Sous Chef

Les 110 de Taillevent is a modern French restaurant in the heart of Marylebone, overlooking Cavendish Square and just minutes from Oxford Circus. Inspired by the iconic two-Michelin-star restaurant Taillevent in Paris, the London outpost offers refined French cuisine alongside an exceptional wine programme, featuring 110 wines by the glass and a list of over 2,000 references.

We pride ourselves on precise cooking, elegant presentation and seamless collaboration between kitchen and front of house to deliver outstanding food and wine pairings.

As Sous Chef, you will be a key member of the senior kitchen team, supporting the Head Chef in the day-to-day running of the kitchen and leading the brigade in their absence. You will help to maintain the highest standards of food quality, consistency and hygiene, while contributing to menu development and the ongoing evolution of our modern French offering.

• Assist the Head Chef in managing all kitchen operations during service and prep.

• Lead and motivate the brigade, acting as a role model for standards, discipline and professionalism.

• Ensure every dish leaving the pass meets our specifications for taste, presentation and portion.

• Support with menu development, seasonal dishes and specials in line with the restaurants culinary vision.

• Oversee ordering, stock rotation and waste control to achieve GP and cost targets.

• Train, coach and develop junior chefs, ensuring clear communication and constructive feedback.

• Work closely with the front-of-house and sommelier teams to support food and wine pairing and a smooth guest experience.

• Ensure full compliance with food safety, HACCP and health & safety regulations at all times.

• Deputise for the Head Chef on their days off/holidays, including managing rotas and kitchen meetings as required.

• Solid experience as aSous Chefor strongJunior Sous Chefin high-end, quality-driven restaurants (French or European cuisine preferred).

• Excellent cooking skills with strong knowledge of classical and modern French techniques.

• Proven ability to lead a team in a busy service while remaining calm and organised.

• Good understanding of kitchen financials (GP, cost control, stock management).

• Strong focus on consistency, detail and cleanliness.

• Ability to build positive relationships across kitchen and front of house.

• Right to work in the UK and good level of spoken English.

• Passionate about gastronomy, seasonality and high-quality ingredients.

• Professional, respectful and team-oriented attitude.

• Proactive, solutions-focused and able to take ownership.

• Keen to learn, develop and contribute ideas.

• Competitive salary and share of service charge.

• Opportunity to work with a highly skilled kitchen and sommelier team in a renowned French restaurant.Les 110 Taillevent London

• Professional development and progression within the group.

• Staff meals and staff discount.

• Supportive, professional working environment in central London.