Full-time - London Fields / Mare Street, East London
About the role
We are building a new kind of hospitality space in Hackney. A curated kitchen and bar programme where chefs, bartenders and collaborators take over the space for short residencies, events and experiences. The concept is designed to constantly evolve, with a changing calendar of pop ups, dinners, tastings, private hires and social events.
We are looking for a Sous Chef to help lead the kitchen and food programme day to day.
This is not a traditional Sous Chef role. The right person will help run the kitchen during our in-house food programme while also working closely alongside a rotating line-up of chefs and collaborators during residencies and events. This is an exciting opportunity to be part of opening a new concept from the ground up while learning from different personalities, styles and approaches across the industry.
The role will work in close partnership with our Group Head Chef to shape and execute the food offering outside of collaborations, while helping maintain consistency, standards and operational excellence across a constantly evolving programme.
This role will be central to the identity and rhythm of the space. We are looking for someone who is organised, ambitious, adaptable and genuinely excited by food, hospitality and creative collaboration.
About the space
The venue is an intimate, industrial kitchen and bar in Mare Street, with a large open kitchen and counter seating at its heart. It is designed as a platform for rotating chefs, drinks-led experiences and social hospitality.
The space is curated and operated by us. While the concepts may change, the guest experience, standards and overall feel of the venue remain consistent.
The Sous Chef will play a key role in protecting those standards while helping the kitchen remain flexible, creative and well executed.
What you’ll be responsible for
Kitchen operations and service
Support the day-to-day running of the kitchen and lead services when required
Work closely with the Group Head Chef to deliver the venue’s core food programme outside of collaborations and residencies
Take ownership of kitchen organisation, prep systems, cleanliness and service flow
Help ensure consistency, quality and strong execution across changing menus and concepts
Support the setup and operational execution of guest chef residencies, takeovers and collaborative events
Maintain calm and effective communication during busy services and fast-paced event nights
Collaborations and events
Work alongside visiting chefs and collaborators during residencies and events
Help support transitions between different kitchen concepts, menus and styles of service
Assist with kitchen setup, prep coordination and operational readiness for events and takeovers
Help ensure collaborators are supported operationally while maintaining the standards of the venue
Contribute ideas and feedback to improve the overall guest and kitchen experience across the programme
Team leadership and development
Support and mentor junior kitchen team members
Help coach and develop a positive, accountable and professional kitchen culture
Lead by example during prep and service with strong standards and attention to detail
Support training and onboarding as the team grows
Health, safety and compliance
Take ownership of kitchen health and safety standards
Ensure the kitchen consistently operates in line with food safety and hygiene requirements
Maintain strong systems around cleanliness, storage, labelling and HACCP procedures
Help monitor stock rotation, wastage and kitchen organisation to maintain efficient operations
Identify operational risks early and proactively solve problems before they affect service
What we’re looking for
We are looking for someone with strong kitchen fundamentals who is excited by the idea of helping build something new and working in a constantly evolving environment.
You likely have:
Experience working as a Sous Chef or strong Junior Sous Chef in a quality-led restaurant
Confidence running kitchen services and supporting day-to-day operations
Strong understanding of kitchen organisation, prep systems and food safety
Experience mentoring or supporting junior chefs
A calm, solutions-focused approach during busy services
Strong communication and organisational skills
An interest in modern hospitality, collaborations and creative food concepts
We think you’ll thrive if you are:
Excited by learning from different chefs and styles of cooking
Comfortable working in a venue where things evolve regularly
Adaptable, organised and proactive
Passionate about hospitality and guest experience
Motivated by helping build a kitchen and concept from the ground up
Interested in being part of a creative and collaborative environment
Ideal profile
This role could suit someone who has worked as:
a Sous Chef looking for a more creative and varied environment
a Junior Sous Chef ready to step into a broader leadership role
someone excited by being part of opening and shaping a new venue from the beginning
Other details
Full-time role based in Mare Street, East London
Evening and weekend availability required
Salary: £37,000 to £43,000 including tronc
Opportunity to help shape a new hospitality concept from the ground up
As the business continues to grow, there will also be opportunities for development and progression into more senior kitchen leadership roles across the wider group.