Junior Sous Chef

Bvc Group; United Kingdom; On-site; GBP 22,000 - 28,000; Full time

Benefits offered by this job

Bonuses

Professional development

Team environment

Flexible scheduling

Meals on shift

Employee discounts

Code app discounts

Sick pay

Parental leave

Holiday pay

Recognition program

Job summary

There is a Junior Sous Chef role within BVC Group’s London dining concept, reporting to the Head Chef. The position focuses on maintaining top food quality, smooth kitchen operations, and a dynamic, collaborative team culture across service periods.

You will work closely with the Head Chef to manage daily kitchen activities, guide the team, ensure food safety, and support cost control and menu execution in a fast-paced environment.

Qualifications

• Proven culinary expertise in a high-energy kitchen.
• Ability to lead and mentor kitchen staff.
• Strong understanding of food safety and hygiene.

Responsibilities

• Oversee daily kitchen operations with Head Chef to ensure smooth service.
• Inspire and train the kitchen brigade to maintain high morale and growth.
• Collaborate on menu planning, recipe adherence, and quality control.
• Ensure exceptional presentation and consistency of dishes.
• Uphold health and safety standards and best practices.
• Assist in stock control, orders, and waste minimisation to meet budget.

Skills

Culinary Skills

Leadership

Operational Expertise

Attention to Detail

Experience in high-volume kitchens

Job description

ABOUT US

We are looking for a passionate and skilled Junior Sous Chef to be part of our leadership team. This beautiful two-floor space will feature 150 seats, serving classic French cuisine in a relaxed, welcoming atmosphere from morning to night.

74 Duke is a beautifully designed space offering an exceptional dining experience, combining high-quality french cuisine in a welcoming, vibrant atmosphere from morning to night.
The restaurant is part of BVC Hospitality, which operates a portfolio of innovative, globally recognised food concepts, including NAC, Crème, Supernova, and Le Cafe NAC. With a strong presence in London, Paris, and the Middle East, BVC Hospitality is renowned for blending creativity with operational excellence, delivering outstanding dining experiences across multiple markets.

This is an exciting opportunity to be part of an ambitious new concept, working closely with the Head Chef and the Sous Chef to ensure exceptional food quality, smooth kitchen operations, and a dynamic team culture.

POSITION SUMMARY

The Junior Sous Chef plays a key role in ensuring the smooth running of the kitchen and maintaining the highest standards of food quality and consistency.

This position requires strong culinary expertise, leadership, and operational efficiency to support the Head Chef in managing the team, controlling costs, and delivering an outstanding dining experience. The Sous Chef will be responsible for overseeing daily kitchen operations, mentoring staff, and ensuring the highest levels of food safety and hygiene.

KEY RESPONSIBILITIES

• Oversee daily kitchen operations alongside the Head Chef, ensuring service runs smoothly and standards are met.
• Manage and inspire the kitchen brigade, providing guidance, training, and support to ensure high morale and professional growth.
• Collaborate with the Head Chef on menu planning, recipe adherence, and food quality control.
• Ensure food presentation and quality are consistently exceptional, meeting our guests' high expectations.
• Uphold health and safety standards and ensure all kitchen staff follow best practices.
• Assist in stock and cost control, managing orders and minimising waste to support budget goals.

KEY REQUIREMENTS

• Passion for Food: A drive to deliver dishes that delight.
• Culinary Skills: Proven experience working in a high-energy, high-volume kitchen is essential.
• Leadership Potential: Ability to support and motivate the kitchen team.
• Creative Collaboration: Assist the Head Chef in running the Kitchen and maintaining exceptional quality.
• Operational Expertise: Strong skills in kitchen processes, food safety, and inventory management.
• Attention to Detail: Commitment to maintaining the highest standards in preparation and presentation.
• Relevant Experience: Previous experience as a Sous Chef or in a similar leadership role in high-volume establishments is essential.

WHAT WE OFFER:

• Competitive salary with the potential for performance-based bonuses.
• Professional development opportunities and the chance to work under an experienced Head Chef.
• A supportive, high-energy work environment where teamwork and creativity are valued.
• Flexible working arrangements and complimentary meals on shift.
• Generous employee discounts, including 50% discount across all BVC Group brands and wide range of hospitality discounts through CODE app membership.
• Enhanced benefits like company sick pay, maternity/paternity leave, and holiday pay.
• Recognition and rewards for dedication and long service.

BVC Group is committed to creating a welcoming, inclusive environment for all employees, celebrating diversity and fostering respect.

Please note: This role is open to candidates with the Right to Work in the UK.