Senior Sous Chef - Kia Oval in London

We are looking for a dedicated Senior Sous Chef to join the collaborative culinary team at the iconic international cricket ground, The Kia Oval. The Oval has been the home ground of Surrey County Cricket Club since it was opened in 1845. It was the first ground in England to host international Test cricket in September 1880.

As a Senior Sous Chef, you will play a crucial role in supporting the Head Chef in delivering high-quality dishes during cricket events, including county matches, hundreds, internationals and T20s.

• Kitchen Operations: Oversee kitchen operations, manage kitchen staff, and ensure that all culinary activities meet the highest standards of quality and hygiene.
• Assist the Head Chef: Support the Head Chef in all kitchen operations during match days, ensuring smooth and efficient service.
• Food Preparation: Prepare and present high-quality dishes in line with company guidelines and match day requirements.
• Menu Development: Collaborate with the Head Chef to develop and refine menus tailored to cricket events.
• Staff Management: Supervise and train junior chefs and kitchen staff, ensuring effective communication and teamwork.
• Inventory Management: Order and maintain inventory of food supplies, ensuring all ingredients are fresh and available.
• Quality Control: Monitor the quality of food products used for cooking and ensure adherence to health and safety standards.
• Innovation: Implement innovative recipes and presentation techniques to enhance the culinary experience for guests.
• Compliance: Ensure compliance with all health and safety regulations within the kitchen area.

• Coordinate with the Head Chef to plan and execute match day menus.
• Ensure timely preparation and delivery of meals for players, staff, and VIP guests.
• Oversee the setup and breakdown of kitchen stations before and after matches.

• Lead and motivate the kitchen team during high-pressure match days.
• Conduct regular training sessions to improve skills and maintain high standards.
• Delegate tasks effectively to ensure smooth kitchen operations.

• Conduct regular quality checks on food preparation and presentation.
• Ensure all dishes meet the established standards of taste, texture, and appearance.
• Implement corrective actions when necessary to maintain quality.

• Collaborate with the Head Chef to create innovative and appealing menus.
• Adapt menus based on seasonal ingredients and dietary requirements.
• Experiment with new recipes and cooking techniques to enhance the culinary experience.

• Monitor stock levels and order supplies as needed.
• Manage inventory to minimize waste and control costs.
• Keep accurate records of food purchases and usage.

• Ensure all kitchen activities comply with health and safety regulations.
• Maintain cleanliness and hygiene standards in all kitchen areas.
• Conduct regular inspections to identify and address potential hazards.

• Liaise with other departments (e.g., event management, hospitality) to ensure seamless service.
• Communicate effectively with the Head Chef and kitchen staff to coordinate tasks.
• Provide feedback and suggestions to improve kitchen operations and service quality.

• Interact with guests to gather feedback and ensure satisfaction.
• Address any issues or complaints promptly and professionally.
• Strive to exceed guest expectations through exceptional culinary service.

• Be a team player, assisting other team members when necessary.
• Treat members of the team at location as you would expect to be treated.

• Compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef.
• Ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
• Gain an understanding of food costing, sales mix and menu planning.

• Adhere to the company's Hygiene, Health and Safety policies.
• Rigorously follow the company cleaning schedules.
• Ensure that food storage areas are maintained in accordance with the company's Hygiene, Health and Safety policies and procedures.

• Take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
• Show commitment to company values in all aspects of your role.
• Act as a positive ambassador for the business.
• Attend to any reasonable request made by the client or Management.
• Attend training sessions when required.

• Calm and decisive under pressure.
• Inspirational leader who builds confidence and trust across the team.
• Flexible, adaptable and solutions focused.
• Driven by guest experience, quality and innovation.
• Embodies the Kia Oval values of excellence, integrity, and teamwork.

• Discretionary bonus.
• Medicash – Healthcare benefits, including dental, optical and therapy treatments (includes up to 4 dependent children).
• Aviva Digicare – Free annual healthcare check.
• Exclusive entertainment, travel, and shopping discounts.
• Employee Assistance Programme.
• Health & Wellbeing discounts – Discounts for Nuffield Health (20%) and Pure Gym (10%).
• Meals on duty.
• Pension scheme and Life Assurance.
• 23 days + bank holidays and additional day off for your birthday and holiday purchase scheme.
• 2 days additional leave, following return from Maternity leave during first year back.
• Competitive and supportive family benefits.
• Day off for baby’s first birthday.
• Professional subscriptions, ongoing training & development and career pathways.
• Financial wellbeing programme and preferred rates on salary finance products.

At Levy UK & Ireland, we celebrate diversity and foster inclusion, valuing every individual's unique strengths. Our diverse team fuels creativity, innovation, and success. We promote fairness, ensure all voices are heard, and provide equal opportunities for all. We welcome candidates from all backgrounds to join us in creating a supportive, equitable workplace where everyone can thrive and contribute. Together, we create unforgettable experiences – and shape the future of hospitality.