Sous Chef - National Theatre
£42,000 Basic
Who We Are:
Levy UK & Ireland is the vibrant and exciting sector of Compass Group, the world's largest catering company. We work at some of the greatest venues in the world, delivering legendary experiences in food, drink, and hospitality.
In the UK, we are proud to have a wealth of long-standing partnerships with venues across sport, entertainment, and events. Our partnerships include venues such as Wimbledon, Twickenham, Edgbaston, Tottenham Hotspur, Chelsea, Principality Stadium, Scottish Event Campus (SEC) and ExCel London.
We are culinary champions - it's what we do and it's what we are passionate about. At the core of our work is the belief that sustainably sourced great food and drink, coupled with exceptional service is key to creating legendary experiences.Focussed on ?doing the right thing' for our people and the planet, sustainability, wellbeing, diversity and inclusion are at the heart of what we do.
We are official partners of the British Paralympic Association and are proud to pay all our team members at least the Real Living Wage or London Living Wage.
We collaborate with some of the UK's most game-changing and well-loved brands, all sharing our vision for bringing best-in-class experiences.
World Class Hospitality
NT Food & Drink is a unique and dynamic partnership driven by Levy and KERB, embedded within the National Theatre on the South Bank. Our ambition to create a world-class hospitality destination at the heart of the world's most iconic theatre is powered by our progressive people-first approach, centred on environmental and social sustainability. We celebrate inclusivity with purpose, putting the development and progression of our future leader’s centre stage. Our shared goal is to ensure all food and drink spaces support the NT's overall values, vision, and culture.
Purpose
Reporting to the Head Chef, you will be responsible for the day-to-day operations of the kitchen. The main purpose is to support the head chef in managing the kitchen team, overseeing food preparation, and ensure dishes are executed to the highest standards. The sous chef plays a key role in inventory management, adhering to food safety and health and safety standards, record keeping, events execution, training culinary & FOH team. The sous chef assists in running the kitchen efficiently and smoothly.
Responsibilities
Event delivery
Assist with menu planning and preparation for all upcoming eventsManage culinary team on each event to ensure smooth execution Deliver commercial and internal events according to function sheet specificationsAttend weekly function sheet meetings with the Events TeamMaintain exceptional high standards for all types of eventsConduct detailed briefings enabling them to perform to expected standards Provide BOH & FOH team members with all HSE documentation requiredCommunicate effectively with FOH Event Operations team Complete relevant H&S paperwork and insightful end of night reporting Key Operations
Prepare and execute all menu items to specification Work closely with the Head Chef to ensure quality control is monitored and maintainedAssist with organising the culinary team daily/weekly tasks Confidently lead the team in the absence of head chef to cover senior responsibilitiesEnsure par levels of menu items are available across all outlets Sounds understanding of stock control, placing orders and maintaining par levels Carry out regular stock counts for the culinary department Adhere to all business& HSE policies Complete relevant H&S paperwork and insightful end of night reporting Team management & training
Line management of culinary team including CDPs & Commis chefsHands on approach to training with the culinary teamEnsure temporary staffing have the relevant information to complete tasks Oversee with head chef staff training, including inductions, health & safety and event-specific training Health & safety
Brief allergens and other key dietary er clearly and effectivelyConduct regular health & safety audits of culinary areasEnsure compliance with food safety and general HSE requirementsKnowledge of H&S compliance, COSHH, Allergen awareness and Food Safety policies Minimum level 2 Food Hygiene Certificate Equipment & logistics
Effectively manage all kitchen equipment including regular stocktakes and maintenanceLiaise with logistics team regarding event requirements in a timely and efficient mannerAssist with laundry of kitchen linen and stock management Using stock system to effectively manage stock transfers across departmentsAssist head chef with support of 3rd part restaurants equipment management & logistics Personality
Confident: Sound understanding of all menus, can deliver a wide range of events & operations. Able to oversee multiple areas of the business and deliver consistently exceptional food. Detail-focused: Highly organised individual. Follows process and procedures to ensure smooth delivery of daily operations, including planning, to ensure all team members have the right information to deliver a seamless operation. Flexible: Embraces the agility required to manage multiple events simultaneously, with guest numbers of 200+. Open to adjusting working patterns within reason, as relevant to business requirements from time to time Safety Led: Leads by example on all HSE practices across the department and implements best practice.Financial Acumen: Manages stock, wastage, staffing levels to the business needs Curious: Has a passion to bring ideas to the table, as well as a desire to develop and grow their own skills, with a long term objective to grow the project. Benefits
Access to ongoing training and development opportunities through GROW programPerks at Work – savings and discounts for everyday shopping and experiencesGenerous h
