Senior Sous Chef - Lenny's - New Opening

MJMK Restaurants

London•£50,000 - £55,000 dependent on experience.•Full time

Senior Sous Chef - MJMK Restaurants

KOL · Fonda · AngloThai · Luso · Casa do Frango · New Openings

(2 Michelin stars, World’s 50 Best Restaurants)

£50,000 to £55,000 (dependent on experience)

Location: Full-time, site-based, WC2E, London


Lenny’s is a new pizzeria on Henrietta Street in Covent Garden, from Max Lewis and MJMK Restaurants. The result of Max’s extensive travels to New Haven, Connecticut, it is built around pizzas that are crispy, chewy and charred, a revival of his much-loved pop-up now finding a permanent home in the heart of Covent Garden. We’re building the opening team now.

We are looking for a Senior Sous Chef, experienced in pizza and dough, to join the opening team at Lenny’s, reporting to the Head Chef and working alongside the wider kitchen team. This is a role focused on keeping every section of the kitchen running at the standard Lenny’s is built on.

You lead by example on the pass, in prep and across the kitchen, making sure every pizza and dish is served to perfection, just as Max intended. You step up and run the kitchen in the Head Chef’s absence, so the standard never drops. You know dough inside out, from mix to bake, and hold that standard from the first order to the last.

This is a high-volume, quality-led role for someone who thrives on pace.


Key Responsibilities

  • Lead the kitchen through service, nailing the standards every single time.
  • Deputise for the Head Chef, running the kitchen, leading the team and following our standards at all times.
  • Inspire, train and develop the kitchen team, keeping everyone motivated and clear on their role.
  • Own the dough, managing proving and the oven so every pizza comes out perfectly to our standard.
  • Keep the pass moving, without ever dropping quality.
  • Stay on top of stock, ordering, GP and food costs, keeping waste right down.
  • Keep deliveries, food safety, HACCP and allergens on point, every shift.
  • Plan prep, deliveries and rotas so every section runs like clockwork.


What We’re Looking For


We’re after a hands-on leader who cares as much about the team as the food.

You’ll bring:

  • Strong, passionate leadership, with skills to train, develop and get the best out of your team.
  • Experience as a Senior Sous Chef or Sous Chef in a busy, quality-led kitchen.
  • A genuine love of pizza and dough, and a real feel for how it all works.
  • A solid handle on stock, GP, food cost and controls.
  • Great knowledge and practice in managing kitchen compliance across HACCP, allergens and food safety.
  • Sharp communication and organisation, with an eye for detail and consistency.
  • A real love of hospitality, and genuine care for the guest and their experience.
  • A focus and drive for quality, consistency, and proper energy on every shift.


What we offer

  • 50% team discount across all MJMK restaurants.
  • Up to £500 team referral bonus.
  • Opportunity to grow within one of London’s most ambitious hospitality groups.
  • Enhanced maternity and paternity pay after one year with us.
  • Paid company sick pay after one year, up to 5 days.
  • Extra day’s holiday every year you’re with us, up to 5 extra days.
  • Mental health and well-being assistance via Hospitality Action, offering free advice and counselling.
  • Enhanced pension contributions after 5 years with us.
  • Anniversary scheme reward for every year you're with us.


About MJMK Restaurants


MJMK Restaurants owns and operates a collection of award-winning restaurants. Founded in 2018 by lifelong friends Jake Kasumov and Marco Mendes, our journey began with Casa do Frango.

In 2020, we partnered with chef patron Santiago Lastra to open KOL, a restaurant in Marylebone celebrating Mexican cuisine with British ingredients. KOL has since earned a Michelin star and been named one of the World’s 50 Best Restaurants.

2024 saw two new ventures: Fonda, a contemporary Mexican concept in Mayfair, our second collaboration with Santiago Lastra, and AngloThai in Marylebone, a debut restaurant from husband-and-wife John and Desiree Chantarasak, blending Thai flavours with British ingredients. Within three months of opening, AngloThai earned a Michelin star.

In the 2025 National Restaurant Awards, AngloThai was named The Square Opening of the Year and ranked 7th in the Top 100 list, followed by KOL at number 50. Luso, a contemporary Portuguese restaurant in Fitzrovia, opened in September 2025.

We’re building ambitious restaurant brands with a focus on quality, creativity and guest experience, and we’re just getting started.