ABOUT MONTCALM COLLECTION

United by timeless style and peerless service, Montcalm Collection is London’s compendium of luxury hotels. Housed in elegant Georgian townhouses, an 18th-century brewery, heritage headquarters and a diamond-shaped skyscraper, each hotel reveals a different chapter in the city’s story.
The hotels in the collection include a historic brewery, reimagined as a vibrant modern hotel: Montcalm Brewery. A storied city-slicker, housed in the former headquarters of the Royal Mail: Montcalm Royal London House. A property with a bold new perspective at Montcalm East, part of Marriott’s Autograph Collection. And a duo of mindful hotels which set a slower pace: Inhabit, Southwick Street and Inhabit, Queen’s Gardens, both part of Design Hotels.
Our flagship hotel is on the brink of a bold new era. Its Grade II-listed building on the cusp of Park Lane has been sensitively refreshed by architects Holland Harvey. Interiors are being rejuvenated by Studio Mica and Studio Est. We have added a new signature restaurant helmed by a world-famous chef, alongside a dapper lounge and bar. Communal areas, bedrooms and suites have all been artfully redesigned; our spa and Grand Ballroom will re-emerge as modern icons.
Conscious, cultured, characterful, and considerate, Montcalm Mayfair is a five-star hotel set on a historic crescent that sits proudly at the top of Park Lane, steps from Hyde Park and the West End, with a toe in Marylebone, bringing a fresh, holistic hospitality approach to London luxury. The respectful, sensitive full restoration includes a wellness space, community-welcoming public spaces and a restaurant helmed by an internationally acclaimed chef.

OVERVIEW

Montcalm Collection are looking for a skilled and ambitious Sous Chef to join our dynamic kitchen team at one of our prestigious London Hotels – Montcalm Mayfair. The ideal candidate will have a passion for food, keen attention to detail and presentation, strong leadership skills, and the ability to motivate and manage the team.
You will help to shape the Montcalm Collection’s next chapter and showcase your skills. Become a trusted ambassador achieving the service and product delivery standards for the department with a high degree of customer culinary care and service.

ESSENTIAL QUALIFICATIONS

• 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.

PURPOSE OF THE ROLE

The role of the Sous Chef is to support the Head Chef in successfully overseeing the entire kitchen operation and team daily. You will provide the highest level of food and service to all customers in line with the agreed service level and procedures.

JOB SPECIFIC DUTIES

• 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 utilized.
• 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.
  This job description is designed to outline primary duties and conditions related to the Executive Housekeeper position at a luxury hotel. It is not an exhaustive list and additional tasks and responsibilities may be required as directed by hotel management.