Location
Shoreditch, London

Hours
Full Time - 40 hours per week, Monday to Friday

Salary
Up to £45,700 per annum

About the Role
Are you a culinary connoisseur with a passion for creating masterful dishes that delight the senses? At BaxterStorey, we offer an exceptional culinary playground where your creativity can flourish and your talents shine. We believe the best food comes from nurturing talent and empowering our chefs to continuously evolve and refine their craft. As a Retail Sous Chef, you will collaborate with our culinary team to craft flavourful dishes that nourish both body and mind in a high-profile Shoreditch location.

We provide an inclusive environment that encourages growth and celebrates diversity. You will receive ongoing training and development opportunities to ensure you have the skills and knowledge to thrive, alongside a strong commitment to work-life balance. Join us and be part of a team that values creativity, leadership, and teamwork in delivering outstanding culinary experiences.

Benefits
28 days holiday including bank holidays plus your birthday off
3 volunteering days
3 days grandparent leave
24 weeks enhanced maternity leave
Secondary career leave
Wedding/commitment day leave
Free meals on shift
Bespoke training and development opportunities
Apprenticeship opportunities for all experience levels
Pension and life insurance
Discounts available on our Perkbox app including high street shops, holidays & cinema
Wellbeing hub
Access to employee assistance programme
Cycle to work scheme

Experience
Previous experience in a similar role within a large contract catering environment, hotel, or restaurant is required.

About you
You are passionate about food and service, enthusiastic, fun, and a team player who enjoys succeeding as part of a team. You have excellent organisational skills, strong communication abilities, and a flexible approach to work.

Qualifications
Culinary degree or relevant certifications from a recognized culinary institute.
Strong knowledge of food safety standards and best practices.
Ability to multitask and work efficiently under pressure in a high-volume kitchen environment.
Flexibility to work evenings, weekends, and holidays as required.