Junior Sous Chef

ME London STK; City of Westminster; On-site; GBP 28,800 - 35,200; Full time

Benefits offered by this job

Meals on duty

Health cash plan

Pension scheme

Loyalty rewards

Refer‑a‑friend bonus

28 days’ holiday

Hotel discounts

Career opportunities

Laundry provided

Perks at Work

Job summary

STK London at the ME London Hotel invites a talented Junior Sous Chef to support the Head Chef in a fast‑paced, high‑volume kitchen. You’ll uphold STK’s modern steakhouse standards and deliver premium dishes that delight guests.

In this role you’ll lead line execution, train and mentor staff, manage inventory and costs, and partner with the Events team on seasonal menus. Salary £32,000 + £8k–£10k tronc with extensive benefits and progression opportunities.

Qualifications

• Minimum 3 years’ experience in a professional hospitality leadership role within a high‑volume kitchen.
• Strong culinary knowledge including cooking techniques, sauces, stocks, and product identification
• Proven ability to fabricate meats, fish, and poultry
• Intermediate to advanced knowledge of pastries and Garde Manger
• Confident leadership style with the ability to motivate and develop a kitchen team
• Strong organisational skills with experience in inventory, scheduling, and cost control
• A genuine passion for culinary excellence and exceptional guest experiences

Responsibilities

• Execute the Head Chef’s directives to ensure consistency, quality, and brand standards
• Lead daily kitchen operations, including line execution, production, and plating
• Maintain excellent food safety, cleanliness, and full compliance with health & safety regulations
• Conduct line checks, oversee specials, and expedite service during busy periods
• Demonstrate strong Grill/Broiler expertise within a fast‑paced service environment
• Collaborate with the Events team to align menus with trends and seasonal offerings
• Inspire, train, and mentor kitchen staff to uphold culinary and service excellence
• Assist with scheduling, purchasing, inventory management, and cost control
• Analyse food and labour costs to drive performance and meet financial targets

Skills

Years of leadership

Culinary knowledge

Butchery basics

Pastry & garde manger

Team motivation

Inventory management

Cost control

Job description

“The world is yours with Meliá”

Junior Sous Chef

Department: Kitchen / Culinary

Location: STK London – ME London Hotel, The Strand

Reports to: Head Chef

Package: £32,000 per annum + Tronc (£8,000–£10,000 per annum)

What’s in it for you?

• Global career opportunities across more than 350 hotels worldwide
• Hotel discounts for you, your friends & family with Meliá Hotels Worldwide
• Generous service charge (Tronc)
• Company pension scheme
• Loyalty rewards & refer-a-friend bonus (£500 after successful probation)
• 28 days’ holiday including public holidays
• Health cash plan & discounted dental cover with HSF
• Access to Meliá’s global e-learning platform with unlimited online learning
• High‑street savings through Perks at Work
• Meals on duty, payday parties, and laundry provided

Mission

As Junior Sous Chef at STK London, you will support the Head Chef in delivering an exceptional culinary experience within a high‑energy, high‑volume environment. Acting as the Head Chef’s right hand, you will help lead kitchen operations, maintain brand standards, and inspire the brigade to consistently deliver premium dishes and unforgettable guest experiences in line with STK’s modern steakhouse concept.

Key Responsibilities – Operational Excellence

• Execute the Head Chef’s directives to ensure consistency, quality, and brand standards
• Lead daily kitchen operations, including line execution, production, and plating
• Maintain excellent food safety, cleanliness, and full compliance with health & safety regulations
• Conduct line checks, oversee specials, and expedite service during busy periods
• Demonstrate strong Grill/Broiler expertise within a fast‑paced service environment
• Collaborate with the Events team to align menus with trends and seasonal offerings
• Inspire, train, and mentor kitchen staff to uphold culinary and service excellence
• Assist with scheduling, purchasing, inventory management, and cost control
• Analyse food and labour costs to drive performance and meet financial targets

What we’re looking for

• Minimum 3 years’ experience in a professional hospitality leadership role within a high‑volume kitchen
• Strong culinary knowledge including cooking techniques, sauces, stocks, and product identification
• Proven ability to fabricate meats, fish, and poultry
• Intermediate to advanced knowledge of pastries and Garde Manger
• Confident leadership style with the ability to motivate and develop a kitchen team
• Strong organisational skills with experience in inventory, scheduling, and cost control
• A genuine passion for culinary excellence and exceptional guest experiences

We are proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive, accessible environment for all.