Sous Chef: Creative Kitchen Leader in Fine British Dining

Wiltons; Greater London; Hybrid; GBP 50,000 - 53,000; Full time

Benefits offered by this job

Bonus potential

Company funded courses

Flow Hospitality platform

50% restaurant discount

Pension scheme

Sickness pay

Uniforms provided and laundered

Meals on duty

Staff events

Career progression

Job summary

Wiltons on Jermyn Street, Green Park, is seeking an experienced full-time Sous Chef to join Head Chef Daniel Kent and our Back of House team.

This role offers approx £20.21–£21.34 per hour plus a yearly bonus, a 48-hour week from Monday to Saturday, and development opportunities across the group.

You will lead junior chefs, help develop menus, and ensure food safety, portion control and cost targets while maintaining Wiltons’ tradition of fine British dining.

Qualifications

• Experience as a Junior Sous Chef or Sous Chef in a similar restaurant.
• Mentor apprentices and manage staff.
• Develop recipes with imagination and creativity.
• Strong budgeting, forecast and stock control knowledge.
• Solid Health & Safety and HACCP understanding.
• Food Safety Level 3 or 4 would be beneficial.
• Attention to detail and quality control.
• Positive, proactive attitude.

Responsibilities

• Assist head chef in daily kitchen operations.
• Supervise junior staff and provide training.
• Develop and test new recipes and dishes.
• Manage costs, stock and GP targets.
• Ensure Health & Safety and HACCP compliance.
• Maintain high standard of food quality.

Skills

Management skills

Training and delegation

Creativity in recipes

Budgeting and forecasting

Stock control

Health & Safety knowledge

Food Safety HACCP

Attention to detail

Motivation and can-do attitude

Team knowledge diversity

Enthusiasm to learn

Job description

Wiltons on Jermyn Street, Green Park, is seeking an experienced full-time Sous Chef to join Head Chef Daniel Kent and our Back of House team.

This role offers approx £20.21–£21.34 per hour plus a yearly bonus, a 48-hour week from Monday to Saturday, and development opportunities across the group.

You will lead junior chefs, help develop menus, and ensure food safety, portion control and cost targets while maintaining Wiltons’ tradition of fine British dining.