At Meraki Restaurant Group our ethos is to put a bit of love, passion and creativity into everything you do.
We have four stunning restaurants in the surrounding areas of Glasgow.
At Meraki, we take pride in offering a unique dining experience that delights our guests with mouthwatering dishes made from the freshest produce possible, a warm ambiance, and exceptional service. Our menu features locally sourced ingredients prepared by our talented chefs ensuring every visit is an unforgettable culinary adventure.
We are seeking a talented and passionate Sous Chef to join our kitchen team at Mr MacGregors in Netherlee play a key role in our culinary journey.
We offer option of working 35-40 hrs over a 4* or 5* day working week. A competitive hourly rate, negotiable depending on experience, a full gratuity share and the option to join the company Pension Scheme.

REQUIREMENTS:

• Proven experience as a Sous Chef or senior role in a reputable restaurant or culinary establishment.
• Passion for food and a strong understanding of different cooking techniques and cuisines.
• Excellent leadership and communication skills to work cohesively with the kitchen team.
• Ability to thrive in a fast-paced environment, managing multiple tasks efficiently.
• Understanding of food and labour cost management to contribute to the restaurant’s financial success.
• Flexibility to work evenings, weekends, and holidays as required.
• At least 1 year experience in a similar job role.
• Food Safety Level 2 or above.
• Allergens Certification

• Assist the Head Chef in managing all aspects of the kitchen, ensuring smooth operations and exceptional food quality.
• Oversee food preparation, ensuring that all dishes are cooked to perfection and presented beautifully.
• Train, mentor, and motivate kitchen staff to maintain a high standard of culinary excellence and efficiency.
• Maintain a clean, organised, and sanitary kitchen environment, adhering to Health and Safety and COSSH standards
• Manage inventory and food costs, ensuring proper stock levels and minimizing wastage.
• Step in to lead the kitchen in the Head Chef’s absence, ensuring a seamless dining experience for our guests.