The Escapade Sous Chef plays a crucial role in delivering an exceptional culinary experience that matches the high-performance ethos of Silverstone. Reporting to the Head Chef, the Sous Chef is responsible for overseeing kitchen operations, leading and mentoring the team, ensuring impeccable food quality, and upholding sustainability and safety standards. This role demands a creative, detail-oriented professional who thrives in a dynamic, fast-paced luxury environment. Key Responsibilities To create and implement an industry-leading, award-winning guest experience: 1. 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. 2. 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. 3. 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. 4. 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. 5. 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. The above is a high-level summary of duties and is not meant to be a comprehensive description of the role. Additional ad-hoc responsibilities will arise which will be considered to form a reasonable part of the role and role requirements may be subject to change from time to time. Performance Responsibilities Our vision drives us, we live by our brand pillars, and we’re motivated to achieve industry-leading and award-winning results. Our vision - To become a world leader in redefining lifestyle living, setting new standards in motorsport-inspired hospitality and immersive leisure. Our brand pillars – We’re the Ultimate Hosts who share our guests’ passions, we’re switched on to their needs, we make their stays effortless, they get our finest performance every time. We’re the Complete Connoisseur inspired by innovation, champions of excellence, we take pride in our presentation and our guests appreciate our constant quality. We’re the Silverstone Standard, part of the Silverstone family, performance is in our blood, we embody the brand values and guests know they’re in safe hands. Values - Rooted in a passion for motorsport, a dedication to precision, and a commitment to responsible and inclusive hospitality. We push boundaries, embrace the unexpected, and create unforgettable moments. We value sustainability and community and aim for a positive impact on both our natural environment and the people we serve. Performance will be checked against the following: Detailed objectives will be set through the Personal Development Review (PDR) process Key Relationships Escapade Silverstone Guests Escapade Silverstone Management and Staff Silverstone Senior Management Team Knowledge, Skills and Qualifications Minimum 2 years’ experience at a Sous Chef level in high-end restaurant, luxury hotel, or lifestyle hospitality brand. Experience in a 4-star or 5-star hospitality setting is preferred. Food Safety Level 2 and 3 training is desirable. A strong guest-focused mindset with exceptional attention to detail. Highly organised, with the ability to lead a team and work efficiently under pressure. Strong interpersonal and communication skills. A good command of the English language. Additional languages are advantageous. Has an immaculate level of personal grooming and hygiene, exudes style and sophistication. Competent in using IT systems and software including Microsoft Office. Full clean UK driving licence.