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Job description

Sous Chef 

Your chance to join our award winning team and high profile restaurant, Galvin at Windows located on the top of the London Hilton on Park Lane in the heart of Mayfair.

Our menus, created by Head Chef Marc Hardiman and Chef Patrons Chris & Jeff Galvin, champion the seasonal British larder with a nod towards French haute Cuisine. The food offering is fun and sustainable with elements of nature.

The team headed up by our inspiring General Manager Peter Avis always ensures our guests have a memorable and genuine experience every time they dine with us.

This isn’t just a job, it’s the beginning of a career with amazing opportunities worldwide.

Salary up to £52,000 Annually (Inclusive of Service Charge) – Based on a 48 hour week

BENEFITS

•            Competitive Salary and Benefits package

•            28 days paid holiday increasing with service

•            Exclusive perks through our online discount portal

•            Access to leadership and development programmes through Hilton University

•            Exceptional Career opportunities

•            Industry-leading Team Member discounts on hotel stays for you, your family and friends

•            Wellbeing programmes to help you Thrive in the workplace

•            Reward programmes, incentives and team member recognition, as well as long service awards

•            50% off in Hilton restaurants and bars (subject to individual outlets)

•            Recommend a Friend incentive

•            Uniforms provided and laundered complimentary

•            Recognised as a ‘Great Place to Work’

•            Free meals on shift

What will I be doing?

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene and hazard issues
• Be environmentally aware

WHAT ARE WE LOOKING FOR? 

• Positivity
• Ambition
• Genuine friendliness
• Team player
• Affinity with high quality produce
• Sponge for knowledge
• Dedication
• Great communication
• Pride in personal presentation

IF THIS IS YOU THEN APPLY NOW

• Immediate start
• You’ll be invited for an interview and trial shift

ELIGIBILITY

• In line with the Asylum and Immigration Act 1996, all applicants must have the eligibility to live and work in the United Kingdom.
• Documentation is required at interview stage (for EU Nationals share code requested to check EU Settled/Pre-Settled status)