RUSK & RUSK, a leading hospitality company in the UK, is seeking an experienced and passionate Senior Sous to join our team at The Butchershop in Glasgow. With a reputation for excellence and creativity, we strive to deliver outstanding dining experiences to our guests. Our venues are known for their unique design, exceptional quality, and dedication to innovation. We are committed to making our guests feel great, and we love what we do!
THE VENUE: The Butchershop Glasgow
The Butchershop in Glasgow’s West End is an institution in the city. Opening its doors in 2010 serving only the finest Scotch beef for over 15 years. The Butchershop is owned and operated by restaurant group RUSK & RUSK who are excited to bring this unique and rare job opportunity to the market. Combining the hustle and bustle of Manhattan, superb Scottish beef, excellent service and a high energy atmosphere, The Butchershop is the ultimate dining experience in Glasgow’s West End

THE ROLE: SENIOR SOUS CHEF

As the Senior Sous, you will play a crucial role in the growth and success of our newest addition to the RUSK & RUSK collection. You should have a proven track record in high-calibre restaurants, specialising in modern cuisine using exclusively fresh produce. Your responsibilities will include supporting the Head Chef in all tasks, completing necessary paperwork, managing stock control, training, and overseeing junior chefs and ensuring smooth day-to-day operations during service.

EXPERIENCE & RESPONSIBILITIES

• Excellent support for the head chef.
• Have a progressive background within a similar quality restaurant environment.
• Be a forward-thinking kitchen manager.
• Customer and people centric approach to work
• Thrive under pressure and excel in busy environments.
• Be able to nurture the team and help them achieve their goals.
• Have a strong grasp of stock control, budgets, and scheduling.
• Great rota and people management skills
• Work to a timely and efficient manner.
• Maintain a professional and positive attitude.
• Work closely and train junior chefs in the brigade.
• Meet all health and safety regulations.