Sous Chef

• Location: IWM Churchill War Rooms, London
• Salary: sign in to see pay
• Contract: 40 hours per week, 5 days out of 7, some evening work required due to venue requirements

As a Sous Chef, at IWM Churchill War Rooms, you will support the Head Chef in leading day-to-day kitchen operations across the well known tourist attraction, embedded into educational history. You will be responsible for delivery of high-quality food, FSMS compliance, team supervision, training, stock processes, and service performance. In return, you will have the chance to progress your career with company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate.

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.

What we can offer you

• A collaborative and inclusive culture, where your ideas are valued, and creativity is encouraged.
• The chance to work in a truly beautiful and inspiring setting, surrounded by nature and stunning gardens.
• 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.

Responsibilities

• 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.