Sous Chef Liverpool Experience Campus

Role: Sous Chef Location: LEX (Liverpool Experience Campus) Salary: £35,000 - £37,000 Overview: Levy 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 and Ireland, we are proud to have a wealth of long-standing partnerships with venues across sport, entertainment, and events. Our partnerships include venues such as Excel London, The O2, Wimbledon, Twickenham, Aviva Stadium, Tottenham Hotspur, Aston Villa and Scottish Event Campus (SEC). As part of our growth strategy, we have expanded into Europe, operating multiple venues in the Netherlands and Germany, including the iconic Johan Cruyff Arena in Amsterdam and the Uber Arena in Berlin. Our ambition is continued growth across the UK and continental Europe. At the core of what we do is the belief that sustainably sourced great food and drink, coupled with exceptional service is key to creating bespoke legendary experiences at our venues. Beyond the plate, we are valued by our clients as visionary venue partners, providing a range of partnership lead solutions that enhance the experience of fans and guests within the venues that we operate. With a focus on data and insights, we initiate and deliver change through our design and build teams, whilst providing additional commercial benefits through other channel brands, such as Lyvera, Keith Prowse. KERB, Peppermint and Levy Merchandise. 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 have a commitment to significantly reducing our carbon impact, are official partners of Paralympics GB, and are proud to pay all our team members at least the Real Living or London Living Wage. Role Purpose: The role of a sous chef is integral to maintaining high culinary standards, ensuring efficient kitchen operations, and supporting the Head Chef in delivering exceptional food quality. This position involves monitoring and upholding consistent food standards across all stages of production, from preparation to service, while ensuring compliance with HACCP procedures and food safety regulations. The sous chef is responsible for preparing and cooking food to the highest standard, minimizing waste, and maintaining portion control, correct storage methods, and allergen awareness. Additionally, they oversee food presentation, ensuring all dishes meet the venue's picture specifications. Effective communication with front-of-house staff is crucial to providing accurate dish information and accommodating special requests. The sous chef also plays a key role in menu planning, costing, and maintaining cost-effective operations to achieve financial targets. Supervising a specific kitchen station, maintaining cleanliness, checking deliveries, and ensuring equipment is properly used and maintained are all critical aspects of this role. Health and safety compliance is paramount, with a responsibility to report hazards, accidents, or hygiene concerns. Furthermore, the sous chef provides guidance to less experienced staff, fostering a collaborative and efficient kitchen environment while maintaining flexibility to work across different sections as needed. Key Responsibilities: Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply. Ensure the HACCP procedure according to the company food safety management is maintained and complied with. Prepare and cook sufficient food to meet guests needs. Prepare and cook sufficient food keeping wastage to a minimum. Ensure food is prepared to the required standards, checking taste, presentation and quality. Ensure food is served promptly and work is carried out quickly and efficiently to keep up in busy periods. Ensure all food sent out is correctly garnished in line with the picture specification. Ensure portion control, preparation and storage methods, labelling and wastage is carried out correctly at all times. Ensure you have knowledge of all food allergens in order to advise front of house. Ensure correct food temperatures. Check deliveries, ensuring correct items to the desired quality have been delivered, report any quality issues to head chef. Work with the head chef in planning menus, the costing of these menus, ensuring the operation is run cost effectively and meeting relevant targets. Communicate effectively with front of house staff with regards to menu items, content of dishes and special requests. Ensure the effective control of a specific station within the kitchen. Assist in completion of all relevant paperwork, production and wastage sheets, cleaning records, food hygiene regulations and all other relevant papers. Make sure that you meet all legal and company requirements for fire, safety and hygiene procedures. Look out for any problems with health and safety and report them to the head of department. Maintain all equipment within the catering operation through due care and diligence. Correctly using equipment, wearing personal protective equipment when necessary and in accordance with health and safety regulations. Report HSE hazards, accidents, incidents, illness, or disease to their line manager. Maintain temperature records, reporting any issues to your line manager. Ensure that work areas are always kept clean when not in use. Ensure you comply with uniform requirements and personal hygiene regulations. Be responsible for monitoring and recording the day-to-day production schedule. Be available to supervise and help less qualified members of staff if needed. Ensure the HACCP procedure according to the company food safety management is maintained and complied with. Be flexible in working in different sections within the kitchen, if needed. Person Specification: Minimum 3 years' experience in a comparative role.. Strong, quality operational experience with a passion for F&B. Articulate and numerate. Able to accurately prepare quotes and reports. Awareness of government legislation, including health and safety. Computer literate, with experience and an understanding of restaurant/bar software. Leadership: The desire and ability to lead, direct and communicate both up and down the line, and to inspire others to want to follow, in the achievement of significant goals. To be creative in thinking and approach Results Focus and Initiative: The drive and determination to get things done. Commercial Judgment The ability to understand the financial impact of decisions taken. Team Orientation To be able to work with others, network and build relationships, and have a strong impact. Motivational and Development skills The desire and ability to interact personally and sensitively with others on an individual basis. To foster and develop others by offering support and encouragement. As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses. Job Reference: com/1410/44198001/52796252/SU #Levy UK Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength! TPBN1_UKCT