Lead Sous Chef: Elevate Service & Mentor the Kitchen Team

Incipio Group; Greater London; On-site; GBP 28,000 - 38,000; Full time

Benefits offered by this job

Health insurance

Free therapy

Career development

Bonus program

Awards & events

Sick pay

Incentive trips

Parental leave

Food discount

Extra holiday

Job summary

Incipio Group is seeking a hands-on Sous Chef in London to lead a busy kitchen and deliver exceptional guest experiences. You will drive service speed, consistency and quality, while coaching your team and maintaining top-level hygiene and stock controls.

You’ll work closely with the Head Chef to push food and service standards, mentor staff, and take ownership during service, ensuring a seamless kitchen-to-guest flow across shifts.

Qualifications

• Experience leading a busy kitchen and delivering high standards.
• Ability to coach, motivate and develop kitchen staff.
• Strong focus on food safety, hygiene and compliance.

Responsibilities

• Lead the kitchen team through every service, setting the pace, energy and standards.
• Ensure every dish is delivered to a consistently high standard from prep to plate.
• Model a culture of speed, precision and quality in the kitchen.
• Coach, motivate and develop the team with clear direction and feedback.
• Collaborate with the Head Chef to raise food and service standards.
• Own kitchen organisation, prep and service readiness.
• Maintain food safety, hygiene and compliance standards.
• Assist with stock control, ordering, waste management and GP performance.
• Build strong relationships with Front of House for seamless guest experience.
• Take full ownership of the kitchen when the Head Chef is away.

Skills

Team leadership

Kitchen management

Food safety

Stock control

Communication

Hospitality mindset

Job description

Incipio Group is seeking a hands-on Sous Chef in London to lead a busy kitchen and deliver exceptional guest experiences. You will drive service speed, consistency and quality, while coaching your team and maintaining top-level hygiene and stock controls.

You’ll work closely with the Head Chef to push food and service standards, mentor staff, and take ownership during service, ensuring a seamless kitchen-to-guest flow across shifts.