Sous Chef

Ellekay Hospitality Group; Greater London; On-site; GBP 35,000 - 48,000; Full time

Benefits offered by this job

Competitive Salary

Job summary

Ellekay Hospitality Group is seeking a capable Second-in-Command to support the Executive Chef in managing daily kitchen operations, coordinating the brigade and maintaining high standards of food quality, presentation and service.

You will lead by example with hands-on leadership, staff development and ensure safety, hygiene and stock control while stepping in during the Executive Chef’s absence.

Qualifications

• NVQ Level 2+ in Professional Cookery or equivalent.
• Level 2 Food Safety and Hygiene.
• Experience in a busy professional kitchen.
• Knowledge of ingredients, cooking techniques and cuisines.
• Experience guiding colleagues and coordinating kitchen service.
• Knowledge of food safety, allergen management, stock rotation and waste reduction.

Responsibilities

• Lead and coordinate Chefs de Partie, Commis Chefs, preparation cooks and kitchen staff.
• Organise prep and stations for service readiness and on-time dishes.
• Maintain consistency in flavour, cooking methods, portions and presentation.
• Contribute ideas to seasonal menus, new dishes and events.
• Support ordering, stock records, rotation and waste reduction.

Skills

Hands-on leadership

Clear communication

Team motivation

Time management

Problem solving under pressure

Creativity

Education

NVQ Level 2 in Professional Cookery

Job description

JOB PURPOSE

Your role. As second-in-command, you will support the Executive Chef in managing daily kitchen operations, coordinating the kitchen brigade and maintaining high standards of food quality, presentation, hygiene and service. You will provide hands‑on leadership, support staff development and take responsibility for the kitchen in the Executive Chef’s absence.

KEY RESPONSIBILITIES

• Lead the brigade.Lead and coordinate Chefs de Partie, Commis Chefs, preparation cooks and kitchen assistants, allocating tasks according to skills and service requirements.
• Set the stage.Organise preparation and kitchen stations so the team is ready for service and dishes are delivered on time.
• Protect the standard.Maintain consistent standards in flavour, cooking methods, portion sizes and presentation.
• Shape the menu.Contribute ideas to seasonal menus, new dishes and special events.
• Run a smart kitchen.Support ordering, accurate stock records and stock rotation; control ingredient usage and reduce food waste.
• Keep it safe.Maintain food safety, allergen management and hygiene procedures, completing required records and supporting safe working practices.
• Grow the team.Coach colleagues, support new starters and encourage clear communication and teamwork.
• Look after the space.Keep equipment, workstations and storage areas clean, organised and properly maintained; report faults promptly.
• Step up when it counts.Respond calmly to operational challenges and lead the kitchen in the Executive Chef’s absence.

PERSON SPECIFICATION

Essential qualifications

• NVQ Level 2 or above in Professional Cookery, or an equivalent recognised culinary qualification.
• A minimum of Level 2 Food Safety and Hygiene.

Essential experience and knowledge

• Experience working in a busy professional kitchen, with the ability to support daily preparation and service.
• Strong practical cooking skills and knowledge of ingredients, cooking techniques and a variety of cuisines.
• Experience guiding colleagues, allocating tasks or supporting the coordination of kitchen service.
• Knowledge of food safety, allergen management, stock rotation, portion control and waste reduction.

Essential skills and personal qualities

• A hands‑on leadership style, with the ability to motivate, coach and support others.
• Clear communication and a positive, respectful approach to teamwork.
• Strong organisation, time management and attention to detail.
• The ability to remain calm under pressure and solve problems during busy service periods.
• Creativity, pride in food quality and a commitment to consistent standards.
• Reliability and flexibility to work a rota including weekends and occasional evenings, with occasional travel as required.

Experience: Required

Employment: Full-time

Benefits: Competitive Salary & Perks

About Ellekay Hospitality Group

Ellekay Hospitality Group is a new hospitality venture built on a passion for great food and dependable service. Launching in January 2027, we are bringing together a skilled team of chefs, front of house and logistics professionals to deliver catering, hospitality and luxury events to a high standard.