Overview
Salary: Up to £31K
Shift hours: Permanent
Sous Chef – Hospitality & Events
Location – Rugby
Salary – Up to £31,000
Chartwells, part of Compass Group UK & Ireland, is the leading provider of catering and support services to schools, colleges and universities in the UK. Chartwells works with over 2,000 education units including primary schools, secondary schools, independent schools, colleges and universities. Central to Chartwells is its Eat, Learn, Live ethos, which helps to educate young people about how to have a happy, safe and healthy lifestyle while contributing to a sustainable world.
We are looking for a sous chef to work alongside the second events chef and support the Executive Chef in delivering all functions and hospitality across Rugby school including working lunches, sports teas, dinners and ad hoc events as determined by the school.
- To supervise the preparation and cooking of sufficient food to provide the agreed amount of customer choice with minimum wastage
- To ensure all food preparation is carried out in accordance with food hygiene procedures
- To ensure food is prepared to required standards checking for taste, presentation and quality
- To ensure food is served promptly and work is carried out quickly and efficiently to keep up when busy
- To ensure all food sent out is correctly garnished
- To ensure portion control, preparation and storage methods avoid wastage and keep down costs
- To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records etc.
- To ensure the kitchen and service area are clean, tidy and attractive during service
- Carry out accurate weekly stock takes
- To assist in the planning of menus ensuring that they achieve and maintain the budgeted food costs
- To make sure that you and your team meet all legal and company requirements for fire, health, safety and hygiene
- To look out for any problems or potential problems with safety or hygiene and report them to the Executive Chef
- All statutory, local authority of company policies and procedures are adhered to
- All records are completed to the company standard
- Ideally, you will have NVQ Level 1/2 in food preparation and cooking or equivalent
- Proven experience as a Chef
- Basic Food Hygiene certificate
- The skills to produce great food
- Self-motivated and the ability to work in a pressurised environment
- Team player
- A ‘Can-do’ attitude
- It is preferable that this person is qualified to NVQ level 3 in Professional Cookery or equivalent
Reference: com/1110/76417001/52521044/SU
Location: Rugby
