Junior Sous Chef

Job introduction

We are currently looking for Junior Sous Chef to join our team at The Royal Academy of Arts (Members only area), London to deliver a world class guest experience. Our Cafés and Restaurants are located amongst inspiring and breath taking masterpieces within Burlington House.

As Sous Chef in a premium, members-only dining venue, you are responsible for delivering consistently high-quality dishes within your section, maintaining culinary standards, and supporting the Head Chef in all aspects of kitchen operations. You will play a key role in food service, preparation, hygiene, organisation, and mentoring junior team members to ensure a seamless and memorable guest experience.

What you'll do

Food Preparation & Service Excellence

• Manage and execute all tasks within your section to the highest standard.
• Ensure all dishes are prepared on time, accurately, and presented according to plating guides.
• Work closely with the Head Chef on daily specials, prep lists, and service planning.
• Maintain clear communication with FOH teams to ensure seamless coordination during service.

Team Collaboration & Leadership

• Supervise and support CDP, Commis Chefs and Kitchen Porters within your area.
• Offer guidance and mentoring to junior staff, encouraging skills development.
• Lead by example with a professional, clean, and organised approach to kitchen work.

Operational Discipline

• Ensure full compliance with food hygiene, allergen, and safety standards.
• Monitor and manage section stock levels, minimising waste and supporting stock rotation.
• Support with deliveries, labelling, and proper storage of ingredients.

Continuous Improvement

• Provide feedback on menu development and dish refinement.
• Identify inefficiencies in workflow or prep and recommend improvements.
• Embrace training opportunities and contribute to a culture of learning and excellence.

What you'll bring

• Minimum 2 years’ experience as a Sous Chef or strong experience as a Senior CDP in a high-quality kitchen.
• Passion for food, detail-oriented, and committed to delivering top-tier dishes.
• Strong organisational skills and ability to prioritise tasks under pressure.
• Excellent knowledge of kitchen hygiene, allergen control, and food safety standards (HACCP).
• Experience in mentoring junior staff and working within a structured brigade.
• Positive, team-focused attitude with good communication skills.
• Professional presentation and commitment to continuous improvement.
• Flexible and adaptable to changing service styles (banqueting, à la carte, tasting menus).

Why Sodexo?

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Rate of Pay

£16 per hour plus service charge

• 32 hour contract