Location
London, based at Il Bambini Club within The Hoxton, Shoreditch.

Hours
Full time, hours to be discussed during the interview process.

Salary
Negotiable, competitive salary including TRONC.

About the Role
Il Bambini Club is a festive, generous trattoria born in Paris and brought to London, offering a lively celebration of Italian-inspired food, colour and joy with bold interiors, live music and a buzzing atmosphere. As Sous Chef, you will work closely with the Head Chef to lead the kitchen team, ensuring consistently high standards across food quality, preparation and service. You will be hands-on in the kitchen while motivating and developing the team, keeping the operation running smoothly during busy services. Your responsibilities will include supporting the Head Chef in day-to-day kitchen management, leading and motivating the kitchen team during service, maintaining high standards of food quality, presentation and consistency, ensuring efficient food preparation and service, assisting with ordering, stock control and minimising food waste, maintaining excellent food hygiene, health & safety and cleanliness standards, supporting training and development of junior team members, taking responsibility for the kitchen in the Head Chef’s absence, and working collaboratively with the wider restaurant team to deliver a great guest experience.

Additional Information
Up to 28 days holidays (inclusive of bank holidays), pension, and life insurance. A Medicash Plan to claim money back and access support for physical & mental wellbeing. Meals provided during shifts.

Experience
Previous kitchen experience is essential, ideally in a similar role supporting a Head Chef and leading a team.

About you
Motivated and hands-on leader with the ability to inspire and develop a kitchen team. Strong organisational skills and a passion for maintaining high standards of food quality and hygiene. Able to work efficiently under pressure and collaborate effectively with the wider restaurant team.

Qualifications
Relevant culinary qualifications are desirable but not mandatory. A strong commitment to food safety, hygiene and kitchen best practices is required.