MCC: Sous Chef (Deadline – June 14) in London

Department: Food & Beverage

Reporting to: Head Chef

Contract: Permanent

DIMENSIONS OF ROLE

Normal working hours will be five shifts of 9 hours rostered between Monday to Sunday, including one-hour unpaid lunch on each day worked; making a total of 40 working hours per week.

KEY PURPOSE OF ROLE

To assist Head Chef with achieving targets set by MCC on food standards, budgets, health & hygiene, food safety, staffing & training.

KEY TASKS AND ACCOUNTABILITIES

• In conjunction with the Head Chef, manage a team of both employees and casual workers.
• Responsible for weekly forecast of chef requirements and shift patterns around production needs, assisting in rota management with the Head Chef.
• Maintain the high standard and presentation of food.
• Assume the role of Head Chef in their absence, as required.
• Assist in maintaining all legal health, hygiene, and safety records.
• Support and encourage the development of the team to develop their creative styles and skills.
• Ensure that team building is effective to meet MCC requirements.
• Communicate with team to ensure they understand the parameters of the business.
• Communicate any food, equipment, and logistic requirements to relevant managers.
• Responsible for leading the production team in any given kitchen locations, ensuring that produces and food preparation is correctly checked, stored and evented delivered.
• Liaise with Head Chef to ensure that all work is carried out efficiently and to the correct timescales.
• Complete food recipe work with the Food Procurement Manager and Head Chef.
• Maintaining and keeping up to date with kitchen documentation, setting out clear planning around production requirements and food safety.
• Work with the senior kitchen team to produce seasonal menus.

This job profile is not an exhaustive or definitive list of all possible job responsibilities, tasks, and duties. The responsibilities, tasks and duties of the jobholder might differ from those outlined in the job profile and duties might be amended as the job evolves in light of the needs of the business and/or at the discretion of management.

VARIATIONS OF JOB RELATING TO MAJOR MATCHES

• Attendance at all major match-days, including weekends, as required.
• Any other duties, whether in the Department or elsewhere around the Ground, as required.

HEALTH AND SAFETY

• Responsible for the safety of yourself and others through adherence to MCC (and legal) safety rules and procedures.
• Report any unsafe practices, equipment or circumstances as appropriate.
• Comply fully with relevant security policies and procedures.
• Be familiar with fire procedures and evacuation procedures and be prepared to operate when/if trained as a Fire Warden.

PERSON SPECIFICATIONS – SKILLS, EXPERIENCE AND QUALIFICATION

• Food Safety Level 3.
• Experience in managing a team in a fast-paced kitchen environment.
• Strong culinary skills and knowledge of food and beverage requirements.
• Ability to remain calm under pressure and able to meet set deadlines.
• Strong interpersonal skills.
• Culinary skills and knowledge of food and beverage.
• Good understanding of food ordering, costing and stock control.
• Good understanding of logistics and working of multi-site operation.
• Excellent customer service skills.
• Computer literate i.e. Microsoft.

MCC is committed to being an equal opportunity employer. All qualified applicants will receive consideration without regard to race, colour, sexual orientation, gender identity, disability, national origin, religion, sex, and or other legally protected status. If you have any particular requirements in respect of the recruitment or interview process, please mention this in a covering email/letter.