Sous Chef

The Alexander Hotel Collection; Guildford; On-site; GBP 34,000 - 42,000; Full time

Benefits offered by this job

4 weeks holiday increasing to 5 weeks

Bank holidays

Free car parking

Employee uniform

Discounted hotel accommodation

Spa discounts

Job summary

The Alexander Hotel Collection is seeking a Sous Chef at Barnett Hill Hotel near Guildford to lead a team of 6 chefs and 3 kitchen porters, delivering rosette-standard menus and high-quality food across hotel outlets.

Reporting to Head Chef, you will plan menus, source suppliers, manage costs, and ensure HACCP compliance while maintaining exceptional guest experiences at this 2 rosette property.

Qualifications

• Experience of developing a quality hotel restaurant to 2 rosettes standard and beyond
• Proven record of team selection and retention that supports the development of excellent standards.
• Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.
• Demonstrate ideas of how the food offering can be developed and standards improved when being interviewed.
• Hold the experience to manage the multi menu requirements and busy banqueting operation.
• Live locally or can relocate to the area with own transportation.

Responsibilities

• Recruitment, training, and coaching team of 6 Chefs and 3 Kitchen Porters – adding to your team as the business grows.
• The menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking and service across the range of food areas within the Hotel
• Development of menu ideas to progress the food offering to achieve rosette standards across all areas of service, restaurant, banqueting, afternoon tea, corporate functions.
• Ensure compliance with HACCP and food hygiene, health, and safety legislation.
• Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing.
• Creating passion, flair, and drive in your team to assist the hotel to achieve its quality and business objectives. Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
• Menus across the business. The business is varied offering catering to Hotel Guests, In-house Conference Delegates, as well as guests from the local area. Barnett Hill is a popular wedding venue with weddings taking place in the 2 wedding suites.

Job description

Sous Chef

Barnett Hill Hotel, Blackheath Lane, Guildford, Surrey, GU5 0RF

£38,000 per annum + monthly service charge payment

Benefits

• 4 weeks holiday increasing to 5 weeks with service.
• 8 Bank holidays
• Free car parking
• Employee uniform

In addition you will benefit from a range of company benefits including:

Discounted hotel accommodation for yourself and your family at all hotels

Discounted hair treatments at our two Utopia Spas

Discount off all food & beverage at all hotels

Discount of individual treatments booked in our two Utopia Spas

Discount on retail products in our two Utopia Spas

Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid, complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday

From formal dining in the 2 Rosette Oak Room to informal dining in The Café, terraces and luxury lounges, the Chefs delight guests with their seasonal, stylish and delicious menu choices.

So come and join our Head Chef, and assist him to develop and deliver the very best cuisine and manage a team of 6 Chefs and kitchen porters.

The Place

Barnett Hill Hotel, part of Alexander Hotels a private Collection of quality hotels of distinction just outside London.

Exciting refurbishment and redevelopment plans have been completed which have transformed this venue, with 26 acres of lovingly maintained gardens and woodlands into a beautiful Country House Hotel. The Hotel including all bedrooms have been completely refurbished and updated with work recently having been completed on the Mews building to increase the number of bedrooms to 56 in total. Our first AA inspection has resulted in 4 Stars for the Hotel and 2 Rosettes for dining being awarded, so we are well on the way!

Please see our website for details of the hotel, facilities and sample menus.

The Role

Reporting to the Head Chef, with responsibility for all aspects of food production from sourcing suppliers to delivering customer excellence in the finished dish.

Creating a restaurant menu to inspire local patrons, an afternoon tea menu that encourages loyal local business will all be on the to do list of the new Head Chef.

You will be responsible for:

• Recruitment, training, and coaching team of 6 Chefs and 3 Kitchen Porters – adding to your team as the business grows.
• The menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking and service across the range of food areas within the Hotel
• Development of menu ideas to progress the food offering to achieve rosette standards across all areas of service, restaurant, banqueting, afternoon tea, corporate functions.
• Ensure compliance with HACCP and food hygiene, health, and safety legislation.
• Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing.
• Creating passion, flair, and drive in your team to assist the hotel to achieve its quality and business objectives. Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
• Menus across the business. The business is varied offering catering to Hotel Guests, In-house Conference Delegates, as well as guests from the local area. Barnett Hill is a popular wedding venue with weddings taking place in the 2 wedding suites.

Requirements

• Experience of developing a quality hotel restaurant to 2 rosettes standard and beyond
• Proven record of team selection and retention that supports the development of excellent standards.
• Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.
• Demonstrate ideas of how the food offering can be developed and standards improved when being interviewed.
• Hold the experience to manage the multi menu requirements and busy banqueting operation.
• Live locally or can relocate to the area with own transportation.