Sous Chef

at Curators

Date Posted:
09 Apr
London, GB
Job Type:
From 11.0
Salary Type:

Level 39 is a co-working space located in the heights of Canary Wharf, in which Curators Coffee run a café space, kitchen and catering business. As a Sous Chef at Curators Coffee Level 39, you’re the right-hand man or woman to our Head Chef, working together to prepare a delicious daily offering of breakfast, lunch and cakes for our customers and on catering events for our clients.

You’re passionate about food and self-motivated, with ambitions to learn and develop within your role. You’re proactive and complete tasks in a timely, efficient manner, always up to the high standard expected from Curators. You develop creative suggestions for seasonal menu items and ways to improve the efficiency of kitchen operations.

Reports to: Head Chef – Curators Coffee Level 39 Pay: £11 per hour Hours: 40-45 hours, usually between Monday – Friday, with flexible shift times.

Role and Responsibilities

  • Work alongside the Head Chef to deliver a daily offering of breakfast, lunch, cookies and cakes for our customers, ensuring production meets requirements, and we minimise wastage.
  • Work alongside the Head Chef to cater events for up to 200 people.
  • Play a key role in ordering and costing menu items in order to create innovative and cost-effective menus.
  • Keep track of stock levels to avoid shortages or surplus and keep our ordering system updated with wastage, recipes, costings and invoice details.
  • Complete the monthly stock take, ensuring accuracy.
  • Ensure basic cleaning jobs are carried out as quickly as possible, thoroughly and continually cleaning food preparation areas and equipment, in addition to crockery and cutlery, walls and floors.
  • Unload food and equipment deliveries and keep the storeroom organised.
  • Take an active role in weekly kitchen meetings.
  • Maintain an excellent communication channel with the front of house team, clearly advising on changes to menu items and ingredients and seeking customer feedback.
  • Assist with the training of all new and temporary kitchen staff, delegate tasks and responsibilities in the absence of the Head Chef.
  • Set a good example for any new team members, maintaining a high standard at all times.
  • Share ideas with the Head Chef to help improve the food offering and develop seasonal and exciting menu ideas.
  • Stay up to date on food trends and industry developments.
  • Follow all health and food safety/HACCP procedures to the highest standard and maintain records as necessary (including keeping temperature check records complete). Set a good example for other team members and share knowledge and best practice with new and temporary team members.
  • Complete all cleaning tasks and checklists on a daily/weekly/monthly basis and ensure that all areas of the kitchen are kept meticulously clean.
  • Complete any relevant food safety training and renew as necessary. Food quality – maintaining the highest standards.
  • Ensure food is produced to the highest standards, the best quality ingredients are used and preparation and serving instructions are meticulously followed.
  • Commit to continually learning and developing your cooking skills and understanding of ingredients, suppliers and kitchen operations.
  • Take opportunities to lend a hand and learn with other kitchen duties to support the Head Chef and develop within your role.
  • Stay up to date with internal communications.
  • Complete any other tasks or projects as reasonably requested.

Skills and Experience

  • Solid kitchen and catering experience with ambitions to learn, adapt and develop within the role.
  • Experience with baking essential.
  • Creative and inventive with flavours and menu ideas.
  • Excellent understanding of health and food safety protocols.
  • Drive and determination to improve standards, taking pride in every day’s work.
  • Meticulous and thorough.
  • Ambitions to learn, adapt and develop within the role.
  • Organised, efficient and a great multitasker.
  • Proactive - able to think on your feet and take initiative.
  • Great team-working skills, and the ability to delegate effectively where needed.
  • Stamina and the ability to stay calm and solve problems under pressure.
  • Understanding of customer expectations of food, seasonality and industry trends.
  • Willingness to flex working hours around key events.