Sous Chef Permanent – Full Time

Imperial Hotels London; Greater London; Hybrid; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Free meals on duty

Uniform & dry-cleaning

Training courses (internal & external)

Employee recognition & awards

Season Ticket Loan / Travelcard Loan

Employee discounts (hotels & dining)

Early Pay option

Shopping discounts

Nursery scheme

Employee Assistance Programme

Job summary

Imperial Hotels London is seeking a skilled Sous Chef to join our kitchen team in central London. You will help craft memorable dining experiences, maintain consistent food quality, and ensure HACCP adherence across all stages of food production while collaborating with the Head Chef on seasonal menus.

You will also assist in managing food costs, reducing wastage, and supporting daily kitchen operations in a fast-paced, team-driven environment near Bloomsbury.

Qualifications

• 3 years experience as a Sous Chef in the hotel industry
• Level 3 Supervising Food & Safety qualification or similar
• Stock taking experience
• Experience in a busy, large-scale operation under pressure
• Experience in complying with Health & Safety requirements
• Strong foundation in cooking techniques
• Team‑oriented attitude
• Creative flair for presentation
• Eye for perfection
• Willingness to work varied shifts (early mornings, evenings, weekends)

Responsibilities

• Prepare, cook and present well-balanced meals and specialised dishes to high quality while considering dietary needs
• Use appropriate cooking and presentation methods to maintain high standards of service
• Conduct quality checks on goods received to ensure legal and quality standards are met
• Collaborate with Head Chef to develop seasonal menus
• Manage food costs and minimise wastage
• Oversee day-to-day kitchen operations and staff coordination

Skills

Sous Chef experience

Food & Safety cert

Stock taking

Health & Safety

Cooking techniques

Teamwork

Creative plating

Attention to detail

Flexible shifts

Job description

40 hours a week (5 days out of 7 days weekly rota)

• Are you a skilled and organised team player?
• Do you have a passion for cooking and experimenting with flavours?
• Do you thrive in a fast-paced kitchen environment whilst maintaining high standards?

If so, we’dloveto hear from you!

We’re looking for a talented and dedicated Sous Chef to join our Kitchen Team. As a Sous Chef, you'll play an essential role in crafting memorable dining experiences for our guests, maintaining consistent food quality and standards across stages of food production, and ensuring adherence to HACCP procedures and food safety regulations. You will be collaborating with the Head Chef to develop the seasonal menu, manage food costs whilst minimising wastage and support in overseeing the kitchen's day-to-day operations.

Key Duties:

• To prepare, cook and present well-balanced meals and specialised dishes to the highest quality incorporating cultural and dietary needs as required.
• Ensure that appropriate methods of cooking and presentation are used to maintain high standards of service.
• Conducts quality control checks of goods received (i.e. fresh meat, fish), ensuring legal and quality standards are maintained.

Why Join Us?

As an experienced Sous Chef, we are committed to supporting your career growth. We offer a variety of internal and external training courses to help you develop the skills needed to progress into a Head Chef role.

Every day is different, with the opportunity to work in a busy yet supportive kitchen. You'll be part of a dedicated team that ensures every dish is prepared to perfection, creating meals that captivate every guest. Nestled opposite the picturesque Russell Square Gardens in the vibrant heart of Bloomsbury, London. The Tavistock Hotel has 395 rooms and is a homely place to be, offering an on-site Indian restaurant bar and laid-back lounge bar.

What We’re Looking For:

• 3 Years Experience as a Sous Chef in the Hotel Industry
• Level 3 Supervising Food & Safety Qualification or similar qualification
• Stock taking experience
• Experience in a busy, large-scale operation to cope under pressure in a calm and efficient manner to set deadlines
• Experience in complying with Health & Safety requirements
• Strong foundation in cooking techniques
• Team-oriented attitude
• Creative flair for presentation
• Eye for perfection
• Problem-solving skills
• Happy in a fast-paced environment
• Flexibility to work varied shifts such as early mornings, evenings, and weekends

What’s in it for you?

• 28 Days Holiday pro-rata increasing with length of service up to 33 days
• Free meals on duty
• Uniform & dry-cleaning
• Employee recognition
• Employee awards
• Social events
• Interest-free Season Ticket Loan / Travelcard Loan
• 50% discount to friends and family in our hotels on hotel rooms & 20% discount in our restaurants (subject to availability)
• Local discounts at Gym, Dry Cleaners, Bowling and Restaurant outlets
• Early Pay - Instantly access a portion of the pay you’ve already earned
• Shopping discounts across several high‑street brands and online retailers (via Each Person)
• Nursery Scheme via Each Person (subject to eligibility)
• Employee Assistance Programme- Supported by Hospitality Action

You can explore additional benefitshere :

About Us:

With a 185-year legacy, our company combines the stability of a long-standing 7th generation family business with the innovation of a startup. We have big plans for growth, and we need someone who shares our excitement for the future, whilst upholding our core values of positivity, care, collaboration, growth, and pride.

We are part of the Imperial London Family of Hotels, a family-run company with over 185 years of history. We’re rewriting the traditional hospitality mindset, paving the way for a fresh approach at our 8 hotels and 9 restaurants in Bloomsbury. Our purpose is to provide authentic London experiences and memorable stays to all our guests, and we believe that starts with the right team.

Are you ready to take your culinary skills to the next level and contribute to our new generation of hoteliers?