Sous Chef

The Distillery, home to Birmingham's ever popular gin distillery, is a stone's throw away from Brindley Place & The Arena, as well as being perfectly situated on the canal. Split over two floors, The Distillery can entertain day to night with a gin bar & private event space on the first floor, leading down to the pub & open kitchen dining area on the lower floor. Our expansive terrace is also the ideal space for warm summer days.

• Support the Head Chef in the successful running of the kitchen.
• Take responsibility for kitchen operations in the absence of the Head Chef.
• Lead, motivate and train the kitchen team, ensuring a positive and productive working environment.
• Ensure all dishes are prepared and presented to the highest standards, in line with our menus and brand.
• Maintain food quality, consistency and portion control.
• Assist with menu development, specials and seasonal changes.
• Ensure compliance with all food safety, hygiene and health & safety regulations, including HACCP.
• Manage stock levels, ordering and deliveries in conjunction with the Head Chef.
• Help control food costs and minimise waste.
• Be proactive in training and developing junior chefs, fostering a culture of teamwork, accountability and continuous improvement.
• Liaise with the, Head Chef, General Manager and FOH team to ensure smooth service and a great guest experience.
• Maintain a clean, safe and well-organised kitchen at all times.
• Set a positive example through professionalism, passion and a hands-on approach.

The Distillery, home to Birmingham's ever popular gin distillery, is a stone's throw away from Brindley Place & The Arena, as well as being perfectly situated on the canal. Split over two floors, The Distillery can entertain day to night with a gin bar & private event space on the first floor, leading down to the pub & open kitchen dining area on the lower floor. Our expansive terrace is also the ideal space for warm summer days.

• Support the Head Chef in the successful running of the kitchen.
• Take responsibility for kitchen operations in the absence of the Head Chef.
• Lead, motivate and train the kitchen team, ensuring a positive and productive working environment.
• Ensure all dishes are prepared and presented to the highest standards, in line with our menus and brand.
• Maintain food quality, consistency and portion control.
• Assist with menu development, specials and seasonal changes.
• Ensure compliance with all food safety, hygiene and health & safety regulations, including HACCP.
• Manage stock levels, ordering and deliveries in conjunction with the Head Chef.
• Help control food costs and minimise waste.
• Be proactive in training and developing junior chefs, fostering a culture of teamwork, accountability and continuous improvement.
• Liaise with the, Head Chef, General Manager and FOH team to ensure smooth service and a great guest experience.
• Maintain a clean, safe and well-organised kitchen at all times.
• Set a positive example through professionalism, passion and a hands-on approach.