Sous Chef - Café Boulud in Westminster

Waldorf Astoria London - Admiralty Arch is seeking a Sous Chef - Café Boulud to join the pre-opening team for this highly anticipated new luxury hotel opening later this year. This is a unique opportunity for an experienced luxury hospitality leader to join the founding team and help shape the guest experience at this landmark hotel. Located at the end of The Mall opposite Buckingham Palace, Waldorf Astoria London - Admiralty Arch will feature 100 elegant rooms and suites and 17,500 sqft of private residences. The hotel will open with two signature restaurants - Coreus by Clare Smyth and Café Boulud by Daniel Boulud - bringing together two of the world's most celebrated Michelin-starred chefs. Guests will also enjoy a world-class spa, state-of-the-art fitness facilities, and a collection of grand event spaces, including a ballroom for up to 320 guests.

Waldorf Astoria Hotels & Resorts is Hilton's flagship luxury brand, known for its timeless elegance, iconic properties, and sincerely elevated service that delivers bespoke, once-in-a-lifetime experiences in the world's most sought-after destinations.

A World of Rewards:

• Complimentary, nourishing meals provided while on duty
• Exceptional development programmes, designed to support and accelerate your growth at every stage
• Opportunities to make a meaningful impact through our industry-leading Corporate Responsibility initiatives
• Team Member Travel Programme, offering exclusive discounted stays and 50% off food & beverage
• High street savings through Perks at Work
• 28 days' holiday, including bank holidays, rising to 33 days with length of service

We are looking for hospitality professionals who are passionate about delivering an exceptional five-star guest experience, consistently upholding the world-class service standards recognised by Forbes.

A Sous Chef - Café Boulud partners closely with the Senior Sous Chef and Head Chef to oversee all aspects of kitchen operations, ensuring the delivery of an exceptional culinary experience for Guests and Members. This role combines operational excellence, cost discipline, culinary creativity, and refined guest engagement.

Your responsibilities will include:

• Overseeing all kitchen operations, including culinary execution, quality control, and administrative functions
• Managing the provision of food across all Food and Beverage outlets, ensuring full compliance with current food safety and legislative requirements
• Responding to Guest enquiries and feedback promptly and professionally, ensuring positive outcomes
• Ensuring all food is consistently prepared to the highest quality standards and stored in accordance with food safety guidelines
• Contributing creatively to menu development by incorporating Guest feedback, seasonality, and current culinary trends
• Ensuring consistent delivery of high-quality cuisine across all hotel dining outlets
• Managing Guest relations in the absence of the Senior Sous Chef or Head Chef, resolving concerns with professionalism and discretion
• Ensuring staffing and work rotations effectively support operational and business requirements
• Upholding brand standards through the training, coaching, and performance evaluation of kitchen Team Members
• Leading and motivating the kitchen brigade to foster a structured, engaged, and high-performing team
• Maintaining strict cost controls without compromising quality, driving profitability and achieving departmental financial targets
• Supporting other departments as required while maintaining strong interdepartmental relationships
• Ensuring full compliance with hotel security procedures, fire regulations, and all health, safety, and food safety legislation
• Reporting maintenance, hygiene, and hazard issues in a timely manner
• Demonstrating a strong commitment to sustainability and environmentally responsible kitchen practices

To succeed in this role, you will demonstrate the following skills, experience, and professional behaviours:

• Relevant culinary qualifications for the role
• Strong planning, organisation, and time-management skills
• The ability to multi-task effectively while meeting deadlines
• Proven supervisory and leadership capability
• A current, valid, and relevant trade qualification (proof may be required)
• A creative and refined approach to culinary production
• A positive, professional, and solution-oriented attitude
• Strong communication and interpersonal skills
• The ability to perform effectively under pressure in a fast-paced environment
• The ability to work independently and collaboratively within a team

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Previous experience in a similar Sous Chef or senior kitchen role within a luxury or ultra-luxury hospitality or service-led environment is highly desirable
• A genuine passion for producing high-quality cuisine
• Strong awareness of contemporary food trends and guest preferences
• Proficiency with computer systems and software, including Microsoft Word, Excel, and Outlook