Join Birchwood at The Conduit as Sous Chef and be part of an exciting chef-led opening from Will Devlin in the heart of Covent Garden. 

This will be second Birchwood restaurant, and third restaurant with Will at the helm.  It is a beautifully considered restaurant offering all day dining, with Breakfasts and grab and go during the day, moving to small plates and sharing platters in to the evening.

This is an opportunity for a talented Sous Chef or strong Junior Sous to work with exceptional seasonal produce in a kitchen built around sustainability, provenance and ingredient-led cooking. You’ll play a key role in leading service, supporting and developing the team, and helping shape a positive, collaborative kitchen culture from day one.

We are looking for chefs with experience in quality-led, fresh food kitchens, ideally within modern British, seasonal or produce-focused restaurants. You should be confident leading sections and services, understand kitchen operations and food cost control, and have a genuine interest in fermentation, pickling and sustainable cooking practices. Most importantly, you’ll bring energy, professionalism and a collaborative approach to the kitchen.

In return, you’ll join a values-driven team focused on quality, creativity and thoughtful hospitality, with the chance to grow within an ambitious new restaurant.

This role is offered as a salaried, 40 hour per week contract, over a 7 day operation.

You must be able to demonstrate the right to work without the requirement for sponsorship.

Join Birchwood at The Conduit as Sous Chef and be part of an exciting chef-led opening from Will Devlin in the heart of Covent Garden. 

This will be second Birchwood restaurant, and third restaurant with Will at the helm.  It is a beautifully considered restaurant offering all day dining, with Breakfasts and grab and go during the day, moving to small plates and sharing platters in to the evening.

This is an opportunity for a talented Sous Chef or strong Junior Sous to work with exceptional seasonal produce in a kitchen built around sustainability, provenance and ingredient-led cooking. You’ll play a key role in leading service, supporting and developing the team, and helping shape a positive, collaborative kitchen culture from day one.

We are looking for chefs with experience in quality-led, fresh food kitchens, ideally within modern British, seasonal or produce-focused restaurants. You should be confident leading sections and services, understand kitchen operations and food cost control, and have a genuine interest in fermentation, pickling and sustainable cooking practices. Most importantly, you’ll bring energy, professionalism and a collaborative approach to the kitchen.

In return, you’ll join a values-driven team focused on quality, creativity and thoughtful hospitality, with the chance to grow within an ambitious new restaurant.

This role is offered as a salaried, 40 hour per week contract, over a 7 day operation.

You must be able to demonstrate the right to work without the requirement for sponsorship.