Sous Chef in City of Westminster

What’s in it for you from day one:

• £51,000 OTE per annum plus other exciting perks and benefits!
• Holiday allowance starting at 28 days and increasing with length of service to 36 days.
• Nutritious free meals on duty.
• Award winning L&D programmes, with over 80 individual courses available, from foundation skills to leadership skills.
• Excellent development opportunities with 80% of our managers being home‑grown.
• Two paid volunteering days each year, so we can give back to our communities.
• Access to the Employee Assistance Programme through our partners at Hospitality Action.
• Monthly tea parties and annual social events, including boat parties and festive events for your little ones.
• Complimentary quality uniform and dry‑cleaning services.

What’s in it for you later:

• Cycle to work scheme which can save you up to 47% on the bike and equipment.
• Vibrant hotel recognition events and hotel‑based incentives, including Employee of the Month and Manager of the Quarter.
• Enhanced maternity pay of 13 weeks, fully paid.
• Enhanced paternity pay of 2 weeks, fully paid.
• £800 baby payment to support you and your baby with the essentials.
• Fantastic recommend a friend bonus scheme worth up to £600.
• Cross‑departmental training available within your property, because we know you’re a curious individual.
• 50% off on food and 25% off on beverages in selected Red Carnation Hotels F&B outlets.
• Discounted accommodation rates at Red Carnation Hotels in the UK, Ireland, Guernsey, Geneva and South Africa!

We are looking for a talented and motivated Sous Chef to join our exceptional culinary team. You will play a vital role in leading the kitchen, mentoring junior chefs, and delivering exceptional dining experiences in a luxury setting. This full‑time position reports directly to the Executive Head Chef.

Location: The Chesterfield Mayfair Hotel

Employment Type: Full time

Working Pattern: 5 days across the week

What you’ll be doing:

• Oversee and coordinate the day‑to‑day operations of the kitchen in collaboration with the Executive Chef.
• Lead and support the kitchen team during service, ensuring consistent quality and presentation across all dishes.
• Develop new dishes and contribute to seasonal menu planning with a focus on creativity, quality, and guest satisfaction.
• Ensure all food is prepared and presented to the highest standard and in line with recipe specifications.
• Maintain excellent standards of hygiene and food safety, ensuring compliance with health and safety regulations.
• Monitor stock levels, control costs, and manage waste to support overall kitchen profitability.
• Assist in maintaining accurate records including HACCP, allergen information, and cleaning schedules.

What we are looking for:

• Proven experience as a Sous Chef or strong Chef de Partie ready for progression, ideally in a luxury or fine dining setting.
• Leadership qualities and the ability to manage and motivate a team under pressure.
• Strong understanding of food cost control, stock rotation, and kitchen organisation.
• Deep knowledge of food safety, hygiene, and allergen management standards.
• Excellent communication and time‑management skills.
• A hands‑on, proactive approach with a willingness to lead by example.
• Passion for delivering outstanding food and memorable guest experiences.
• Flexibility to work a variety of shifts including weekends and bank holidays.

Red Carnation Hotels is an Equal Opportunities Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.