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Bocca di Lupo is a multi-award-winning regional Italian restaurant located in the heart of Soho. We specialise in the obscure and the delicious highlights of food from all across Italy's twenty regions. If we can make something ourselves, we do – breads, sausages, salumi, pickles, mostarda, and pasta of course. We are extremely proud of the food we serve, and the way we produce it.
Bocca di Lupo has been one of London's most celebrated Italian restaurants since it opened in 2008. Michelin Bib Gourmand. Time Out's best London restaurant. Nearly seventeen years later, it's still one of the hardest tables to book in Soho - and the kitchen is the reason why.
Chef Patron Jacob Kenedy has spent decades obsessing over regional Italy - that curiosity runs through the whole kitchen, from how the menu is written to how ingredients are sourced. Head Chef Gareth Saywell leads a brigade that takes that seriously: dishes from across Italy's 20 regions, menus that change daily and with the seasons, and an open kitchen on show to the room every service.
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We make almost everything in-house - breads, pastas, sausages, pickles, salumi, mostarda. The standard is exceptionally high, and we're proud of it.
Five members of our current kitchen management team, including Gareth himself, were trained entirely in-house. We rarely recruit at this level from outside. This is a rare opportunity to join Bocca di Lupo at this level.
This is not a conventional sous chef position. Being a Sous at Bocca di Lupo demands more than the title suggests - you will be held to a higher standard, pushed further, and expected to deliver excellence every service.
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- You will quality control every dish that leaves the pass.
- You will work every section fluently and be able to train anyone on any station.
- You will share responsibility for the day-to-day running of the kitchen, ordering, office work, team development - and be a leader the brigade genuinely looks up to.
It is an ambitious role. It is also one of the most rewarding kitchens in London to grow in.
We will also consider exceptional Junior Sous Chefs or CDPs who can demonstrate they are genuinely ready to make this step. If that's you, we want to hear from you.
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