Sous Chef Job at 14forty (London)

Job Description

At RA Venues, we inspire great experiences at some of the UK’s leading cultural and heritage destinations. We celebrate great food and legendary service across our portfolio of clients. We are looking for a talented and experienced Sous Chef to join our team at our prestigious contract at the Design Museum, based in the heart of Kensington. Known as one of the world's leading museums devoted to contemporary design in every form, the Design Museum is a breathtaking, modern venue that hosts a variety of exhibitions as well as boasting a great conference & events portfolio. You will be working with a menu, curated by a Masterchef UK Winner! A menu where food and culture come together is on offer, as well as uniquely designed afternoon teas! The Sous Chef will thrive in supporting the Head Chef to deliver exceptional food while ensuring the smooth operation of the kitchen. You will be passionate about food quality and presentation, maintaining high standards, and ensuring that all dishes are prepared and presented to perfection. You will be integral in leading the kitchen team, training and mentoring junior staff, and ensuring that operational efficiency and food safety standards are met.

Job Responsibility

Supporting the Head Chef: Assist the Head Chef in all aspects of kitchen management, including menu creation, food preparation, and ensuring that kitchen operations run smoothly
Team Leadership: Train, mentor, and supervise kitchen staff, ensuring high standards of food preparation and cleanliness
Food Quality and Consistency: Ensure that every dish is prepared and presented according to the venue’s standards, maintaining consistency and quality at all times
Stock Management: Assist in ordering, stock rotation, and inventory control, ensuring that stock levels are maintained and waste is minimised
Health and Safety: Adhere to health, safety, and hygiene regulations to ensure the kitchen operates in a safe and clean environment
Cost Control: Work with the Head Chef to ensure food costs are controlled and within budget, while maintaining the highest quality
Customer Focused: Ensure that dishes meet client and customer expectations, adapting to special dietary requirements and requests as needed
Operational Support: Take charge of the kitchen when the Head Chef is absent, ensuring the operation runs smoothly

Requirements

Culinary Expertise: Proven experience in high-quality catering, ideally within a similar venue or setting, with a passion for creating exceptional dishes
Leadership Skills: Ability to supervise and motivate a team of kitchen staff, ensuring a high level of performance
Food Safety: A strong understanding of food hygiene and safety standards, with the ability to enforce them in the kitchen
Team Collaboration: Ability to work well with both front-of-house and kitchen teams to deliver a seamless customer experience
Organisational Skills: Strong attention to detail and the ability to manage multiple tasks in a fast-paced environment
Adaptability: Flexibility to assist in all areas of the kitchen and respond to changing demands during service
Passion for Food: A deep enthusiasm for culinary arts and delivering an exceptional dining experience
Creativity: Ability to contribute to menu planning and innovation, keeping up to date with culinary trends
Financial Awareness: Ability to manage food costs and contribute to the financial success of the venue

What we offer

A collaborative and inclusive culture, where your ideas are valued, and creativity is encouraged
20 days annual leave (Excluding bank holidays and national holiday days)
Free staff meals whilst at work
Access to Compass Group company perks & benefits
Perks for Works discounts and promotions
Access to training, mentoring and development, with support from our wider Restaurant Associates and Compass Group UK networks
On-site F&B discounts

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