Lead Sous Chef: Elevate Service, Flavor & Team

The Zetter Group; City of Westminster; On-site; GBP 32,000 - 42,000; Full time

Job summary

The Zetter Group in London is seeking a hands-on Sous Chef to support the Head Chef in delivering exceptional food quality, team performance, and kitchen standards. You will lead service, oversee preparation, and ensure safe, efficient, and sustainable operation.

You will drive shift briefings, manage staff development, and contribute to menu development and costing while maintaining HACCP and hygiene excellence. This role requires strong leadership and a passion for great food and teams.

Qualifications

• Proven experience at Sous Chef level (or strong Junior Sous ready to step up).
• Strong leadership, organisation, and service execution skills.
• Passion for great food, great teams, and continuous improvement.

Responsibilities

• Lead daily kitchen operations and service execution, ensuring consistency and excellence.
• Ensure food quality meets the highest standards of flavour, freshness, and presentation.
• Run shift briefings and drive effective communication between kitchen and FOH.
• Manage feedback professionally, using it to improve standards and guest experience.
• Support menu development across the year, aligned with company standards and seasonality.
• Assist with dish costing, specifications, and methods of production.
• Build relationships with suppliers and local producers; support sustainable sourcing.
• Support stock takes, ordering, and stock movement controls.
• Ensure daily H&S and HACCP checks are completed, logged, and corrective actions recorded.
• Maintain high standards of hygiene and cleanliness through robust cleaning rotas and daily checks.
• Ensure safe working practices across the kitchen, including waste and recycling procedures.
• Ensure full handovers at shift end and strong readiness for upcoming services/events.

Job description

The Zetter Group in London is seeking a hands-on Sous Chef to support the Head Chef in delivering exceptional food quality, team performance, and kitchen standards. You will lead service, oversee preparation, and ensure safe, efficient, and sustainable operation.

You will drive shift briefings, manage staff development, and contribute to menu development and costing while maintaining HACCP and hygiene excellence. This role requires strong leadership and a passion for great food and teams.