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

8 Bank holidays

Free car parking

Employee uniform

Discounted hotel accommodation for you

Discounted hair treatments at UtopiaSp

Discount off all food & beverage

Discount on retail products in Utopia 

Refer a friend staff recruitment

Job summary

The Alexander Hotel Collection is seeking a Sous Chef for Barnett Hill Hotel in Guildford. You will report to the Head Chef and lead a team of six chefs and three kitchen porters, delivering high-quality, rosette-standard cuisine across restaurant, banqueting, and events.

Responsibilities include menu planning, supplier management, and maintaining HACCP compliance, while driving profitability and elevating dining experiences for hotel guests, conferences, and weddings.

Qualifications

• Experience developing a quality hotel restaurant to 2 rosettes and beyond.
• Proven record in selecting and retaining a high-performing kitchen team.
• Ability to demonstrate cooking trial flair to motivate others.
• Ideas on developing the food offering and improving standards.
• Experience managing multi-menu requirements and busy banqueting.
• Live locally or willing to relocate with own transport.

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.
• 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.

Skills

Team leadership

Menu development

Kitchen management

Quality control

Food safety HACCP

Relocation willingness

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
• 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.

• 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.