Job Description
Venue Sous Chef - Chelsea Football Club
- £38000 per annum
- 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 baby's first birthday
- Holiday purchase scheme
- On-going training & development and career pathways
- Professional subscriptions paid
- Financial wellbeing programme and preferred rates on salary finance products
Levy UK is the official catering partner to Chelsea Football Club responsible for the catering across the Chelsea Football Club estate, including Stamford Bridge stadium, Chelsea FC’s training facility in Cobham and Kingsmeadow Women’s stadium in Kingston.
Levy UK at Chelsea Football Club cater for an estimated 1.15 million fans annually; delivering catering across 43 public outlets, 58 boxes and 20 suites on match-days. There are over 1,000 corporate and private events are held at Stamford Bridge each year along with a growing, forward-thinking collection of catering solutions across the rest of the business.
Scope of Role
- Lead the culinary operation in Chelsea FC’s new premium area; the Rose & Ball which serves over 500 guests on a matchday and operates as an employee lunch area during the weekdays
- Oversee all aspects of food production and assist in the curation of menus, food costings, monthly stock take and equipment inventory
- Manage a team of chefs and kitchen staff to deliver operational excellence, assisting with staff training and scheduling as necessary
Operations
- Collaborate with the Venue & Events Head Chef and Executive Head Chef to develop and execute seasonal menus, showcasing the best British and International cuisine, taking into account Levy’s sustainability pledges and current culinary trends
- Ensure all dishes are executed to the highest standards of quality, taste and presentation in accordance with food specs and internal culinary guidelines
- Manage inventory levels, control costs and minimise waste through effective stock management, ordering procedures and portion control
- Implement and maintain rigorous quality control measures to uphold food safety standards, hygiene regulations and consistency across all culinary offerings
- Make sure all relevant paperwork is completed on a daily basis and any set operational procedures are followed