Sous Chef in London

We are looking for a passionate and talented Sous Chef to join the team at Daylesford Organic in Notting Hill. Working with the very best seasonal, organic produce from our own farm and trusted suppliers, you will help deliver fresh, beautifully crafted dishes inspired by our farm‑to‑fork philosophy. Our menus celebrate simple, ingredient‑led cooking, showcasing high‑quality organic ingredients at their best.

As Sous Chef, you will play a key role in supporting the kitchen team, ensuring every dish is executed to the highest standards while maintaining a calm and organised approach during busy service periods. Ideally, you will have experience in a fresh food restaurant environment and a genuine passion for seasonal cooking, sustainability, and exceptional produce. With strong communication skills and natural confidence, you will be able to lead by example, coordinate your section seamlessly, and support the team in delivering an outstanding dining experience. This is an exciting opportunity to join a brand that champions organic farming, sustainability, and great food in a vibrant west London setting.

SALARY: £36,876 per annum plus Tronc.

HOURS: 40 hours per week.

Responsibilities:

• Prepare and cook high‑quality dishes using fresh, seasonal, organic ingredients in line with Daylesford Organic’s standards.
• Support food production across the restaurant, deli counters, and delivery offering.
• Maintain exceptional standards of food quality, presentation, cleanliness, and food safety at all times.
• Work collaboratively with the wider kitchen and farm shop teams to ensure smooth day‑to‑day operations.
• Contribute ideas towards seasonal menus, daily specials, and new dishes.
• Ensure your section is fully prepared with fresh mise en place for service and the following day.
• Support, guide, and share your knowledge and passion for food with junior team members.
• Help maintain a positive, organised, and efficient kitchen environment during busy service periods.

Skills & Requirements:

• Previous experience as a Sous Chef or Senior Chef de Partie within a fresh food, high‑quality restaurant environment.
• Passion for seasonal, organic produce and simple ingredient‑led cooking.
• Strong understanding of kitchen operations, food safety, and hygiene standards.
• Calm and confident under pressure, with the ability to lead and support a team during busy services.
• Well organised with excellent attention to detail and time management skills.
• Positive, proactive, and collaborative approach to teamwork.
• Ability to maintain consistently high standards of food quality and presentation.
• Creative mindset with enthusiasm for seasonal menu development and fresh produce.
• Strong communication skills and a willingness to support and develop junior team members.
• Flexible and reliable, with a hands‑on approach and passion for hospitality.

Perks & Benefits:

• Discounts: We offer a range of discounts on our products, treatments, and dining experiences from day one.
• Volunteering Days: Employees are offered one paid day per year to volunteer with a charity of their choice.
• Private Medical: We offer subsidised private medical insurance through Bupa.
• Pension Scheme: Pay up to 9% of your salary into your pension each month; we contribute up to 4.5%.
• Life Assurance: We offer life assurance cover, equivalent of up to a year of your annual salary.
• Mental Health Support: Our Employee Assistance Programme provides 24‑hour support, seven days a week.