Junior Sous Chef

Imperial London Hotels; Greater London; On-site; GBP 26,000 - 34,000; Full time

Benefits offered by this job

28 days holiday

Free meals on duty

ILH Training Academy programmes

Holiday Purchase Scheme

Complimentary uniform dry‑cleaning

Interest‑free Season Ticket Loan

Workplace Pension

Team member discount

50% discount across ILH F&B outlets

Discounted drinks at Blooms Café

Employee Health Plan

Job summary

The Imperial London Hotels Limited is seeking a Junior Sous Chef for the President Hotel in central London. You will support the Sous Chef and Head Chef in leading the kitchen brigade, ensuring the preparation, cooking and presentation of dishes to the highest standards, aligned with our restaurant and hotel menus.

You’ll help manage stock, maintain food safety and hygiene, train junior staff, and contribute to delivering memorable dining experiences for guests at our London property.

Qualifications

• 3 Years of experience as a Chef de Partie or Breakfast Chef in the hotel industry.
• Proven supervisory experience in busy kitchen operations.
• Strong communication skills both written and verbal.
• Strong foundation in cooking techniques.
• Passion for food.
• Team-oriented attitude.
• Creative flair for presentation.
• Eye for perfection.
• Problem-solving skills.
• Thrive in a fast-paced environment.
• Flexibility to work varied shifts such as early mornings, evenings, and weekends.

Responsibilities

• Support the Sous Chef and Head Chef in overseeing daily kitchen operations and service delivery.
• Prepare in advance food, beverages, materials, and equipment needed for service, ensuring smooth and efficient kitchen operations.
• Supervise and provide direction to kitchen staff, including Chef de Partie, Commis Chefs, Breakfast Chefs, and Kitchen Porters.
• Assist in training, coaching, and motivating junior team members to maintain high performance and professional standards.
• Demonstrate service attributes in accordance with industry expectations and company standards, including managing the production of daily allergen sheets, supporting the handling of guest complaints, and ensuring guest requests are fulfilled accurately and promptly.
• Support stock control, ordering, and inventory management to maintain adequate supply levels while minimising waste.
• Ensure strict adherence to food safety, hygiene, and health and safety regulations at all times.
• Step in to lead sections or the kitchen in the absence of the Sous Chef when required.

Skills

Chef de Partie

Breakfast Chef

Supervisory experience

Teamwork

Communication skills

Education

Food safety certification

Tools

Kitchen operations

Job description

40 hours (5 out of 7 days weekly rota)We’re looking for a talented and dedicated

at President Hotel40 hours (5 out of 7 days weekly rota)We’re looking for a talented and dedicated Junior Sous Chef to join our kitchen team. As a Junior Sous Chef, you will support the Sous Chef and Head Chef in leading the kitchen brigade, ensuring the preparation, cooking, and presentation of a variety of dishes to the highest standards. You will play a key role in maintaining quality, consistency, and efficiency across all sections, while supporting kitchen operations and upholding food safety and hygiene standards. You will assist in managing stock levels, controlling supplies, minimising waste, and maintaining exceptional kitchen cleanliness. In addition, you will contribute to creating an authentic London experience by ensuring every dish is prepared to specification and aligns with the hotel menu, delivering memorable dining experiences for our guests.

Why Join Us?

This is a great opportunity to enhance your experienced in kitchen operations, we offer a range of roles, including Sous Chef, and Head Chef, with clear progression paths and training opportunities from day one. No two days are the same. You'll work in a vibrant, bustling kitchen where creativity and teamwork are essential to success. Every day is different, with the opportunity to work in a busy yet supportive kitchen. You'll be part of a dedicated team that ensures every dish is prepared to perfection, creating meals that captivate every guest. Nestled opposite the picturesque Russell Square Gardens in the vibrant heart of Bloomsbury, the President Hotel offers an exciting workplace in the very centre of London. With 523 rooms, a lively on-site restaurant and bar, and the unforgettable Faulty Towers Dining Experience, it’s a hub of energy, entertainment, and charm.

What You'll Do

• Support the Sous Chef and Head Chef in overseeing daily kitchen operations and service delivery.
• Prepare in advance food, beverages, materials, and equipment needed for service, ensuring smooth and efficient kitchen operations.
• Supervise and provide direction to kitchen staff, including Chef de Partie, Commis Chefs, Breakfast Chefs, and Kitchen Porters.
• Assist in training, coaching, and motivating junior team members to maintain high performance and professional standards.
• Demonstrate service attributes in accordance with industry expectations and company standards, including managing the production of daily allergen sheets, supporting the handling of guest complaints, and ensuring guest requests are fulfilled accurately and promptly.
• Support stock control, ordering, and inventory management to maintain adequate supply levels while minimising waste.
• Ensure strict adherence to food safety, hygiene, and health and safety regulations at all times.
• Step in to lead sections or the kitchen in the absence of the Sous Chef when required.

What We're Looking For

• 3 Years of experience as a Chef de Partie or Breakfast Chef in the hotel industry
• Proven supervisory experience gained through working in a busy kitchen operations
• Strong communication skills both written and verbal
• Strong foundation in cooking techniques
• Passion for food
• Team-oriented attitude
• Creative flair for presentation
• Eye for perfection
• Problem-solving skills
• Thrive in a fast-paced environment
• Flexibility to work varied shifts such as early mornings, evenings, and weekends

Desirable (Not Essential but a Plus!)

• Level 3 Supervising Food Safety or equivalent qualification
• Proficiency in multiple languages

What You'll Get

• 28 days holiday, rising to 33 with length of service (including bank holidays).
• Free meals on duty
• Access to ILH Training Academy programmes, apprenticeships and supported study
• Holiday Purchase Scheme
• Complimentary uniform dry‑cleaning, plus discounted personal dry‑cleaning
• Interest‑free Season Ticket Loan
• Workplace Pension
• Team member flat rate and 50% friends and family hotel discount
• 50% discount across ILH F&B outlets
• Discounted drinks at Blooms Café
• Employee‑funded Health Cash Plan
• Local Bloomsbury discounts
• Early Pay access
• Shopping discounts with selected retailers
• Salary sacrifice schemes including nursery care, cycle to work, and technology
• Access to mental health first‑aiders, wellbeing support and the Employee Assistance Programme

About Us

We are part of the Imperial London Family of Hotels, a family‑run company with over 185 years of history. We’re rewriting the traditional hospitality mindset, paving the way for a fresh approach at our 8 hotels and 9 restaurants in Bloomsbury. Our purpose is to provide authentic London experiences and memorable stays to all our guests, and we believe that starts with the right team. Are you ready to take your culinary skills to the next level and contribute to our new generation of hoteliers? Please reach out to us today!