Sous Chef

Salary: £50,000 per annum

Working pattern: Monday to Friday 40 hours - 6.30/6.45am - 3/3.30pm

Location: London, EC2M 4UJ

What's in it for you?

Working with Vacherin has its perks! People are at the heart of everything we do, so we've developed a range of benefits to keep you happy.

• Personal Development and Training opportunities
• Life assurance scheme
• Pension scheme
• Holiday allowance
• Access to Healthcare Support App which includes Annual health check, Digital GP, Mental Health Consultations, Nutritional Consultations, Second Medical Opinion
• Eye care
• A great wellbeing strategy – including access to our Employee Assistance Programme, salary finance
• Family friendly support
• Regular social events and communication with our leaders
• A holiday purchase scheme
• Volunteering days
• Professional subscriptions
• Recognition schemes and people awards
• Long service awards
• Access to some great high street discount vouchers

At Vacherin we celebrate diversity and embrace individuality. We genuinely like the people we work with, and love coming together to reset, refresh and have fun. We empower our people through togetherness, we give them the chance to shine and unlock their potential, and they fuel our strength and growth. 

Are you passionate about food,drink and service,want to be part of an award-winning hospitality team- and still make it home for dinner?  We are looking for a Sous Chef to join our team in London. 

• Assist the Head Chef in planning and preparing a menu that highlights our dedication to authenticity and quality, tailored to large-scale catering.

• Oversee daily food preparation, ensuring each dish is made with the finest ingredients and presented with consistency and excellence, even in high-volume settings.

• Efficiently cook and assemble dishes during peak service times, maintaining the highest standards of quality and authenticity.

• Train and supervise kitchen staff, including a direct CDP and overseeing an additional 2 CDPs, instilling a respect for traditional techniques and the use of premium ingredients.

• Collaborate with the Head Chef to manage a kitchen team of up to 23, ensuring seamless operation and high morale.

• Monitor inventory levels, source high-quality ingredients, and manage stock to minimize waste and ensure freshness.

• Maintain a spotless and organized kitchen, adhering to all health and safety regulations, especially critical in high-volume environments.

• Collaborate with the Head Chef to develop new recipes and menu items that stay true to authentic culinary traditions while meeting the demands of large-scale service.

• Assist in managing food costs and budget, ensuring profitability without compromising on ingredient quality.

Contract: Full Time