Senior Sous Chef

Senior Sous Chef Central London £45,000 to £48,000 + Variable Tronc

You can get further details about the nature of this opening, and what is expected from applicants, by reading the below.
Location: Central London Contract: Full-time, permanent Salary: £45,000 to £48,000 base + variable tronc on top
Reports to: Head Chef
The role
A global food and drink destination in Central London bringing together independent kitchens, creative chefs and dynamic hospitality under one roof is hiring a Senior Sous Chef to support the Head Chef in running kitchen operations day to day. This is a hands-on role: you will lead service from the pass, develop the team, drive food quality, and own the systems that keep a busy multi-concept kitchen running cleanly.
You are either a current Head Chef from a single-site operation looking for the support and scale of a larger group, or a Senior Sous Chef with three years or more in the role ready to step up.
What you will own
Food quality and execution (30% of the role)
Run the pass and signing off every plate that leaves the kitchen
Lead and support every section during service, managing transitions across shifts
Monitor consistency, timing and dish execution end to end
Fridge, section, labelling and cleanliness checks daily
Strong purchasing, stock rotation and storage discipline
Lead regular stock takes and reconciliations
Team development and performance (25%)
Structured onboarding for every new Chef de Partie
Bespoke training plans built off development scales
Appraisals at 2 weeks, 1 month, 3 months and 6 months
Mentorship, feedback and recognition across the brigade
Holiday balance and rota cover
Performance management in step with the Head Chef, GM and People Team
Food safety and compliance (20%)
HACCP, COSHH and EHO oversight
Strict allergen procedures, consistently applied
Daily hygiene and food safety checks
Personal hygiene and grooming standards across the team
Prompt reporting of maintenance and safety concerns
Operational efficiency and stock (15%)
Stock takes and reconciliation
Correct goods-in and storage
Portioning, rotation and waste reduction
Cost control and efficiency built into daily decisions
Active contribution to the kitchen's zero-waste goals
Recruitment and systems (10%)
Screening, trial shifts and hiring support
Onboarding and induction planning
ATS, HRIS, payroll and scheduling platforms used properly
Accurate staff records and system compliance
Essentials
Three years plus as a Senior Sous Chef in a high-volume operation, or current Head Chef of a single site
Demonstrable HACCP, COSHH and EHO experience
Track record of running a section and the pass in a busy London kitchen
Experience managing, training and developing a brigade
Comfortable with kitchen systems: ATS, HRIS, payroll and scheduling platforms
What you get
£45,000 to £48,000 base salary
Variable tronc on top of base (the venue's profile and footfall make this a meaningful addition, not a token)
A central London location with the transport access that implies easy commute from across the network
A multi-kitchen, multi-concept site where you work alongside independent operators and creative chefs under one roof, rather than a single linear menu broader exposure than a single-site Head Chef role and a stronger CV story
A structured development framework: defined appraisal points, development scales, and a clear path through the group for a Senior Sous Chef who wants to progress to Head Chef
A leadership team that runs the kitchen on systems, not chaos, proper onboarding, proper rotas, proper stock control
Apply
Send your CV through Caterer. xwzovoh Shortlisted candidates will be invited for a first conversation followed by a trial shift in the kitchen.