Job Description

Job title:- Sous Chef

Reporting to:- Head of F&B /Head Chef

Salary:- 13.85 - 15.50 per hour (depending on experience)

Hours:- 20 hrs per week

Location:- The Wesley, Euston

About Us

The Wesley Hotel is a growing hospitality brand based in the London Borough of Camden. We are a popular independent hotel located close to Euston station also with a new 38 bedroom one in Camden Town. Our Euston Hotel is a 100-bedroom hotel with 20 conference and meeting rooms, and a spacious on-site restaurant and bar.

Since 1950 we are driven by our ethical ethos which is the reason why we're not just another London hotel. We're a social enterprise, anything the hotel makes goes straight to charity.

We are Gold Investor in People, and accredited by Green Tourism Gold. The Wesley Hotel is committed to run operations in a socially responsible, sustainable, and environmentally considerate manner.

Position Overview

We are looking for a talented and experienced Sous Chef to join our dynamic kitchen team. The successful candidate will play a key role in supporting the Head Chef, ensuring the smooth operation of the kitchen, and delivering high-quality food in both restaurant and banquet service within a hotel environment. This role requires strong leadership skills, a passion for food, and an in-depth knowledge of food safety and hygiene regulations, including HACCP standards. The ideal candidate must be able to remain calm and composed in a fast-paced kitchen and maintain a professional and respectful approach when addressing colleagues and peers.

Key Responsibilities

Assist the Head Chef in managing daily kitchen operations, ensuring seamless service and efficient workflows.
oSupervise and coordinate restaurant and banquet service, adapting to different menu styles and event requirements.

oEnsure all food preparation and presentation meet high-quality standards, maintaining consistency and attention to detail.

oEnforce strict compliance with food safety, hygiene regulations, and HACCP procedures.

oStrong understanding of food safety regulations and a commitment to maintaining the highest standards of cleanliness and safety in the kitchen.

oTrain, mentor, and motivate kitchen staff, ensuring professional development and high performance.

oMonitor kitchen stock levels, oversee food ordering, and ensure effective waste management to optimise costs.

oTake charge of kitchen operations in the absence of the Head Chef, ensuring smooth service.

oCollaborate with the Head Chef to develop new menus, ensuring creativity, seasonality, and cost-effectiveness.

oWork closely with suppliers to ensure quality ingredients are sourced and delivered efficiently.

oEnsure all kitchen equipment is maintained in good working condition, reporting any issues promptly.

Requirements

oProven experience as a Sous Chef or Senior Chef de Partie in a hotel or fine dining environment.

oStrong understanding of food safety, hygiene regulations, and HACCP standards.

oExperience in both a la carte and banquet service.

oAbility to remain calm, composed, and efficient under pressure in a fast-paced kitchen.

oExcellent leadership, organisational, and time management skills.

oAbility to train and develop junior kitchen staff, fostering a collaborative team environment.

oKnowledge of seasonal and cost-effective menu planning.

oStrong problem-solving skills and ability to adapt to unexpected challenges in the kitchen.

Flexibility to work varied shifts, including evenings, weekends, and holidays as required.

Qualifications and Skills

Experience: Proven kitchen leadership experience, with a track record of delivering outstanding food and managing teams effectively. Standards & Detail Orientation: High standards for food quality and presentation, with strong attention to detail in record-keeping for safety and audit compliance. Commercial Acumen: Demonstrated ability to manage budgets, control costs, and achieve KPIs. Creativity: A flair for innovation and menu development, with a focus on seasonal and guest-focused dishes. Calm Under Pressure: Ability to maintain composure and focus in high-pressure situations, with a passion for providing guests with exceptional culinary experiences. Safety Focus: Strong understanding of food safety regulations and a commitment to maintaining the highest standards of cleanliness and safety in the kitchen.
Required Food Safety Certification

Level 3 Food Safety and Hygiene for Supervisors: This UK-recognised certification is required to demonstrate an advanced understanding of food safety practices. It is essential for all Sous
Chefs to ensure compliance with food hygiene regulations and to manage food safety within

the kitchen effectively.

Company Benefits

o28 Days of Holiday a year

oDiscounted hotel-staff rates

Life Assurance
oGym facility

oCritical Illness Cover

oBirthday / Work Anniversary Card & Cake Celebration

oComplimentary meal on site

oTraining & Development opportunities

oCompany Events / Team Building Events

Employee Of the Month
oEnhanced Maternity / Paternity pay provision

Job Type: Full-time

Pay: 13.85-15.50 per hour

Expected hours: 20 per week

Work Location: In person