Sous Chef - Ekstedt at the Yard

Ekstedt at The Yard; City Of London; On-site; GBP 36,000; Full time

Job summary

A prestigious restaurant in City Of London is seeking an experienced Sous Chef to oversee kitchen operations and contribute to menu development. You will lead and motivate a team while ensuring high standards of food quality and safety. The ideal candidate has experience in high-quality kitchens and a passion for Scandinavian cooking techniques. Competitive salary with service charge benefits is included.

Qualifications

• Experience as a Sous Chef or in a similar role in a high-quality restaurant environment.
• Strong ability to lead and motivate a team.
• Comprehensive understanding of food safety and hygiene regulations.

Responsibilities

• Support senior chefs in overseeing kitchen operations.
• Manage and motivate the kitchen team.
• Contribute to menu planning and recipe development.
• Ensure food preparation and plating adhere to recipes.
• Maintain a clean and safe kitchen environment.

Skills

Kitchen operations management

Team leadership

Menu planning

Food safety compliance

Job description

Sous Chef -Ekstedt at the Yard

Salary : £35,535.00 per annum + Service Charge (

• Up To £600 per month)

About Ekstedt at The Yard, at Great Scotland Yard Hotel The Unbound Collection by Hyatt

Great Scotland Yard Hotels flagship restaurant brings Michelin starred chef Niklas Ekstedt's signature style of wood fired old Nordic cooking to the UK for the very first time. Ekstedt at The Yard focuses on Scandinavian cooking techniques using the very best seasonal local ingredients; featuring a menu of signature dishes, alongside an inventive cocktail menu and extensive wine list. The open kitchen, which feels like an extension of the restaurant floor, allows diners to sit at the heart of the action.

Duties and responsibilities related to the Sous Chef role

• Support senior chefs in overseeing kitchen operations, ensuring efficiency, consistency, and high standards of food quality and presentation.
• Lead by example, managing and motivating the team to maintain smooth and organised operations.
• Contribute to menu planning, recipe development, and the implementation of culinary standards.
• Oversee food preparation and plating to ensure consistency, portion control, and adherence to recipes.
• Maintain a clean, organised, and safe kitchen environment in compliance with food safety and hygiene regulations.

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