Job Description:
Junior Sous Chef
Location: KT2 7HY
Start Date: ASAP
Salary: Competitive, experience-based (Currently Max: £33,000 Per Annum +KPI, Incentives, SC)
Benefits: Development plans & KPI-based incentives, employee discount, on-site free parking, food voucher (£100 for full-timers and £50 for part-timers)
About the Role
This position is recruited by 3Koncept Consultancy (3K), a hospitality-led consultancy responsible for the concept creation, brand development, marketing strategy, and operational setup of an exciting new multi-cuisine restaurant project. While employment contracts and payroll are managed directly by the owners, 3K leads recruitment, kitchen development, day-to-day coordination, staff incentives, and long-term growth planning.
The role will initially focus on the current restaurant as well as on a pop-up restaurant and tasting menu concept, launching immediately as a creative and commercial teaser for the main restaurant. This phase supports menu development, team building, marketing, PR, and brand storytelling.
This is a long-term opportunity for a chef who wants to help build something new, different, and meaningful from the ground up.
Flexibility During the Setup Phase
Flexibility and adaptability are essential during the setup and transition phase. The kitchen will operate across both the pop-up concept and the existing hotel food operations.
During this period, the Junior Sous Chef will:
- Support and help establish hotel breakfast operations, including menus, prep systems, and service standards
- Work within hotel brand requirements while helping elevate food quality and consistency
- Adapt to evolving workflows, staffing levels, and service demands
Conference & Banqueting (C&B) menus, packages, and operations will be led by a contracted C&B Chef, allowing the Junior Sous Chef to focus on restaurant, pop-up, and breakfast development while remaining aligned with the wider hotel operation.
The Concept
- Pop-up restaurant & tasting menu (launching soon)
- Long-term multi-cuisine tapas restaurant & bar
- Casual fine-dining with evolving, collaborative menus
- Storytelling-led brand concept
- Hotel breakfast operations and brand-standard offerings
- Live music, terrace dining, and curated events
The Role – Junior Sous Chef
Working closely with 3K and the Creative Director, the Junior Sous Chef will contribute to menu creation, team formation, and kitchen culture, helping build a team worthy of a modern, multi-cuisine tapas concept.
This role suits someone who:
- Wants to be part of something genuinely new and different
- Enjoys building, shaping, and improving — not just maintaining
- Is comfortable with change and open dialogue
- Wants their contribution and performance to be seen, valued, and rewarded
Key Responsibilities
- Support the launch and operation of the pop-up restaurant and tasting menus
- Collaborate with the Creative Director to create and evolve menus
- Help recruit, train, and develop a kitchen team aligned with the brand vision
- Assist in setting up breakfast menus, prep systems, and service workflows
- Oversee day-to-day kitchen operations and cooking during service, ensuring consistency, quality, and timing
- Maintain hotel brand standards across breakfast and restaurant operations
- Lead sections during service and mentor junior team members
- Support stock control, ordering, and waste management
- Maintain high standards of food quality, hygiene, and organisation
- Adapt to the changing needs of a growing operation
KPIs, Development & Incentives
Once the restaurant is fully operational, clear KPIs, individual development plans, and performance-based incentiveswill be introduced. These are designed to:
- Encourage growth and progression
- Recognise consistency, creativity, and leadership
- Reward both individual and team performance
At 3K, performance is not overlooked — it is acknowledged, supported, and rewarded.
Person Specification
- Passionate about food, creativity, and craftsmanship
- Highly adaptable and resilient
- Looking for a long-term role with genuine progression
- Collaborative, open-minded, and respectful
- Calm, organised, and solutions-focused
Skills & Experience
- Senior CDP or Junior Sous Chef experience preferred
- Strong kitchen operational knowledge
- Interest in multi-cuisine or tapas-style cooking
- Solid understanding of food safety and hygiene standards
- Hotel kitchen experience is advantageous
Why 3Koncept?
Hospitality is one of the hardest-working yet most neglected industries.
3Koncept was built by hospitality professionals who understand this first-hand.
With neurodiversity at its core, 3K is creating environments where different ways of thinking are respected, supported, and valued. We are looking for individuals who want to break norms, challenge outdated kitchen cultures, and help set up something healthier, fairer, and more creative.
This is not just about opening a restaurant — it’s about building a community, a culture, and a future.
If you want to be part of something new, different, and genuinely forward-thinking — we’d love to hear from you.
Bring the passion. We’ll build the platform. Let’s grow together.
Job Types: Full-time, Part-time, Freelance, Zero hours contract
Benefits:
- Company events
- Employee discount
- Free parking
- On-site parking
- UK visa sponsorship
Ability to commute/relocate:
- Kingston upon Thames KT2 7HY: reliably commute or plan to relocate before starting work (required)