Become a Londoner
Welcome to The Londoner, a hotel that is chic boutique in spirit and feeling yet staggering in scale and ambition.A perfectly engineered collection of spaces, tastes, textures, and offerings over 15 floors.Situated in the heart of Leicester Square, where the four corners of the city meet.We are seeking hospitality professionals whose unique talents and ambitions will drive them to not only rise to our guests exacting standards, but also propel their own career potential in a company that recognizes and rewards.Stand out from the crowd by joining London’s first ‘Super Boutique’ hotel.
At The Londoner we are committed to being the best place to work, so much so that we have officially been recognised as a Great Place to Work. Our commitment to the wellbeing and development of our people is at the forefront of our culture.
We are a passionate culinary team driven by excellence, creativity, simplicity, and a genuine love of great food. We are currently seeking an experienced Executive Sous Chef who thrives in a purpose-led environment and is a confident, inspiring leader with the vision and talent to create distinctive and memorable dishes.
The Role
As Executive Sous Chef, you will work closely with the Executive Chef to oversee all aspects of kitchen operations, ensuring the highest standards of food quality, creativity, consistency, and guest satisfaction. You will be responsible for leading and developing a large brigade, maintaining operational excellence, and driving culinary innovation across the hotel.
Key Responsibilities
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Support the Executive Chef in the overall management of all culinary operations.
- Lead, motivate, and develop a high-performing brigade across multiple outlets.
- Ensure exceptional food quality, presentation, and consistency at all times.
- Oversee daily kitchen operations, service delivery, and production planning.
- Maintain compliance with all food safety, HACCP, health and safety, and hygiene standards.
- Manage food cost controls, stock management, and purchasing processes.
- Monitor labour costs, productivity, and departmental budgets.
- Foster a positive, collaborative, and professional kitchen culture.
- Ensure excellent communication and partnership with front-of-house and hotel leadership teams.
- Act as Executive Chef in their absence and provide strong operational leadership.
