In November 2023, Chef and Campaigner Jamie Oliver returned to the UK’s restaurant scene with a brand new opening: Jamie Oliver’s Catherine Street. Housed in a Grade I listed building in London’s Covent Garden, Catherine Street is an independent, produce-focused restaurant.
Within the 130 cover space, diners experience their favourite dishes from Jamie along with new recipes bespoke to Catherine Street. Coming from a family of publicans and having yielded a lifetime career changing the way we cook, Jamie has worked to showcase the best of British produce and dishes that are considered yet accessible.

WHAT YOU NEED TO KNOW

• Proven experience as a Senior Sous Chef or Sous Chef in a similar restaurant environment.
• Strong ability in kitchen management, with experience leading a team in the Head Chef’s absence.
• Demonstrated skill in developing new dishes and contributing to menu creation.
• Exceptional understanding of food safety regulations and kitchen hygiene standards.
• Ability to manage stock and labor costs effectively, ensuring profitability.
• Strong leadership skills, with a proven track record in staff development and motivation.

REQUIREMENTS:

Kitchen Management:

• Lead the kitchen in the absence of the Head Chef, ensuring that all operations run smoothly.
• Ensure the kitchen setup, running, and closedown consistently meet high standards, aligning with the brand’s ethos.
• Oversee the daily preparation and presentation of food, ensuring that it meets the required quality and cost parameters.
• Maintain kitchen equipment, ensuring timely servicing and prompt reporting of any issues.
• Support in developing and implementing new menu items and daily specials that reflect the brand’s seasonal and rustic culinary vision.
• Lead by example, ensuring all kitchen staff are proactive, organised, and prepared for service.

Food Development:

• Collaborate closely with the Head Chef and the central development team to create innovative, seasonal dishes that align with brand standards.
• Support the creation of menus for special events and functions, ensuring they are cost-effective and profitable.
• Actively participate in the development of new recipes, ensuring they meet brand and profitability goals.
• Drive food passion within the team by delivering training sessions on new dishes and culinary techniques.

People Development:

• Mentor and develop the Sous Chef, Junior Sous Chefs, and all kitchen staff, ensuring continuous improvement in culinary skills and kitchen management.
• Conduct structured interviews and trial shifts to recruit talented kitchen staff.
• Implement training and development plans to ensure all kitchen staff achieve the highest standards of food production and cleanliness.
• Appraise kitchen staff regularly, setting SMART objectives to drive personal and professional growth.

Communication:

• Ensure clear and effective communication within the kitchen team and across other departments, including daily pre-shift meetings.
• Promote an inclusive and positive work environment, encouraging feedback and contributions from all team members.
• Work closely with the Head Chef and Senior General Manager to ensure alignment with overall business goals and objectives.

Sales and Profit Management:

• Support in managing kitchen labor costs, ensuring they are in line with set budgets while maintaining high performance and quality standards.
• Assist in controlling food costs by minimizing waste and maximizing the use of ingredients.
• Understand and contribute to achieving budgeted profit through effective kitchen management and cost control.
• Report accurate kitchen figures within set timescales and contribute to forecasting sales and labor requirements.

Health, Safety, and Hygiene:

• Ensure all kitchen staff are trained to the required level of competence in food hygiene, COSHH, HACCP, and allergens.
• Work with the Head Chef to maintain compliance with all food safety standards, conducting regular kitchen audits.
• Ensure the kitchen team adheres to health and safety regulations, maintaining a safe working environment for all.

• Be an inspirational leader with excellent communication and influencing skills.
• Thrive under pressure, with a genuine passion for food and the ability to build strong, cohesive teams.
• Be hands-on, enthusiastic, and driven, always maintaining a professional and organised approach.
• Embody the brand’s values, nurturing a positive and productive kitchen environment.