Executive Sous Chef — Lead Multi-Unit Mexican Kitchen

El Pastor Ltd; Greater London; On-site; GBP 62,000 - 88,000; Full time

Benefits offered by this job

Starting salary £73,000

50% Off Food & Drink

Company trips to suppliers

33 days paid holidays

Career development

Volunteer day

Cycle to Work

Wellbeing support

Code membership

Pre-opening dining experience

Job summary

El Pastor Group in London is seeking an Executive Sous Chef to lead and mentor kitchen teams across our multi-site operation. You will drive authentic Mexican cooking, ensure consistency, and uphold top standards of food safety and service in a fast-paced, high-volume environment.

You will be hands-on in service, coach senior chefs, manage GP and costs, and play a key role in opening new venues while maintaining the company’s culture of quality and hospitality.

Qualifications

• Proven experience as a Senior Head Chef, Executive Sous Chef or Executive Chef within a multi-site, high-volume restaurant group.
• Strong knowledge of authentic Mexican cuisine, with at least 2 years’ professional experience working with Mexican food, ingredients and traditional cooking techniques.
• Maintain consistent food quality, taste, presentation, authenticity and execution across all El Pastor kitchens.
• Work closely with Head Chefs to strengthen kitchen leadership, team performance, recruitment, training, rotas, service and day-to-day standards.
• Coach and develop Senior Sous Chefs and future Head Chefs, giving them greater exposure to leadership, commercial management and service.
• Be hands-on in service, confidently leading the pass, supporting busy services and setting the standard for organisation, communication and execution.
• Carry out regular food and kitchen quality checks, covering mise en place, seasoning, cooking, portioning, presentation, cleanliness and service speed.
• Support menu launches, tastings, seasonal changes and new product rollouts, ensuring teams are trained and ready before launch.
• Work with Head Chefs to manage GP, food costs, stock, wastage, labour, rotas and payroll, identifying issues and following through on agreed actions.
• Help standardise kitchen systems, ordering, opening and closing procedures, handovers and operational processes across the restaurants.
• Use agreed KPIs and performance information to identify priorities and improve food, and commercial performance.
• Provide senior operational cover during holidays, vacancies, openings, restructures and periods of pressure.
• Support new restaurant openings and major kitchen projects, including recruitment, brigade set-up, training, equipment readiness, systems and pre-opening organisation.
• Help stabilise new or underperforming kitchens, working alongside the team until the required standards, leadership and operating rhythm are established.
• Work closely with the CPU / Group Production Chef, Procurement and support teams to ensure products, recipes, packing, labelling, traceability and deliveries meet restaurant requirements.
• Maintain high standards of food safety, allergen management, hygiene and health & safety, supporting audits, inspections and internal reviews.
• Has an excellent eye for detail, a strong palate and a relentless drive to improve the food, service and team experience.
• Is collaborative, forward-thinking and thrives in a creative, fast-paced environment, leading with genuine care and pride in everything they do.

Responsibilities

• Proven experience as a Senior Head Chef, Executive Sous Chef or Executive Chef within a multi-site, high-volume restaurant group.
• Strong knowledge of authentic Mexican cuisine, with at least 2 years’ professional experience working with Mexican food, ingredients and traditional cooking techniques.
• Maintain consistent food quality, taste, presentation, authenticity and execution across all El Pastor kitchens.
• Work closely with Head Chefs to strengthen kitchen leadership, team performance, recruitment, training, rotas, service and day-to-day standards.
• Coach and develop Senior Sous Chefs and future Head Chefs, giving them greater exposure to leadership, commercial management and service.
• Be hands-on in service, confidently leading the pass, supporting busy services and setting the standard for organisation, communication and execution.
• Carry out regular food and kitchen quality checks, covering mise en place, seasoning, cooking, portioning, presentation, cleanliness and service speed.
• Support menu launches, tastings, seasonal changes and new product rollouts, ensuring teams are trained and ready before launch.
• Work with Head Chefs to manage GP, food costs, stock, wastage, labour, rotas and payroll, identifying issues and following through on agreed actions.
• Help standardise kitchen systems, ordering, opening and closing procedures, handovers and operational processes across the restaurants.
• Use agreed KPIs and performance information to identify priorities and improve food, and commercial performance.
• Provide senior operational cover during holidays, vacancies, openings, restructures and periods of pressure.
• Support new restaurant openings and major kitchen projects, including recruitment, brigade set-up, training, equipment readiness, systems and pre-opening organisation.
• Help stabilise new or underperforming kitchens, working alongside the team until the required standards, leadership and operating rhythm are established.
• Work closely with the CPU / Group Production Chef, Procurement and support teams to ensure products, recipes, packing, labelling, traceability and deliveries meet restaurant requirements.
• Maintain high standards of food safety, allergen management, hygiene and health & safety, supporting audits, inspections and internal reviews.
• Has an excellent eye for detail, a strong palate and a relentless drive to improve the food, service and team experience.
• Is collaborative, forward-thinking and thrives in a creative, fast-paced environment, leading with genuine care and pride in everything they do.

Skills

Senior Head Chef

Executive Sous Chef

Executive Chef

Mexican cuisine

Leadership

Training

Job description

El Pastor Group in London is seeking an Executive Sous Chef to lead and mentor kitchen teams across our multi-site operation. You will drive authentic Mexican cooking, ensure consistency, and uphold top standards of food safety and service in a fast-paced, high-volume environment.

You will be hands-on in service, coach senior chefs, manage GP and costs, and play a key role in opening new venues while maintaining the company’s culture of quality and hospitality.