Chef - Staff Restaurant | SEC NEW Levy Posted today £29,000 per year Chefs

Chef
- Staff Restaurant | SEC | Full-Time / Permanent

£29,000 + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

The role of the Chef de Partie is centred on the staff restaurant, operating from 7 am to 3 pm – 7 days a week. This is a for 40 hours a week roll and days of the week vary with the needs of the campus. Responsibilities include preparing and serving meals in the staff restaurant, overseeing a casual team member, and handling preparation for functions.

This position focuses on maintaining high standards in culinary operations, ensuring smooth kitchen workflow and meeting diverse dietary needs of event participants.

We are a visionary venue partner. We design and deliver bespoke guest experiences that prioritise people and the planet.

Trusted by some of the world's most iconic stadiums, entertainment venues, and major events from Wimbledon and Twickenham to Tottenham Hotspur Stadium, Edgbaston, the SEC and ExCeL London we bring experiences to life with passion and precision.

Our mission is to succeed the right way. From pioneering tech and seamless operations to show-stopping menus and exceptional service, we use insight and innovation to understand guests, improve the customer journey, reduce environmental impact, and support local communities.

We are a passionate, diverse team of venue specialists dedicated to making the planet better for future generations.

• Collaborate with the Head Chef to plan diverse and high-quality menus tailored to the specific requirements of the staff restaurant
• Ensure the timely and precise execution of menu items, maintaining consistency in taste, presentation, and quality.

• Efficiently manage the designated kitchen section, overseeing the preparation and presentation of dishes.
• Maintain high standards of cleanliness, hygiene, and organization within the kitchen, adhering to food safety regulations.

• Work closely with other kitchen staff members, fostering a positive and collaborative environment.
• Coordinate activities to ensure a smooth workflow during peak times, events, and daily operations.

• Adapt to the unique demands of various events, ensuring the kitchen team is well-prepared for the specific challenges each event presents.
• Demonstrate flexibility in handling high-pressure situations and last-minute adjustments, ensuring the seamless flow of culinary operations.

• Monitor and maintain the quality of ingredients, ensuring freshness and adherence to established standards.
• Conduct regular quality checks on prepared dishes to meet the Levy’s culinary excellence.

• Provide guidance and mentorship to junior kitchen staff, contributing to their skill development and growth within the culinary team.

• Effectively communicate with the Head Chef and other team members to relay important information, discuss menu changes, and address any kitchen-related concerns.
• Collaborate with front-of-house staff to ensure a cohesive and streamlined overall event experience.

• Implement strategies to minimise food waste and optimise kitchen efficiency, contributing to cost-effective and sustainable kitchen practices.

• Proactively identify opportunities for process improvement within the kitchen, suggesting and implementing changes to enhance overall efficiency and quality.

• Proven experience as a Chef de Partie or equivalent role with a strong culinary background.
• Demonstrated skill in preparing a diverse range of high-quality dishes.

• Previous experience in catering for staff restaurants, live events, conferences, or exhibitions, showcasing adaptability to the unique demands of such settings.

• Excellent interpersonal skills with the ability to work effectively within a team, fostering a positive and collaborative kitchen environment.

• Strong…