Sous Chef – Premium Contract Catering – London

COREcruitment; Greater London; On-site; GBP 40,000 - 48,000; Full time

Benefits offered by this job

40-hour week

Weekends off

Exposure to staff dining, hospitality,

Events

Large kitchen team

Job summary

Ruth Wagstaff Recruitment Ltd is recruiting a Sous Chef for a busy corporate dining operation in Central London. The role involves leading a high-volume kitchen servicing staff dining, hospitality and events, with a brigade of over 10 and a 40-hour week.

You'll work alongside the Head Chef to manage daily kitchen operations, develop menus and ensure quality during peak services, while controlling stock, costs and waste and training junior chefs. Permanent position.

Qualifications

• Experience leading kitchen teams in a busy kitchen.
• Proven ability to develop varied menus for large groups.
• Strong organisational and hands-on management in a high-pressure environment.

Responsibilities

• Work alongside Head Chef to manage daily kitchen operations.
• Lead and support chefs across sections.
• Maintain quality and consistency during busy services.
• Oversee ordering, stock, food costs and waste.
• Take responsibility for kitchen when Head Chef is away.

Skills

Team leadership

High-volume catering

Menu development

Organisational skills

Job description

Salary: £44,000 per annum
Location: Central London
Hours: Monday-Friday | 40 hours per week

We are recruiting a Sous Chef for a busy corporate dining operation in Central London, offering a fantastic opportunity to work across fresh-food staff dining, hospitality and events.

This is a substantial Business & Industry contract catering operation, with over 3,000 people based on site and an established kitchen brigade of over 10.

We're looking for someone who understands high-volume catering, enjoys leading chefs and can bring both organisation and creativity to a busy kitchen.

Salary & Benefits

• £44,000 salary
• Monday-Friday working week
• 40-hour contract
• Weekends free as part of the normal working pattern
• Large, established kitchen team
• Exposure to staff dining, hospitality and events

The Operation

• Premium corporate staff dining.
• High-volume breakfast and lunch service.
• Hospitality and corporate events.
• Fresh, varied menus.
• Established brigade of over 10.

The Role

• Work alongside the Head Chef to manage daily kitchen operations.
• Lead and support chefs across different sections.
• Maintain quality and consistency during busy services.
• Support menu development and seasonal food ideas.
• Oversee ordering, stock, food costs and waste.
• Help train and develop junior chefs.
• Take responsibility for the kitchen when the Head Chef is away.

About You

• Experienced Sous Chef or Senior Sous Chef.
• Strong contract catering or B&I background essential.
• High-volume catering experience highly desirable.
• Confident managing and motivating a kitchen team.
• Passionate about fresh food and quality hospitality.
• Organised, commercially aware and hands-on.

Job Tenure: Permanent