Lead Kitchen & Training at Rooftop Seabird

The Hoxton

Greater London

On-site

GBP 45,000 - 65,000

Full time

11 days ago

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Benefits offered by this job

Competitive salary
TRONC included
28 days holiday
Health plan
Free night stay at The Hoxton
Meal on shift
Staff discounts

Job summary

The Hoxton, Southwark, is seeking a passionate Senior Sous Chef to lead the Seabird kitchen team and drive excellence in dining experiences with a focus on quality, consistency and creativity. You will manage kitchen sections, mentor staff and ensure flawless service across a dynamic urban restaurant environment.

Reporting to the Head Chef, you will collaborate on menu ideas, supervise daily operations, and step in during the Head Chef’s absence to maintain standards and guest satisfaction.

Qualifications

  • Leads kitchen teams with a focus on delivering high-quality dishes.
  • Ensures strict food safety and hygiene standards.
  • Mentors and develops junior staff to reach potential.

Responsibilities

  • Oversee the running of kitchen sections and fill in as needed.
  • Nurture and develop the talent of the kitchen team to bring out their best.
  • Ensure smooth service, orders and deliveries are timely and accurate, upholding hygiene standards.
  • Collaborate with Head Chef on ideas to keep the kitchen creative and evolving.
  • In Head Chef's absence, lead the kitchen to maintain operation.
  • Pay attention to detail to ensure every dish is outstanding.

Skills

Team leadership
Food safety
Plating & presentation
Mentoring
Positive attitude

Job description

The Hoxton, Southwark, is seeking a passionate Senior Sous Chef to lead the Seabird kitchen team and drive excellence in dining experiences with a focus on quality, consistency and creativity. You will manage kitchen sections, mentor staff and ensure flawless service across a dynamic urban restaurant environment.

Reporting to the Head Chef, you will collaborate on menu ideas, supervise daily operations, and step in during the Head Chef’s absence to maintain standards and guest satisfaction.

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