Senior Sous Chef: Lead Kitchen, Develop Talent

Restaurant Associates UK; Greater London; On-site; GBP 42,000 - 54,000; Full time

Benefits offered by this job

Free meals

Pension scheme

Career development

Digital GP access

Travel discounts

Grocery discounts

Cinema discounts

Cash rewards

Wellness classes

Friends & family discounts

Job summary

Restaurant Associates is seeking an experienced Senior Sous Chef to lead the kitchen alongside the Head Chef, driving quality and a consistently high standard of service in a dynamic environment. In this hands-on role you’ll deputise for the Head Chef when needed, coach the kitchen team and oversee busy services while maintaining food safety and quality.

Experience in contract catering or high-volume kitchens is valued, with qualifications in professional cookery and Food Hygiene levels 2 or 3

Qualifications

• Professional cookery qualifications.
• Food Hygiene Level 2 or 3 certification.
• Experience in contract catering or high-volume kitchens is an advantage.

Responsibilities

• Lead preparation and service to maintain high standards.
• Deputise for Head Chef and direct kitchen team.
• Coach and develop chefs, build skills and confidence.
• Support menu planning and food production.
• Manage ordering, stock rotation and portion control.
• Assist with rotas, recruitment and onboarding.
• Maintain food safety, allergens and hygiene checks.
• Collaborate with the team to enhance the dining experience.

Skills

Culinary leadership

Team leadership

Food cost management

Menu planning

Stock management

Communication

Education

Professional cookery qualifications

Food Hygiene Level 2

Food Hygiene Level 3

Job description

Restaurant Associates is seeking an experienced Senior Sous Chef to lead the kitchen alongside the Head Chef, driving quality and a consistently high standard of service in a dynamic environment. In this hands-on role you’ll deputise for the Head Chef when needed, coach the kitchen team and oversee busy services while maintaining food safety and quality.

Experience in contract catering or high-volume kitchens is valued, with qualifications in professional cookery and Food Hygiene levels 2 or 3