Location
Fulham Pier, Stevenage Road, Fulham, SW6 6HH, London

Hours
Flexible shifts between 7am – 11pm, including weekends and matchdays

Salary
Up to £50,000 per annum plus flexible benefits

About the Role
Join us at Lighthouse Social, an exclusive members club on the stunning Fulham Pier, where modern Asian-American flavours meet exceptional hospitality. We’re looking for a talented Sous Chef to support our Head Chef in delivering an elevated dining experience to our 1,000+ members, from relaxed weekday dining to vibrant weekend service. As Sous Chef, you’ll play a hands-on role leading a brigade of eight chefs, overseeing day-to-day kitchen operations, and ensuring every plate leaves the pass to the highest standard. You’ll thrive in a fast-paced, premium environment where no two days are the same, managing everything from intimate lunches to bustling matchday covers.

We’re seeking someone who knows how to run a restaurant well. A background in high-end restaurant or hotel dining is ideal, with experience in Asian-American cuisine a bonus (but not essential). If you’re a creative and confident chef who can lead with calm precision, manage quality and cost, and inspire your team to deliver memorable dishes every time, this is your opportunity to make your mark in one of London’s most exciting new members clubs.

Key Responsibilities:
- Assist the Head Chef in overseeing kitchen operations, ensuring efficiency and high-quality food production
- Lead the kitchen team during service, ensuring dishes meet required standards
- Monitor food preparation and cooking processes to maintain consistency in quality, flavour, and presentation
- Collaborate on menu development and enhancements based on member feedback and seasonal availability
- Ensure compliance with health and safety regulations and food hygiene standards
- Manage inventory and stock levels to minimise waste
- Train and mentor junior kitchen staff
- Assist in managing food costs and portion control
- Participate in team meetings to discuss kitchen performance and improvements

Experience
Proven experience as a Sous Chef or in a similar role within a high-volume restaurant or hospitality setting. Strong culinary skills with experience in menu development and food preparation. Experience in Asian-American cuisine is a bonus but not essential.

About you
Ability to manage kitchen operations effectively during busy periods. Excellent knowledge of food safety and hygiene regulations with a commitment to maintaining high standards. Strong leadership skills with experience training and mentoring junior chefs. Ability to work under pressure while maintaining quality and presentation. Flexibility to work weekends, evenings, and matchdays as required.

Qualifications
Relevant culinary qualifications are preferred but not explicitly stated. Commitment to continuous learning and professional development is essential.