Chef - All levels Brackley/Silverstone

Job Title: Sous Chef

Location: Silverstone, Northamptonshire, UK

Employment Type: Full time. Temp

Reports To: Head Chef

Job Summary: The Sous Chef at Silverstone plays a crucial role in delivering an exceptional culinary experience that matches the high-performance ethos of Silverstone. This position involves overseeing kitchen operations, leading and mentoring the team, ensuring impeccable food quality, and upholding sustainability and safety standards.

Key Responsibilities:

Kitchen Operations & Leadership:

Support the Head Chef in planning and executing daily menu items, ensuring consistency in quality, flavour, and presentation.
Lead by example in the kitchen, maintaining an efficient, structured, and inspiring work environment.
Collaborate with the Senior Sous Chef and Head Chef to oversee smooth service operations, especially during peak hours.
Foster a culture of teamwork, training, and development, mentoring junior chefs to enhance their skills.
Work closely with the front-of-house team to ensure seamless service and an elevated guest experience.
Culinary Excellence & Menu Development:

Maintain the highest culinary standards, ensuring dishes meet our precision and performance-driven ethos.
Assist in menu development, bringing creative ideas and executing seasonal changes to align with guest preferences and market trends.
Ensure dietary requirements and allergen protocols are strictly adhered to, enhancing guest confidence in our offering.
Sustainability & Procurement:

Champion sustainability initiatives, focusing on local sourcing, waste reduction, and environmentally responsible practices.
Assist in managing inventory, controlling food costs, and negotiating with suppliers to ensure quality and cost-efficiency.
Monitor portion control and maintain stock levels to minimise waste without compromising quality.
Food Safety & Compliance:

Ensure full compliance with food safety, sanitation, and hygiene regulations.
Train and enforce best practices among kitchen staff, ensuring health and safety standards are met at all times.
Maintain kitchen cleanliness and organisation to uphold a professional and efficient work environment.
Performance & Innovation:

Continuously seek improvements in kitchen operations, workflow, and efficiency.
Stay up to date with industry trends and new techniques to enhance the dining experience.
Deliver on key performance metrics, including guest satisfaction, food cost targets, and staff development.
Qualifications:

Minimum 2 years' experience at a Sous Chef level in a high-end restaurant, luxury hotel, or lifestyle hospitality brand.
Experience in a 4-star or 5-star hospitality setting is preferred.
A strong guest-focused mindset with exceptional attention to detail.
Highly organised, with the ability to lead a team and work efficiently under pressure.

If interested in this position please apply or send over a copy of your to CV

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