Sous Chef FC

Sous Chef
- Cardiff Football Club- £35k + Excellent Benefits

Levy 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, 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 have a commitment to being Net Zero by 2027, 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.

The role of a sous chef is central to maintaining high culinary standards and ensuring the kitchen operates efficiently. Working closely with the Head Chef, the sous chef helps deliver exceptional food quality by overseeing every stage of production, from preparation through to service, while ensuring full compliance with HACCP procedures and food safety regulations.

They are responsible for preparing and cooking dishes to the highest standard, with a strong focus on consistency, portion control, correct storage methods, allergen awareness, and minimizing waste. Attention to presentation is equally important, ensuring that every dish meets the venue's picture specifications before it leaves the kitchen.

Clear communication with front-of-house staff is essential, enabling accurate menu knowledge and the smooth handling of special requests. The sous chef also contributes to menu planning and costing, helping to maintain cost-effective operations and achieve financial targets.

In addition to supervising a designated kitchen section, the sous chef ensures cleanliness standards are upheld, deliveries are checked, and equipment is used and maintained correctly. Health and safety remain a top priority, with responsibility for reporting hazards, accidents, or hygiene concerns.

As a leader within the brigade, the sous chef supports and guides less experienced team members, promoting a collaborative and productive kitchen culture while remaining flexible enough to assist across different sections when required.

• Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
• Ensure the HACCP procedure according to the company food safety management is maintained and complied with.
• Prepare and cook sufficient food to meet guests needs.
• Prepare and cook sufficient food keeping wastage to a minimum.
• Ensure food is prepared to the required standards, checking taste, presentation and quality.
• Ensure food is served promptly and work is carried out quickly and efficiently to keep up in busy periods.
• Ensure all food sent out is correctly garnished in line with the picture specification.
• Ensure portion control, preparation and storage methods, labelling and wastage is carried out correctly at all times.
• Ensure you have knowledge of all food allergens in order to advise front of house.
• Ensure correct food temperatures.
• Check deliveries, ensuring correct items to the desired quality have been delivered, report any quality issues to head chef.
• Work with the head chef in planning menus, the costing of these menus, ensuring the operation is run cost effectively and meeting relevant targets.
• Communicate effectively with front of house staff with regards to menu items, content of dishes and special requests.
• Ensure the effective control of a specific station within the kitchen.
• Assist in completion of all relevant paperwork, production and wastage sheets, cleaning records, food hygiene regulations and all other relevant papers.
• Ensure all…