Sous Chef

About Lettice Events: Lettice Events is a privately owned, female-led hospitality business built on a love of great food, thoughtful service and beautifully curated experiences. We deliver bespoke catering and full event management services across a wide range of events, from intimate private dinners and weddings to large-scale conferences, brand activations, gallery openings and fundraising events. We work with both private and corporate clients, as well as directly with venue partners, offering either end-to-end event delivery or catering-only services. Reports to: Head Chef / Culinary Director The Role: We are looking for a high energy Sous Chef to support the Head Chef in the delivery of exceptional food across our events. You will combine strong technical ability, leadership and organisational skills, ensuring food is produced to a consistently high standard across preparation, production, events and service. Key Responsibilities:

• Support the Head Chef in the day-to-day running of the kitchen and events.
• Lead kitchen teams during preparation, production and event service.
• Ensure dishes, menus and recipes are executed consistently to the required standard.
• Organise and oversee prep, production, packing and event service.
• Ensure all food is produced efficiently, accurately and to agreed specifications.
• Manage kitchen teams, delegating tasks and ensuring staff are working effectively.
• Maintain high standards of food quality, presentation, hygiene and organisation.
• Work closely with Chefs, Kitchen Porters, Operations & Sales teams.
• Support the planning and execution of large-scale events, ensuring all deadlines are met.
• Monitor food usage, waste, yields and portion control to support agreed food-cost targets.
• Ensure kitchen equipment, ingredients and resources are organised, clean and available as required.
• Support the training and development of junior chefs and kitchen staff.
• Assist with the implementation and maintenance of the company's culinary standards.
• Support menu development, tastings and R&D when required. The Applicant:
• Proven experience as a Sous Chef or strong Chef de Partie in a high-end restaurant, luxury catering or events environment.
• Strong technical cooking skills.
• Experience leading kitchen teams in a busy, high-pressure environment.
• Experience producing food at scale, from preparation through to event service.
• Strong understanding of food quality, consistency, yield, labour and production at scale.
• Excellent organisational and communication skills.
• Confident leading teams and taking responsibility for kitchen operations.
• Creative, proactive and commercially minded.
• High attention to detail and standards.
• Able to take feedback, collaborate effectively and work at pace.
• Passionate about contemporary food, seasonal produce and the London culinary scene. Success in the Role: Success will be measured by the quality and consistency of the food, effective leadership of the kitchen team, successful delivery of events, adherence to agreed food-cost and labour targets, organisation of the kitchen and the ability to consistently deliver exceptional food at scale. TO APPLY: Please send you CV and cover letter to mark@letticeevents.com