Sous Chef Boodle's
28 St. James's Street SW1A 1HJ

A fantastic place to work, Boodle’s, one of the oldest private members’ clubs in the world, is looking for a new member of the Kitchen team. If you have a of love classical cooking and the wonderful world of hospitality, we want to hear from you.

The main dining room (Coffee Room) is the flagship of the Club and the Coffee Room Sous Chef is a crucial member of the Kitchen team. Responsible for assisting the Executive Chef in managing all aspects of the operation, in particular the Coffee Room Kitchen, which also serves the events and private dining.

The role requires strong culinary skills, leadership, and the ability to work in a fast-paced yet very friendly environment. The Sous Chef plays a key role in maintaining food quality, ensuring kitchen efficiency, and upholding food safety standards.

What we offer:
• Competitive salary
• Generous Annual Staff Fund (similar to a bonus)
• Monday to Friday working (occasional Saturdays)
• 32 days paid holiday inclusive of bank holidays (time off to be taken mainly during August and Christmas)
• Company pension scheme: 6% employer contribution, 2% employee
• Life Assurance of 2 times your basic salary (no qualifying period)
• Staff accommodation available (£250 pcm)
• Uniform provided
• Free meals on duty
• Staff social events (organised by the Staff Council)

Essential skills/knowledge:
• Proven experience as a Sous Chef or similar
• Culinary qualification or relevant certification
• Strong knowledge of culinary techniques (including the classics)
• Strong knowledge of food safety
• Leadership and teamwork skills
• Excellent time management and organizational abilities
• Strong communication and interpersonal skills

Main duties:

Culinary Expertise:
Prepare and execute a wide range of dishes, ensuring high-quality presentation and taste.
Assist in developing and maintaining the menu, including creating new dishes and specials.
Monitor portion control and food wastage to control costs.

Kitchen Management:
Collaborate with the Executive Chef to plan and organise kitchen operations.
Oversee daily food production, ensuring consistency and adherence to recipes and standards.
Assist in inventory management, ordering, and stock control.

Leadership and Training:
Supervise and motivate kitchen staff, ensuring they adhere to safety and sanitation guidelines.
Provide guidance and training to kitchen team members, fostering a positive and collaborative work environment.
Step in for the Executive Chef when needed and lead the team in their absence.

Quality Control:
Inspect ingredients for freshness and quality.
Ensure that all dishes leaving the kitchen meet established standards for taste, presentation, and portion size.

Health and Safety:
Enforce all health and safety regulations and maintain a clean and organised kitchen.
Monitor the proper use and maintenance of kitchen equipment.

Menu Development:
Contribute to menu planning and development, taking into consideration customer preferences and market trends.
Keep updated on culinary trends and incorporate new techniques and ingredients into the menu.

Collaborate with the front-of-house staff to ensure smooth service and address customer feedback.
Work with the Executive Chef to develop daily and weekly specials.

*All applicants must be eligible to work in the UK*

Sous Chef




28 St. James's Street SW1A 1HJ



Job Type

Full Time

Reporting To

Executive Chef

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