About the job

Company Description Shrimp & Co. is a fast-growing seafood brand in the UK, created to offer a bold, flavor-packed dining experience for shrimp and fish enthusiasts. The first restaurant opened in Leicester on 25 March 2025 and quickly gained popularity, followed by a successful launch in Birmingham with strong customer demand. The brand is expanding rapidly and supported by increasing franchising interest. Shrimp & Co. aims to become the UK’s leading seafood destination, known for fresh shrimp skewers, vibrant seafood boils, and relaxed coastal-inspired settings. Team members join a dynamic, growth-focused company with opportunities to contribute to its evolving culinary identity.Role Description The Sous Chef is a full-time, on-site role based at our Leicester location. This position supports the Head Chef in overseeing kitchen operations, including food preparation, cooking, and plating in line with Shrimp & Co. standards. Day-to-day responsibilities include supervising kitchen staff, coordinating station work, maintaining food quality and consistency, and ensuring dishes are prepared efficiently during busy service periods. The Sous Chef helps manage inventory, assists with ordering and stock rotation, and upholds food safety, hygiene, and health regulations. The role also involves contributing to menu execution, training team members, and fostering a positive, collaborative kitchen environment.Qualifications Professional culinary training or equivalent experience in a busy restaurant kitchen, ideally with seafood or grill-focused cuisine.
Strong skills in food preparation, cooking techniques, portion control, and presentation, with attention to detail and consistency.
Experience supervising kitchen teams, delegating tasks, and supporting smooth service during peak hours.
Knowledge of food safety standards, HACCP principles, and best practices in kitchen hygiene and equipment handling.
Ability to manage inventory, assist with ordering, and monitor waste to support cost-effective operations.
Resilience in fast-paced environments, with strong time management, problem-solving abilities, and a calm approach under pressure.
Effective communication skills and a collaborative mindset to work closely with chefs, front-of-house staff, and management.
Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
Previous experience in a Sous Chef or senior line cook role is preferred; familiarity with UK hospitality standards is an advantage.

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Responsibilities

About the job

Company Description Shrimp & Co. is a fast-growing seafood brand in the UK, created to offer a bold, flavor-packed dining experience for shrimp and fish enthusiasts. The first restaurant opened in Leicester on 25 March 2025 and quickly gained popularity, followed by a successful launch in Birmingham with strong customer demand. The brand is expanding rapidly and supported by increasing franchising interest. Shrimp & Co. aims to become the UK’s leading seafood destination, known for fresh shrimp skewers, vibrant seafood boils, and relaxed coastal-inspired settings. Team members join a dynamic, growth-focused company with opportunities to contribute to its evolving culinary identity.Role Description The Sous Chef is a full-time, on-site role based at our Leicester location. This position supports the Head Chef in overseeing kitchen operations, including food preparation, cooking, and plating in line with Shrimp & Co. standards. Day-to-day responsibilities include supervising kitchen staff, coordinating station work, maintaining food quality and consistency, and ensuring dishes are prepared efficiently during busy service periods. The Sous Chef helps manage inventory, assists with ordering and stock rotation, and upholds food safety, hygiene, and health regulations. The role also involves contributing to menu execution, training team members, and fostering a positive, collaborative kitchen environment.Qualifications Professional culinary training or equivalent experience in a busy restaurant kitchen, ideally with seafood or grill-focused cuisine.
Strong skills in food preparation, cooking techniques, portion control, and presentation, with attention to detail and consistency.
Experience supervising kitchen teams, delegating tasks, and supporting smooth service during peak hours.
Knowledge of food safety standards, HACCP principles, and best practices in kitchen hygiene and equipment handling.
Ability to manage inventory, assist with ordering, and monitor waste to support cost-effective operations.
Resilience in fast-paced environments, with strong time management, problem-solving abilities, and a calm approach under pressure.
Effective communication skills and a collaborative mindset to work closely with chefs, front-of-house staff, and management.
Flexibility to work evenings, weekends, and holidays as required by restaurant operations.
Previous experience in a Sous Chef or senior line cook role is preferred; familiarity with UK hospitality standards is an advantage.