Description
We have an exciting opportunity to join the Waitrose Hospitality & Food Service team as a Sous Chef. As a Sous Chef, you will lead the team to support the Hospitality & Food Service team in delivering the highest possible operational standards.
You will be an exemplary operator, ensuring menus are delivered to the highest possible standard, on time and within cost parameters, including compliance and risk management.
In addition to your contractual pay, any time worked between 22:00 - 06:00 will attract Night Premium at a rate of £4.25 per hour.
Salary: £31,200 - £42,500 per annum (dependent on skills and experience)
Contract type: Permanent
Location: Bracknell West Warehouse
Working pattern: Sunday - Thursday 19:30 - 3:00
Key Responsibilities:
- Producing food to the highest standards and quality within budgetary requirements
- Leading the daily food preparation process, ensuring the highest standards are maintained
- Working closely with other Chefs of all levels
- Ensuring the administration of food preparation is accurately recorded to management information and food safety requirements
- Making creative contributions to menu and proposition development
Partner Responsibilities:
- Acting as an exemplar operator leading and coaching those around you to success
- Establishing and building effective relationships with stakeholders, gaining customer feedback to drive continuous improvement
- Delivering and promoting healthy and balanced food information so Partners act as ambassadors
Compliance & Risk Management:
- Ensuring full compliance with JLP Catering policies and legislation
- Ensuring full compliance with Health and Safety Regulations
- Carrying out due diligence tasks and keeping accurate due diligence checks and records
Benefits of the Role:
- Free meals whilst on duty
- Chef whites provided
Essential Skills/Experience:
- Good basic education - GCSE's - A Levels or Vocational equivalents
- Intermediate Food Hygiene Certificate Level 2
- Recognised Food Production Certificate. City & Guilds 706 1 & 2, NVQ Professional Cookery 1-3 or equivalent
- Operational experience in medium/large industrial kitchens, canteens or hospitality at a supervisory level
Desirable Skills/Experience:
- Working towards Advanced Food Hygiene Certificate - Level 3
- Previous experience in a Senior Chef Role in a similar venue.