Job Description

Role: Sous Chef

About us:

Culinary Grace - an innovative and expanding hospitality group with multiple venues across North London - is seeking an exceptional Sous Chef to join our growing team. As we continue our exciting growth trajectory and launch additional sites throughout the area, we're looking for a talented culinary professional who can support our Head Chefs in maintaining and elevating our food offering while upholding our reputation for excellence.

The ideal candidate will bring proven experience as a Sous Chef, combining strong technical skills with a solid understanding of kitchen operations. You'll work closely with the Head Chef in managing daily kitchen operations, from maintaining quality standards and food cost control to supporting team training and ensuring consistent execution of our menus.

In this key role, you'll be joining a forward-thinking company during an exciting period of growth. You'll have the opportunity to not only contribute to the success of your venue but also play a vital part in the evolution of the wider Culinary Grace brand as we establish new locations across North London.

The position demands strong organisational abilities, excellent attention to detail, and a passion for creating outstanding dishes that delight our guests. Your culinary expertise and commitment to quality will be essential as we continue to expand our presence in the local hospitality scene.

As we are committed to matching the right candidate with the right venue, specific location details will only be discussed with successful applicants during the final stages of the interview process. This approach ensures we can align your culinary skills and experience with the most suitable opportunity within our growing portfolio.

Role Overview: We are seeking an experienced and skilled Sous Chef to join our expanding hospitality group in North London. Working directly with the Head Chef, you will play a vital role in maintaining our high culinary standards and supporting kitchen operations.

Key Responsibilities:

Kitchen Leadership & Team Management:

Support the Head Chef in leading and developing the kitchen brigade Assist in staff training and mentoring of junior team members Help maintain staff rotas and ensure optimal kitchen coverage Participate in team meetings and training sessions Support positive kitchen culture and team morale Act as Head Chef in their absence
Menu & Food Operations:

Execute menu items to exact specifications Assist in development of seasonal menus and daily specials Ensure consistent quality in food preparation and presentation Follow and maintain recipe specifications and costings Support implementation of allergen control systems Manage mise en place and oversee service execution Monitor quality control during service
Financial & Stock Management:

Support maintenance of food cost targets and GP margins Assist with monthly stock takes Monitor and control waste Help maintain inventory levels Ensure effective stock rotation Support portion control standards Assist in managing deliveries and storage
Compliance & Standards:

Uphold highest standards of food hygiene and safety Follow all relevant health and safety regulations Support kitchen safety audit processes Maintain cleanliness and organization of kitchen Follow HACCP guidelines Ensure cleaning schedules are followed Monitor equipment maintenance needs
Operational Support:

Coordinate with FOH during service Support efficient kitchen workflow Maintain kitchen equipment standards Help implement new procedures and improvements Support special events and functions Assist with staff scheduling and coverage
Required Experience & Skills:

Minimum 2 years' experience as Sous Chef or equivalent senior kitchen position Strong culinary technical skills Understanding of food safety and hygiene regulations Experience in high-volume, quality-focused kitchens Proficiency in stock management and cost control Leadership and team management experience Up-to-date food safety qualifications
Personal Qualities:

Strong attention to detail Excellent communication skills Ability to work under pressure Good organizational abilities Problem-solving mindset Commitment to quality Team player mentality
We Offer:

Competitive salary based on experience Performance-related bonuses Staff meals Training and development opportunities Career progression within growing group 28 days holiday including bank holidays
Schedule:

Full-time position 45-50 hours per week Must be available weekends and evenings Flexibility required during peak periods
As we are committed to matching the right candidate with the right venue, specific location details will only be discussed with successful applicants during the final stages of the interview process.

Job Types: Full-time, Permanent

Pay: 32,000.00-38,000.00 per year

Additional pay:

Bonus scheme Tips
Benefits:

Company pension Discounted or free food Employee discount
Schedule:

Day shift Monday to Friday Night shift Weekend availability
Experience:

Chef: 2 years (required) Cooking: 2 years (required)
Work Location: In person