Museum Kitchen Sous Chef — Lead, Create & Elevate Dishes

Compass Group UK; London Borough of Southwark; Sur place; GBP 37 000 - 45 000; Plein temps

Avantages offerts par ce poste

A collaborative and inclusive culture,

Beautiful setting surrounded by nature

20 days annual leave

Free staff meals

Access to Compass Group perks &benefit

Discounts and promotions

Training and development opportunities

On-site F&B discounts

Résumé du poste

Compass Group UK is hiring a Sous Chef for Imperial War Museum London. You will support the Head Chef in day-to-day kitchen operations, delivering high-quality food and ensuring FSMS compliance in a busy, educational setting.

This full-time permanent role requires 40 hours per week over 5 days, including weekends. You will lead, train and mentor staff, manage stock and food costs, and strive for excellence in presentation and service.

Qualifications

• Culinary expertise with experience in high-quality catering.
• Leadership and ability to supervise kitchen staff.
• Solid knowledge of food safety and hygiene standards.
• Strong teamwork with front-of-house and kitchen.
• Excellent organizational and multi-tasking skills.
• Adaptability to changing demands.
• Passion for food and creativity.
• Financial awareness to manage food costs.

Responsabilités

• Assist Head Chef in menu creation, prep, and kitchen operations.
• Train, mentor, and supervise kitchen staff.
• Ensure dishes meet venue standards for quality and presentation.
• Assist in stock control, ordering and waste minimisation.
• Maintain health and safety standards and cleanliness.
• Control food costs and budget adherence.
• Meet client and customer expectations, accommodating dietary requests.
• Take charge of kitchen in Head Chef's absence.

Connaissances

Culinary expertise

Leadership

Food safety

Team collaboration

Organisational skills

Adaptability

Passion for food

Creativity

Financial awareness

Description du poste

Compass Group UK is hiring a Sous Chef for Imperial War Museum London. You will support the Head Chef in day-to-day kitchen operations, delivering high-quality food and ensuring FSMS compliance in a busy, educational setting.

This full-time permanent role requires 40 hours per week over 5 days, including weekends. You will lead, train and mentor staff, manage stock and food costs, and strive for excellence in presentation and service.