Sous Chef

at  Kitchen The Landmark London

Enrich the Journeys of our People and our Guests as our Sous Chef!
The Landmark London looks for unique individuals to join a team full of energy and passion, where we value your strengths and growth potential. This could be your moment to become a part of our journey! We are located opposite Marylebone station and a short walk from Baker Street and Edgware Road stations.
Some of the brilliant benefits you will enjoy as a Sous Chef are:

SALARY: £40,245.81 + SERVICE CHARGE

• Pension with company contributions
• 50% discount in all our restaurants and Spa treatments across our properties
• Team member and Friends & Family rates across our properties
• Complimentary stay after passing probation
• Extensive discounts on our benefits platform
• Access to private medical insurance
• Interest free season ticket loan
• Employee Assistance Programme - 24/7 online GP, mental health support and virtual wellbeing
• Support through development plans, apprenticeships and world-class management development programmes to be the best you can be
• Bike to work scheme
• Recommend a Friend incentive
• Uniforms provided and laundered complimentary
• Free meals on duty
• Opportunity to join our taskforces to contribute to the business focuses, community and environment
• Employee recognition schemes and Social Committee events including gala dinners and much more!
  We are currently looking for a passionate Sous Chef, to join our Kitchen Team on a permanent basis, with an immediate start to consistently deliver memorable moments and five star service to our guests and each other. It is important to us that everyone in the team brings positive energy to support our happy and fun environment, as we strive to build a community of diverse backgrounds and life experiences, where we care about careers and not just jobs.

As a Sous Chef, your main duties and expectations for the role will include:

• Take overall ownership for the correct preparation of mise-en-place and service for the section / department. Lead by example by training and enforcing quality standards that have been set.
• To display on a daily basis a proactive attitude and interest to support your learning and development and role model to junior chefs.
• Drive all aspects of menu changes in line with the menu calendar. Draft menus, tastings, final menus, wording, allergen data, spec sheets and recipe sheets to be completed prior to menu going live and once approved by Executive Chef.
• To ensure your team prepare and cook food to the correct standard as specified in the recipe specification manual. Spot check standards frequently including reviewing comments from guest feedback
• Take ownership for the kitchen in the absence of Executive Chef / Executive Sous chef / Head Chef.

You will be required to work 40 hours per week, on a shift rota.

• Take overall ownership for the correct preparation of mise-en-place and service for the section / department. Lead by example by training and enforcing quality standards that have been set.
• To display on a daily basis a proactive attitude and interest to support your learning and development and role model to junior chefs.
• Drive all aspects of menu changes in line with the menu calendar. Draft menus, tastings, final menus, wording, allergen data, spec sheets and recipe sheets to be completed prior to menu going live and once approved by Executive Chef.
• To ensure your team prepare and cook food to the correct standard as specified in the recipe specification manual. Spot check standards frequently including reviewing comments from guest feedback
• Take ownership for the kitchen in the absence of Executive Chef / Executive Sous chef / Head Chef