Senior Sous Chef - Week End OFF

Smith & Brock Ltd; Greater London; On-site; GBP 30,000 - 40,000; Full time

Job summary

A family-run premium food production company in Greater London is seeking a passionate Senior Sous Chef to launch and develop their new kitchen. This hands-on role requires experience in high-volume environments, supporting menu development and maintaining exceptional quality standards. With a Monday to Friday schedule, weekends off, and a supportive company culture, you will help shape the future of this exciting food venture.

Benefits

Weekly free grocery shop

Opportunity to shape food production

Supportive family-run culture

Qualifications

• Proven experience as a Senior Sous Chef or Sous Chef in a high-volume environment.
• Strong kitchen experience with a focus on detail and consistency.
• Enthusiastic about culinary projects and quality ingredients.

Responsibilities

• Oversee daily kitchen operations and premium food production.
• Set high standards of performance and professionalism.
• Ensure compliance with food safety and hygiene standards.

Skills

High-volume food production experience

Detail-oriented

Leadership qualities

Proactive and organized

Culinary passion

Job description

Reporting To:Chef-Director Marcus Eaves

About Bespoke by Smith & Brock

At Smith & Brock,we’renot just in the business of fresh produce,we’rein the business of people, relationships, and responsibility.As a proudly family-run company, our valuessit at the heart of everything we do: quality without compromise, integrity in every interaction, and sustainability that protects the future.

Bespoke by Smith & Brockis our newestventure, we have partnered with former Michelin starred chef Marcus Eaves to launchapremium food production business focused on excellence, creativity, and scale. Built on the same trusted values, this new project is an exciting opportunity to shape something from the ground up.

The Role

We areseekingan experienced and passionateSenior Sous Chefto play a key role in launching and developing our premium production kitchen. This is a hands-onseniorposition, ideal for someone who thrives in high-volume environments and is excited by the challenge of building processes, standards, and culture in a new business.

You will work closely withBespoke Directorto deliver exceptional food at scale, supporting menu development, production efficiency, and team training whilemaintainingthe highest quality standards.

Key Responsibilities

• Support in overseeing daily kitchen operations and premium food production
• Setting high standards of performance and professionalism
• Deliver consistent, high-quality food suitable for large-scale production and events
• Bring experience from high-volume environments (e.g. events)
• Assist with menu development, recipe testing, and product innovation
• Ensure all food safety, hygiene, and health & safety standards are met and maintained
• Help establish efficient kitchen systems and workflows during the early stages of the business
• Be flexible and adaptable as the business grows and operating models evolve

About You

• Proven experience as aSenior Sous Chef or Sous Chefin a high-volume or event-led environment
• Strong kitchen experience with an eye for detail and consistency
• Passionate about food, quality ingredients, and new culinary projects
• A natural leader who can inspire and develop others
• Organised, proactive, and comfortable working in a fast-paced, evolving environment
• Flexible with working hours whenrequired, particularly during the early stagesof the business
• Enthusiastic about being part of a new venture and contributing to its long-term success

What We Offer

• Monday to Friday working pattern (8:00am – 5:00pm)
• Weekends off,yes, really!🙌WE off! As a chef… you know exactly how good that sounds
• Weekly free grocery shop including fresh fruit and vegetables
  (£25 value at company price)
• Opportunity to be part of an exciting new premium food production business
• A supportive, values-driven, family-run company culture
• The chance to shape menus, systems, and standards from the ground up