Senior Sous Chef — King's Cross
I'm working with a premium, multi-level venue in King's Cross to find a Senior Sous Chef to join their team.
The site runs a strong independent dining trade alongside a busy events operation, so it's a genuinely demanding kitchen the sort that needs someone who's already held a Senior Sous position and knows what that actually involves day to day. Everything's cooked from scratch, and produce is treated with real respect this is a kitchen where seasonality and technique carry equal weight.
The kitchen is led by an Exec Chef with Michelin-level training and experience in high-end, high-volume brasseries, alongside a Head Chef who's known for developing and nurturing people rather than working through them. This is a senior position in the kitchen, and it needs someone who's ready for that accountability from day one.
Key Skills
- Senior Sous Chef leadership, ideally within fine-dining or premium brasserie kitchens
- Classical training and technique
- Fresh food and seasonal, scratch cooking
- Menu development and recipe execution
- Stock control, ordering and supplier relationships
- Team training and staff development
- Food safety and hygiene compliance
- Cost control and waste reduction
- Consistency and attention to detail under volume
Core Responsibilities
- Deputising for the Head Chef and running full services with confidence
- Leading and holding standards across multiple sections, not just your own
- Managing, training and developing CDPs, Demi-CDPs and Commis
- Owning day-to-day ordering, stock control and specs
- Supporting menu planning and seasonal development
- Maintaining quality, consistency and presentation across a high volume of covers
- Working closely with front-of-house to keep service running smoothly
Why this one's worth a conversation:
- A senior position in one of London's busiest culinary hubs and brasserie groups
- Genuine mentorship from a senior team with an elite culinary background
- A kitchen that focuses on training people properly, rather than working them into the ground
- Shifts between 8am–11pm
What's in it for you:
- Real input into menus, with regular tastings and the chance to actually shape what goes out
- A kitchen backing you with quality, seasonal produce , not cutting corners to hit a margin
- Ownership that's hands-on and genuinely understands what kitchen life demands
- Staff meals and refreshments on shift
- Group dining discounts across venues, so you can actually enjoy the food you're not cooking for once
- Early access to your wages when you need it
- An extra day's holiday for every year of service, up to five
Pay: £48,000.00-£52,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
- Flexible schedule
Work Location: In person
