Zeta Thomas Collective are looking for a disciplined, detail-driven Sous Chef to join a premium, multi-level venue in King’s Cross. The site handles a high volume of independent dining alongside a busy events operation
The kitchen is spearheaded by an Exec Chef with a background ranging from Michelin starred kitchens to Londons leading high end, upscale brasserie kitchens , supported by a nurturing Head Chef on hand to offer training and support needed to progress into a senior management role.
What we need from this Sous Chef:
- Classical Training: You must have solid, classical culinary training and a respect for foundational techniques.
- An Eye for Detail: You are the final line of defense on the pass. As Sous Chef, you need to spot the smallest detail before a plate leaves the kitchen.
- Nurturing Leadership: No screamers. We are looking for a Sous Chef who can calmly guide a CDP, ensure they don’t burn a sauce, and keep the team focused during a busy service.
- The Right Pedigree: Ideally, your background will be in high-standard, detail-driven kitchens. Experience within high end brassarrie groups where 500 covers is a breeze to a well run kitchen.
- Kitchen Management: As a Sous Chef, you must be competent with ordering, staff management, stock control, and have a good grasp of food costing and menu development.
Key Responsibilities of the Sous Chef:
- Running the pass with authority and precision during peak service times.
- Deputising for the Head Chef and managing kitchen operations across the multi-floor site.
- Mentoring, training, and developing Junior Sous, CDPs, and Commis Chefs.
- Assisting with menu development that aligns with a premium British ethos.
If you are an experienced Sous Chef or a strong Senior CDP ready to step up into a permanent Sous Chef role, please apply with your CV today.
Pay: £48,000.00-£50,000.00 per year
Benefits:
Work Location: In person
