Job Description

JOB DESCRIPTION Cafe sous Chef Revised: Jan 2026

Main job purpose:

To oversee and enhance the food offering at the Yurt Cafe, while also being actively involved in the main kitchen operations. This includes developing and delivering the weekend brunch offer, cakes, pizza evenings, weekday specials, and other menus as required.

To deliver food services to the Foundation's guests, clients, and visitors to the highest standards of quality, presentation, and timeliness. To ensure these standards are achieved within budget, with a strong focus on minimising waste.

To plan and organise the resources required to meet operational demands and to ensure a consistently positive customer experience across all areas of the food operation.

To understand and actively support the ethos of the Foundation, including its environmental, charitable, and commercial objectives.

Reports to:

Head Chef

Responsible for:

Main Kitchen and Yurt team.

Usual place of work:

The Royal Foundation of St Katharine (RFSK), 2 Butcher Row, London. E14 8DS.

Work perimeters:

42.5 hours per week (inclusive of a 30-minute unpaid break per shift)

Working days will vary according to business needs. The role is based in a hospitality and events environment; therefore, evening, weekend, and Bank Holiday work is integral to the position.

Relevance:

This document reflects the job content at the time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description will be amended accordingly.

Key areas of Responsibility:

To ensure the smooth running and effective operation of the yurt kitchen to include - preparation, cooking and presentation of all foods.

Actively seek to contribute new ideas for ways of working and offer that will contribute to improving the food offer

Engage with and drive new initiatives with a view to maximise revenue and profit

Work on new ideas and recipes

Manage stock levels of ingredients and prepared foods

Delegate work to kitchen staff and kitchen assistants

Oversee production of cakes for the yurt for weekends

Oversee production of weekend brunch prep

Oversee weekend brunch operation

Ensure correct portion control is implemented

Work shifts in the main house where required

Work shifts on pizza where required

Deliver food production for outdoor events in the precinct

Lead the team in recording wastage in line with RFSK policy (given the rhythm of RFSK business wastage is expected to be low)

Ensure any allergens are clearly communicated in a written format

Ensure daily cleaning and HACCP schedules are followed and records kept

Report any maintenance issues as they arise

Report any issues with deliveries if they occur

Use the equipment in the kitchen safely, train new or less experienced members of the team to do the same.

Work in line with all H&S and COSHH policies

Attend training where required

Represent RFSK in a manner and style reflecting The Foundation's ethos and core values.

Work collaboratively with colleagues to achieve effective outcomes for RFSK.

Deputise as required for the Head Chef during periods of leave, absence and days off. This includes but is not limited to:

o Creating staffing rotas

o Motivating team to ensure smooth functioning and promote teamwork.

o Developing a culture of learning and look to pass on skills to less experienced staff

o Maintaining open communication with the kitchen team, front-of-house staff, and management to ensure smooth operations.

o Attending Daily Stand-Up Operations Meeting, weekly management and function sheet meeting when required.

Professional / Personal Skills and Experience

Prior experience as a Cafe chef or similar role in a multi-site food production operation of a similar size and style.

Holds or working towards the professional and statutory qualifications required to at least NVQ/SVQ Level 2 or equivalent.

Excellent team player with a 'can-do' mindset and works collaboratively to achieve results and follows instructions when required to do so.

Efficient and highly organised, multi-tasks and maintains focus when under pressure.

Is calm, approachable, customer focused and creative.

Excellent at prioritising, showing initiative and adjusting priorities as the operation requires.

Able to work evenings and weekends where required as the Foundation is a 365/24/7 operation.

Represent RFSK in a manner and style reflecting The Foundation's ethos and core values.

Work collaboratively with colleagues to achieve effective outcomes for RFSK.

Take full responsibility for the management of your work email account, including checking emails on a regular basis and responding when required.

Take full responsibility for the upkeep and management of your profile on RFSK's online HR management system, including up to date information.

Participate and complete all, in person or online training mandated by RFSK management in a timely manner.

Learn and be able to effectively demonstrate a comprehensive knowledge of The Royal Foundation of St Katharine, including but not limited to:

Charitable objectives delivered through Worship, Hospitality and Service

Working ethos.

Commercial objectives and budgets

Job Type: Full-time

Pay: 32,000.00-34,000.00 per year

Benefits:

Cycle to work scheme Employee discount
Work Location: In person