Sous Chef — Lead Seasonal Kitchen, Great Perks & Training

Peoplebank; Greater London; On-site; GBP 40,000 - 60,000; Full time

Benefits offered by this job

Staff discount on food and drink

Stream wage access

Refer a Friend scheme

World-class training

Career progression

Wellbeing support

Job summary

Bread Street Kitchen Limehouse, part of Gordon Ramsay Restaurants, is seeking an experienced Sous Chef to join our all-day dining team. You will oversee food preparation, support the Head Chef in menu development, and lead the brigade to deliver high-quality seasonal dishes.

You will manage day-to-day kitchen operations, ensure payroll and food cost targets, and uphold health and safety standards while mentoring a talented team in a fast-paced, multi-brand restaurant group.

Qualifications

• Previous Sous Chef experience in a quality restaurant environment.
• Passion for delivering high-quality, seasonal food.
• Ability to effectively manage, motivate and lead a team.
• Clear communicator and team player.
• Experience developing a team and enhancing brigade skills.

Responsibilities

• Ensure the highest standards of food preparation and delivery, as well as effective communication across all sections of the kitchen.
• Assist the Head Chef in menu development and creation, ensuring seasonality of ingredients, manage the day-to-day operation of the kitchen, whilst supervising and developing the brigade.
• Ensure targets are met in relation to payroll and food costs and that the brigade comply with all health & safety and food safety policies and procedures.

Skills

Sous Chef experience

Team leadership

Communication

Menu development

Health & safety

Tools

Payroll management

Job description

Bread Street Kitchen Limehouse, part of Gordon Ramsay Restaurants, is seeking an experienced Sous Chef to join our all-day dining team. You will oversee food preparation, support the Head Chef in menu development, and lead the brigade to deliver high-quality seasonal dishes.

You will manage day-to-day kitchen operations, ensure payroll and food cost targets, and uphold health and safety standards while mentoring a talented team in a fast-paced, multi-brand restaurant group.