Sous Chef

The Standard is one of the most culturally engaged hotels in the world, with an inclusive spirit and true creative attitude. We are defined by our richness of personality, diversity of background and lifestyle, and are now looking for a dynamic individual to join our Kitchen team as Sous Chef, and capture this culinary destination.

Your role as a Sous Chef is integral to the kitchen management team, reporting directly to the Head Chef and Executive Chef. You will contribute to the execution of all daily culinary operations and assist in supervising all culinary team members. Most importantly, you will oversee service delivery and monitor food quality from the pass.

You will have an exceptional working knowledge of kitchen operations, order of service, production and cooking techniques, as well as a deep appreciation of quality food and the London restaurant scene. As a Sous Chef, you possess solid skills such as coaching, training, disciplining and mediating in conflicts. You are patient, empathetic and supportive towards your team, even in the most stressful situations. You take pride in your work and hold yourself and your team to the highest standards.

As part of the kitchen management team, you will also assist in many aspects of kitchen management, including:

• Daily production of food
• Quality control of products
• Stock control
• Food hygiene and HACCP

To be a Sous Chef at The Standard, you will need to be upbeat and friendly; confident and able to handle pressure well; thrive in a busy high-volume, high-energy kitchen environment and manage multiple tasks with ease. A proven track record in a similar Sous Chef or Senior Chef de Partie role is essential, with the ability to inspire and motivate, ideally gained in a similar ‘Lifestyle’, large multi-site restaurant/kitchen or boutique hotel sector.

Professional culinary and food safety qualifications to a minimum of level 2 or 3 are required. You should be highly motivated and pro-active, acting with professionalism and positivity in all interactions. You must be able to multi-task with excellent time management skills and a high level of attention to detail.

Experience and proficiency across a range of kitchen management disciplines, including stock management control and menu planning, ideally gained in a high volume, fast-paced kitchen, is necessary. You should have the ability to develop and deliver effective training to maintain consistent service standards throughout your team. A flexible approach to working hours (Monday-Sunday) with the ability to work shifts, including weekends and some late nights, is also important.

Benefits include:

• Starting salary of £45.8K, increasing to £47.3K after probation
• Meals on Duty
• Uniform Provided
• 28 Days Holiday rising to 33 days with service
• Pension Scheme
• Life Assurance (2 x Annual Salary)
• Medical Assistance (including online GP and Physio)
• Employee Assistance Programme with Well-being service
• Discount platform including GYM
• Worldwide Travel Discounts via The Standard Advantage platform
• Employee & Family Rates across all Standard and Bunkhouse properties
• In-house Experience Programme
• F&B Discounts ranging from 25-50%
• Recruitment Referral Bonus up to £1,000
• Tuition Aid Scheme & subsidised training
• Season Ticket Loan & Bike 2 Work Scheme
• Social Committee with regular monthly social activities