Location
Regents Park Barracks, London, NW1 4AL

Hours
Permanent, full-time, 37.5 hours per week, mainly Monday to Friday with occasional weekends (5 days out of 7). Shifts range between 06:30 and 20:30.

Salary
£16.13 per hour (£31,560.78 per annum)

About the Role
As a Sous Chef at Regent's Park Barracks, you will be an integral part of a professional catering team within one of London's most historic military establishments. This role combines hands-on cooking with kitchen leadership, supporting the delivery of high-quality meals—up to 1000 meals at a time. You will assist in developing your team and play a key role in creating an outstanding dining experience for military personnel and visitors alike.

You will run shifts and guide your team in the absence of the Head Chef, ensuring smooth daily operations by allocating tasks efficiently. Your responsibilities include producing food in line with recipe sheets, maintaining full knowledge of menu items and allergen information, managing production and food levels to minimize wastage, placing orders, keeping stock and wastage records, receiving deliveries, and ensuring correct storage following FIFO principles. You will also oversee daily and weekly deep cleans and ensure all staff are fully trained and compliant with relevant training requirements.

Benefits include discounted meals, onsite parking, excellent local transport links, access to a benefits app offering hundreds of discounts, life assurance, pension contributions, generous holiday entitlement with the option to buy more, and many other perks. Aramark is passionate about career development, offering great training and apprenticeship schemes to support your ongoing learning journey.

Experience
At least 2 years of on-the-job experience as a Sous Chef or Senior Chef de Partie. A trade test will be required as part of the interview process.

About You
You must have been a UK resident for the past 5 years and have the legal right to work in the UK. You must be able to pass full security vetting and DBS checks. You are organized, able to thrive under pressure, and capable of leading a team of six effectively.

Qualifications
You must hold a relevant culinary qualification.