Senior Sous Chef - End OFF

Reporting To:
Chef-Director Marcus Eaves

At Smith & Brock, we’re not just in the business of fresh produce, we’re in the business of people, relationships, and responsibility. As a proudly family‑run company, our values sit at the heart of everything we do: quality without compromise, integrity in every interaction, and sustainability that protects the future.

Bespoke by Smith & Brock is our newest venture; we have partnered with former Michelin‑starred chef Marcus Eaves to launch a premium food production business focused on excellence, creativity, and scale. Built on the same trusted values, this new project is an exciting opportunity to shape something from the ground up.

We are seeking an experienced and passionate Senior Sous Chef to play a key role in launching and developing our premium production kitchen. This is a hands‑on senior position, ideal for someone who thrives in high‑volume environments and is excited by the challenge of building processes, standards, and culture in a new business.

You will work closely with Bespoke Director to deliver exceptional food at scale, supporting menu development, production efficiency, and team training while maintaining the highest quality standards.

• Support in overseeing daily kitchen operations and premium food production
• Setting high standards of performance and professionalism
• Deliver consistent, high‑quality food suitable for large‑scale production and events
• Bring experience from high‑volume environments (e.g., events)
• Assist with menu development, recipe testing, and product innovation
• Ensure all food safety, hygiene, and health & safety standards are met and maintained
• Help establish efficient kitchen systems and workflows during the early stages of the business
• Be flexible and adaptable as the business grows and operating models evolve

• Proven experience as a Senior Sous Chef or Sous Chef in a high‑volume or event‑led environment
• Strong kitchen experience with an eye for detail and consistency
• Passionate about food, quality ingredients, and new culinary projects
• A natural leader who can inspire and develop others
  
  Organised, proactive, and comfortable working in a fast‑paced, evolving environment
• Flexible with working hours when required, particularly during the early stages of the business
• Enthusiastic about being part of a new venture and contributing to its long‑term success

• Monday to Friday working pattern (8:00am – 5:00pm)
• Weekends off, yes, really! 🙌 WE off! As a chef… you know exactly how good that sounds
• Weekly free grocery shop including fresh fruit and vegetables
  (£25 value at company price)
• Opportunity to be part of an exciting new premium food production business
• A supportive, values‑driven, family‑run company culture
• The chance to shape menus, systems, and standards from the ground up