Sous Chef – Training & Development

About the role

This is a unique Sous Chef position focused on training and development. You will work closely with the Leadership Team and Executive Chef to raise culinary standards, embed practical learning on the kitchen floor, and shape the next generation of kitchen talent at Mise en Place.

Key responsibilities

• Build a deep, practical understanding of Mise en Place standards, culture, and kitchen operations.
• Partner with founders and managers to identify skill gaps and future development needs.
• Design and maintain a clear, structured culinary training strategy aligned with company goals.
• Create and deliver engaging training programs covering techniques, international cuisine, costing, menu development, and leadership.
• Adapt training methods to diverse cultures, experience levels, and learning styles using workshops, demonstrations, and one‑to‑one coaching.

Required profile

• Experienced chef with a strong craft, presence, and purpose.
• Passion for great food, high standards, and continuous improvement.
• Enjoys the fast‑paced kitchen environment and thrives on teaching and coaching others.
• Committed to embedding learning into daily kitchen routines.

Required skills

• Culinary techniques
• International cuisine
• Food preparation
• Costing
• Menu development