COMPANY OVERVIEW

The Union Jack Club is a prestigious military membership club located in Central London, dedicated to serving the needs of enlisted members of His Majesty’s Armed Forces. We pride ourselves on offering exceptional accommodation and dining experiences tailored specifically for serving and veteran military personnel.

SUMMARY

We are seeking a talented Junior Sous Chef to join our culinary team at the Union Jack Club. In this role, you will play a vital part in our kitchen operations, assisting the Head Chef and Sous Chef in delivering high-quality meals that meet our members’ expectations. Your expertise will contribute to creating a welcoming dining atmosphere that honours our military heritage.

REQUIREMENTS

• Proven experience as a Junior Sous Chef / Senior CDP or in a similar culinary role within a restaurant or hospitality setting.
• Strong knowledge of food preparation techniques and culinary arts.
• Excellent supervisory skills with the ability to lead a team effectively.
• Passion for hospitality and commitment to delivering exceptional dining experiences.
• Ability to work in a fast-paced environment while maintaining attention to detail.

The successful candidate will receive the following benefits:

• Season ticket loan
• Profit sharing bonus
• Contributory pension scheme
• Birthday leave
• Gym membership
• Free meals on duty
• Life assurance
• Employee Health Care
• High street discounts

If you’re ready to take your culinary career to the next level and make a difference in the lives of our military members, we invite you to apply for the Junior Sous Chef position at the Union Jack Club today!
Job Type: Full-time
Pay: £41,922.63 per year

Benefits:

• Additional leave
• Company events
• Company pension
• Cycle to work scheme
• Discounted or free food
• Employee discount
• Gym membership
• Health & wellbeing programme
• Life insurance

Schedule:

• 8 hour shift
• Weekend availability

Experience:

• Junior Sous Chef / Senior CDP: 1 year (required)

Work Location: In perso

• Assist the Head Chef in managing kitchen operations and food preparation.
• Supervise kitchen staff to ensure efficient workflow and high standards of food quality.
• Prepare and present dishes according to menu specifications and presentation standards.
• Monitor inventory levels and assist with ordering supplies as needed.
• Maintain cleanliness and organization of the kitchen in compliance with health regulations.
• Train and mentor junior kitchen staff to enhance their culinary skills.
• Collaborate with front-of-house staff to ensure seamless service delivery.