Junior Sous Chef

About The Walcot Group

The Walcot Group is a dynamic and growing collection of hospitality and food businesses based in Bath and the Southwest. We pride ourselves on creating thoughtful, community-driven experiences across restaurants, pubs, bars, and retail. From artisan pasta and modern British dining to small-batch butchery, we’re building something special—ambitious, independent, and full of personality.

The well loved Walcot House, already a destination venue in Bath, is having a makeover - we have ambitious plans for the site and we are looking for Chefs to join us on that journey.

Role Overview:

You will assist the Head Chef & Sous Chefs in the running of the kitchen, managing health and safety, ordering and day to day running of sections.

This role requires a Sous with confidence and ability to support the team. Knowledge of all areas of the kitchen is essential. We want you to be as passionate about Food and Product as we are.

Purpose of the Role

Our Junior Sous Chef assists the Head Chef and Senior Sous Chef in managing kitchen operations, ensuring food is prepared to a high standard, supervising sections, and maintaining hygiene and safety protocols. This role plays a crucial part in ensuring smooth kitchen operations and high-quality food service.

Key Responsibilities:

• Assist the Head Chef & Sous Chefs in planning and food preparation.
• Supervise the section team, ensuring efficient and high standards.
• Ensure compliance with food safety, hygiene, and health regulations.
• Monitor food quality, portion control, and presentation consistency.
• Manage stock levels and inventory.
• Assist in menu development, costing, and innovation.

Kitchen Operations & Food Preparation

• Ensure all food is prepared to high standards, maintaining consistency in taste, presentation, and portion sizes.
• Supervise all cooking and food preparation activities to ensure efficiency and quality.
• Oversee mise en place and ensure kitchen stations are well-stocked and organized.
• Maintain and improve cooking techniques and food presentation

Team Leadership & Management

• Supervise and motivate the junior kitchen team, ensuring high performance and efficiency.
• Be a positive force and role model to your team, uphold the company’s values, motivate and inspire individuals throughout the business
• Foster a positive, team-oriented kitchen culture, encouraging collaboration and development.
• Ensure smooth communication between kitchen and front-of-house teams.
• Assist in overseeing food service during peak periods to maintain speed and quality.

Stock Management

• Ensures the quality, accuracy, rotation of stock and sufficient availability of stock for service levels

Compliance, Safety & Security

• Enforce strict hygiene and food safety regulations in line with local health and safety laws.
• Ensure proper checks are being carried out as per our policy and recorded accurately on our Food Alert system
• Conduct regular kitchen cleanliness and sanitation checks.
• Ensure proper storage, labeling, and rotation of ingredients to minimize waste.
• Maintain HACCP (Hazard Analysis and Critical Control Points) standards.
• Diligently follow our Allergen Management Procedures and ensure the kitchen team complies at all times.

What's in it for you?

• Career Opportunities & Progression
• 25% Discount across the Group
• Apprenticeship schemes
• 50% off on shift menu
• On demand well being support
• WSET, H&S and FA training opportunities