Sous Chef

Searcys are looking for a Sous Chef for our brand new Private Members Club at the National Gallery , this will be collaborating with World renowned Michelin starred Chef Georgio Locatelli and situated in the refurbished Sainsburys wing in The National Gallery.
This high-end Private Members Club offers an exceptional dining experience for it's members and guests. Searcys pride themselves on delivering outstanding service, premium-quality food, and a vibrant atmosphere.
The National Gallery, located in the heart of London’s iconic Trafalgar Square, houses one of the finest collections of Western European art in the world. With over 2,300 masterpieces spanning from the Middle Ages to the 20th century, visitors can explore works by renowned artists such as Leonardo da Vinci, Van Gogh, Turner, and Rembrandt. The gallery offers a unique opportunity to experience the evolution of art through time, all while enjoying free entry to its permanent exhibitions. A cultural treasure trove, The National Gallery is a must-see destination for art lovers and history enthusiasts alike.
As a Sous Chef you will receive the following industry leading benefits:

- 50% discount across Searcys venues
- Enrolment into the Searcys pension scheme
- Up to 38 days annual leave (dependant on job role and location)
- Access to everyday discounts and communication portal
- Chef whites provided
- Employee assistance programme
- Meals provided on shift when working within one of our venues
- Quarterly chef incentives
- Annual celebration days
- Birthday off
- Opportunity to enrol on WSH chef academy

Responsibilities

Salary: £45,000 Inclusive of Tronc; Working 5 days over 7; Private Members Club opening hours are Monday to Friday 10-6 excluding Fridays that will be 10-9, and Weekends 8-6; Responsibilities:; To oversee and assist in the preparation and presentation of all meals and service across the Private Members Club.; To lead and drive the brigade team in the planning and development of menus, dishes and concepts.; To create new menu specifications, including costing sheets.; To provide guidance to the junior chefs and porters.; To be responsible for ordering and managing food production.; To control each sections' food storage area, maintaining them to a high standard.; To keep a record of food production volumes, waste, stock holding and food costs concerns.

Requirements

Be driven by people and delivering the highest quality of food.; Exemplary kitchen management practices and being an ambassador for Searcys legacy brand.; Innovative and inspiring culinary ideas for events and restaurant menus.; Support Exec/Head Chef in creating a professional working environment for the team ensuring that company standards are maintained and that Client expectations are met.; Previous experience as a Junior Sous Chef in Events, Hotel or high end restaurants.; Excellent mentoring and communication skills.; Able to demonstrate your analytical approach to problem solving and excellent understanding of Health and Safety practices.