Monday Friday 20 days holiday + 8 Bank Holidays Free onsite gym membership Uniform provided Overview: Operate within one of Londons most complex corporate food environments, serving circa 6,000 customers daily across multiple high-volume retail counters including wok, grill, street food, deli and balanced nutrition concepts This role focuses on retail food leadership at scale delivering commercially viable, trend-led food that competes directly with the Canary Wharf market. The Sous Chef will drive menu innovation, operational consistency, and financial performance across fast-paced service environments, while maintaining premium standards. You will be part of the senior kitchen leadership team, balancing hands-on service delivery with structured retail planning, ensuring each counter operates with clear identity, strong GP, and consistent execution. This position is ideal for someone who wants to continue climbing the ladder with a passion for progression. Responsibilities Support the Executive Chef in leading all retail food operations across Level 3 and associated outlets. Take ownership of retail counters and concepts, ensuring clarity of offer, consistency and quality. Lead and develop menu innovation, including: Rotational concepts aligned to food trends and seasonality, Cross-utilisation of ingredients to control cost and waste, Retail-focused dish development that balances speed, margin and appeal Manage ordering, deliveries and supplier relationships, ensuring availability and cost control. Conduct and oversee weekly stock takes, identifying variances and implementing corrective actions. Drive gross profit performance, including recipe adherence, portion control and waste reduction. Maintain accurate use of IT systems (e.g. Saffron, Excel-based menu planning tools) for: Recipe costing, menu planning, stock control, Reporting Lead daily service across multiple counters, ensuring: Speed of service, Product consistency, High visual and food quality standards Train and develop the brigade in retail execution, batch cooking and high-volume precision. Ensure full compliance with food safety, allergen management and documentation standards. Collaborate with FOH and client teams to continuously improve the retail offer and customer experience. Requirements A strong Sous Chef or ready-to-step-up Junior Sous with experience in high-volume, high-quality environments Background in premium corporate dining, contract catering or branded retail food concepts Confident leading teams across multiple counters with 1,0006,000 daily customers A creative, trend-aware chef with strong commercial awareness Skilled in menu costing, margin management and stock control Knowledge of systems such as Saffron or similar recipe/menu platforms A calm, energetic leader with a passion for coaching teams and delivering consistency Someone ambitious, forward-thinking and eager to progress within a large organisation We offer competitive pay rates, opportunities for career advancement, and a supportive work environment. ISS Facility Services is a leading provider of facility management services, dedicated to delivering high-quality support and maintenance solutions for a diverse range of facilities. Our commitment to excellence and customer satisfaction drives our operations. Our newly transformed Global Technology Centre is the hive of innovation and technology for our high profile client. We are looking for someone passionate about providing an amazing customer service and an eye for detail. We are committed to training and developing our colleagues we are interested in candidates who have a fantastic attitude and lots of energy. If this sounds like your next role - please get in touch, we would love to meet you.

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