THE WILDE is a perfectly formed, international collection of private membership Clubs combining classical style, excellent food and charming service with cutting edge content, culture and ideas.
It is a private membership club built on foundations of discretion, revelry, culture, and inclusion.

Senior Sous Chef:
Job purpose

The Senior Sous Chef plays a key role in supporting the Head Chef in overseeing the culinary operations of the exclusive member club. They assist in menu development, food preparation, and kitchen management while ensuring the highest standards of quality, presentation, and service are maintained. The Senior Sous Chef works closely with kitchen staff to execute dishes efficiently and effectively, contributing to the overall success of the culinary team.

Main Activities and Responsibilities:

• Support the Head Chef in planning and executing all culinary activities within the club, including menu creation, food production, and kitchen operations.
• Supervise and coordinate the work of kitchen staff, including line cooks and kitchen assistants, ensuring tasks are completed efficiently and accurately.
• Assist in the development and implementation of menus, ensuring offerings are innovative, seasonally appropriate, and aligned with the club's culinary vision.
• Lead by example in the kitchen, demonstrating strong culinary skills, attention to detail, and a commitment to excellence in food preparation and presentation.
• Ensure compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen environment and enforcing proper hygiene practices.
• Monitor inventory levels of food and kitchen supplies, assisting in the ordering process to maintain adequate stock and minimize waste.
• Train and mentor junior kitchen staff, providing guidance on culinary techniques, kitchen procedures, and professional development opportunities.
• Assist with scheduling, staffing, and performance evaluations to maintain a high-performing kitchen team and efficient workflow.
• Collaborate with other departments to ensure seamless coordination and delivery of dining experiences throughout the club.
• Assist with administrative tasks such as inventory management, menu costing, and reporting as required by the Head Chef.
• Manage other activities relating to or resulting from what is indicated in the previous points.

Key Competencies:
Required Education and Experience:

• Degree or diploma in Culinary Arts, Hospitality Management, or a related field.
• Previous experience working as a Sous Chef or in a similar role in high-end restaurants, luxury hotels, or exclusive dining establishments.
• Strong knowledge of food safety regulations, culinary techniques, and menu development principles.
• Knowledge of one or more foreign languages is a plus.

General Knowledge and Technical Skills:

• Proficiency in culinary techniques, including butchery, pastry, and international cuisines.
• Familiarity with kitchen equipment and tools, and the ability to use them effectively.
• Basic computer literacy for inventory management, scheduling, and administrative tasks.

Personal and Interpersonal Skills:

• Strong leadership and team-building abilities.
• Excellent communication and interpersonal skills.
• Ability to work well under pressure in a fast-paced environment.
• Creative problem-solving skills and a proactive approach to challenges.
• Passion for culinary excellence and a dedication to providing exceptional dining experiences.

We offer a competitive salary commensurate with experience and qualifications, along with a comprehensive benefits package including health insurance, retirement savings plan, and paid time off. This is an exciting opportunity to join our team at The Wilde Club in the hospitality sector. If you are passionate about delivering exceptional service and contributing to our vibrant atmosphere, we encourage you to apply. We look forward to reviewing your application! Thank you.