Senior Sous Chef

East Sussex
16 Feb 2017
16 Mar 2017
Contract Type
Full Time

We have an excellent opportunity to support the Head Chef to deliver the culinary elements of the events business for Sodexo including client tastings, chef management, food safety compliance and operational standards across the contract at Brighton and Hove football club.

Our heritage is built on catering and hospitality experience and fuelled by our passion for exceptional food and service. For over 40 years we have been providing bespoke catering and hospitality services for sports stadia, racecourses, visitor, attractions, historic venues, major events and premium airline lounges. Recognised across the globe for hospitality, we help create exceptional moments at extraordinary events such as Royal Ascot, Tour de France, The Open Championship, RHS Chelsea Flower Show and the Rugby World Cup.

Package description

Up to £32,000 + Benefits + Pension

Main responsibilities

This role requires a highly organised, passionate and creative Chef, who will split their time between the office creating innovative menus and the kitchen planning and managing the team. The role involves preparing food, keeping up to date with current food trends and bringing innovation to the food offers in the events business. You will plan, execute and monitor food safety, bring consistency to the food served on site and create menu design that drives positive feedback and increased revenues. Working with the Head Chef and Kitchen Manager, you will plan and manage all casual labour requirements for the kitchen operation and control the staff rota. Also looking after the costing of each menu and margins delivered. You will operationally deliver client tastings and be able to speak passionately about each dish standing in for the Head Chef as necessary. In addition you will play an active role within the wider events team, assisting in team activities and discussing to grow and improve the business.

Ideal candidate
  • Demonstrable experience in a high volume environment – major events or banqueting operation
  • A passionate interest in the catering industry
  • A competent communicator and ability to present to colleagues, peers and clients
  • Financial awareness and understanding of a food profit and loss account and articulate how to control food cost and generate a positive  food margin
  • Evidence of being organised and possess excellent planning skills
  • A Basic Food Hygiene qualification
  • Ability to competently use Microsoft Word, Excel , Powerpoint and Email
  • Proven ability to manage and lead a team of chefs