Role: Senior Sous Chef ‘Project A’ – Rooftop Bar at The Imperial (New Opening Hotel)
Hours: 40 hours per week
Salary: TBC
Location: Bloomsbury, London
About Us:
‘Project A’ is the new destination rooftop bar at The Imperial, Bloomsbury opening Summer 2026. Part of the Imperial London Hotels family, we are a seventh‑generation, family‑run business with a 187‑year legacy and a renewed vision for modern, authentic London hospitality.
About the Role:
We are seeking an exceptional Senior Sous Chef to lead the culinary direction of ‘Project A’. This is a rare opportunity to shape a brand‑new rooftop dining experience from the ground up crafting menus, building a high‑performing team and defining a food identity that reflects creativity, seasonality and a sense of place in the heart of Bloomsbury, London.
You will oversee kitchen operations at ‘Project A’, leading a brigade including Sous Chefs, CDPs, Commis Chefs and Kitchen Porters. You will set the standards for quality, consistency and presentation, ensuring every dish reflects the ambition and elevated character of ‘Project A’.
What You’ll Be Doing:
* Maintain consistent food quality across all sections, ensuring high standards are upheld throughout preparation, production, and service.
* Support menu development, working with the Head Chef to create seasonal dishes, accurately cost menus, manage food budgets, and minimise waste.
* Oversee cooking standards, following recipes, presentation guidelines, and ensuring dishes are executed to the highest level.
* Lead and support the kitchen team, taking responsibility for staff scheduling, discipline, and upholding uniform and grooming standards.
* Ensure full compliance with food safety, including HACCP, temperature controls, hygiene documentation, and current Food Hygiene regulations.
* Conduct quality control checks, assessing goods received such as fresh meat and fish and ensuring legal and quality standards are met.
* Maintain kitchen cleanliness and equipment, ensuring all areas meet required health & safety standards and that any defects are logged and reported.
* Prepare and cook high‑quality, well‑balanced meals, including specialised dishes that cater for diverse cultural and dietary needs.
* Work collaboratively with the Head Chef and kitchen team to deliver a smooth, efficient operation.
* Demonstrate flexibility with shifts and hours, supporting the wider needs of the department and hotel.
* Participate in mandatory training and comply with company policies and procedures.
* Carry out additional ad‑hoc duties to support the department and the hotel when required.
What’s In It for You:
* 28 days holiday, rising to 33 with length of service (including bank holidays)
* Access to ILH Training Academy programmes, apprenticeships and supported study
* Holiday Purchase Scheme
* Complimentary uniform dry‑cleaning, plus discounted personal dry‑cleaning
* Interest‑free Season Ticket Loan
* Workplace Pension
* Team member flat rate and 50% friends and family hotel discount
* 50% discount across ILH F&B outlets
* Discounted drinks at Blooms Café
* Employee‑funded Health Cash Plan
* Local Bloomsbury discounts
* Early Pay access
* Shopping discounts with selected retailers
* Salary sacrifice schemes including nursery care, cycle to work, and technology
* Access to mental health first‑aiders, wellbeing support and the Employee Assistance Programme
If you are ready to shape a landmark rooftop bar and lead a talented team in one of London’s newest hospitality openings, we would love to hear from you