Sous Chef
$56,250–$56,250 year
On-site · London, England, United Kingdom
Job Summary
Sous Chef at a prestigious Private Members Club in The National Gallery, London, collaborating with renowned chefs to oversee and assist in the preparation and presentation of all meals, lead the brigade in menu development and concepts, create new menu specifications with costing sheets, mentor junior staff, manage food production and inventory, control storage and costs, and uphold high standards of health and safety. The role emphasizes innovative culinary ideas for events and restaurant menus, representing Searcys' legacy brand in a high-end, high-volume environment, with a salary of £45,000 (inclusive of Tronc), and a 5-days-a-week schedule across a Monday–Friday venue with weekend hours as specified.
Required Qualifications
- Experience as a Sous Chef or Junior Sous Chef in Events, Hotel or high end restaurants
- Excellent mentoring and communication skills
- Strong understanding of Health and Safety practices
- Analytical approach to problem solving in kitchen operations
- Menu development and costing
- Food production management and ordering
- Kitchen leadership and brigade management
- Cost control and waste management
- Ability to maintain high-quality food and service standards in a private members club
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