Sous Chef

SOUS CHEF

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As Sous Chef, you will work closely with the Head Chef to lead the kitchen operation, ensuring exceptional food quality, consistency, and execution across all services. You will be a key leader within the kitchen, supporting the development of the team, maintaining operational excellence, and helping deliver the produce-led, French-inspired cuisine that defines Buvette.
As part of the opening leadership team, you will help establish kitchen systems, team culture, and operational standards from day one, playing a vital role in bringing this globally recognised concept to life in London.
Key Responsibilities Supporting the Head Chef in the day-to-day management of kitchen operations
Taking full responsibility for kitchen operations in the absence of the Head Chef
Leading kitchen service and ensuring smooth execution during busy periods
Running the pass and ensuring all dishes meet Buvette's standards of quality, consistency, and presentation
Maintaining exceptional food quality, presentation, and consistency across all menu items
Supporting menu development, seasonal menu changes, recipe testing, and daily specials in line with Buvette's produce-led philosophy
Recruiting, training, coaching, and developing kitchen team members to achieve their full potential
Supporting performance management and helping foster a positive, collaborative kitchen culture
Managing kitchen organisation, prep schedules, labour deployment, and service readiness
Ensuring compliance with food safety, hygiene, allergen management, and health & safety standards
Supporting stock control, ordering, inventory management, food cost control, and waste reduction initiatives
Assisting in achieving kitchen financial targets while maintaining exceptional quality standards
Working closely with front-of-house teams to deliver the warm, neighbourhood hospitality experience that defines Buvette
Supporting the implementation and maintenance of kitchen systems, procedures, and opening processes
Able to work rotating shift patterns which include earlies and lates
About You Previous experience as a Sous Chef or strong Junior Sous Chef ready to step up within a quality-led restaurant environment
Experience working with fresh, seasonal ingredients and high-volume service
Strong leadership skills with experience managing, motivating, and developing kitchen teams
Passion for produce-led cooking and exceptional attention to detail
Strong understanding of food safety, HACCP, allergen management, and kitchen compliance requirements
Experience with stock management, ordering, food cost control, labour management, and waste reduction
Computer literate with confidence using Microsoft Office and hospitality management platforms
Experience using Food Alert or similar compliance and food safety management systems would be advantageous
Excellent organisational and time-management skills
Calm, professional, and solutions-focused under pressure
Ability to lead by example and maintain high standards at all times
Some shifts will start as early as 6:00am; reliable transport links are required
Enthusiasm for being part of an opening team and helping build a successful kitchen operation
Salary & Benefits Up to £50,000 per annum (inclusive of service charge)
Eligible for management benefits
Enhanced holiday entitlement after 2 years' service
Bupa Private Medical Insurance (following successful completion of probation)
Meals on duty
Industry-leading staff perks
Equality Statement Buvette London is an equal opportunity employer. xwzovoh We celebrate diversity and are committed to creating an inclusive environment for all team members.