Job Description

Graysons at British Library | 96 Euston Road NW1 2DB

We are recruiting a Senior Sous Chef to help run our busy kitchens;

We cater for

:

3 public cafes serving main meals, sandwiches, snacks....

Staff Restaurant: Breakfast & lunch

Members' Room

Events for up to 300, dinners, buffets, canapes & bowls, sandwiches lunches

Hours/pay

40h pw. Mon - Fri working one Saturday out of 3. Some evenings

35-40K pa. , depending on experience. During busy periods extra hours are paid as overtime.

Overview:

Brigade of 5 chefs, Kitchen Assistant, KPs x 2

To support the Head Chef in delivering high-quality food across events and retail outlets, ensuring consistency, creativity, and compliance with food safety standards. The Sous Chef will play a key role in menu development, team leadership, and operational efficiency.

Operational Duties:

Assist in the preparation and execution of food for events (corporate, private, public) and retail outlets (cafes, kiosks, pop-ups).

Ensure food presentation and quality meet Graysons standards.

Maintain stock levels and assist with ordering and supplier management.

Oversee kitchen operations in the absence of the Head Chef.

Team Leadership:

Supervise and train junior kitchen staff.

Foster a positive and productive kitchen environment.

Support rota planning and shift management.

Compliance & Safety:

Ensure adherence to food hygiene, health & safety regulations.

Maintain accurate records for HACCP and allergen management.

Participate in audits.

Menu Development:

Contribute to seasonal and event-specific menu planning.

Innovate with food trends and customer preferences.

Support cost control and margin improvement through smart sourcing and portion control

Essential Skills & Experience:

Proven experience as a Sous Chef in events, hospitality, and retail.

Strong knowledge of food safety and kitchen operations.

Ability to manage high-volume service and fast-paced environments.

Excellent communication and leadership skills.

Desirable Attributes:

Experience in multi-site or mobile catering operations.

Passion for food innovation and sustainability.

Familiarity with EPOS systems and kitchen management software.

Qualifications:

NVQ Level 2 or 3 in Professional Cookery (or equivalent).

Level 2 Food Safety & Hygiene Certificate

Basic DBS clearance required.

First aid at work certificate (desirable)

You must be eligible to work full time in the UK

Applications to trefor.pollard@graysons.com

Due to the high number of applications, not all applicants will receive a response.

Job Type: Full-time

Pay: 35,000.00-40,000.00 per year

Benefits:

Company pension Employee discount Gym membership Health & wellbeing programme Life insurance
Experience:

Sous Chef: 2 years (preferred) Culinary: 3 years (preferred) Professional Kitchen : 3 years (preferred)
Work Location: In person