Sous Chef - Mayfair

Noble Rot•London, CA

33d•Onsite

About The Position

Sous Chef at Noble Rot Mayfair Calling all aspiring Rotters! Noble Rot Mayfair is recruiting for a Sous Chef to join their team. The menu is overseen by Consultant Chef, Stephen Harris (The Sportsman) with Executive Chef, Adam Wood, while our wine list ranges from deliciously undervalued wines by the glass hard-to-find gems from the world's leading winemakers. This is an opportunity to help lead a strong kitchen team, cooking simple, seasonal food using some of the best produce avaliable. You'll be working with Adam Wood and Stephen Harris on menu development, and helping to build on the restaurant's excellent reputation. Sous Chef As Sous Chef you will play a vital role in the kitchen team, running the pass with attention to detail and ensuring all recipes are followed to a high level of consistency and quality. You will oversee the kitchen, ensuring team members complete their tasks effectively while taking an active role in training, education & cultivating a positive atmosphere. Additional responsibilities will include daily communications with suppliers regarding ordering/deliveries and the writing and costing of recipes. You will inspire the Front of House team in the pre-service briefings with in depth descriptions of the dishes. What experience and personality traits do you need for the role of Sous Chef? You will ideally have at least four years of restaurant experience, including some experience at Sous Chef level. You will be confident with both classical and modern cooking techniques and will have demonstrated the ability to follow recipes, methods and instructions to a high standard. You have strong interpersonal communication skills, both oral and written, and the ability to make decisions quickly in a fast-paced environment. You are highly motivated and have the capability to teach and mentor more junior members of the team. A love of simple, classical French, Italian and British cooking is crucial.

Requirements

At least four years of restaurant experience, including some experience at Sous Chef level
Confident with both classical and modern cooking techniques
Demonstrated the ability to follow recipes, methods and instructions to a high standard
Strong interpersonal communication skills, both oral and written, and the ability to make decisions quickly in a fast-paced environment
Highly motivated and have the capability to teach and mentor more junior members of the team
A love of simple, classical French, Italian and British cooking is crucial.

Responsibilities

Running the pass with attention to detail
Ensuring all recipes are followed to a high level of consistency and quality
Overseeing the kitchen
Ensuring team members complete their tasks effectively
Taking an active role in training, education & cultivating a positive atmosphere
Daily communications with suppliers regarding ordering/deliveries
Writing and costing of recipes
Inspiring the Front of House team in the pre-service briefings with in depth descriptions of the dishes

Benefits

You decide your weekly hours with most chefs deciding to join on 6 shifts/45hrs per week (£52’500 - £55’000 pa) or 7 shifts/50hrs per week (£58,500 - £61,500 pa) tronc inclusive.
Fully paid breaks & holidays (house & tronc for every hour).
Paid overtime (house & tronc for every hour).
Private health insurance.
Company pension.
Supplier trips.
On the job training including WSET wine qualifications (including Diploma)
Free meals at work.
Discounted wine & 50% off food when eating in.
A wide range of career development opportunities.
A rota written 2 weeks in advance to give you time to plan your life.
28 days holiday that includes service charge.
Sundays off.