Retail Sous Chef - Monday to Friday

Retail Sous Chef | No Evenings

Premium Corporate Dining | Brand-New Site Opening

Central London | Liverpool Street

£50,000-£55,000 per annum | Paid Overtime

Monday to Friday | 40 Hours Per Week

Support a Team of 20 Chefs | Up to 1,300 Covers Daily

An exciting opportunity has arisen for an ambitious and talented Sous Chef to join one of London's most exciting corporate dining operations.

This is a fantastic opportunity to be part of a high-profile, retail-led catering operation relocating into a brand-new building, with the chance to help shape the food offer, presentation standards and customer experience as the site develops.

Catering for up to 1,300 guests daily, the operation includes a large staff restaurant, rotating pop-up food concepts and wider catering requirements across the site. The food offer focuses on fresh, seasonal cooking, global flavours, street food and innovative retail dining experiences that rival the high street.

The Role

As Sous Chef, you'll work closely with the Head Chef to lead, develop and motivate a large kitchen team, helping deliver an exciting and varied food offer that keeps customers coming back.

This is a hands-on role for someone who enjoys being on the floor, leading from the front and maintaining high standards across a busy, high-volume operation. You'll play a key part in day-to-day kitchen management, menu development, service delivery and team training, while helping drive creativity and consistency across the site.

You'll support the Head Chef with food production, staffing, labour planning, stock control, food costs, compliance and food safety, while helping bring fresh ideas to the menu and developing new concepts across the retail offer.

You'll also benefit from the support of an on-site Nutritionist and Kitchen Administrator, allowing you to focus on the food, the team and delivering an excellent customer experience.

What We're Looking For

Previous experience as a Sous Chef or strong Junior Sous Chef within contract catering, B&I, hotels, restaurants or other high-volume hospitality environments. Experience leading, supporting and developing kitchen teams in a busy operation. A strong understanding of high-volume food production and customer-focused dining. A genuine passion for international cuisine, street food, fresh food and modern dining concepts. Good commercial awareness, including food costs, stock control, waste reduction and labour management. Excellent knowledge of EHO requirements, HACCP, due diligence, allergens and food safety compliance. A hands-on approach, with the confidence to lead service and support the team wherever needed. Strong organisation, communication and problem-solving skills. Someone who enjoys being creative, takes pride in food quality and wants to be part of an exciting new opening.What's On Offer

Salary of £50,000-£55,000 per annum, depending on experience. Additional bonus. Monday to Friday working pattern. 40-hour working week, offering an excellent work-life balance. Opportunity to be part of a flagship operation within a brand-new building. The chance to influence menus, food concepts and retail presentation. A supportive senior leadership team and established operational support. Long-term career development opportunities within a growing business. The opportunity to work with an engaged client who genuinely values food quality, creativity and innovation.If you're a passionate Sous Chef looking for a role that combines creativity, high-volume cooking and team leadership with a genuine work-life balance, we'd love to hear from you.

Search is an equal opportunities recruiter and we welcome applications from all suitably skilled or qualified applicants, regardless of their race, sex, disability, religion/beliefs, sexual orientation or age