As a Sous Chef, you are the second-in-command in the kitchen and a key leader within the business. Working closely with the Head Chef, you will be responsible not only for delivering exceptional food but also for creating a positive, respectful and high-performing working environment. As a privately owned restaurant, we place great value on professionalism, integrity, teamwork and leading by example.
You are expected to inspire and support the kitchen team while building strong relationships with the Front of House team. Your leadership should encourage collaboration, accountability and a shared commitment to delivering an outstanding guest experience.
Key Responsibilities
- Support the Head Chef in the day-to-day management of the kitchen.
- Lead, motivate and develop the kitchen team through coaching, mentoring and hands-on leadership.
- Act as a role model by maintaining the highest standards of professionalism, respect and work ethic.
- Foster a positive, inclusive and collaborative culture between the Kitchen and Front of House teams.
- Ensure clear communication between departments to deliver a seamless guest experience.
- Maintain consistently high standards of food quality, presentation and consistency.
- Supervise service and ensure efficient kitchen operations during busy periods.
- Take full responsibility for the kitchen in the absence of the Head Chef.
- Train, onboard and support new team members while encouraging continuous development.
- Monitor food costs, portion control, stock levels and waste reduction.
- Ensure all food safety, HACCP and health & safety procedures are followed at all times.
- Assist with menu development, seasonal specials and continuous improvement of kitchen standards.
- Manage ordering, stock rotation and inventory control.
- Address challenges calmly and professionally while maintaining a solutions-focused approach.
What We Expect
- Proven experience as a Sous Chef in a high-volume, quality-driven restaurant.
- Strong leadership skills with the ability to motivate, coach and develop others.
- Excellent communication skills and the confidence to build positive relationships across all departments.
- A genuine team-first mentality and the ability to create a respectful and supportive workplace.
- High standards of organisation, cleanliness and attention to detail.
- The ability to perform under pressure while maintaining composure and professionalism.
- Strong understanding of kitchen financials, food cost control and stock management.
- Commitment to delivering exceptional food and outstanding hospitality.
- Reliability, accountability and a proactive attitude.
- A passion for continuous learning and helping others succeed.
Our Culture
We are a privately owned restaurant where people matter as much as the food we serve. We believe great kitchens are built on trust, mutual respect and strong leadership. We expect every leader to create an environment where colleagues feel valued, supported and empowered to perform at their best.
Success in this role is measured not only by the quality of the food leaving the pass, but by the strength of the team behind it. We are looking for someone who leads with integrity, communicates openly, earns respect through their actions and helps build a positive culture that both the kitchen and Front of House can be proud of.
Interviews today
- Experience
- Required
- Languages
- English – Advanced
- Employment
- Full-time
- Salary
- £18 – £19 hourly
- Starting time
- Immediate start!
21 Piazza Walk, E1 8QH, London
restaurant • 11-50 Employees
Hiring on JOB TODAY since July, 2024
It’s about the journey, not the destination. That’s why we took our name from the Amber Road trade route. It reflects everything that makes us special – from our eastern Mediterranean roots to our modern London spirit.
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