Executive Sous Chef [Sponsorship Available]

Parker's Tavern; Cambridge; On-site; GBP 45,000; Full time

Job summary

An established industry player in the hospitality sector is seeking an Executive Sous Chef to join their vibrant team. This role is pivotal in maintaining culinary excellence and involves collaborating with the Head Chef to design innovative menus, manage kitchen operations, and nurture talent within the kitchen team. You will be responsible for ensuring that every dish meets the highest standards of taste and presentation while fostering a positive work culture. If you are passionate about culinary arts and thrive in a fast-paced environment, this opportunity offers a chance to make a significant impact in a prestigious setting.

Benefits

Free meals on duty

Team Member Parties

Room and F&B discounts across the Marriott portfolio

Competitive salary

Qualifications

• 3-5 years experience as an Executive Sous Chef in luxury or fine dining.
• Strong knowledge of cooking techniques and food presentation.

Responsibilities

• Support the Head Chef in managing kitchen operations and menu design.
• Ensure food quality, safety, and hygiene standards are met.

Skills

Culinary Expertise

Leadership

Menu Development

Food Safety Knowledge

Communication Skills

Organizational Skills

Education

Culinary Arts Degree

Tools

Kitchen Equipment

Inventory Management Systems

Job description

ABOUT US

The hotel consists of 192 design-led bedrooms, complemented by Parker’s Tavern, a high-end, quintessentially British restaurant & bar, along with the adjoining library, bar, and ballroom.

Set in the heart of Cambridge, University Arms is the ‘go to’ destination, alluring visitors with the promise of a sense of modern luxury, adorned with moments of enchanting discovery.

SPONSORSHIP

Sponsorship is only available to talented chefs who are already based in the UK. Your sponsorship will be self-funded. We don't offer housing allowance or staff housing.

PAY

Base - £36,000 - Tronc - £9,000 = Total £45,000

WHAT WILL YOU BE DOING

As Executive Sous Chef, you will play a pivotal role in maintaining our culinary excellence and ensuring the smooth operation of our kitchen. Your expertise, creativity, and leadership will be crucial in supporting the Head Chef in managing our kitchen bridge, implementing menu enhancements, and consistently delivering exceptional dishes that exceed our guests' expectations. Your tasks as an Executive Sous Chef will include but will not be limited to:

THE DUTIES

1. Collaborate with the Head Chef to design and develop new menu offerings.
2. In the absence of the Head Chef, you will act in their place to ensure the smooth running of the kitchen – this involves the management of people!
3. Assist the Head Chef in managing all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
4. Nurture and develop the talent of the kitchen team, creating an environment that brings out the best in them and where they can be themselves – it’s all about building the best culture!
5. Oversee food inventory, ensuring optimal stock levels while minimizing waste and maintaining cost.
6. Maintain a safe and hygienic work environment, adhering to all food safety and sanitation standards.
7. Collaborate with the front-of-house team to ensure seamless coordination between the kitchen and dining area.
8. Coordinate with the Chef to assign tasks to the team in all sections.
9. Work with the Head Chef on controlling food costs, managing the inventory and purchasing.
10. Monitor food quality and consistency to ensure that all dishes meet our high standards of taste, presentation, and timing.
11. Stay updated on industry trends, culinary techniques, and new ingredients to inspire innovation and maintain our competitive edge.
12. Take responsibility for rectifying hazardous situations, and reporting major areas of concern to the Head Chef.
13. Conduct daily shift briefings with the kitchen in the absence of the Head Chef.
14. Being aware of and supporting the delivery of financial targets.
15. Work alongside the Head Chef to ensure resources meet business needs through the effective management of working rotas.

WHAT ARE WE LOOKING FOR IN YOU

1. Minimum 3-5 years experience as an Executive Sous Chef in a luxury hotel or fine dining establishment.
2. Strong knowledge of various cooking techniques, flavour profiles, and food presentation.
3. Ability to manage a fast-paced kitchen environment and effectively prioritize tasks to meet deadlines.
4. Excellent organizational and communication skills, with the ability to work collaboratively in a team-oriented setting.
5. Knowledge of food safety and sanitation regulations, with the ability to uphold strict standards of cleanliness and hygiene.
6. Competent level of English spoken and written.
7. Must be available to work a varied schedule including early & late shifts, weekends, and bank holidays.

THE PERKS

As well as the opportunity to work with a fantastic team in an exceptional property, the position comes with:

1. Competitive salary.
2. Free meals on duty.
3. Team Member Parties.
4. Room and F&B discounts across the Marriott portfolio.