Junior Sous Chef

• Fulham Pier, Stevenage Road, Fulham, SW6 6HH
• sign in to see pay Salary plus Tronc
• 40hours / 5 Days Over 7 Days
• Flexibility is essential, as shifts will vary across our operating hours of 9am–11pm, including weekends, evenings, and matchdays.

Job Introduction At Sodexo Live!, we're creating extraordinary experiences in some of the world's most iconic venues.

This is more than a Junior Sous Chef role, it's an opportunity to be part of a restaurant setting new standards in London's hospitality scene.

Located within the landmark Fulham Pier, Constance is proud to be featured in the Michelin Guide and operates under the culinary direction of renowned Michelin-starred chef Adam Byatt. Combining exceptional British cuisine, outstanding hospitality and a stunning riverside setting, Constance offers an environment where ambitious chefs can develop their careers at the highest level.

We're looking for a talented and driven Junior Sous Chef to join our growing brigade. This is the perfect opportunity for an experienced Chef de Partie, Senior Chef de Partie or existing Junior Sous Chef who is passionate about quality ingredients, refined cooking and delivering exceptional guest experiences.

Working alongside an experienced leadership team, you'll play a key role in maintaining the standards expected of a Michelin Guide-recognised restaurant while developing your own leadership and culinary skills.

Why join us?

• Work within a Michelin Guide-recognised restaurant
• Be part of a concept led by Michelin-starred chef Adam Byatt
• Competitive salary plus Tronc
• Enjoy a better work-life balance with typical start times from 9am rather than early-morning kitchen starts
• Develop your career within Sodexo Live! and one of London's most exciting hospitality destinations
• Ongoing training, development and progression opportunities
• Work alongside a passionate team committed to culinary excellence
• Be part of a venue delivering exceptional dining experiences and premium hospitality

What You'll Do

• Supporting the Head Chef and Sous Chef with the daily running of kitchen operations
• Leading designated kitchen sections and assisting with the supervision of the wider brigade
• Preparing, cooking and presenting dishes to exceptional standards
• Monitoring food quality, consistency and presentation throughout service
• Supporting menu development and the introduction of new dishes
• Assisting with stock control, ordering and inventory management