Creative Sous Chef | Lead Kitchen & Menu Innovation

DoubleTree by Hilton London Angel Kings Cross; Greater London; On-site; GBP 30,000 - 42,000; Full time

Benefits offered by this job

Discounts on food and drink

Learning and progression opportunities

Friends and family rates

Employee assistance programme

Leisure club access

Long service awards

Recognition awards

Refer a friend bonus

Annual social events

Free parking

Staff meals on duty

Uniform provided

Job summary

DoubleTree by Hilton London Angel Kings Cross in London is seeking a dedicated Sous Chef to join our high‑performing kitchen team. You will support the Executive Chef in daily operations, lead junior staff, and help deliver menus that delight guests in a fast‑paced environment.

We require culinary qualifications or equivalent experience, strong leadership and food costing knowledge, and flexibility to work varied shifts including weekends.

Qualifications

• Culinary qualification or equivalent experience.
• Excellent leadership and team management skills.
• Creative and passionate.
• Solid understanding of kitchen operations, food costing, and hygiene standards.
• Availability to work various shifts including weekends.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Supervise and train junior kitchen staff.
• Ensure compliance with food safety and hygiene standards.
• Contribute to menu planning and innovation.
• Oversee food preparation and presentation to high standards.
• Maintain inventory and manage food costs effectively.

Skills

Leadership

Creativity

Food costing

Shift flexibility

Education

Culinary qualification or equivalent experience

Job description

DoubleTree by Hilton London Angel Kings Cross in London is seeking a dedicated Sous Chef to join our high‑performing kitchen team. You will support the Executive Chef in daily operations, lead junior staff, and help deliver menus that delight guests in a fast‑paced environment.

We require culinary qualifications or equivalent experience, strong leadership and food costing knowledge, and flexibility to work varied shifts including weekends.