Junior Sous Chef

Collins King; City Of London; On-site; GBP 34,000 - 46,000; Full time

Job summary

Collins King is seeking a Junior Sous Chef for a prestigious historic venue in Central London. The role focuses on delivering traditional country-house elegance with high-end culinary execution, Monday to Friday shifts with occasional weekend events.

You will work across service styles from banquets to private dining, supporting senior chefs and ensuring top-tier standards while maintaining excellent work-life balance. The position is based in a grand historic venue in the City of London.

Responsibilities

• Manage and run a designated section, ensuring every dish meets high-end hospitality standards.
• Prepare fresh, seasonal menus ranging from multi-course plated dinners to canapés.
• Support the Head Chef and Sous Chef with daily prep, stock rotation, and kitchen organization.
• Maintain rigorous hygiene standards, full food safety compliance, and meticulous allergen controls.

Skills

Kitchen leadership

Time management

Menu planning

High-end service

Job description

The Role We are seeking an experienced, talented Junior Sous Chef to join the brigade at a prestigious historic venue in Central London. Set within a breath-taking heritage building in the City, this unique venue delivers traditional country-house elegance in a central London location. Working predominantly Monday to Friday with occasional weekend shifts for high-profile functions, this role offers an exceptional work-life balance alongside top-tier culinary execution. You will work across a variety of service styles-from formal banquets and corporate galas to fine private dining, canapé receptions, and high-end weddings.

The Details

Salary: £40,000 per annum

Hours: Monday to Friday, 07:00-15:30, with occasional weekend and evening work for scheduled private events.

Location: Central London

Environment: Grand, multi-space historic venue hosting high-spec corporate functions, banquets, and luxury private celebrations

Key Responsibilities

• Manage and run a designated section, ensuring every dish meets strict high-end hospitality standards.
• Prepare fresh, seasonal, and bespoke menus ranging from multi-course plated dinners to elegant bowl food and refined canapés.
• Support the Head Chef and Sous Chef with daily prep, stock rotation, and kitchen organization.
• Maintain rigorous hygiene standards, full food safety compliance, and meticulous allergen controls across all prep and service.