Sous Chef

Nouvelle Garde Limited; Greater London; On-site; GBP 55,000 - 65,000; Full time

Benefits offered by this job

Salary from £55k

48-hour contract

Staff discount

Staff meal provided

Hospitality rewards

Career progression

Brand-new restaurant

UK supplier network

Inclusive workplace

Job summary

Nouvelle Garde Limited in London is seeking an experienced Sous Chef to serve as the Head Chef’s right hand, leading the kitchen and delivering exceptional French cuisine prepared from scratch with high-quality seasonal ingredients.

You will oversee daily service, manage the team, delegate responsibilities and maintain the highest standards of food quality and presentation. This role requires strong culinary expertise and leadership in a fast-paced environment.

Qualifications

• Experienced Sous Chef in high-quality, high-volume restaurants.
• Strong leadership and ability to manage a busy kitchen.
• Excellent knowledge of food safety and kitchen operations.
• Experience delivering exceptional dishes from scratch.

Responsibilities

• Lead day-to-day kitchen operations and service.
• Develop chefs and improve kitchen performance.
• Manage stock, deliveries and supplier relationships.
• Maintain highest standards of food preparation and presentation.
• Ensure food safety and cleanliness.

Skills

Leadership

Culinary skills

Food safety

High-volume service

Stock management

Team development

From-scratch cooking

Job description

Our story

Back in 2019 in Paris, two friends, Charles and Victor, opened a brasserie together - the kind of place Parisians disappear into for a 3-hour lunch.. . They called it La Nouvelle Garde: a promise to eat and drink the French way, done properly, 100% homemade, cooked from scratch from the highest quality seasonal ingredients.. . They served classic French dishes prepared with care, generosity and excellence in beautiful, relaxed spaces full of energy.. . Guests loved it!. . So they opened another one, and then another one. Each with its own name, personality and story, but always with the same love for French food and hospitality. And 10 brasseries later, it was finally time to bring it to London.. . In July 2026, in Sloane Square, Brasserie Olivia was born.. . This is just the beginning of our London story, and we'd love you to help write the next chapter.. .

The role

As a Sous Chef, you'll be the Head Chef's right hand, playing a key role in leading the kitchen and delivering exceptional French cuisine.. . You'll bring strong culinary expertise and a passion for cooking from scratch, working with high-quality seasonal ingredients and ensuring every dish is prepared with precision, consistency and attention to detail.. . You'll oversee the day-to-day kitchen operation, from leading service and managing food quality to organising the team, delegating responsibilities and maintaining the highest standards.. . You'll work closely with the Head Chef to develop chefs, improve kitchen performance and build a strong, skilled team that takes pride in the food it creates.. .

What success looks like

• You’ll lead a well-organised kitchen where every service runs smoothly, with clear responsibilities and strong teamwork across the team. .


• You’ll ensure every dish is prepared from scratch, using the right cooking techniques and delivering exceptional flavour, presentation and consistency. .


• You’ll oversee all kitchen sections, maintaining the highest standards of food preparation, cooking and presentation. .


• You’ll maintain exceptional food safety, cleanliness and operational standards throughout the kitchen. .


• You’ll lead, coach and develop our chefs, delegating responsibilities and helping them improve their skills and performance. .


• You’ll manage stock, deliveries and supplier relationships, ensuring the kitchen is organised and ready for service. .


• You’ll minimise waste, control food costs and make commercially smart decisions without compromising food quality. .


• You’ll work closely with the Head Chef to continuously improve the food, develop the team and strengthen the kitchen operation. .

What you’ll bring

• You're an experienced Sous Chef with a strong background in high-quality, high-volume restaurants.. .


• You're confident leading a busy kitchen and overseeing multiple sections at the same time.. .


• You have excellent culinary knowledge, strong cooking techniques and a passion for preparing exceptional food from scratch.. .


• You have strong leadership skills and know how to organise, delegate, coach and develop a team.. .


• You have excellent knowledge of food safety, kitchen operations and maintaining consistently high standards.. .


• You're organised, commercially aware and confident managing stock, food costs and kitchen performance.. .


• You lead by example, communicate clearly and take pride in delivering exceptional food and an outstanding guest experience.. .

What we offer:

• Annual salary starting from £55,000 (including Tronc).


• 48-hour contract, 5 working days and 2 days off.


• 50% discount across all Nouvelle Garde restaurants.. .


• A freshly prepared staff meal on every shift.


• Employee benefits platform (Hospitality Rewards).


• The opportunity to join a brand-new restaurant at the beginning of its journey and make a genuine impact from day one.. .


• The chance to help shape a high-performing team and culture from the early stages.. .


• Real opportunities for career progression as the business grows, with future restaurant openings already planned.. .


• The opportunity to work with the best UK suppliers and quality ingredients in a kitchen that prepares everything from scratch and takes pride in exceptional food.. .


• La Nouvelle Garde is an equal opportunities employer. We welcome applications from people of all backgrounds and are committed to creating an inclusive workplace where everyone can thrive.


• Please note you must have a right to work in the UK.

Experience: Required
Employment: Full-time

About Nouvelle Garde Limited:

We’re redefining the classics! Serving generous, beautifully executed French dishes in lively, high-energy spaces. Our restaurants are fast-paced, people-led and never stuffy. Quality matters. Atmosphere matters. But above all, team spirit