We are seeking an experienced, highly organised and proactive Sous Chef to join our team at The Lost Estate, and support the Head Chef in opening our second site in Peckham.
The Sous Chef plays a crucial role in the kitchen, working closely with the Head Chef to ensure the smooth operation of the kitchen and the consistent delivery of high-quality dishes. They are responsible for managing kitchen staff, overseeing food preparation, maintaining inventory levels, and upholding health and safety standards
We are looking for an individual with a proven track record in high-end / high volume environment. You will be passionate about food and hospitality and believe in our mission of bringing TLE’s immersive experiences to the widest audience possible. You’ll relish the prospect of working in a fast-paced, high-growth startup environment and want to come on the journey with us as we expand across London, the UK and new global markets.
As Sous Chef, you will play a crucial role in the successful delivery of both product and service. You’ll work closely alongside the Executive Chef as well as other members of the management team supporting the overall department function.
You will have excellent food knowledge and be able to apply that knowledge creatively to deliver our exceptional menu. This is a unique opportunity to join an extraordinary, diverse team of talents, working together to define a new genre of live-experience entertainment.
DUTIES + RESPONSIBILITIES

• Kitchen Management: Assist the Head Chef in managing all aspects of the kitchen, including staff management, food preparation, and service.
• Staff Supervision: Supervise and coordinate the activities of kitchen staff, including Chef de Parties, Commis Chefs, and Kitchen Porters, ensuring tasks are completed efficiently and to the required standards.
• Food Preparation: Oversee food preparation, ensuring dishes are cooked and presented to the highest standards of quality and consistency.
• Menu Development: Collaborate with the Head Chef to develop new dishes and menus, considering factors such as seasonality, cost, and customer preferences.
• Quality Control: Maintain high standards of food quality, taste, and presentation, conducting regular quality checks and providing feedback to kitchen staff as necessary.
• Inventory Management: Monitor and manage inventory levels, including ordering supplies, conducting stocktakes, and minimizing wastage.
• Health and Safety: Ensure compliance with health and safety regulations and food hygiene standards, maintaining cleanliness and hygiene throughout the kitchen.
• Training and Development: Train and mentor kitchen staff, providing guidance on culinary techniques, kitchen procedures, and health and safety practices.
• Customer Service: Work closely with front-of-house staff to ensure smooth service and address any customer feedback or concerns promptly and professionally.

SKILLS + QUALIFICATIONS
Required:

• Experience: 3 years Previous experience working as a Sous Chef or in a similar role within a professional kitchen environment.
• Leadership Skills: Strong leadership and management skills, with the ability to motivate and inspire kitchen staff.
• Culinary Skills: Excellent culinary skills with a good understanding of various cooking techniques and cuisines.
• Organizational Skills: Exceptional organizational and multitasking abilities, with the ability to prioritize tasks and manage time effectively.
• Attention to Detail: Meticulous attention to detail, particularly in terms of food presentation and quality.
• Communication Skills: Excellent communication and interpersonal skills, with the ability to liaise effectively with kitchen staff, management, and front-of-house teams.
• Adaptability: Ability to adapt to changing priorities and work well under pressure in a fast-paced environment.
• Health and Safety: Knowledge of health and safety regulations and food hygiene practices.

Desirable:

• Culinary Education: A culinary degree or equivalent qualification from a recognised institution.

Job Types: Full-time, Permanent
Pay: £19.00 per hour
Expected hours: 48 per week
Benefits:

• Additional leave
• Company events
• Company pension
• Cycle to work scheme
• Employee discount
• Sick pay

Schedule:

• Weekend availability

Experience:

• Sous Chef: 2 years (required)

Work authorisation:

• United Kingdom (required)

Work Location: In person