Senior Sous Chef: Lead Multi-Outlet Kitchen & Events

Green & Fortune Ltd.; Greater London; On-site; GBP 38,000 - 52,000; Full time

Benefits offered by this job

Aviva DigiCare+

Life Assurance – 2x salary

Staff Discounts – 50% restaurant / 25%

Holiday Allowance – up to 33 days

Volunteer Day

Job summary

Green & Fortune Ltd. in London is seeking an experienced Senior Sous Chef to lead our kitchen operations across hospitality, events, restaurant and cafe. You will work hands-on in a dynamic, multi-outlet environment, supporting the Head Chef and ensuring quality and seamless service.

You’ll coach a high-performing team, develop seasonal menus celebrating British produce, manage costing, GP and labour, and collaborate with hospitality, cafe and events teams to deliver exceptional food experiences.

Qualifications

• Proven experience in a senior kitchen role within a complex, multi-outlet hospitality operation.
• Hands-on, adaptable leadership style with the ability to develop teams and manage competing priorities.
• Strong culinary and commercial skills including menu development, costing, GP management and labour planning for large-scale events.

Responsibilities

• Oversee daily kitchen operations across dining rooms, cafés and events.
• Lead, coach and develop a high-performing kitchen team.
• Contribute to seasonal menu development and ensure quality and consistency.
• Drive menu costing, GP management and labour control.
• Collaborate with hospitality, cafe, events and wider teams to deliver exceptional service.

Skills

Senior kitchen experience

People leadership

Menu development

Costing & GP management

Labour control

Job description

Green & Fortune Ltd. in London is seeking an experienced Senior Sous Chef to lead our kitchen operations across hospitality, events, restaurant and cafe. You will work hands-on in a dynamic, multi-outlet environment, supporting the Head Chef and ensuring quality and seamless service.

You’ll coach a high-performing team, develop seasonal menus celebrating British produce, manage costing, GP and labour, and collaborate with hospitality, cafe and events teams to deliver exceptional food experiences.