Executive Sous Chef

Executive Sous Chef

Claridges

We are seeking an experienced Executive Sous Chef to join the senior team within the Main Kitchen here at Claridges.

Set in the heart of Mayfair, Claridges is an art deco icon and a byword for understated elegance. Since the 1850s, Claridges has excelled at the finer things in life: glamorous design, inspiring dining, impeccable service. There are many 5-star hotels in London but nowhere quite like Claridges. The hotel is a unique combination of splendour and charm with long-standing connections with royalty that have led to it sometimes being referred to as annexe to Buckingham Palace. Claridges has a famous all-day dining and Afternoon Tea restaurant the Foyer & Reading Room, the classic, yet contemporary Claridge's Restaurant, LEpicerie that offers a culinary theatre of the kitchen, and three bars: Claridges Bar, the intimate Fumoir and effortlessly elegant Painters Room.

The Main Kitchen is responsible for the preparation and service of food within the Foyer and Reading Room, In Room Dining and our luxury event space, catering for around 1000 people per day. Seasonal ingredients and locally sourced produce are the hallmarks of our dining menus. Simply delicious, and deliciously simple.

Purpose and Scope

As Executive Sous Chef, you will be responsible for day to day running and supervision, preparation and service of food, ensuring that the highest standards are maintained at all times to the standards required by the hotel. You will ensure that strict hygiene controls are kept in all Kitchen areas when under your supervision. You will also undertake any specific function of Kitchen management as delegated by the Culinary Director and Executive Head Chef.

Main Duties

• To assist Culinary Director and Executive Head Chef in being responsible for the management of all food production to clients within the Hotel.
• To supervise in the preparation of regular food items, daily specialities and any other special functions (i.e. parties).
• To control and assist the Culinary Director and Executive Head Chef in ordering of food purchases and stock control, ensuring that stock levels are in line with Company requirements.
• To review and appraise line staff up to Head Chef, so as to ensure that there is Succession Planning and Training Development plans for kitchen staff.
• Review the daily food costs regularity and take evasive action when necessary.
• Prepare food requisitions in accordance with daily routine, taking into account advance planning, special bookings and staffing levels.
• To assist Culinary Director and Executive Head Chef in investigating and continually improving the menu items that are best suited to the Kitchen operation.
• To assist Culinary Director and Executive Head Chef in the planning and preparation of menus.
• To ensure that maximum effort is given to achieve an efficient service whilst maintaining the highest possible standards.
• Make regular visits to each section of the Kitchen and advise Culinary Director and Executive Head Chef as necessary of any operational problems.
• Before each service begins, take stock of all daily specialities and the quality of their preparation in hand and give briefings to Restaurant.
• Ensure that Kitchen staff knows of any changes that may affect their working patterns and individual responsibilities.
• To assist Culinary Director and Executive Head Chef in preparation and planning of changes in staffing levels, and recommendations for promotion.
• To encourage and support members of the brigade by motivating them and whenever possible, personally show example and follow up the progress made.
• Maintaining discipline in a fair and consistent manner, ensuring the Disciplinary Procedures are adhered to.
• Ensure regular and adequate briefings to brigade before service time.
• To ensure that training programmes and training records are being implemented within each section of the Kitchen and to Monitor any on-job training being carried out.
• To carry out any reasonable request directed by the Culinary Director and Executive Head Chef.

Entry Requirements

• Experience as an Executive Sous Chef in a fast paced kitchen environment;
• Luxury hotel experience would be beneficial;
• Passion for food and quality products and ingredients;
• Be a team player with good communication skills;
• Ability to work in a high pressured environment;
• Excellent attention to detail.

Here at Maybourne, we strive to reward our employees for the incredible work they do every single day. In return for your hard work and dedication we offer you:

Financial Stability

• Excellent salary package.
• Family Friendly company policies including enhanced Maternity and Paternity Pay.
• Holiday allowance increase after 3 and 5 years of service.
• Travel Season Ticket Loans.
• Pension Scheme*.
• Salary Sacrifice.
• Holiday Trading.
• Retail Discount.

Health and Wellbeing Support

• Subsidised monthly Podiatrist and Masseuse treatments.
• Flu vaccination vouchers*.
• Eye test vouchers and contributions towards glasses*.
• A dedicated team of Mental Health First Aiders & 24-hour colleague assistance helpline.
• On and off-site Occupational Health Service.
• Death in Service salary contribution.
• Various wellbeing activities focused on mental and physical health.
• A complimentary state-of-the-art all-day dining colleagues restaurant serving a range of nutritious meals.
• Cycle to Work.

Recognition and Career Development

• Referral Scheme Introduce a Star where you can earn up to £1,500*.
• Instant colleague recognition and award programme with generous prizes.
• Colleague of the month nominations with generous prizes.
• Additional paid day off to celebrate your Birthday.
• Internal transfer and promotion opportunities.
• In-house training and development team with a strong focus on career progression and personal growth.
• Long service awards.

Memorable experiences

• Preferential room rates of £50 per overnight stay for yourself or your family across the Maybourne .
• Hotel Guest Experience Stay* including an overnight stay and wining and dining at our renowned restaurants and bars.
• 50% Food and Beverage discount* across the Maybourne.
• Social events (Annual Awards, Summer Maybourne Picnic, Welcome to Work, Annual Colleagues Party, Annual Colleagues Children Party, etc.)
• Wedding and Baby gifts.
• Retirement functions.

*Terms and conditions apply to all benefits.

In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process.