head Chef to ensure the smooth, efficient, and professional running of the operation. The successful candidate will be a confident, hands-on chef with strong leadership and communication skills, capable of maintaining high standards of food quality, service, organisation, and cleanliness within a busy kitchen environment.
The Senior Sous Chef will support the Head Chef across all areas of kitchen operations, including food quality, team management, training and development, stock control, ordering, food safety, preparation, and service. They will play an active role in leading the kitchen team during busy services and will be expected to take responsibility for the kitchen in the absence of the Head Chef, ensuring company standards, procedures, and service expectations continue to be maintained.
The ideal candidate will be someone who takes ownership of their responsibilities, leads by example, and is able to motivate and develop the kitchen team while working effectively under pressure. Strong organisational skills, attention to detail, commercial awareness, and a good understanding of food cost, waste control, HACCP, and kitchen compliance will be important to the role.
This position would suit an experienced Sous Chef or Senior Chef who is looking to take the next step in their career, develop their leadership skills, and work towards a future Head Chef position within a professional and growing hospitality group.
If you are a motivated and experienced chef looking to become an integral part of a strong kitchen leadership team and take on increased responsibility within a busy operation, we would love to hear from you.
Key Responsibilities
- Support the Head Chef in the day-to-day running of the kitchen, ensuring smooth, efficient, and consistent service across all shifts.
- Act as the senior member of the kitchen team during service and take responsibility for the kitchen in the absence of the Head Chef.
- Lead by example, maintaining high standards of food quality, presentation, cleanliness, organisation, and professionalism.
- Assist with the management, training, development, and supervision of the kitchen team.
- Ensure all team members understand and follow company SOPs, recipes, portion specifications, and kitchen procedures.
- Assist the Head Chef with menu implementation, seasonal changes, new dishes, and recipe development.
- Ensure consistent food quality across breakfast, lunch, and dinner service.
- Work closely with the Head Chef and management team to ensure effective communication between the kitchen and front of house.
- Assist with ordering, stock control, deliveries, storage, rotation, and stock management.
- Ensure orders are placed accurately and on time, taking into consideration service requirements, stock levels, and expected business levels.
- Monitor food usage, waste, portion control, and preparation levels to support effective food cost management.
- Assist with food cost control and identify areas where waste or unnecessary expenditure can be reduced.
- All HACCP, food safety, allergen, traceability, and hygiene procedures are followed consistently.
- Maintain accurate kitchen records and ensure required food safety checks and documentation are completed.
- Ensure all allergens are correctly identified, controlled, and communicated in accordance with company procedures.
- Maintain a clean, safe, organised, and efficient kitchen environment throughout all shifts.
- Assist with monitoring kitchen equipment and report maintenance or repair requirements promptly.
- Support the Head Chef with staff deployment and effective use of kitchen labour during service.
- Assist in managing busy services, ensuring the kitchen team remains organised and focused under pressure.
- Monitor preparation and mise en place to ensure the kitchen is fully prepared for each service.
- Communicate any operational issues, staffing concerns, stock issues, equipment problems, or changes in business levels to the Head Chef and management team.
- Assist with maintaining company standards across all areas of the kitchen and contribute to continuous improvement within the operation.
- Carry out opening, closing, and handover procedures as required.
Requirements
- Previous experience as a Senior Sous Chef, Sous Chef, in a busy, high-standard kitchen.
- Strong leadership skills with the ability to lead and motivate a kitchen team during busy service periods.
- Excellent culinary skills with a strong understanding of consistency, quality, presentation, and portion control.
- Proven ability to work effectively under pressure while maintaining high standards.
- Good understanding of HACCP, food safety, allergen management, and kitchen compliance systems.
- Strong organisational skills with good attention to detail.
- Commercial awareness and an understanding of food cost, waste control, stock management, and portion control.
- Experience with ordering, deliveries, stock rotation, and kitchen organisation.
- Good communication skills with the ability to work effectively with both kitchen and front-of-house teams.
- Positive, professional, and hands-on approach to kitchen management.
- Ability to take responsibility and make sound operational decisions in the absence of the Head Chef.
- A genuine interest in developing and supporting other members of the kitchen team.
- Flexibility to work a 5-over-7-day week, including weekends and bank holidays.
What We Offer
- Competitive salary based on experience.
- Performance-related bonus structure.
- Career progression opportunities within The Emporium Company.
- A supportive and professional kitchen environment.
- Strong leadership support from the Head Chef, Group Executive Chef, and Operations Team.
- The opportunity to take on increased responsibility and develop towards a future Head Chef position.
Pay: €45,000.00 per year
Work Location: In person
