Description "The world is yours with Meliá"

Joining Meliá is to embark on a journey without borders, where your potential to grow, lead and inspire has no limits. It's knowing that the world is yours — that you can elevate your career across countless destinations, all while being part of one warm, supportive, and passionate family.

Sous Chef

Department: Kitchen / Culinary
Location: STK London – ME London Hotel, The Strand
Reports to: Executive Head Chef / Food & Beverage Manager
Package: Competitive Salary + Tronc

What's in it for you?

• Global career opportunities across more than 350 hotels worldwide
• Hotel discounts for you, your friends & family with Meliá Hotels Worldwide
• Generous service charge (Tronc)
• Company pension scheme
• Loyalty rewards & refer-a-friend bonus (£500 after successful probation)
• 28 days' holiday including public holidays
• Health Cash Plan & discounted dental cover with HSF
• Access to Meliá's global e-learning platform with unlimited online learning
• High-street savings through Perks at Work
• Meals on duty, laundry service and regular team celebrations

Mission

As Sous Chef, you will support the Executive Head Chef in leading the day-to-day kitchen operation, ensuring exceptional food quality, consistency and service across all outlets. Acting as the second-in-command, you will oversee kitchen operations in the Executive Head Chef's absence, develop and inspire the brigade, maintain the highest food safety standards, and contribute to the commercial success of STK London through operational excellence and effective cost control.

Key Responsibilities – Operational Excellence

• Support the Executive Head Chef in the day-to-day management of all kitchen operations and lead the department in their absence.
• Deliver exceptional food quality, consistency and presentation across all restaurant, bar and event operations in line with STK brand standards.
• Lead service during busy periods, ensuring smooth kitchen operations and maintaining high guest satisfaction.
• Ensure full compliance with food safety, HACCP, hygiene, health & safety and company standards.
• Supervise, coach and develop the kitchen brigade through training, mentoring and performance management.
• Assist with recruitment, scheduling, onboarding and succession planning to build a high-performing culinary team.
• Manage stock control, ordering, inventory, wastage and food cost to achieve departmental financial targets.
• Work closely with the Food & Beverage and Events teams to deliver seasonal menus, promotions and exceptional guest experiences.
• Monitor kitchen equipment, maintenance requirements and cleanliness, ensuring all operational standards are maintained.
• Support budgeting, monthly stocktakes, reporting and continuous improvement initiatives to maximise productivity and profitability.

What we're looking for

• Minimum 3 years' experience in a Sous Chef, Junior Sous Chef or senior kitchen leadership role within a high-volume premium restaurant or luxury hotel.
• Strong knowledge of classical cooking techniques, sauces, stocks, meat, fish and poultry preparation.
• Proven experience working with premium steak products and grill/broiler cooking.
• Excellent understanding of food safety legislation, HACCP and kitchen compliance.
• Experience managing stock control, purchasing, inventory and food cost.
• Confident leader with experience coaching, motivating and developing kitchen teams.
• Strong organisational skills with the ability to perform under pressure in a fast-paced environment.
• Commercial awareness with an understanding of labour costs, productivity and financial performance.
• Passion for culinary excellence, innovation and delivering exceptional guest experiences.
• Flexibility to work evenings, weekends and public holidays.

Because belonging to the great Meliá family is being VIP

At Meliá, our people are the heart of everything we do. Whether you're growing your culinary career or stepping into leadership, you'll be part of a culture built on respect, collaboration and passion. From emerging talent to experienced professionals, we are all Very Inspiring People — and that includes you.

Our Commitment to Diversity & Inclusion

We are proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive, accessible environment for all. At Meliá, we believe our differences make us stronger, drive innovation and help us create unforgettable experiences for our guests and our people.

If you want to be a Very Inspiring Person, apply now and start your journey with Meliá.

Follow us on: Instagram • LinkedIn • X • Indeed • Glassdoor

Description "The world is yours with Meliá"

Joining Meliá is to embark on a journey without borders, where your potential to grow, lead and inspire has no limits. It's knowing that the world is yours — that you can elevate your career across countless destinations, all while being part of one warm, supportive, and passionate family.

Sous Chef

Department: Kitchen / Culinary
Location: STK London – ME London Hotel, The Strand
Reports to: Executive Head Chef / Food & Beverage Manager
Package: Competitive Salary + Tronc

What's in it for you?

• Global career opportunities across more than 350 hotels worldwide
• Hotel discounts for you, your friends & family with Meliá Hotels Worldwide
• Generous service charge (Tronc)
• Company pension scheme
• Loyalty rewards & refer-a-friend bonus (£500 after successful probation)
• 28 days' holiday including public holidays
• Health Cash Plan & discounted dental cover with HSF
• Access to Meliá's global e-learning platform with unlimited online learning
• High-street savings through Perks at Work
• Meals on duty, laundry service and regular team celebrations

Mission

As Sous Chef, you will support the Executive Head Chef in leading the day-to-day kitchen operation, ensuring exceptional food quality, consistency and service across all outlets. Acting as the second-in-command, you will oversee kitchen operations in the Executive Head Chef's absence, develop and inspire the brigade, maintain the highest food safety standards, and contribute to the commercial success of STK London through operational excellence and effective cost control.

Key Responsibilities – Operational Excellence

• Support the Executive Head Chef in the day-to-day management of all kitchen operations and lead the department in their absence.
• Deliver exceptional food quality, consistency and presentation across all restaurant, bar and event operations in line with STK brand standards.
• Lead service during busy periods, ensuring smooth kitchen operations and maintaining high guest satisfaction.
• Ensure full compliance with food safety, HACCP, hygiene, health & safety and company standards.
• Supervise, coach and develop the kitchen brigade through training, mentoring and performance management.
• Assist with recruitment, scheduling, onboarding and succession planning to build a high-performing culinary team.
• Manage stock control, ordering, inventory, wastage and food cost to achieve departmental financial targets.
• Work closely with the Food & Beverage and Events teams to deliver seasonal menus, promotions and exceptional guest experiences.
• Monitor kitchen equipment, maintenance requirements and cleanliness, ensuring all operational standards are maintained.
• Support budgeting, monthly stocktakes, reporting and continuous improvement initiatives to maximise productivity and profitability.

What we're looking for

• Minimum 3 years' experience in a Sous Chef, Junior Sous Chef or senior kitchen leadership role within a high-volume premium restaurant or luxury hotel.
• Strong knowledge of classical cooking techniques, sauces, stocks, meat, fish and poultry preparation.
• Proven experience working with premium steak products and grill/broiler cooking.
• Excellent understanding of food safety legislation, HACCP and kitchen compliance.
• Experience managing stock control, purchasing, inventory and food cost.
• Confident leader with experience coaching, motivating and developing kitchen teams.
• Strong organisational skills with the ability to perform under pressure in a fast-paced environment.
• Commercial awareness with an understanding of labour costs, productivity and financial performance.
• Passion for culinary excellence, innovation and delivering exceptional guest experiences.
• Flexibility to work evenings, weekends and public holidays.

Because belonging to the great Meliá family is being VIP

At Meliá, our people are the heart of everything we do. Whether you're growing your culinary career or stepping into leadership, you'll be part of a culture built on respect, collaboration and passion. From emerging talent to experienced professionals, we are all Very Inspiring People — and that includes you.

Our Commitment to Diversity & Inclusion

We are proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive, accessible environment for all. At Meliá, we believe our differences make us stronger, drive innovation and help us create unforgettable experiences for our guests and our people.

If you want to be a Very Inspiring Person, apply now and start your journey with Meliá.

Follow us on: Instagram • LinkedIn • X • Indeed • Glassdoor