Production Sous Chef - Chelsea Football Club

Production Chef - Chelsea Football Club

45K Basic

• Medicash - Healthcare benefits, including dental, optical and therapy treatments (includes up to 4 dependent children) 
• Aviva Digicare - Free annual healthcare check 
• Exclusive Benefits & Wellbeing site (Perks at Work) 
• Entertainment discounts - up to 55% off cinema tickets 
• Health & Wellbeing discounts - Discounts for Nuffield Health (20%) and Pure Gym (10%) 
• Travel discounts - Discounts with holiday companies such as TUI and Expedia 
• Shopping discounts - Save up to 15% at high street and online stores by purchasing Shopping Cards 
• Meals on duty 
• Vodaphone discounts 
• Pension scheme and Life Assurance 
• Employee Assistance Programme 
• 23 days + BH's and additional day off for your birthday 
• 2 days additional leave, following return from Maternity leave during first year back 
• Competitive and supportive family benefits 
• Day off for babies 1st birthday 
• Holiday purchase scheme 
• On-going training & development and career pathways 
• Professional subscriptions paid 
• Financial wellbeing programme and preferred rates on salary finance products 

Purpose of the role

The ideal candidate will be responsible for overseeing all aspects of food production within our kitchen facility. This individual will play a key role in maintaining high standards of food quality, produced, and served in accordance with Levy's food safety management system, meeting our net zero targets along with complying to health and safety policies, maintaining efficiency in a fast-paced production environment. The Production Chef will lead a team of kitchen staff, manage inventory, create new high-end dishes, costing, specking and ordering. This role is a hand on, requiring a positive attitude with an attention for detail.

Roles and Responsibilities

1. Menu Planning and Execution:

   - Collaborate with the culinary team to plan and develop production schedules, ensuring timely and efficient execution of menu items.

   - Oversee the ordering, preparation and cooking of various dishes, ensuring consistency in flavour, presentation, and portion control.

2. Team Leadership and Training:

   - Lead and supervise kitchen staff, providing guidance, training, and support to ensure a cohesive and productive team environment.

   - Set and communicate clear expectations for performance and conduct regular evaluations to ensure adherence to standards.

3. Quality Control and Safety:

   - Monitor food production processes to maintain high quality and safety standards.

   - Ensure compliance with health and safety regulations, as well as food handling and sanitation procedures.

4. Inventory Management:

   - Manage inventory levels and ordering to ensure adequate supplies for production needs while minimizing waste.

   - Work closely with suppliers to source high-quality ingredients and materials.

5. Operational Efficiency:

   - Develop and implement efficient production procedures to optimize workflow and minimize production time.

   - Identify areas for improvement and implement strategies to enhance productivity and cost-efficiency.

6. Collaboration and Communication:

   - Collaborate with other departments, such as purchasing and quality assurance, to ensure seamless coordination and communication across the production process.

   - Communicate effectively with management to provide updates on production status, challenges, and recommendations.

Qualifications and Skills

• Proven experience as a Production Chef or in a similar role within a high-volume food production environment.
• Strong leadership and management skills, with the ability to motivate and develop a diverse team.
• In-depth knowledge of food production processes, culinary techniques, and industry best practices.
• Understanding of food safety standards and regulations, with a focus on maintaining a clean and organized kitchen environment.
• Excellent organizational and problem-solving abilities, with a keen attention to detail.
• Effective communication skills and the ability to collaborate with cross-functional teams.
• Flexibility to work in a fast-paced, dynamic environment and adapt to changing priorities.
• Culinary degree or relevant certification is a plus.

Business Excellence

• To deliver consistently against agreed standards set by your line manager.
• To demonstrate innovation in all areas of our operation.
• To take pride in your business and share agreed standards with other venues.
• To work in line with Levy UK Signatures and Levy Sustainability goals.
• Ensure that the delivery of catering services is in line with set standards within the business as outlined in SOP's
• Ensure all paperwork and cleaning schedules are completed correctly.
• Work closely with Head of Hospitality, Purchasing Manager to share best practice.
• To ensure monthly stock takes are completed correctly for all hospitality areas.
• Establish and maintain quality and presentation standards for all menu content.
• Take a structured approach to the management of the food production and service for Levy Restaurants.

Miscellaneous

• Display a positive attitude with guests, colleagues.
• Lead by example.
• To work on a flexible shift rota, this can be allocated across the various operations and in line with the business needs.
• To support whole management team as required
• To ensure that holidays are taken subject to the needs of the business and not carried forward according to the company policy.
• To always act as an ambassador for the company

We are looking for a passionate and dedicated individual who thrives in a dynamic production environment and is committed to delivering exceptional food quality and customer satisfaction. If you are ready to take on this exciting opportunity, we encourage you to apply and join our team!

Work Enhancements

• Competitive salary
• Private health cover
• Uniform provided
• Free staff meals
• Job skill enhancement training and courses available
• Company pension scheme
• Performance related bonus

Hours of Work

Hours of work will be determined by the needs of the business and subject to the Working Time Directive and any Workforce agreement that is in place.  This role will involve evening and weekend working mainly at Stamford Bridge. 40 hours per week with TOIL accrual

Operational

• To run the Westview on match days, order, control, staff and produce great dishes to the correct specification.
• To organize and lead by example.
• Overall responsibility for daily operations in the kitchen
• Online purchasing system, working closely with our purchasing Match Day Head Chef and Match Day Sous Chef.
• Oversee culinary element of retail units at Stadium on match days.
• Improving sales and penetration with seasonal on trend menus.
• Producing menus and new dishes with specification, recipe and costing cards. Menus to be in line with Levy's vision and ethos on food. Seasonal. Sustainable. Locally sourced where possible.
• Enhancing and developing the team.
• Monitoring stock levels along with monthly stock takes.
• Aim for a zero-food waste kitchen.