Sous Chef

WELCOME TO A WORLD OF OPPORTUNITIES AT THE UK’s #1 GREAT PLACE TO WORK 2025, AS VOTED BY OUR TEAM MEMBERS!-

No two days or two hotels are the same, but our spirit and passion for hospitality always brings all our teams together to create a culture of inclusiveness, positivity and drive to achieve our common goal. “To share the light and warmth of hospitality”. With amazing training, resources and support from both managers and colleagues, there is always an opportunity to develop and grow.

• Annual Salary ranging from £38,000 to £41,000 plus service charge
• Chef whites provided and laundered
• Free, healthy and high quality meals when on duty
• Grow your Career!
• Personal Development programmes designed to support you at every step of your career
• A chance to make a difference through our Corporate Responsibility programmes – Find out what and how we are doing (  )
• Team Member Travel Program: discounted hotel nights plus 50% off Food and Beverages (subject to individual outlets)
• Team Member Referral Program
• Discounted dental and health cover
• High street discounts: with Perks at Work
• Discounted car park
• Holiday: 28 days including bank holidays (increasing yearly to up to 33 days)
• Modern and inclusive Team Member’s areas

A Sous Chef will work closely with the Executive 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.

Manage all aspects of the kitchen including operational, quality and administrative functions

Assist in positive outcomes from guest queries in a timely and efficient manner

Ensure foods are of 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 Executive Chef

Support brand standards through the training and assessment of the Team

Manage the kitchen brigade effectively to ensure a well-organized, 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

Excellent planning and organizing skills

Ability multi-task and meet deadlines

Strong supervisory skills

A creative approach to the production of food

Ability to work under pressure

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

Passion for producing high quality food

Knowledge of current food trends

Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

At Hilton, It Matters Where You Stay, but The Stay is only one side of the story.

We know it takes hundreds of jobs to create unforgettable experiences for our guests – and behind every job, there’s an extraordinary person working to make each Stay magical. That’s why at Hilton, Every Job Makes the Stay.