In November 2023, Chef and Campaigner Jamie Oliver returned to the UK’s restaurant scene with a brand new opening: Jamie Oliver’s Catherine Street. Housed in a Grade I listed building in London’s Covent Garden, Catherine Street is an independent, produce-focused restaurant.
Within the 130 cover space, diners experience their favourite dishes from Jamie along with new recipes bespoke to Catherine Street. Coming from a family of publicans and having yielded a lifetime career changing the way we cook, Jamie has worked to showcase the best of British produce and dishes that are considered yet accessible.
As the Senior Sous Chef, you are a key leader in the kitchen, supporting the Head Chef in all aspects of kitchen management and food development. You will ensure that the kitchen operates efficiently, maintaining the highest standards of food quality and safety. In the absence of the Head Chef, you will take full responsibility for the kitchen, ensuring continuity of operations and maintaining the brand's culinary vision. Your role is pivotal in developing new dishes, mentoring the kitchen team, and contributing to an inspiring, innovative, and food-safe environment.
WHAT YOU NEED TO KNOW
* Proven experience as a Senior Sous Chef or Sous Chef in a similar restaurant environment.
* Strong ability in kitchen management, with experience leading a team in the Head Chef's absence.
* Demonstrated skill in developing new dishes and contributing to menu creation.
* Exceptional understanding of food safety regulations and kitchen hygiene standards.
* Ability to manage stock and labor costs effectively, ensuring profitability.
* Strong leadership skills, with a proven track record in staff development and motivation.
HOW YOU’LL DO IT
* Be an inspirational leader with excellent communication and influencing skills.
* Thrive under pressure, with a genuine passion for food and the ability to build strong, cohesive teams.
* Be hands-on, enthusiastic, and driven, always maintaining a professional and organised approach.
* Embody the brand’s values, nurturing a positive and productive kitchen environment.
WORKING RELATIONSHIPS & CONTACTS
* Reports to: Head Chef
* Works closely with: Senior General Manager, Sous Chef, Junior Sous Chef, and other kitchen staff.
* Collaborates with: Central Development Team and Front of House Team
Kitchen Management:
* Lead the kitchen in the absence of the Head Chef, ensuring that all operations run smoothly.
* Ensure the kitchen setup, running, and closedown consistently meet high standards, aligning with the brand's ethos.
* Oversee the daily preparation and presentation of food, ensuring that it meets the required quality and cost parameters.
* Maintain kitchen equipment, ensuring timely servicing and prompt reporting of any issues.
* Support in developing and implementing new menu items and daily specials that reflect the brand's seasonal and rustic culinary vision.
* Lead by example, ensuring all kitchen staff are proactive, organised, and prepared for service.
Food Development:
* Collaborate closely with the Head Chef and the central development team to create innovative, seasonal dishes that align with brand standards.
* Support the creation of menus for special events and functions, ensuring they are cost-effective and profitable.
* Actively participate in the development of new recipes, ensuring they meet brand and profitability goals.
* Drive food passion within the team by delivering training sessions on new dishes and culinary techniques.
People Development:
* Mentor and develop the Sous Chef, Junior Sous Chefs, and all kitchen staff, ensuring continuous improvement in culinary skills and kitchen management.
* Conduct structured interviews and trial shifts to recruit talented kitchen staff.
* Implement training and development plans to ensure all kitchen staff achieve the highest standards of food production and cleanliness.
* Appraise kitchen staff regularly, setting SMART objectives to drive personal and professional growth.
Communication:
* Ensure clear and effective communication within the kitchen team and across other departments, including daily pre-shift meetings.
* Promote an inclusive and positive work environment, encouraging feedback and contributions from all team members.
* Work closely with the Head Chef and Senior General Manager to ensure alignment with overall business goals and objectives.
Sales and Profit Management:
* Support in managing kitchen labor costs, ensuring they are in line with set budgets while maintaining high performance and quality standards.
* Assist in controlling food costs by minimizing waste and maximizing the use of ingredients.
* Understand and contribute to achieving budgeted profit through effective kitchen management and cost control.
* Report accurate kitchen figures within set timescales and contribute to forecasting sales and labor requirements.
Health, Safety, and Hygiene:
* Ensure all kitchen staff are trained to the required level of competence in food hygiene, COSHH, HACCP, and allergens.
* Work with the Head Chef to maintain compliance with all food safety standards, conducting regular kitchen audits.
* Ensure the kitchen team adheres to health and safety regulations, maintaining a safe working environment for all.