Sous Chef Required with flexible start time
Contract: Salaried- annual base salary of £39,000 plus guaranteed tronc of at least £6,000
Hours per week: Approximately 45/week
Location & address: The Olympic, 117-123 Church Road Barnes, London, SW13 9HL
ABOUT US
A hub of entertainment, with cinema at its heart, set in iconic locations.
At heart, cinema comes first-creating spaces that deliver films exactly as the creators intended,
with an atmosphere that enhances, never overshadows, the experience. Across all our
locations, we celebrate the storied heritage of the buildings we call home, seamlessly blending
history with the contemporary moment.
Read more about us: https://www.olympicstudios.com
JOIN OUR TEAM
Join our team and help shape exceptional experiences across iconic locations, all while working
with a passionate group passionate about film, entertainment, and delivering a personalised
experience for our members and guests.
THE ROLE
We are seeking a highly motivated and skilled Sous Chef to join our dynamic culinary team
serving our upstairs Members' Club and ground floor Bistro. The Sous Chef will play a crucial
role in the daily operations of the kitchen, supporting the Head Chef in all aspects of food
preparation, kitchen management, and team leadership. The ideal candidate will be a creative
and dedicated individual with a passion for delivering memorable dining experiences.
Duties & responsibilities
- - Assist the Head Chef in planning, organizing, and directing food preparation and cooking
- - Provide guidance, training, and mentorship to junior kitchen staff to develop their culinary skills and knowledge.
- - Implement and adhere to standard operating procedures (SOPs) and quality control measures.
- - Prepare and cook a variety of dishes according to established recipes and standards, ensuring consistency in taste, presentation, and quality.
- - Ensure proper handling and storage of all food items in accordance with health and safety regulations.
- - Monitor and maintain inventory levels of food and kitchen supplies and assist with ordering as needed.
- - Foster a positive and collaborative work environment, promoting teamwork and effective communication.
- - Ensure all kitchen staff adhere to health and safety regulations, including food hygiene and personal hygiene standards.
- - Ensure timely and efficient food service during peak hours.
- - Collaborate effectively with front-of-house staff to ensure seamless service.
activities.
What we are looking for
If you meet some but not all the criteria below, we'd still love to hear from you. We understand
the value of transferable skills.
- - Sufficient experience as a Sous Chef or strong Junior Sous experience
- - Relevant food safety certifications (e.g., Level 3 Food Hygiene Certificate) are required.
- - Excellent knife skills and a keen eye for detail in food presentation.
- - Solid understanding of food safety and hygiene regulations (e.g., HACCP).
- - Demonstrated ability to lead and motivate a team.
- - Excellent organizational, time management, and problem-solving skills.
- - Strong communication and interpersonal skills.
- - A supportive and clear leadership style to mentor and mange junior chefs in a supportive
- - A strong ability to work under pressure in a fast-paced environment
- - The ability to attend and undertake all required training
- - Understanding of various cooking methods, ingredients, equipment and procedures
OUR BENEFITS- WHAT WE OFFER
- - Free cinema tickets and staff screening events at any of our locations
- - Discounted dining (50% discount for a party of two, 25% for tables of 3-4 guests)
- - Introduce an Icon! scheme (refer a friend)
- - Employee Assistance Programme and additional benefits through Hospitality Action
- - Flow is an online learning platform that provides a range of training courses to learn and improve your skills
- - Demonstrated ability to lead and motivate a team.- Excellent organizational, time management, and problem-solving skills.- Strong communication and interpersonal skills.- A supportive and clear leadership style to mentor and mange junior chefs in a supportive
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