Sous Chef

Company Description

Title: Sous Chef

Location: High security clearance location, London

Salary: up to £38,000 per annum

40 hours per week - Monday to Friday

Incentive: competitive bonus upon completion of all 3 stages

Benefits:

• 28 Days holiday including bank holiday
• 24 week’s enhanced maternity leave
• Free meals on shift
• Bespoke training and development opportunities
• Apprenticeships opportunities for all experience levels
• Pension and life insurance
• Access to employee assistance programme
• Cycle to work scheme

Are you a culinary connoisseur and gastronomic genius? Do you have an insatiable passion for the culinary arts and a burning desire to create masterful dishes that delight the senses? Yes? Then this is the role for you. At Genuine Dining we offer an exceptional culinary playground where your creativity can flourish and your talents shine. We wholeheartedly believe that the best food comes from nurturing talent, and empowering our chefs to continuously evolve and refine their craft, that’s why invest in you to develop your professional growth.

As a member of our team, you will be supported in an inclusive environment that encourages growth and celebrates diversity. We will invest in your development with ongoing training, to ensure that you have the skills and knowledge to thrive in your role, and we guarantee a good work-life balance, because we believe that people excel when they are given the space to take care of themselves.

Job Description

We're looking for an experienced and passionate Sous Chef to join our culinary team in London, United Kingdom. In this pivotal role, you'll work alongside our Head Chef to lead kitchen operations, mentor team members, and deliver exceptional culinary experiences. This is an excellent opportunity for a detail-oriented professional who thrives in a collaborative, fast-paced environment and is committed to maintaining the highest standards of food quality, safety, and innovation.

• Lead and support kitchen staff, fostering a positive, inclusive working environment that encourages professional growth and team cohesion
• Assist in menu planning and development, incorporating fresh, seasonal ingredients while maintaining cost efficiency and nutritional balance
• Oversee food preparation, cooking, and plating to ensure consistent quality, presentation, and adherence to established standards
• Manage inventory control, stock rotation, and supplier relationships to optimize ordering and minimize waste
• Maintain meticulous records related to budgets, food costs, and inventory management
• Ensure strict compliance with food safety regulations, health and safety protocols, and allergen management procedures
• Monitor kitchen operations during service, making decisive decisions to resolve issues and maintain workflow efficiency
• Collaborate with front-of-house staff to deliver an exceptional customer experience
• Implement and champion sustainable practices and innovative cooking techniques
• Train and develop kitchen team members, providing constructive feedback and performance guidance
• Maintain a clean, organized, and safe kitchen environment at all times

Qualifications

• Formal culinary training or qualification (NVQ Level 2 or 3, City & Guilds, or equivalent culinary certification)
• Current Food Hygiene Certificate (Level 2 or higher)
• Proven experience as a Sous Chef or similar senior kitchen role in a professional culinary environment
• Strong kitchen management and leadership skills with demonstrated ability to motivate and develop team members
• Comprehensive knowledge of food safety standards, allergen controls, and health and safety regulations
• Excellent organizational and communication skills with meticulous attention to detail
• Proficiency in menu planning, stock control, budgeting, and financial management
• Experience working under pressure in high-volume, fast-paced kitchen environments
• Strong problem-solving abilities and decisive decision-making skills
• Passion for using fresh, seasonal ingredients and creating innovative, balanced menus
• Knowledge of diverse cuisines and advanced cooking techniques
• Familiarity with sustainability best practices in food service
• Ability to work flexibly, including evenings, weekends, and holidays as required
• Excellent interpersonal skills and a collaborative, inclusive approach to teamwork
• Preferred: Experience in contract catering, fine dining, or high-end hospitality establishments