Sous Chef
Job Type : Permanent, Full Time
Salary :
What you'll be doing:
As our Sous Chef you willreport into our Head Chef working in a team of up to 13 on match days on approximately1200 covers.
You will support with conference and events daily and other hospitality such as weddings, parties and bespoke events.
This new and exciting opportunity allows an experienced Sous Chef to display our quality catering offerings for conferences, awards dinners, exhibitions and much more.
We pride ourselves on offering sustainable, healthy, and tasty options for our clients. You will be able to work within our team to help produce quality food, with good time management, and be able to follow brand standards.
More about the role:
Ensure the Kitchen hygiene standards are without exception adhered to
Ensure all cost are kept in line with the Kitchen budgets agreed by the company
All food provided and displayed is of consistent good quality, reflecting Compass Group brand standards
Anticipate customer needs wherever possible, and to react to these to enhance customer satisfaction
Prepare, cook and serve food as specified by the Group Chef and to ensure that the food meets the appropriate specification
Assist the Head Chef/Group Chef to supervise the Commis Chefs in all food preparation and food production in all kitchens
Monitor the temperature, quality and portion size of all food served from the Kitchen areas
Ensure good communication throughout the Kitchen department at all times
Accept deliveries and report to HOD any discrepancies
Ensure the effective control of refrigeration and dry store goods to ensure that there is no waste
Ensure that all areas of responsibility are kept sanitised and free from dust and debris at all times, following, strict and pre-agreed cleaning schedules.
Ensure that the Company Health & Safety procedures are adhered to and implemented within the department
Comply with any reasonable request from the management team or your Head of Department
Demonstrate an understanding of the need to control operating costs and energy conservation
Participate in the weekly stock count at your Line Manager's request, and to action any discrepancies immediately
Undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage
Assist the Head Chef/Group Chef in ensuring HACCP is in place to ensure due diligence Who you are:
You will be ambitious, confident, and resilient, someone who take a hands-on approach and enjoys leading a talented brigade.
You will have a real passion for fresh ingredients and enjoy creating stunning dishes time and time again, with a proven track record in high quality environments.
Confidence is key with the ability to demonstrate your own style with finesse and flair and illustrate how you keep pace with food trends and translate them to exciting and appealing menu and food offers.
We have a guest first approach and you will showcase how you are able to adapt style to a broad range of experiences.
You will be commercially minded with evidence of successfully managing costs in line with exceptional delivery and evidence experience of supervising or managing people.
Essentials:
City and Guilds 706/2 or NVQ level 3 or equivalent
Intermediate Food Hygiene/level 2 What we'll give:
Sous Chef
£28,000 perannum
40hours per week – mainly working Monday – Friday during the daytime, some weekends will be required dependent on bookings
Compass exclusive offers on PerksAtWork
Access to a wide range of programs to train and develop you
Pension contribution
Medicash policy
Eyecare vouchers
Free parking
More Information
- Address Northampton
