Sous Chef

Sous Chef

Come and join the new team at the Hilton Garden Inn Silverstone as  Sous Chef as we will offer you a £500 sign up bonus - £250 on start date and a further £250 at 6 months of service with the hotel.

For this role we are paying a yearly salary up to £32,000  per year depending on experience.

As Hilton gets ready to take pole position at Silverstone the home of the British Grand Prix with the opening of the Hilton Garden Inn, we are excited to announce that we are accelerating towards opening and are now recruiting for our new high performing team.

The Hilton Garden Inn Silverstone is situated directly on the Hamilton straight of Silverstone circuit with 197 bedrooms & suites offering views of the famous asphalt that can convert into hospitality boxes during the major events at the circuit. With all the right mechanics for our guests including a fitness suite, coffee shop, trackside restaurant with terrace the hotel is completed with a showpiece Rooftop bar.

Opening in June 2022 it will be…”LIGHTS OUT AND AWAY WE GO!”

If you are a winner in your current role and want to turbocharge your career then we want to hear from you.

For this role we are paying a yearly salary up to £32,000  per year depending on experience.

A Sous Chef will work closely with the Head Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.

What will I be doing?

A Sous Chef, will work closely with the Head Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stocks are of a good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high quality food through all hotel food outlets
• Manage customer relations when necessary, in the absence of the Head Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Manage the kitchen brigade effectively to ensure a well-organised, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene and hazard issues
• Be environmentally aware