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Department: Back of House (BOH) Culinary
Location: Black Tap Westfield Stratford
Reports To: Head Chef / Executive Chef
Direct Reports: Sous Chefs, Line Cooks, Prep Cooks
Employment Type: Full-Time
The Senior Sous Chef at Black Tap is a key leader in the kitchen, responsible for ensuring that all food is prepared to brand standards, leading the team through high-volume service, and supporting the Head Chef in every aspect of kitchen management. This role is hands-on, operational, and requires excellent leadership, consistency, and attention to detail.
The Senior Sous Chef acts as the second in command, stepping up to lead the kitchen fully in the Head Chefs absence.
Key Responsibilities1. Culinary Execution & Food QualityDeliver all Black Tap menu items to brand specifications for flavour, consistency, and presentation.
Lead the line during peak service, ensuring all stations perform at required pace and quality.
Oversee preparation, mise en place, stock rotation, and adherence to recipes.
Conduct daily line checks and ensure all food meets Black Tap standards before service.
Champion Black Taps commitment to quality ingredients and creative American-style cuisine.
Support the Head Chef in managing, motivating, and developing the culinary team.
Lead pre-shift briefings and ensure all BOH staff understand daily priorities.
Train new chefs, cooks, and kitchen assistants to brand standards.
Provide ongoing coaching, feedback, and performance management.
Foster a positive, professional, and energetic kitchen culture.
Enforce compliance with UK food hygiene legislation and Black Taps food safety protocols.
Maintain HACCP documentation, temperature logs, cleaning schedules, and allergen controls.
Ensure the kitchen passes internal audits and EHO inspections.
Uphold Black Tap standards for cleanliness, organisation, and safe food handling.
Assist with stock ordering, deliveries, and supplier communication.
Monitor waste, portioning, and product usage, ensuring food cost targets are met.
Conduct accurate weekly and monthly inventory counts.
Support GP optimisation through correct recipe adherence and operational efficiency.
Oversee day-to-day kitchen operations, ensuring readiness for all services.
Assist in building weekly rotas in line with labour targets.
Troubleshoot issues quickly and professionally to maintain smooth service.
Ensure equipment maintenance, reporting any failures or hazards immediately.
Lead the kitchen confidently in the absence of the Head Chef.
Ensure all Black Tap core menu and special items are executed to spec.
Support roll-out of new menu items, LTOs, and brand activations.
Maintain presentation standards, especially around signature items such as CrazyShakes, burgers, and sides.
35 years experience in a high-volume restaurant environment.
Previous experience as a Sous Chef or strong Junior Sous Chef ready for step-up.
Deep knowledge of BOH operations, food safety, and kitchen leadership.
Ability to lead a team in a fast-paced service environment.
Strong organisational and communication skills.
Experience in premium casual or branded restaurant concepts.
Understanding of American-style / burger-focused cuisine.
Food Hygiene Level 3 certification.
Experience with BOH technology (ordering systems, inventory software).
Highly organised, disciplined, and consistent.
Passionate about culinary excellence and high standards.
Strong leadership presence with the ability to inspire the team.
Solutions-driven and able to perform under pressure.
Positive attitude with a commitment to Black Taps brand values.
Competitive salary
Bonus / performance incentives
Career development toward Head Chef roles
Training in Black Tap global standards
A vibrant, high-energy working environment
