Senior Sous Chef to support the Head Chef in delivering high-quality food across events and retail outlets, ensuring consistency, creativity, and compliance with food safety standards.
Compensation
£45K pa.
Responsibilities
Assist in the preparation and execution of food for events and retail outlets
Ensure food presentation and quality meet Graysons standards
Maintain stock levels and assist with ordering and supplier management
Oversee kitchen operations in the absence of the Head Chef
Supervise and train junior kitchen staff
Requirements
NVQ Level 2 or 3 in Professional Cookery (or equivalent)
Level 2 Food Safety & Hygiene Certificate
Basic DBS clearance required
First aid at work certificate (desirable)
Nice to have: multi-site or mobile catering operations
Lead and oversee all culinary operations, inspire and develop the kitchen team, ensure exceptional standards of food quality, presentation, and consistency, and maximize the financial performance of the culinary department.
Responsibilities
Lead kitchen management team
Provide direction for all day‑to‑day operations
Develop and implement guidelines and control procedures for purchasing and receiving areas
Establish and maintain open, collaborative relationships with employees
Manage department controllable expenses including food cost, supplies, uniforms and equipment
Requirements
High school diploma or GED
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Responsibilities
Leads kitchen management team
Provides direction for all day-to-day operations
Supervises and coordinates activities of cooks and workers engaged in food preparation
Develops and implements guidelines and control procedures for purchasing and receiving areas
Manages department controllable expenses including food cost, supplies, uniforms and equipment
Requirements
High school diploma or GED
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions.
Responsibilities
Coordinating menus, purchasing, scheduling, food preparation and plating for catering events
Ensuring sanitation and food standards are achieved
Managing BEO process including menu development, pricing, tracking and ordering
Managing food quantities and plating requirements for all banquet functions
Preparing and cooking foods of all types
Requirements
High school diploma or GED
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation.
Compensation
$95,000 - $100,000 ... Sign On Bonus
Responsibilities
Lead daily culinary production in preparation and production of meals, food quality and presentation
Ensure compliance with all safety and sanitation standards and regulation, team member productivity and performance
Deeterines how food should be presented and create decorative food displays
Provide direction on menu development based on product availability
Manage department controllable expenses including food cost, supplies, uniforms, and equipment
Lead and support culinary operations in a K–12 school dining program, managing food production, menu development, catering, inventory, and staff supervision.
Compensation
Salary: $55,000 - $60,000
Responsibilities
Assist the Executive Chef in daily kitchen operations
Support cost control initiatives through inventory management
Help plan, develop, and implement menus
Lead or support the preparation and execution of catered events
Implement and support new culinary programs and initiatives
Lead all culinary operations for a premier corporate dining account in NYC, overseeing a hands‑on culinary team and managing food production, menu execution, catering, and special events.
Compensation
Salary: $105,000-$120,000
Responsibilities
Direct all culinary operations for the account, including café, catering, special events, and client dining programs.
Lead, coach, and develop the culinary team, fostering a culture of accountability, collaboration, and excellence.
Build strong partnerships with the client, account leadership, and internal stakeholders to align culinary programs with business needs and guest expectations.
Create innovative, seasonal, and market‑relevant menus that reflect the client’s culture and elevate the corporate dining experience.
Oversee high‑volume production, food quality, presentation, portion control, and execution across all service platforms.
Requirements
Culinary degree or formal culinary training
Nice to have: experience in premier corporate dining
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