Sous Chef (SP16)

Hours per week

37.5 hours per week, weekend availability is required

Contract

Permanent, subject to a 3-month probationary period.

Expected Start date

ASAP

Reports To

Shop Manager

Position Overview

The Sous Chef serves as the second-in-command within the Japanese kitchen at SP16, supporting the Head Chef in the delivery of consistently high-quality Japanese dishes. This role requires a technically competent and reliable chef who can uphold standards across sushi and hot kitchen operations, supervise the kitchen team, and ensure compliance with food safety and operational requirements. The Sous Chef plays a key role in maintaining service continuity, particularly during peak trading periods or in the absence of the Head Chef.

Key Responsibilities

Culinary Execution

· Prepare and present Japanese menu items to specification, including sushi, rice-based products and hot kitchen dishes.

· Ensure consistency in taste, texture, portioning and presentation across all sections.

· Support service coordination by managing workflow, pacing and section readiness during busy periods.

Food Safety, Hygiene & HACCP

· Adhere strictly to the established HACCP plan, with particular attention to raw fish handling, rice preparation and ready-to-eat products.

· Maintain correct temperature control, labelling, storage and stock rotation at all times.

· Uphold high standards of cleanliness and personal hygiene across all work areas and equipment.

· Support the Head Chef in reinforcing allergen awareness and safe food handling practices within the team.

Team Support & Supervision

· Act as a role model for chefs and kitchen assistants, providing clear guidance on technique, timing and standards.

· Assist the Head Chef in supervising daily kitchen operations and delegating tasks appropriately.

· Step into a supervisory role when required, ensuring continuity of standards and service in the Head Chef’s absence.

· Contribute to a professional, respectful and disciplined kitchen environment.

Inventory & Waste Management

· Assist with stock checks, ordering and receipt of goods, ensuring quality and quantity meet operational requirements.

· Monitor ingredient usage and highlight potential shortages, wastage or quality issues to the Head Chef.

· Support waste-reduction initiatives and cost-conscious kitchen practices.

Collaboration & Operational Support

· Maintain clear and effective communication with the Head Chef, Shop Management and Retail teams.

· Support compliance with internal audits, technical visits and operational reviews.

· Participate in menu trials, training sessions or promotional activities when required.

Person Specification

· Minimum three years’ professional kitchen experience, with prior exposure to Japanese cuisine preferred.

· Competent knife skills with basic sushi preparation, rice handling and hot kitchen techniques.

· Working understanding of HACCP principles, allergen control and UK food hygiene regulations.

· Organised, dependable and able to perform consistently in a fast-paced retail kitchen environment.

· Willingness to work early shifts, weekends and public holidays as required.

The Company

Korea Foods Company is the leader in the supply of Korean food in the UK. A family-run business, established in 1999, Korea Foods Company has over 500 employees working within its Head Office, Logistics Centres, and Retail Stores.

We import from key brands in Korea, and distribute to the Asian community, focusing on East Asian consumers. We have also seen substantial growth within the supermarket multiples, securing significant listings with Tesco, Morrisons, Asda, and Costco.

We also operate our own retail store network, Seoul Plaza, currently with 21 stores within the estate, with more opening in 2026.

Growth has been consistently double-digit, with a sales turnover in excess of £85 million.

The company is an incredibly dynamic and fast-paced place to work, with ambiguity and transparency that is often associated with family-run businesses. It is, also, whilst not for the faint-hearted, a rewarding workplace where personal achievements are recognised due to the relatively flat management structure.