Sous Chef - BOUNCE London Battersea Power Station

BOUNCE is recruiting a Sous Chef for Battersea Power Station.

Salary: Competitive
Hours: Fulltime

Company Intro

At State of Play Hospitality, we believe in the power of hospitality to bring people together and create unforgettable moments. We’re seeking an experienced and dynamic Sous Chef to lead our team and ensure the overall success of our venue. If you have a proven track record in exceptional leadership skills and a passion for delivering exceptional customer experiences, we want to hear from you!

Bounce has been delivering unforgettable nights out for groups since 2012 and with it, arguably, State of Play created an entirely new entertainment category. Ping pong remains hugely popular and accessible for all ages and it is best experienced with friends or colleagues hosted by one of Bounce’s Games Gurus.

Position Purpose

The Sous Chef is a key member of the culinary team, supporting the Head Chef in all aspects of kitchen operations to ensure the consistent delivery of high-quality food and exceptional dining experiences. This role involves assisting in menu planning, supervising kitchen staff, and maintaining food safety standards. The Sous Chef plays a crucial role in contributing to the success of the venue and upholding its reputation for culinary excellence.

Benefits

• Team Assistance Programme: A totally confidential expert service to help when you are facing problems, difficulties, or challenges.
• Wagestream: Instant access to your wages as you earn them.
• Holiday: 31 days holiday per year, pro-rata, including bank holidays.
• Life Insurance: Financial security for you and your loved ones.
• Free staff meal on shift: Enjoy a complimentary meal during your shift to keep you energised and satisfied.
• Paid Uber home after midnight: Safe and convenient transportation home when you are on closing shifts covered by us.
• Refer a friend bonus: Earn £500 bonus when you successfully refer a friend to join our team.
• Annual company party: Celebrate our successes together with a night to remember.
• Team discount: 50% off for staff and 25% off for Friends & Family.

Milestones

• After a year’s service: Enhanced Maternity & Paternity payment, as part of our family we’ll help support your family.
• After a year’s service: Volunteer day, an annual day paid for you to give back to your local community.
• After three years’ service: £200 bonus and Holiday increase to 32 days.
• After five years’ service: £400 bonus and Holiday increase to 33 days.
• After ten years’ service: 2 weeks paid sabbatical.

Responsibilities

• Assist the Head Chef in developing and executing culinary strategies to achieve operational goals and uphold company standards.
• Supervise kitchen staff, delegating tasks and providing guidance to ensure efficient workflow and adherence to recipes and standards.
• Prepare and cook food items according to recipes and quality standards, maintaining consistency and presentation.
• Collaborate with the Head Chef to create and update menus, incorporating seasonal ingredients and customer preferences.
• Ensure proper food storage, handling, and sanitation practices to comply with regulations and ensure food safety.
• Assist in inventory management, including ordering, receiving, and stock rotation, to minimize waste and optimise inventory levels.
• Train and mentor kitchen staff on culinary techniques, safety procedures, and sanitation practices.
• Support the Head Chef in maintaining kitchen equipment, cleanliness, and organisation to uphold hygiene standards and efficiency.
• Assist with scheduling and staffing to ensure adequate coverage and optimal productivity.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.

The Company reserves the right in its absolute discretion to add to your duties or amend this job description at any time. In addition to the above duties, you will carry out such other duties as the Company reasonably directs from time to time.

Our Leadership Principles are

• Listen to the Customer: both external customers and internal customers.
• Own the Problem: doing your best to solve the problem and seek help from others. Ask yourself what can be done to avoid problems from reoccurring.
• Test and Learn: by elevating, educating, and developing through continued training and learning.
• Create Positive Energy: optimism and a can-do attitude are infectious and motivating. Avoid negativity, focus on solutions, and avoid blame.
• Show Urgency: get things done quickly and accurately.
• Be Consistent and Fair: by showing respect to your co-workers. Bring your best self to work.
• Be both independently minded and a team player: by communicating issues and viewpoints to assist in better productivity and teamwork.
• Be a Big Person: be quick to say thank you and appreciation to fellow co-workers and learn from mistakes.
• Be Respectful of the Companies Resources: respecting each other’s time and money to optimize success for the business and each other.
• Deliver Results: our business is to succeed and deliver positive results to better provide future growth and opportunities for development.

Requirements and Minimum Qualifications

• Must pass a background check prior to being hired.
• 2 years of experience as a Sous Chef or Senior Line Cook in a hospitality setting.
• Proficiency in culinary techniques, including food preparation and cooking methods.
• Knowledge of kitchen operations, including inventory management and food safety protocols.
• Familiarity with MS Office Suite (Outlook, Word, Excel).
• Food hygiene, alcohol, and allergen certification maintained throughout employment.
• Flexibility to work various shifts, including weekends and holidays. Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Authorised to legally work in the UK.

Equality Opportunity Statement: State of Play Hospitality Limited is proud to be an equal opportunity employer. It is our policy to provide equal employment opportunities to all qualified applicants and employees without regard to their actual or perceived race, colour, religion, sex, sexual orientation, neurodiversity, marital or civil union status, age, national origin, disability, pregnancy, childbirth or related medical condition, citizenship, veteran status, genetic information, gender, gender identity or expression, or any other basis prohibited by law.

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