Maison estelle
Senior Sous Chef
Job Description
Branch: Maison Estelle
Location: Maison Estelle – London
Salary/Benefits: Competitive salary and benefits, inclusion in tronc scheme
Contract type: Permanent
Hours: Full Time
Hours per week: 48 hours per week
Posted date: 10/01/2025
Closing date: 02/03/2025
Maison Estelle is a private club set in a Grade I-listed Georgian townhouse on Grafton Street, Mayfair. A ‘hosted home’, bringing people together that have plenty to say and nothing to prove. A new school club (no rules), with old school values of personalised service and discretion.
Work in an environment where you can bring your whole self to work, where you’re empowered to be the very best you can be. Our values are at the core of everything we do and every decision we make. We have four pillars (HOST): humble, own it, spirited and togetherness. These pillars influence every experience that we deliver, both for our members and with each other.
Our Senior Sous Chef works alongside Head Chef will manage daily kitchen activities, including overseeing staff, assisting with menu preparation and development, ensuring food quality and freshness, and monitoring ordering and stock control. You will provide meal quality and consistency by following designated recipes.
BENEFITS
- WSET qualifications
- 28 days holiday inclusive of bank holidays (increasing with length of service), pension and life assurance.
- Inclusion in the Tronc scheme.
- A health cash plan to claim money back and get access to lots of ways to support your physical mental wellbeing.
- Goes without saying, but we will feed you during your shift.
- Lots of opportunity to develop your skills and progress internally.
- Regular team get togethers, from regular team drinks to bi-annual parties.
- Opportunities to join one of our committees and influence how we do things, how we socialise and how we support the local community.
- Great incentives and reward programmes including recommend a friend bonuses, employee of the month and much more.
WHAT YOU WILL DO
The key responsibilities for this role will include but are not limited to:
- Supporting the Head Chef in day-today operational management of the kitchen.
- Managing the kitchen staff and leading a team of chefs in cooking and preparing meals, including checking food quality, and overseeing cooking techniques.
- Training new kitchen staff members when required.
- Ensuring the highest possible standard of presentation cleanliness in all areas of the kitchen (both in the kitchen itself and back of house areas).
- Ensuring stock is correctly managed and a proper inventory recorded.
- Assisting the Executive Chef and Head Chef in creating of the menus and testing of new dishes as appropriate.
- Supporting and participating in activities, which may serve to improve our operations or the efficiency of the business.
- Ensuring that, in general, all stock is secure and there is no stock loss from the Kitchen.
- Complying with procedures ensuring all Health and Safety and Food Hygiene requirements are compliant with current legislation and ensuring temperature records and food labelling are recorded and up to date.
- Assuring completion of weekly scheduling to ensure labour costs are in line with budget.
- Suggesting changes or improvements increasing accuracy, efficiency, cost reductions and to improve member’s experience.
- Having good communication skills and proficiently, liaising with all departments on an ongoing basis; close relationships with front of house operational teams.
PERSONAL PROFILE
- Proven experience as a Senior Sous Chef in a luxury / lifestyle multi-outlet food and beverage operation.
- You are an inspiring leader who relishes taking responsibility for running culinary teams and departments.
- Confident in using purchasing, health and safety and food safety, payroll and rota systems.
- Stays up to date with current food trends and best practices.
- Must be able to work flexibly including evenings and weekends due to the operational hours of the club.
- Excellent communication skills and comfortable talking to colleagues, senior management and coming front of house to talk to members.
- A genuine passion for hospitality and hosting.