Location
IWM Churchill War Rooms, London

Hours
40 hours per week, 5 days out of 7, some evening work required due to venue requirements

Salary
Up to £40,500 per annum

About the Role
As a Sous Chef at IWM Churchill War Rooms, you will support the Head Chef in leading day-to-day kitchen operations across this well-known tourist attraction embedded in educational history. You will be responsible for delivering high-quality food, ensuring Food Safety Management System (FSMS) compliance, supervising and training the team, managing stock processes, and maintaining service performance. You will play a key role in delivering exceptional food while ensuring the smooth operation of the kitchen.

In return, you will have the opportunity to progress your career with a company that invests in its people, celebrates individuality, and recognises employees who go beyond the plate. The role offers a collaborative and inclusive culture where your ideas are valued and creativity encouraged, all within a beautiful and inspiring setting surrounded by nature and stunning gardens.

Additional benefits include 20 days annual leave (excluding bank and national holidays), free staff meals while at work, access to Compass Group company perks and benefits, Perks for Works discounts and promotions, on-site food and beverage discounts, and access to training, mentoring, and development supported by the wider Restaurant Associates and Compass Group UK networks.

Responsibilities
- Assist the Head Chef in all aspects of kitchen management including menu creation, food preparation, and smooth kitchen operations
- Train, mentor, and supervise kitchen staff to maintain high standards of food preparation and cleanliness
- Ensure every dish is prepared and presented to the venue’s standards, maintaining consistency and quality
- Assist with ordering, stock rotation, and inventory control to maintain stock levels and minimise waste
- Adhere to health, safety, and hygiene regulations to maintain a safe and clean kitchen environment
- Work with the Head Chef to control food costs and stay within budget while maintaining quality
- Ensure dishes meet client and customer expectations, adapting to special dietary requirements as needed
- Take charge of the kitchen in the Head Chef’s absence to ensure smooth operations

Experience
Proven experience in high-quality catering, ideally within a similar venue or setting, with a passion for creating exceptional dishes.

About you
- Strong leadership skills with the ability to supervise and motivate kitchen staff
- Solid understanding of food hygiene and safety standards with the ability to enforce them
- Ability to collaborate effectively with both front-of-house and kitchen teams
- Excellent organisational skills with strong attention to detail and ability to manage multiple tasks in a fast-paced environment
- Flexibility and adaptability to assist in all kitchen areas and respond to changing demands during service
- Deep enthusiasm for culinary arts and delivering an exceptional dining experience
- Creativity to contribute to menu planning and keep up to date with culinary trends
- Financial awareness to manage food costs and contribute to the venue’s financial success

Qualifications
While specific qualifications are not explicitly stated, a background in high-quality catering and a strong understanding of food safety standards are essential. A passion for culinary development and operational excellence is highly valued.