From the team behind Crispin and Bistro Freddie, we're launching Canal - a waterside restaurant along the Grand Union Canal within Taxi House Hotel. Our kitchen celebrates quality ingredients and seasonal cooking in a creative environment.

We build a team where chefs develop their craft and express themselves through thoughtful, ingredient-led cuisine. Our vibrant space features a canal-side terrace with DJ sets from a floating music barge, connected to FOLD recording studios and artist workspaces within the hotel.

Whether experienced or developing your skills, join our culinary team where technique meets creativity. Help craft our story through food in a kitchen that values every voice, serving a community of musicians, artists, and guests in this inspiring waterside setting.

Sous Chef – New Opening
Location: Canal at Taxi House Hotel, Westbourne Park
Salary: up to £45,000 per annum
Schedule: Full-Time
Opening: June 2025

As Sous Chef, you'll be a key part of our leadership team, working closely with the Head Chef to bring Canal’s food philosophy to life. You’ll take charge of day-to-day kitchen operations, mentor junior chefs, and help develop a menu rooted in seasonality, sustainability, and flavour.

You will:

• Support the Head Chef in all aspects of kitchen leadership
• Lead service and ensure consistency, pace, and quality across every dish
• Help design and develop seasonal menus and daily specials
• Be a hands-on leader, training and mentoring chefs at all levels
• Maintain strong supplier relationships and ensure the best produce is always on the pass
• Oversee stock control, GP targets, and kitchen organisation
• Uphold the highest standards of cleanliness, food safety, and compliance
• Be a creative, dependable presence in the kitchen, contributing to the culture and vision of the site

You bring:

• Solid experience as a Sous Chef or strong Junior Sous in a respected, quality-driven kitchen
• A passion for seasonal produce and well-executed, thoughtful food
• Calm, focused leadership with the ability to inspire and develop a team
• A collaborative mindset – you enjoy being part of a creative, supportive environment
• A strong grasp of kitchen operations, from prep systems to GP management
• A desire to grow with a forward-thinking restaurant group and help shape its next chapter

What’s in it for you:

• £45,000 per year, paid monthly
• Full-time role with a fair and balanced rota
• A chance to be part of a high-profile new opening with creative freedom and support
• Work in a beautiful waterside setting with a unique daytime and evening dynamic
• Be part of a growing hospitality group with a proven track record and plans for future sites
• Team meals on every shift
• 50% off dining at all HAM Restaurant locations
• 20% off wine retail
• Real opportunities for progression, development, and involvement in menu creation

Whether you’re a seasoned Sous looking for a new challenge or a talented Senior CDP or Junior Sous ready to step up, Canal offers a fresh canvas and a supportive, ambitious environment.

From the team behind Crispin and Bistro Freddie, we're launching Canal - a waterside restaurant along the Grand Union Canal within Taxi House Hotel. Our kitchen celebrates quality ingredients and seasonal cooking in a creative environment.

We build a team where chefs develop their craft and express themselves through thoughtful, ingredient-led cuisine. Our vibrant space features a canal-side terrace with DJ sets from a floating music barge, connected to FOLD recording studios and artist workspaces within the hotel.

Whether experienced or developing your skills, join our culinary team where technique meets creativity. Help craft our story through food in a kitchen that values every voice, serving a community of musicians, artists, and guests in this inspiring waterside setting.

Sous Chef – New Opening
Location: Canal at Taxi House Hotel, Westbourne Park
Salary: up to £45,000 per annum
Schedule: Full-Time
Opening: June 2025

As Sous Chef, you'll be a key part of our leadership team, working closely with the Head Chef to bring Canal’s food philosophy to life. You’ll take charge of day-to-day kitchen operations, mentor junior chefs, and help develop a menu rooted in seasonality, sustainability, and flavour.

You will:

• Support the Head Chef in all aspects of kitchen leadership
• Lead service and ensure consistency, pace, and quality across every dish
• Help design and develop seasonal menus and daily specials
• Be a hands-on leader, training and mentoring chefs at all levels
• Maintain strong supplier relationships and ensure the best produce is always on the pass
• Oversee stock control, GP targets, and kitchen organisation
• Uphold the highest standards of cleanliness, food safety, and compliance
• Be a creative, dependable presence in the kitchen, contributing to the culture and vision of the site

You bring:

• Solid experience as a Sous Chef or strong Junior Sous in a respected, quality-driven kitchen
• A passion for seasonal produce and well-executed, thoughtful food
• Calm, focused leadership with the ability to inspire and develop a team
• A collaborative mindset – you enjoy being part of a creative, supportive environment
• A strong grasp of kitchen operations, from prep systems to GP management
• A desire to grow with a forward-thinking restaurant group and help shape its next chapter

What’s in it for you:

• £45,000 per year, paid monthly
• Full-time role with a fair and balanced rota
• A chance to be part of a high-profile new opening with creative freedom and support
• Work in a beautiful waterside setting with a unique daytime and evening dynamic
• Be part of a growing hospitality group with a proven track record and plans for future sites
• Team meals on every shift
• 50% off dining at all HAM Restaurant locations
• 20% off wine retail
• Real opportunities for progression, development, and involvement in menu creation

Whether you’re a seasoned Sous looking for a new challenge or a talented Senior CDP or Junior Sous ready to step up, Canal offers a fresh canvas and a supportive, ambitious environment.