Seeds of Wild
Sous Chef
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Sous Chef | Seeds of Wild | [Hackney/Shoreditch]
£16.50 to £17.50 an hour · Part-time, 16–24 hours a week
Seeds of Wild is a chef-led, plant-forward food business. From our central production kitchen we cook for private events, conferences and brand activations for clients including Dr Martens, Thirty Percy and Pubity Group, and we tell the story of that food through recipes, film and content. We buy direct from London growers, build menus around what they’ve actually harvested, and design waste out at the prep list rather than at the bin.
The Job
You’ll be our Head Chef’s second in the kitchen. Most days that means running production together: prep, batch cooking and packing for events, and holding quality and consistency from a 20-person dinner to a 300-cover conference. When the Head Chef is out front at an event, the kitchen is yours. You’ll own ordering, stock, allergens and HACCP records, and help brief and train the freelance chefs we bring in for bigger jobs.
Some days you’ll be on site, running the pass at a private dinner or leading service at a conference.
As you settle in, you’ll take on menu development for events, lead the zero-waste recipes we publish to our community (credited to you), and help shape the food content we make. If you’re comfortable on camera, there’s room for that too. If you’d rather stay behind it, your recipes still lead.
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Hours
We’re starting part-time: 2–3 days a week in the production kitchen, plus paid event shifts, some of which will be evenings or weekends. You’ll see event dates well ahead. The plan is to grow this into a full-time role as our events work builds through 2027. Part-time also suits a lot of good chefs. If you run a supper club, cook privately or are building something of your own, keep it going.
You’ll Bring
- Sous chef experience, or you’re a strong Chef de Partie ready to step up, from a busy scratch kitchen
- Event, banqueting or production kitchen experience, or a real appetite to learn it
- Excitement about vegetables. You don’t need to be vegan, but you need to cook plants like they’re the main event, because here they are
- A feel for seasonality and low waste as a creative brief
- Calm, organised leadership under pressure, including in someone else’s venue
- Solid food safety, allergen and HACCP knowledge. Level 2 Food Hygiene, or we’ll pay for it
- Nice to have: plant-based or zero-waste experience, menu writing, food styling or content experience, and contacts among London’s regenerative growers.
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What You Get
- £16.50 to £17.50 an hour, well above the London Living Wage, reviewed as the role grows
- A 40-hour maximum, two rest days a week, and no 48-hour opt-out in your contract
- Event dates and rotas shared two weeks ahead
- Staff meals
- Your recipes credited when we publish them
- Variety: production, events, conferences and content, rather than the same menu every night
To Apply
Email your CV and a short note to info@seedsofwild.com with “Sous Chef” in the subject. A few lines: what you’ve been cooking, one underrated vegetable and what you’d do with it, and where you’d want this role to take you. Shortlisted chefs come in for a paid trial shift with our Head Chef. We’re reviewing as applications arrive and closing on 24th October 2026. If you need any adjustments to the process, tell us and we’ll sort it.
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