Sous Chef
$43,000–$46,000 year
On-siteLondon, England, United Kingdom
Job Summary
Lead kitchen operations by developing the team through mentorship and maintaining high morale while ensuring flawless execution of brand standards across all services. Take full responsibility for kitchen sections during service, manage daily prep and supply including stock rotation and ordering, and uphold total compliance with food safety and HACCP routines. Drive guest satisfaction by maintaining consistent product quality and protect margins through strict portion control and food cost management. Contribute to the brand by collaborating with leadership to improve operational flow and suggest efficiency enhancements. This role offers a salary of £43,000 - £46,000 OTE, benefits including 50% off site food, and paid professional growth opportunities within a fast-paced premium fast-casual environment.
Required Qualifications
- Solid experience as a Senior Sous Chef, Sous Chef or strong Senior Chef de Partie
- Experience in a high-volume, premium fast-casual or high-standard restaurant environment
- Passion for coaching junior chefs in real-time
- Non-negotiable food standards
- Strong organisational skills
- Sharp attention to detail
- Ability to stay focused and clear-headed during peak shifts
- Love for great food
- Love for consistency
- Love for discipline
- Love for the art of effortless, premium fast-casual hospitality
- Ability to lead by example in professionalism, attitude, and kitchen culture
- Ability to support the training, onboarding, and development of junior kitchen team members
- Ability to keep morale high and standards tight
- Ability to deliver consistently high standards across all services
- Ability to ensure brand standards are executed flawlessly on every single dish
- Ability to take full responsibility for kitchen sections during service
- Ability to step up to lead the pass when required
- Ability to keep the kitchen energy high, focused, and calm under pressure
- Ability to oversee daily prep, prep planning, and daily readiness
- Ability to assist with stock rotation, ordering, and deliveries
- Ability to drive immaculate kitchen hygiene
- Ability to ensure BOH is fully compliant across food safety, HACCP, health & safety, and daily cleanliness routines
- Ability to keep ready for a 5-star EHO rating at all times
- Ability to deliver absolute consistency
- Ability to ensure 90%+ of feedback from guests and mystery diners reflects excellence in product execution, presentation, and taste
- Ability to maintain strict portion control
- Ability to minimise food waste
- Ability to support the Head Chef in managing food costs (COS)
- Ability to support the Head Chef in managing labour productivity
- Ability to never compromise on quality
- Ability to bring ideas to the table
- Ability to meet regularly with the Head Chef and General Manager
- Ability to suggest ways to improve business standards, kitchen efficiency, and operational flow
- Ability to leave the stuffy formality at the door
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