Sous Chef in City of Westminster

Why Join Montcalm Collection

• Competitive salary that reflects your talent, contribution, and potential.
• Generous holiday allowance, starting at 28 days (including bank holidays) and increasing with service—supporting your life beyond work.
• Paid birthday leave, so you can celebrate your special day your way.
• We celebrate life’s milestones with you, offering generous gifts and financial support for special occasions such as weddings and the arrival of a new baby.
• Comprehensive wellbeing support, including free access to our Employee Assistance Programme provided by Hospitality Action, offering confidential support, wellbeing resources, and free legal advice.
• Tailored wellbeing experiences, from yoga sessions and life coaching to wellbeing workshops designed to support both mind and body.
• Cashback healthcare plan, covering dental, optical, physiotherapy, and alternative treatments—helping you stay at your best.
• Cycle to Work scheme, supporting a healthier and more sustainable lifestyle.
• Preferential gym membership rates, helping you maintain your health and vitality.
• Continuous learning and development opportunities, from hands‑on training to leadership masterclasses—empowering your career growth.
• Paid volunteering day, giving you the opportunity to support a charity close to your heart.
• Employee referral programme, rewarding you for bringing great talent into our teams.
• Complimentary meals on duty in our team restaurant.
• Exclusive room rate discounts across the Montcalm Collection.
• International hotel discounts through Marriott Bonvoy, giving you access to exceptional global experiences.
• City‑wide discounts and perks, with savings across retail, entertainment, essential services, fashion, and more.
• Recognition programmes, including vouchers and curated rewards that celebrate excellence and individuality.
• Elegant annual celebrations and social events, bringing our teams together to connect and celebrate in style.

Overview

The Sous Chef is responsible for supporting the Head Chef in leading the kitchen department to ensure the highest standards of cooking, presentation and service are consistently met. This role involves supervising the kitchen junior team, managing daily operations and ensuring that guest dining experience is always maintained in line with the luxury standards expected at a five‑star property.

Key Responsibilities

• Assist the Head Chef in managing the Kitchen team, including Junior Sous Chef, Chef de Partie, Commis Chef, Pastry Chef, Kitchen Porters.
• Oversee the daily operations of the kitchen department, ensuring quality product, excellent presentation, efficient workflow and high productivity.
• Assist in creating and managing the kitchen staff schedule, ensuring adequate coverage during peak periods while controlling labour costs.
• Handle staffing issues, including time‑off requests, attendance, and disciplinary actions in collaboration with the Head Chef.
• Participate in the recruitment and onboarding of new kitchen team members.
• Conduct regular training sessions and performance evaluations to maintain high levels of service and adherence to standards.
• Motivate and mentor the kitchen team, fostering a positive and professional work environment.
• Take full responsibility for the quality and consistency of food production in the restaurant.
• Ensure all dishes are prepared, cooked, and presented to company standards.
• Ensure the kitchen is always organized to meet business demands, particularly around food costings and payroll.
• Perform regular stock checks, labelling, audits, and equipment checks to adhere to health and safety requirements.
• Order all food items as needed, ensuring only agreed suppliers are utilised.
• Assist the Head Chef in creating and maintaining recipe manuals and Standard Operating Procedures (SOPs) for new dishes.
• Address and resolve any deficiencies or issues related to food quality standards promptly and effectively.
• Develop and implement cleaning procedures and protocols, ensure adherence.
• Conduct quality control checks to ensure work meets established standards.
• Assist in managing the inventory of cleaning supplies, ensuring adequate stock levels and cost control.
• Assist the Head Chef in preparation of reports and documentation related to kitchen operations, inventory, and staff performance.
• Address guest inquiries, requests, and complaints related to kitchen services in a timely and professional manner.
• Coordinate with the front desk and guest services teams to ensure special guest culinary preferences and VIP arrangements are fulfilled.
• Address maintenance issues and report to the maintenance department.
• Monitor and ensure compliance with Health and Safety Standards and Food Safety Standards.
• Perform administrative tasks as required.
• Accept responsibility and follow instructions from the Head Chef and General Manager.
• Create and maintain good working relationships within the department and with other departments such that a high level of morale is sustained.
• Arrange department purchasing and take responsibility for the quality and the cost.
• Maintain consistent, accurate stock records.
• Monitor and ensure food cost percentages and GP targets are met consistently.
• Role Model a philosophy of work and conduct consistent with the professionalism expected of management colleagues.
• Oversee department recruitment and training.
• Conduct regular Kitchen Meetings to keep Team informed of policies and procedures, special events, further improvement plans and guest comments.
• Participate in HOD meetings in the absence of Head Chef and contribute to strategic planning and continuous improvement initiatives.
• Interact with individuals outside the hotel, such as suppliers, contractors, labour relations representations and competitors.
• Have ultimate responsibility and accountability along with the Head Chef for Health & Safety and Food Safety training of all department Colleagues and for the overall accident record of the department.
• Responsible for taking necessary proactive steps to reduce/eliminate Colleague accidents.

Skills & Qualifications

• High attention to detail and commitment to a luxury quality.
• A genuine passion for food and beverage with a desire to stay updated on current food trends.
• Exemplary leadership, motivational and team management abilities.
• Excellent organizational and multitasking skills.
• Strong supervisory and communication skills with the ability to inspire and motivate a team.
• A team player with a positive, proactive approach and a “Yes, Yes, Yes” mentality.
• A problem‑solver who can provide on‑the‑spot solutions in high‑pressure situations.
• Consistently on time, trustworthy, and dependable in meeting deadlines.
• Maintain composure in a busy kitchen environment while delivering exceptional results.
• Intermediate Food Hygiene Qualification (Level 3) preferred; Food Hygiene Qualification (Level 2) is essential.
• 1‑2 years’ experience working in a high‑profile, fast‑paced kitchen within a luxury hotel or resort environment on a supervisory or management role.
• Proven ability to work under pressure while maintaining quality standards.
• Knowledge and experience with menu development, food costing, and stock management.

Working Condition

• Flexibility to work shifts, including weekends, holidays, and evenings, as required.
• Physical demands such as being on the feet for long periods of time and manual handling.

Eligibility

Candidates must be authorised to live and work in the UK. Currently, visa sponsorship is not available for this role.

Equal Opportunity Employer

At Montcalm Collection, diversity and inclusion aren't just buzzwords. We genuinely value the unique perspectives everyone brings, regardless of gender, ethnicity, age, disability, or background. Our culture thrives on mutual respect, and we provide a workplace free from discrimination and prejudice.