Junior Sous Chef: Fast-Paced Italian Small Plates Kitchen

Culinary Collective; Greater London; On-site; GBP 22,000 - 27,000; Full time

Benefits offered by this job

Service charge included

Holiday allowance

Staff meals

Staff discounts

Team socials

Training & progression

Job summary

Culinary Collective in London is launching a new New York Italian bar this autumn and is building the kitchen team from the start. You will join as a Junior Sous Chef, running your section, preparing housemade produce, and supporting a small, agile team under the Head Chef.

Expect 50 hours per week in a busy open kitchen with strong emphasis on quality, consistency, and food safety. Competitive hourly pay and staff benefits are included.

Qualifications

• Solid cooking experience at least Chef de Partie level.
• Strong knife skills and attention to detail in food preparation.
• Genuine passion for fresh, high-quality, housemade ingredients.
• Ability to work efficiently and stay organised under pressure.
• Good understanding of food hygiene and safety standards.
• A team-player mindset and willingness to learn.

Responsibilities

• Run your section confidently and consistently through service.
• Prepare housemade produce to a consistently high standard
• Carry out day-to-day mise en place and ingredient prep to support smooth service.
• Maintain excellent standards of food safety, hygiene, and organisation in the kitchen.
• Work closely with the Head Chef to ensure consistency and quality across all dishes.
• Support stock rotation, storage, and minimising waste.
• Contribute to a positive, hardworking kitchen culture and continuous improvement.
• Step in across sections as needed within a small, agile team.
• Support with prep for Spring Street Pizza

Skills

Cooking proficiency

Knife skills

Attention to detail

Working under pressure

Food hygiene

Team player

Job description

Culinary Collective in London is launching a new New York Italian bar this autumn and is building the kitchen team from the start. You will join as a Junior Sous Chef, running your section, preparing housemade produce, and supporting a small, agile team under the Head Chef.

Expect 50 hours per week in a busy open kitchen with strong emphasis on quality, consistency, and food safety. Competitive hourly pay and staff benefits are included.