Sous Chef

Your mission:

Should you choose to accept it

The Sous Chef is passionate about the culinary world; this position is made for someone who is driven by the need to create memorable cuisine and guest experiences each and every day. The Sous Chef finds passion being present in the kitchen during service; directly impacting the guest and staff experience.

We want you to have the best possible time working for us whilst ensuring our guests are satisfied and well fed. You will be creating culinary delights on a daily basis. The kitchen environment is busy, food focused but friendly, fun and rewarding. You will oversee the efficient running of the sections and production of food at the highest standards, ensuring the kitchen area is clean and set up for service at all times.

Why work with Virgin Hotels:

Because it is fun, of course But we appreciate that fun isnt always enough what else is in it for you?

• A paid day off for your birthday
• An extra day added to your holiday allowance each year you work with us (up to 33 days)
• A health cash plan to claim money back and get access to lots of ways to support your physical & mental wellbeing.
• Wagestream - access your pay early
• Generous family friendly policies and allowances
• Discounted Room Rates
• Teammate meals provided
• Employee Assistance Program
• Season Ticket Loan
• Cycle2Work scheme
• Paid leave to volunteer to spend time with the causes closest to your heart, for every teammate.
• Free Code membership for 3 months up to 50% off of your favourite London restaurants, bars and hotels for you to enjoy in your downtime.
• Guest Experience Stay it is important to us that you experience Virgin Hotel not just as your place of work but also on the other side as a guest. So you and a guest have a stay on us, expose yourself to the club and enjoy a meal in BiBo.

Who we are:

We love what we do and what we do is important We believe that everyone should leave feeling better - this means not just our guests, but also our teammates. Everyone should go home feeling better because they learned something new or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognise that every team member contributes to the whole hotel's success. No one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guests.

The Hotel:

Bringing the brand back to where it all began, Virgin Hotel London-Shoreditch brings personalized hospitality to Shoreditch. Like its counterparts in the UK and US, the hotel offers the unmistakable Virgin experience, personalized hospitality, top-notch amenities, and a prime location in one of London's most vibrant neighbourhoods.

Located at 45 Curtain Road, the property will see a phased transformation of the 120-bedrooms and 14 Suites, as well as the hotels street-level lobby lounge and café. The hotel's offering also includes the vibrant Spanish restaurant BiBo by renowned chef Dani Garcia. Guests further benefit from access to the rooftop bar, swimming pool, Marlins Mediterranean restaurant, gym, and treatment rooms that form a sophisticated private members club sanctuary run by Blue Marlin Ibiza.

BIBO is our beautiful Spanish restaurant based in Virgin Hotel London Shoreditch. It is the concept of three Michelin-Star chef Dani Garca and combines Garcas Andalusian heritage with the techniques and ingredients of each BIBO location to create dishes that are loved around the globe.

The Nitty-Gritty:

What exactly you will be doing

• This position has an enormous responsibility of keeping everyone moving in the right direction each and every day. You have to keep your team on track, energized and focused.
• Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all kitchen related matters.
• Assist and supervise the agreed standard of food service during shift.
• Liaise and co-operate effectively with all other associated members of staff.
• Supervise the training of all new staff members in the department.
• The outlets are designed to encourage unplanned gatherings and last minute events. You must be able to adapt to the needs and level of business to not sacrifice the guest experience.
• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.
• To provide a friendly, courteous, quick, efficient and professional service at all times.
• Demonstrate a high standard of personal appearance, always wearing clean Chefs whites (we have in-house dry cleaning), and ensure good personal hygiene.
• Check all prepared mise-en-place and food stocks (including dry stores) and replenish as necessary, and inform Head Chef of any relevant shortages.
• Be aware of all relevant food suppliers and their products. Be in charge of ordering.
• Supervise the smooth and efficient service and production of food from the department by working and liaising with other departments and Bibo staff, and ensuring all necessary work is completed prior to the commencement of service.
• To ensure all department staff work hygienically and productively. Ensure that the agreed standards of food preparation and presentation are supervised and adhered to.
• To assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
• To remain on duty until the following shift takes over or until you are discharged by the Head Chef or senior Chef on duty.
• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Chefs and Restaurant standards.
• To ensure that all health marks are collected and allocated to the correct administration.
• To operate the pass service of food from the kitchen to the restaurant, liaising with the Restaurant staff and ensuring the food is to the standard required by the Head Chef.
• To provide a clear handover during shift changes
• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
• To report any problems, accidents or kitchen equipment defects to the Head Chef.
• To confirm with the Head Chef and Senior Sous Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.
• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.
• Report all accidents or kitchen equipment defects to the Head Chef and complete all relevant documentation.

Background must-have:

• Current right to work in the United Kingdom
• 3-4 years experience in a restaurant or 5* hotel.
• High School Diploma or equivalent required
• 1-2 years in a public contact position, preferably in an upscale or lifestyle brand hotel

We believe that our team should be reflective of the world. We welcome all, regardless of race ethnicity, country of origin, sexual orientation, gender, disability, spiritual beliefs, or any other component of identity. Virgin Hotels celebrates diversity and welcomes teammates from all backgrounds. We are proud to be an inclusive and Equal Opportunity Employer

AMRT1_UKCT