Junior Sous Chef

• Level 3 Supervising Food Safety or equivalent qualification
• Proficiency in multiple languages

• 28 days holiday, rising to 33 with length of service (including bank holidays).
• Free meals on duty
• Access to ILH Training Academy programmes, apprenticeships and supported study
• Holiday Purchase Scheme
• Complimentary uniform dry‑cleaning, plus discounted personal dry‑cleaning
• Interest‑free Season Ticket Loan
• Workplace Pension
• Team member flat rate and 50% friends and family hotel discount
• 50% discount across ILH F&B outlets
• Discounted drinks at Blooms Café
• Employee‑funded Health Cash Plan
• Local Bloomsbury discounts
• Early Pay access
• Shopping discounts with selected retailers
• Salary sacrifice schemes including nursery care, cycle to work, and technology
• Access to mental health first‑aiders, wellbeing support and the Employee Assistance Programme

You can explore additional benefits here.

• Support the Sous Chef and Head Chef in overseeing daily kitchen operations and service delivery.
• Prepare in advance food, beverages, materials, and equipment needed for service, ensuring smooth and efficient kitchen operations.
• Supervise and provide direction to kitchen staff, including Chef de Partie, Commis Chefs, Breakfast Chefs, and Kitchen Porters.
• Assist in training, coaching, and motivating junior team members to maintain high performance and professional standards.
• Demonstrate service attributes in accordance with industry expectations and company standards, including managing the production of daily allergen sheets, supporting the handling of guest complaints, and ensuring guest requests are fulfilled accurately and promptly.
• Support stock control, ordering, and inventory management to maintain adequate supply levels while minimising waste.
• Ensure strict adherence to food safety, hygiene, and health and safety regulations at all times.
• Step in to lead sections or the kitchen in the absence of the Sous Chef when required.

£34,440.00 + Benefits

Salary: £34,440.00 + Benefits

Hours: 40

Imperial Hotels London Group - Based at President Hotel

We're looking for a talented and dedicated Junior Sous Chef to join our kitchen team. As a Junior Sous Chef, you will support the Sous Chef and Head Chef in leading the kitchen brigade, ensuring the preparation, cooking, and presentation of a variety of dishes to the highest standards. You will play a key role in maintaining quality, consistency, and efficiency across all sections, while supporting kitchen operations and upholding food safety and hygiene standards.

You will assist in managing stock levels, controlling supplies, minimising waste, and maintaining exceptional kitchen cleanliness. In addition, you will contribute to creating an authentic London experience by ensuring every dish is prepared to specification and aligns with the hotel menu, delivering memorable dining experiences for our guests.

This is a great opportunity to enhance your experienced in kitchen operations, we offer a range of roles, including Sous Chef, and Head Chef, with clear progression paths and training opportunities from day one.

No two days are the same. You'll work in a vibrant, bustling kitchen where creativity and teamwork are essential to success.

Every day is different, with the opportunity to work in a busy yet supportive kitchen. You'll be part of a dedicated team that ensures every dish is prepared to perfection, creating meals that captivate every guest. Nestled opposite the picturesque Russell Square Gardens in the vibrant heart of Bloomsbury, the President Hotel offers an exciting workplace in the very centre of London. With 523 rooms, a lively on-site restaurant and bar, and the unforgettable Faulty Towers Dining Experience, it's a hub of energy, entertainment, and charm.

• 3 Years of experience as a Chef de Partie or Breakfast Chef in the hotel industry
• Proven supervisory experience gained through working in a busy kitchen operations
• Strong communication skills both written and verbal
• Strong foundation in cooking techniques
• Passion for food
• Team-oriented attitude
• Creative flair for presentation
• Eye for perfection
• Problem-solving skills
• Thrive in a fast-paced environment
• Flexibility to work varied shifts such as early mornings, evenings, and weekends

Job description and person specification