Junior Sous Chef at BaxterStorey Ireland Ltd

City of London, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

21 Jul, 26

Salary

40500.0

Posted On

22 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Food safety, Health and safety, Team leadership, Menu planning, Waste control, Staff management, Budgeting, Inventory management, Communication, Organization, Problem solving, Quality control, Kitchen management

Industry

Food and Beverage Services

Description

Company Description Searcys is on the hunt for a passionate and ambitious Junior Sous Chef to join the vibrant team at the Barbican Bar & Grill—a truly iconic dining destination set within the renowned Barbican Centre. Perched on the first floor with stunning views over the lakeside and its striking fountains, the Barbican Bar & Grill blends the energy of the city with a unique cultural backdrop. Here, Searcys brings British classics to life alongside refined European dishes, all reimagined with a fresh, modern twist. Serving stylish lunches and pre-theatre dining, the restaurant delivers beautifully crafted plates, bold flavours, and exceptional value—making it a go-to spot for food lovers and culture seekers alike. If you’re ready to elevate your culinary career in a setting that’s anything but ordinary, this is your moment. As a Junior Sous Chef you will benefit from the following: 50% discount across Searcys venues Enrolment into the Searcys enhanced pension scheme Up to 38 days annual leave Access to everyday discounts and communication portal Employee assistance programme Enrolment into Searcys Champagne School Meals provided on shift when working within one of our venues Monthly Chef Away Days Chef Whites and Shoes provided. Job Description Contract: Full time - Serving Lunch & Dinner Salary: £40,500 including Tronc Key Responsibilities: To organise the successful operation of all food areas with the assistance of the Head Chef To set the standards of operation which the staff are to operate and ensure they are maintained. To monitor on a daily basis the standards achieved in each area and report to the Head Chef and Group Executive Chef any areas of concerns. To liaise with the Operation manager and in absence Deputy operation manager To ensure that all legislative and Government guidelines are adhered to, including The Food Safety Act, Health and Safety at Work Act, the COSHH regulations, etc. within the areas of responsibility Day to day running if main kitchen with total responsibility and delegation to the Chefs. To ensure smooth running of daily operations Hygiene and personal hygiene checks Food standards Waste control Health and Safety Food purchasing To ensure all Searcy’s personnel procedures, including disciplinary, grievance, appraisal and recruitment are followed at all times and in accordance with Investors in People standards. Qualifications Very well organised and ability to prioritise work load Ability to work under pressure Excellent standards Experience in working in a 4/5 star hotel or high end restaurant preferably Able to work effectively as part of a team Attention to detail Strong communication skills Additional Information We are the oldest caterer in the UK, founded in 1847. Working with us means being part of London’s most prestigious events and some of the country's most iconic venues. You’ll gain valuable experience and mentoring from skilled colleagues and have a chance to write your own chapter in our celebrated history. A career at Searcys means being part of something special. With our rich heritage, and ever-growing business, we will be delighted if you join us – a company with a strong sense of pride and belonging. To find out more on the rich history of Searcys, please visit our website at www.searcys.co.uk Employment Type: Permanent Hours Per Week: 45.00

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Responsibilities

The Junior Sous Chef is responsible for the daily operation of the kitchen, ensuring high food standards and efficient workflow. They will also manage staff performance, oversee health and safety compliance, and assist the Head Chef in operational tasks.