Who are we? Maison Estelle is a private members club set in a Grade I-listed Georgian townhouse on Grafton Street, Mayfair. A hosted home, bringing people together that have plenty to say and nothing to prove. A new school club (no rules), with old school values of personalised service and discretion. We are looking for a motivating Sous Chef to join our culinary team based in our Brasserie kitchen. The on target earning potential for this role is £57,000 per annum based on a 48 hour contract - comprising a base salary of £39,155 per annum plus a qualified estimate of £18,000 in gratuities and service charge*. Please note this is a projected tronc and OTE. We are recruiting for a Sous Chef within our Brasserie kitchen. Our Sous Chef works alongside Head Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. You will provide meal quality and consistency by following designated recipes. What you will do: The key responsibilities for this role will include but are not limited to: Supporting the Head Chef and Senior Sous Chef in day-to-day operational management of the kitchen. Managing the kitchen staff and leading a team of chefs in cooking and preparing meals, including checking food quality, and overseeing cooking techniques. Training new kitchen staff members when required. Ensuring the highest possible standard of presentation & cleanliness in all areas of the kitchen (both in the kitchen itself and & back of house areas). Maintaining a clean and orderly cooking station. Supporting and participating in activities, which may serve to improve our operations or the efficiency of the business. Ensuring all dishes are prepared to the highest standard with the utmost care in presentation. Ensuring that, in general, all stock is secure and there is no stock loss from the Kitchen. Complying with procedures ensuring all Health and Safety and Food Hygiene requirements are compliant with current legislation and ensuring temperature records and food labelling are recorded and up to date. Attending Culinary and club-wide meetings. Suggesting changes or improvements increasing accuracy, efficiency, cost reductions and to improve members experience. Having good communication skills and proficiently, liaising with all departments on an ongoing basis; close relationships with front of house operational teams. Who are we looking for? Proven experience as a Sous Chef in a luxury / lifestyle multi-outlet food and beverage operation. You are an inspiring leader who relishes taking responsibility for running culinary teams and departments. Confident in using purchasing, health and safety and food safety, payroll and rota systems. Stays up to date with current food trends and best practices. Must be able to work flexibly including evenings and weekends due to the operational hours of the club. Excellent communication skills and comfortable talking to colleagues, senior management and coming front of house to talk to members. A genuine passion for hospitality and hosting.

Whats in it for you? At Estelle , we prioritise your well-being and growth, offering a range of perks to enrich your experience. Enjoy exclusive staff rates and biannual socials. Nurture your well-being with stocked colleague spaces and staff food. Engage in forums shaping The Estelle Way. Join us for a fulfilling journey where you are valued , supported , and celebrated . Here at Estelle, we want to create a unified culture and sense of belonging across both Estelle Manor and Maison Estelle. We have a range of perks and benefits at your fingertips: Biannual company socials plus smaller social and sports groups. Exclusive staff rates and F&B discounts across Ennismore brand. Birthday day off. Goes without saying, but we will feed you during your shift. Added protection of our pension, health cash plan and life assurance schemes. 28 days holiday, inclusive of bank holidays, which increases with length of service. Recommend-a-friend bonus scheme. About gratuities & service charge: Gratuities (tips) are paid on a pro-rata basis regardless of your role.

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