The Evolv Collection
Senior Sous Chef
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Company Description
The Evolv Collection is a pioneering premium hospitality group founded by Sir Terrence Conran in 1991, known for shaping modern restaurant culture. Its portfolio includes iconic dining destinations across London, Birmingham, Manchester, and New York. Each brand within the collection has a distinct heritage, character, and ambience, offering guests memorable culinary experiences. The group invests in its team members, fostering growth and professional development to support exceptional service and consistently outstanding guest experiences.
Role Description
The Senior Sous Chef is a full-time, on-site role based at one of The Evolv Collection’s Birmingham 24 Stories restaurant. This role supports the Head Chef in leading the kitchen team, overseeing food preparation, coordinating service, and ensuring that dishes meet the group’s high standards of quality, presentation, and consistency. Day-to-day responsibilities include:
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- Managing kitchen operations
- Supervising line cooks and prep staff
- Monitoring stock levels
- Ensuring adherence to food safety and hygiene regulations
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The Senior Sous Chef contributes to menu development, seasonal specials, and kitchen planning, while helping train and mentor team members to ensure efficient, collaborative service. This position works closely with both culinary and front-of-house teams to deliver exceptional guest experiences during busy service periods.
Qualifications
- Strong experience in a senior kitchen position (Sous Chef or equivalent) within high-end or premium hospitality environments.
- Proficiency in menu planning, recipe development, and modern cooking techniques, with attention to flavor, consistency, and presentation.
- Demonstrated ability to lead, motivate, and develop diverse kitchen teams, including coaching, performance feedback, and shift management.
- Solid understanding of food safety, hygiene standards, and health and safety regulations, with a track record of maintaining compliant kitchens.
- Skilled in kitchen organization and operations, including stock control, ordering, waste reduction, and cost management.
- Ability to perform effectively under pressure in a fast-paced service environment, with strong time management and problem-solving skills.
- Excellent communication and collaboration skills for working closely with Head Chef, front-of-house teams, and wider management.
- Formal culinary training or relevant vocational qualification is preferred, along with continuous professional development in the culinary field.
- Flexibility to work a variety of shifts, including evenings, weekends, and holidays, in line with hospitality business needs.
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