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About You:
As a pivotal part of the Convene culinary team we are looking for a Senior Sous Chef to join etc.venue by Convene - County Hall. To assist and deputize for the Head Chef in the management, preparation, delivery & presentation of all Food and Beverage with the aim to provide the highest level of client service within budget.
Please note: candidate must currently reside in the UK and be able to work in the UK without sponsorship.
What Youll Do:
Food Preparation
To ensure the prompt service of all meals and services at the required times to the companies standards and to the delegates satisfaction
Under the instruction of the Head Chef, be responsible for the preparation & presentation of the food needed for consumption in the restaurant, and be available at service periods
Assist the chef with the planning and costing of all menus as required
To ensure that the methods of preparation and presentation comply with the current recognised catering standards under the guidance of the Head Chef
To prepare and assist at special functions which may fall outside normal working hours
Management of Staff
In the head chefs absence assist the general manager with the recruitment of kitchen team members
Assist the head chef in effectively managing all members of the back of house food service team on a day to day basis, implementing training and development programmes
In the head chefs absence to have weekly team meetings to discuss past and future week and any operational and staffing issues
In the head chefs absence manage any performance management issues with the team and after consultation with the general manager take appropriate action
In the head chefs absence prepare the weekly staff rota & fill out timesheets
To ensure high standards of appearance are maintained within the catering department
Operational and Customer Service
In the head chefs absence order any food and beverages needed to ensure the smooth running of the day to day running of the Food and beverage department
In the head chefs absence liaise with the facilities supervisor to order any disposable & cleaning items needed to ensure the smooth running of the food and beverage department
In the head chefs absence ensure that all the waiting staff are familiar with the daily menu including content and explanation, ensuring that a de-brief takes place before each daily service and portion control is monitored
To ensure any client requests and comments are responded to promptly and reported to the head chef
To assist the head chef with serving on hot counters to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded
To liaise in advance with the events team in the head chefs absence to determine the forthcoming weeks events, numbers and specific catering and operational requirements to support the smooth running of all events
To conduct in the head chef absence quality and standards checks each morning around the catering area
To have presence in all restaurant areas to ensure that the catering standards are met and are running in accordance with the booking schedule and all clients requirements are met and exceeded
To ensure a high level of service from the food service team at all times
Financial
To become familiar with the venue budget, forecast and business plans, providing input in relation to the catering department
Work with the head chef to ensure that all food and beverage expenses are kept in line with the budget and flexed for forecast, whilst maintaining a consistently high quality product and standards
In the head chefs absence to ensure full administration of all invoices, inputting all information onto the food & non food purchase record sheet and sending to accounts for processing
To work alongside the front of house team to ensure that there is effective stock rotation system within the department and reconciliation takes place on a weekly basis
To ensure stock levels are maintained to an adequate standard to support the needs of the department and venue at all times
In the head chefs absence provide the General Manager with the relevant monthly information required relating to stock and purchasing for the Food and Beverage department
In the head chefs absence control the staff budget for temporary staff within the back of house food services team and ensure all overtime payments are preauthorised by the General Manager
Health & Safety
To ensure all etc venues and statutory regulations pertaining to health, safety and fire are adhered to at all times
To ensure a high standard of personal cleanliness and hygiene to comply with etc venuesand statutory regulations
To wear the correct standard of dress or uniform at all times
To ensure that the kitchen and bistro is well maintained and that all food hygiene and health and safety requirements are adhered to in these areas
To ensure that the company and statutory regulations pertaining to safety and hygiene operations of the kitchen and ancillary areas are adhered to by all members of staff and visitors.
To ensure that stores and other areas of potential loss are secured at all times
To report any loss immediately to the General Manager
To ensure that all regulations appertaining COSSH and HACCP are adhered to at all times by all the F & B team
To assist the head chef in the writing & implementation of Risk Assessments in all F & B areas
Other responsibilities
In the head chefs absence hold regular maintenance checks within the catering outlets and promptly report maintenance problems
In the head chefs absence attend the bi monthly food etc meetings and contribute to the completion of any projects undertaken
To carry out any reasonable management requests including duty management shifts
To build good working relationship with all other areas of the venue team
To support the venue team including assisting with client events that may fall outside of normal working hours and weekends
Attend any company events as requested by the senior management team
Attend any training courses as requested
What We Look For:
Competencies
People management
Food and Beverage Management
Customer service
Hygiene and cleanliness
System Knowledge and Budgetary control
Building management and legislation
Who We Are:
Convene is a premium hospitality company that designs and operates meeting, event, flexible office, and membership spaces. With a network of 38 locations across nine cities in the U.S. and UK, Convene thoughtfully combines beautiful yet intuitive design, fully-integrated technology services, and a warm and welcoming environment to create a turnkey solution for extraordinary meeting and work experiences. Founded in 2009 with the goal of bringing hospitality and lifestyle into traditional commercial real estate assets, Convene partners with the industrys top landlords to deliver increased value to their assets and premium experiences to their tenants. The company counts Hudsons Bay Company, Ares, and RXR Realty among its investors and has been named one of Americas 100 Most Promising Companies by Forbes and a Best Workplace by Inc. magazine, Fortune magazine, and Built In. Learn more at https://convene.com/
Were Here For You:
You'll Receive:
Internal and external training & development
25 days annual leave plus bank holidays, and company sick pay
Subsidised fitness membership
Interest-free loan for rail season tickets & further education
Subsidised bicycle purchase through Cycle to Work scheme
Employee wellbeing support and personal advice programme
Subsidised eye care
etc.venues Family lunch - fresh, healthy 'brain food' during your daily one-hour break
Convene is committed to building an inclusive and diverse workforce. We are an Equal Opportunity Employer and welcome people from all backgrounds, experiences, abilities and perspectives.
