Retail Head Chef - o2

Compass Group; London; On-site; GBP 50,000 - 51,000

Job description

Retail Head Chef - 02

£50337 per annum

Who We Are:

Levy UK & Ireland 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, we are proud to have a wealth of long-standing partnerships with venues across sport, entertainment, and events. Our partnerships include venues such as Wimbledon, Twickenham, Edgbaston, Tottenham Hotspur, Chelsea, Principality Stadium, Scottish Event Campus (SEC) and ExCel London.

We are culinary champions - it's what we do and it's what we are passionate about. At the core of our work is the belief that sustainably sourced great food and drink, coupled with exceptional service is key to creating legendary experiences. Focused 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 are official partners of the British Paralympic Association and are proud to pay all our team members at least the Real Living Wage or London Living Wage.

Overall Purpose of the Role

To assist with the organisation and planning of recipe specifications for Retail Kitchens on Level 0, 1 and 4, including other parts of the business with a view to be overall holder of signature specifications across Levy UK retail. Passionate about food, and fully committed to the Levy Cares charter, its vision and goals. Assist in the running of the retail culinary department and the staff within the kitchen in accordance with the standards required by Levy UK, the contract specification and statutory regulations. Alongside the Exec Head Chef assist in the overall delivery of efficient and effective management of the kitchen under their control, providing a quality service. Responsible for the preparation, cooking and service of food to agreed standards and specifications.

Key Accountabilities

Quality of Work

• 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.

Cost of Food

• Analyse and manage effectively all in unit food costs.
• Ensure full purchasing compliance.
• Monitor and manage GP.
• All food wastage is recorded and minimised in accordance with the Levy Cares charter.
• Ensure all customer requirements are communicated to all departments in advance to ensure effective planning.
• Ensure food development and menu planning is both sustainable and seasonal.
• To assist in the planning of menus ensuring that they achieve and maintain the budgeted food costs.

Unit Cost

• Complete labour schedule within the labour budget.
• Effectively minimise any agency and overtime spend.
• Adjust labour schedule in line with sales.
• Analyse and manage effectively all retail unit costs.
• Ensure budgets are understood and achieved.
• Ensure all costs are managed effectively within budget.

Health and Safety

• Complete the One Compass Welcome & AEG Encore training prior to the commencement of employment.
• To ensure all food preparation is carried out in accordance with food hygiene procedures.
• Receive, read and understand the contents of the Employee Guide to Working with Compass.
• Taking reasonable care for your own health and safety and that of others who may be affected by what you do or what they fail to do.
• Complete Level 3 HSE e-learning courses as appropriate within 26 weeks of commencing employment.
• Ensure that all appropriate HSE information, instruction, training and supervision is provided to all employees within your control to enable them to carry out their work safely and effectively.
• Report HSE issues beyond your control to your line manager.
• To ensure the effective control of a specific station within the kitchen.
• To make sure that you meet all legal and company requirements for fire, health, safety and hygiene.

People Map

• To communicate site and company targets.
• Variable team are supported, trained, coached and developed.
• Labour turnover is monitored and variable team is fully recruited.
• Produce and utilise succession plan.

Business Excellence

• To deliver consistently against agreed standards set by your line manager.
• To work in line with Levy UK Core Signatures and Levy Sustainability goals for all Retail areas.
• 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 for every event.
• To ensure weekly stock takes are completed correctly for all retail units.

Person Specification

The ideal person should be able to demonstrate and show understanding in the majority of the below core competencies and desired skill sets:

• Good Chef skills an advantage.
• Good knowledge and experience of working with food, including food purchasing.
• People management.
• Communication.
• Results orientated.
• Holding others accountable.
• Understanding customers.