About Coterie
Coterie group consists of leading wine merchants, distributors, storage providers, and platforms that elevate how wine is bought, enjoyed, moved, stored, and owned. Each is defined by its own expertise and reputation, developed over time through long-standing relationships and a deep understanding of the market. Together, they are strengthened through shared capability, greater visibility, and a more connected way of operating. Coterie operates across three traditionally separate areas of the fine wine market: merchants, logistics and storage, and financial access. Most wine businesses sit within one. Coterie connects them through shared infrastructure, shared expertise, and a more aligned way of working
The Opportunity
We have an exciting opportunity to join a dynamic, market-leading fine wine group, as the Senior Sous Chef in our new Coterie office and private event space ’26’, based in Grosvenor Street, Mayfair, London.
We're passionate about delivering best-in-class service through our expert team, streamlined processes,
and innovative technology. We are committed to fostering a collaborative and supportive work environment where employees can thrive and make a significant impact. Shape the future of fine wine with us.
Our new office is planned to open in September 2026, and along with being the home for our Coterie Team, it will be home to an exclusive private event space, consisting of two private dining rooms, a fine wine tasting room, and relaxed lounge space, where we will entertain wine producers, private clients, hospitality customers, and invited guests.
Role Summary
We are looking for a Senior Sous Chef for “26” who will serve as the right hand to the Head Chef, ensuring seamless kitchen operations and integrating the best practices you have learnt during your career.
The Senior Sous Chef will report to the Head Chef and lead the kitchen from the main pass, guiding the team through busy services ensuring every dish meets our high standards for 26’s culinary operations. You will also be the cover for the head Chef for periods of absence and holiday.
The ideal candidate will cultivate a culture of excellence in the kitchen, deliver seasonal and bespoke
menus, champion exceptional wine-and-food pairings supported by our in-house wine team, and engage
warmly with clients & guests to build lasting relationships.
Responsibilities of the Role
· A key, senior member of the culinary team, you’ll make sure our operation runs without hitch, orders and deliveries are coming and going as needed, our service is smooth and our food hygiene standards are exceptional.
· Supporting our Head Chef on ideas and techniques that make our kitchen a creative, ever-changing environment where we’re always looking to come up with new, delicious combinations of taste.
· Implementing an ongoing process to develop the menu calendar and plan for all menu changes; you’ll present these through informative, inspirational food tastings and make sure all of the team have a fantastic level of product knowledge
· Developing strong relationships with the Front of House team, you’ll work together to demonstrate that shared passion, clear communication, and living our values is what truly galvanises the team and drives excellence
· Interacting with our guests, always warm, professional, helpful and doing everything you can to exceed their expectations; playing your part in making their stay with us 5 star in every way.
· Ensure compliance with health and safety regulations.
· Train and mentor kitchen staff to maintain high food standards.
Required Skills and Experience
Experience: Minimum of 7 years of progressive culinary leadership experience (such as Sous Chef, or
Executive Sous Chef) in a high-end private club, luxury hotel, Michelin-starred, or premium fine-dining
establishment.
· Culinary Artistry: Masterful understanding of both classic and contemporary culinary techniques
· Wine & Beverage Knowledge: Strong proficiency in wine pairing, flavour profiles, and working alongside
· sommeliers or wine merchants to elevate the overall dining experience.
· Interpersonal Skills: Effective communication and emotional intelligence; comfortable interacting with
· high-net-worth individuals, and leading diverse teams.
· Technical Skills: Proficient with kitchen management software, POS systems, inventory tracking tools.
· Education, Certifications and References:
o Hold city and guilds 706/1 and 2 or NVQ equivalent.
To perform the role to a high level, you’ll be able to demonstrate the following skills and behaviours.
· An exceptional and discerning eye for detail and take pride in fixing the small things that make a big difference
· Energised and fuelled by a high paced operation and equally high expectations, you’re resilient, and skilled at managing multiple and often competing priorities.
· Highly motivated and possessing an immense sense of pride in your work; you're passionate about delivering the high standards for our guests
· Excellent communication skills to relate to guests and your team.
· Excellent inter-personal skills.
What We Offer
· Salary: Competitive, depending on experience.
· Bonus: an annual bonus scheme, based on company and individual performance
· Pension: employee-employer matched pension contributions of 5% each
· Healthcare: Bupa Private Healthcare
· Events: company-sponsored social events
· Education: Opportunity for wine education sponsorship
· Additional Benefits:
- Team member discount on wine
- An opportunity to build your career, not just take a job.
To Apply
If you’d like to apply, please send a cover letter explaining what you can bring to the role, along with your CV to the People team, [email protected].
Pay: £50,000.00-£60,000.00 per year
Benefits:
- Company events
- Company pension
- Employee discount
Experience:
- Hospitality: 7 years (required)
Work authorisation:
- United Kingdom (required)
Work Location: In person
