Junior Sous Chef: New Opening, Scratch Kitchen, Growth

Harri; Greater London; On-site; GBP 22,000 - 26,000; Full time

Benefits offered by this job

Service charge included

5.6 weeks holiday

Staff meals

Staff discounts

Energetic team environment

Training and progression

Job summary

Harri, a new New York Italian bar concept, is seeking a Junior Sous Chef in the UK to help build the kitchen from the start. You will run your section, prepare housemade produce, and work closely with the Head Chef in a small, agile team.

This full-time role (50 hours) offers progression, a lively kitchen culture, and opportunities for training and development as the concept opens this autumn.

Qualifications

• Solid cooking experience, at least Chef de Partie level.
• Strong knife skills and attention to detail in food preparation.
• 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 experience

Knife skills

Food hygiene

Team player

Organised under pressure

Job description

Harri, a new New York Italian bar concept, is seeking a Junior Sous Chef in the UK to help build the kitchen from the start. You will run your section, prepare housemade produce, and work closely with the Head Chef in a small, agile team.

This full-time role (50 hours) offers progression, a lively kitchen culture, and opportunities for training and development as the concept opens this autumn.