A fantastic place to work, Boodle’s, one of the oldest private members’ clubs in the world, is looking for a new member of the Kitchen team. If you have a of love classical cooking and the wonderful world of hospitality, we want to hear from you.
The main dining room (Coffee Room) is the flagship of the Club and the Coffee Room Sous Chef is a crucial member of the Kitchen team. Responsible for assisting the Executive Chef in managing all aspects of the operation, in particular the Coffee Room Kitchen, which also serves the events and private dining.
The role requires strong culinary skills, leadership, and the ability to work in a fast-paced yet very friendly environment. The Sous Chef plays a key role in maintaining food quality, ensuring kitchen efficiency, and upholding food safety standards.
What we offer:
• Competitive salary
• Generous Annual Staff Fund (similar to a bonus)
• Monday to Friday working (occasional Saturdays)
• 32 days paid holiday inclusive of bank holidays (time off to be taken mainly during August and Christmas)
• Company pension scheme: 6% employer contribution, 2% employee
• Life Assurance of 2 times your basic salary (no qualifying period)
• Staff accommodation available (£250 pcm)
• Uniform provided
• Free meals on duty
• Staff social events (organised by the Staff Council)
• Proven experience as a Sous Chef or similar
• Culinary qualification or relevant certification
• Strong knowledge of culinary techniques (including the classics)
• Strong knowledge of food safety
• Leadership and teamwork skills
• Excellent time management and organizational abilities
• Strong communication and interpersonal skills
Prepare and execute a wide range of dishes, ensuring high-quality presentation and taste.
Assist in developing and maintaining the menu, including creating new dishes and specials.
Monitor portion control and food wastage to control costs.
Collaborate with the Executive Chef to plan and organise kitchen operations.
Oversee daily food production, ensuring consistency and adherence to recipes and standards.
Assist in inventory management, ordering, and stock control.
Leadership and Training:
Supervise and motivate kitchen staff, ensuring they adhere to safety and sanitation guidelines.
Provide guidance and training to kitchen team members, fostering a positive and collaborative work environment.
Step in for the Executive Chef when needed and lead the team in their absence.
Inspect ingredients for freshness and quality.
Ensure that all dishes leaving the kitchen meet established standards for taste, presentation, and portion size.
Health and Safety:
Enforce all health and safety regulations and maintain a clean and organised kitchen.
Monitor the proper use and maintenance of kitchen equipment.
Contribute to menu planning and development, taking into consideration customer preferences and market trends.
Keep updated on culinary trends and incorporate new techniques and ingredients into the menu.
Collaborate with the front-of-house staff to ensure smooth service and address customer feedback.
Work with the Executive Chef to develop daily and weekly specials.
*All applicants must be eligible to work in the UK*
28 St. James's Street SW1A 1HJ
Kamil started at the Garrick Club in 2017 as a Maintenance Assistant and was promoted to Maintenance Manager during the Covid-19 pandemic. I come from a hotel background, so the work is similar, but the atmosphere is far more pleasant and the Members really take care of the staff. The ALC also shows great support for staff. I recently attended an event with staff from other Clubs in the same role as me and we got to enjoy a tour of two other Clubs which were undergoing some work. It was really interesting and it was great to meet people in similar roles. We now have a network group we can contact each other for help with suppliers and so on.
Elias began at the club in 2003 as a steward in the Drawing Rooms before moving to reception in 2008, working in a team of five during the day and evening. Elias likes the friendliness of members towards staff. I have done everything from first aid to security work with high-spirited members and guests. I think you can teach certain skills, but experience is the key to learning great customer service.
Having worked at the East India Club for more than 22 years, Beatrix started in the Dining Room in 2005, and was sponsored on the wine and spirits education trust wine course. In moving to the reception team in 2011. “I like the way that the staff in different departments are very close – like a big family. We look after each other. All the departments work together. They have to, and they have to have a good relationship.”
Agron started at the East India Club in mid-2000 as a student chef and has risen to Junior Sous Chef. Over the years the club has sponsored college attendance to complete NVQ’s in cookery and English language. Agron says ‘he is immensely grateful to the club for the opportunities it has given him’. What’s most important to him are the friends he has made at the club. “When you start work, you make friends,” he says.
Raj joined the Victory Services Club in 2014 as a Reception Supervisor and is now the Front Office Manager. I've had an incredible journey working for the VSC. I started as a reception supervisor and only planned to work for the Club for six months because I wanted to go on sabbatical leave and pursue my MBA. However, I enjoyed working here so much that I made a significant decision to continue to be part of the team.
Karim has worked at the club since 2003 and is one of the first faces members and their guests see as they enter. I like it that the staff of the club are so helpful with members and guests, and reciprocal members,” he adds. “We have a very good reputation. People who come here often tell me they have recommended the club to their friends. People love the atmosphere… we build up relationships with them. It is more like a family”.
Alla has been working in the housekeeping department for 13 years. I think my favourite thing about the Garrick Club is that Members respect the staff and they respect my work. The Club has a great atmosphere where everyone helps each other and as staff we get great benefits.
Adam’s first job at the club was as porter in the Front Hall, after a year he moved to housekeeping and a more physical role as linen keeper. Adam has grown to be an admirer of the club system. “I like the club because there is no owner,” he says. “All the members are the owners. “My colleagues here are like my family.”
Teo began working at the club in housekeeping and soon moved into the maintenance team in 2002. His day begins at 6.30am where he completes a check of the building, checking all the lights in the club before reporting to reception to see if there have been any problems overnight in the bedrooms. Although it is an eight-hour-day the job offers variety and there is always something different going on.