Sous Chef

Job Description

Bocca di Lupo has been one of London's most celebrated Italian restaurants since it opened in 2008. Michelin Bib Gourmand. Time Out's best London restaurant. Nearly seventeen years later, it's still one of the hardest tables to book in Soho - and the kitchen is the reason why.

Chef Patron Jacob Kenedy has spent decades obsessing over regional Italy - that curiosity runs through the whole kitchen, from how the menu is written to how ingredients are sourced. Head Chef Gareth Saywell leads a brigade that takes that seriously: dishes from across Italy's 20 regions, menus that change daily and with the seasons, and an open kitchen on show to the room every service.

We make almost everything in-house - breads, pastas, sausages, pickles, salumi, mostarda. The standard is exceptionally high, and we're proud of it.

Five members of our current kitchen management team, including Gareth himself,  were trained entirely in-house. We rarely recruit at this level from outside. This is a rare opportunity to join Bocca di Lupo at this level.

The Role

This is not a conventional sous chef position. Being a Sous at Bocca di Lupo demands more than the title suggests - you will be held to a higher standard, pushed further, and expected to deliver excellence every service.

You will quality control every dish that leaves the pass. You will work every section fluently and be able to train anyone on any station. You will share responsibility for the day-to-day running of the kitchen, ordering, office work, team development - and be a leader the brigade genuinely looks up to.

It is an ambitious role. It is also one of the most rewarding kitchens in London to grow in.

We will also consider exceptional Junior Sous Chefs or CDPs who can demonstrate they are genuinely ready to make this step. If that's you, we want to hear from you.

• £55,086 – £59,379 per annum
• Free meal for two each month, plus a free meal for two on your birthday
• 50% off when dining with us
• Food and wine at cost price to enjoy at home
• £300 annual training allowance
• One extra day of holiday for every year of service
• Free scoop of gelato at Gelupo whenever you like
• Health and wellbeing allowance

Job Requirements

• Minimum two years' experience as a Sous Chef in a high-quality, fast-paced restaurant - Italian kitchen experience a significant advantage - We will also consider exceptional Junior Sous Chefs or CDPs who can demonstrate they are genuinely ready to make this step. If that's you, we want to hear from you.
• Able to work every section to a high standard and train others on each one
• Obsessive about quality control - you notice everything, and you act on it
• A genuine love of Italian food and curiosity about where it comes from
• Strong leadership presence - calm, authoritative, and able to bring out the best in a brigade
• Highly organised 
• Confident with ordering, stock management and kitchen admin
• Competent with Microsoft Excel and comfortable with day-to-day computer work
• Reliable, resilient and self-motivated - someone who holds themselves to the same standard they hold others

This role suits someone who wants to be genuinely tested - and who knows that the best kitchens are the ones that demand the most.

Job Location

12 Archer Street
London W1D 7BB