Junior Sous Chef

We are looking for a passionate and skilled Junior Sous Chef to be part of our leadership team. This beautiful two-floor space will feature 150 seats, serving classic French cuisine in a relaxed, welcoming atmosphere from morning to night.

74 Duke is a beautifully designed space offering an exceptional dining experience, combining high-quality french cuisine in a welcoming, vibrant atmosphere from morning to night. The restaurant is part of BVC Hospitality, which operates a portfolio of innovative, globally recognised food concepts, including NAC, Crème, Supernova, and Le Cafe NAC. With a strong presence in London, Paris, and the Middle East, BVC Hospitality is renowned for blending creativity with operational excellence, delivering outstanding dining experiences across multiple markets.

This is an exciting opportunity to be part of an ambitious new concept, working closely with the Head Chef and the Sous Chef to ensure exceptional food quality, smooth kitchen operations, and a dynamic team culture.

The Junior Sous Chef plays a key role in ensuring the smooth running of the kitchen and maintaining the highest standards of food quality and consistency.

This position requires strong culinary expertise, leadership, and operational efficiency to support the Head Chef in managing the team, controlling costs, and delivering an outstanding dining experience. The Sous Chef will be responsible for overseeing daily kitchen operations, mentoring staff, and ensuring the highest levels of food safety and hygiene.

• Oversee daily kitchen operations alongside the Head Chef, ensuring service runs smoothly and standards are met.
• Manage and inspire the kitchen brigade, providing guidance, training, and support to ensure high morale and professional growth.
• Collaborate with the Head Chef on menu planning, recipe adherence, and food quality control.
• Ensure food presentation and quality are consistently exceptional, meeting our guests' high expectations.
• Uphold health and safety standards and ensure all kitchen staff follow best practices.
• Assist in stock and cost control, managing orders and minimising waste to support budget goals.

• Passion for Food: A drive to deliver dishes that delight.
• Culinary
  
  Skills:
  
  Proven experience working in a high-energy, high-volume kitchen is essential.
• Leadership Potential:
  Ability to support and motivate the kitchen team.
• Creative
  
  Collaboration:
  
  Assist the Head Chef in running the Kitchen and maintaining exceptional quality.
• Operational Expertise:
  Strong skills in kitchen processes, food safety, and inventory management.
• Attention to Detail:
  Commitment to maintaining the highest standards in preparation and presentation.
• Relevant
  
  Experience:
  
  Previous experience as aSous Chef or in a similar leadership role in high-volume establishments is essential.

• Competitive salary with the potential for performance-based bonuses.
• Professional development opportunities and the chance to work under an experienced Head Chef.
• A supportive, high-energy work environment where teamwork and creativity are valued.
• Flexible working arrangements and complimentary meals on shift.
• Generous employee discounts, including 50% discount across all BVC Group brands andwide range of hospitality discounts through CODE app membership.
• Enhanced benefits like company sick pay, maternity/paternity leave, and holiday pay.
• Recognition and rewards for dedication and long service.

BVC Group is committed to creating a welcoming, inclusive environment for all employees, celebrating diversity and fostering respect.

Please note:

This role is open to candidates with the Right to Work in the UK.

Compensation:
Competitive salary