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We are looking for a Sous Chef to help run the floor and take real ownership of the kitchen’s output. This is a high-pressure role for someone who has moved past just working a station and is ready to manage the entire line. You will be the direct second-in-command, responsible for calling the pass, maintaining ticket times, and ensuring every plate meets spec before it leaves the window. Beyond service, you will be heavily involved in menu R&D and dish costing; we need someone who understands how to balance seasonal creativity with strict margin requirements. You’ll be expected to manage inventory, handle primary ordering, and oversee prep cycles to ensure the kitchen never crashes mid-service.
Please note: You should have a minimum 2 years previous experience in the above or similar roles.
The right candidate should have atleast 5 years experience.
Experience in busy cafe environments.
Experience working with a small team.
Experience in Leadership.
Interview required
STARTS 7, Apr 2026
ENDS Not Specified
Max 40 hours
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