THE ROOF GARDENS The Roof Gardens is a social club in the sky, 100 feet above the streets of Kensington. Close to an acre of private gardens with views across London to the horizon, The Roof Gardens is a new generation members club. A place of escape, bursting with wildflowers, olive and mulberry trees, grassy lawns and hidden nooks. An Art Deco gem created in 1938, The Roof Gardens has a legendary legacy. People have come together, the curious, creative, riotous, radical and respected alike. Every chapter scatters their seeds in the soil; we are merely the latest gardeners in its ongoing story. Created for season-by-season, morning-to-moonlight experiences. Al fresco Italian in the Walled Garden, vibrant, healthy twists on club classics in the Sun Pavilion, live performances and cosy cabanas in the Spanish Garden and late-night revelry in our den of decadence, the Biba Bar. Curated talks, debates, supper clubs and intimate celebrations in Esme's private villa. The Roof Gardens' community is united by open-mindedness, optimism and kindness, not defined by background. THE ROLE We are looking for a Sous Chef to join The Roof Gardens. As a pivotal member of our senior kitchen team, you will be busy supporting the operation to ensure a truly brilliant experience for our members when they dine with us. Your main responsibilities will include: Operations & Service Responsible for overseeing all aspects of the smooth running daily operations in your kitchen, Support Head Chef and Senior Sous in the smooth running of the daily operations in your kitchen. Oversee menu/service delivering high quality products within set times frames to highest standard, ensuring consistent quality. Control and direct the food preparation process e.g. ensure sections are ready and all MEP is correct for service, with daily checking of sections, for quality and stock rotation purposes. Develop and create appealing new dishes (alongside accurate costings) ensuring, tasting, testing (and briefing colleagues). Quality control of all produce made within the kitchen and prep area meets the expected standards of our members and guests. When required, lead the pass, approve and finesse dishes before they are sent to table Work closely with Senior Sous/Head Chef to maintain impeccable food standards and service excellence across restaurant, lounges, and events offerings. Determine food inventory needs, stocking and ordering. Daily briefings with BOH & FOH Management and teams to discuss the daily business, upcoming events, special guests, dietary requirements, specials and operational challenges. Run pre-service briefings and tastings, training, supplier visits etc. to develop your team and help the FOH team sell your dishes confidently to the members. Work with the events teams to organise tastings, special menus etc. Build strong, positive relationships with your BOH and FOH colleagues. People/Team Support Senior Sous /Head Chef manage and recruit a brigade of chefs (of all levels) ensuring training and development needs are met. Accurate scheduling of your team to reflect business levels and to ensure you are working within budget. With Senior Sous mentor, coach and develop the junior team fostering a culture of excellence. Delegate tasks and provide guidance to maintain a smooth and efficient kitchen operation/service. Foster a positive and collaborative environment encouraging teamwork and creativity. Deputise for the Senior Sous in their absence as required. Financial, Inventory Management & Compliance Ensure to deliver budget/GP as set by Head Chef e.g.maintain the budgeted food cost and actively seek ways to improve profitability. Collaborate with Senior Sous/Stock Controller/BOH Manager/Suppliers to source high quality ingredients and maintain strong relationships with suppliers securing the best pricing. With the Senior Sous Chef oversee management of inventory/stock (including stock counts/takes and rotation) and food cost control, ensuring efficient use of resourcing and minimising wastage. Working with procurement systems from food ordering and T&A monitoring. Ensures high level of personal hygiene, grooming and uniform standards of the kitchen team. Ensures equipment and fixtures are maintained well and report any faults and damage. Ensure a consistent focus on allergens management. Ensure team members adhere to health and safety regulations, food hygiene standard sanitation practices, ensure clean and safe kitchens in line with statutory and Company standards. Ensure team members adhere to H&S, COSHH and HACCP policies and any other Company policy and procedure. Ensure full adherence to the licence operating requirements which always require compliance. This job description reflects the present requirements of the post and should not be seen as an exhaustive list of responsibilities. Duties and responsibilities may develop and change in consultation with line management. The skills and experience which will help you succeed in this role Demonstrable experience in similar role as Sous Chef/Senior Sous chef in similar luxury/high quality, restaurant, ‘lifestyle' environment Culinary qualifications and relevant certifications in food safety and hygiene.E,g NVQ Level 3 or Degree in Culinary Arts, Level 2 Food safety and Level 2 Health and Safety in the Workplace Award Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety and manual handling techniques Excellent knowledge of all sections with experience of kitchen equipment Exceptional creativity and passion for culinary arts with ability to produce excellent high-quality food Strong team management skills with the ability to nurture talent within the team Competent level of English spoken and written with a good level of numeracy You will need to be an excellent communicator with great organisational skills Ability to work well under pressure and meet tight deadlines An eye for detail, with the ability to look ahead and pre-empt issues or challenges Enthusiasm to develop your own skills and knowledge, plus those around you Adaptability to change and willingness to embrace new ideas and processes Ability to work unsupervised and deliver quality work Passion for championing diversity, equality, equity and inclusion Ability to manage food production and food and team costs Strong network within hospitality industry to support us in our recruitment needs Flexibility to work evenings, weekends, and holidays as required. 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