Vacancies

Sous Chef- Cardiff FC

Job Introduction

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.

ROLE PURPOSE:

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.

KEY RESPONSIBILTIES: 

• 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 food orders are placed in a timely manner following Compass food ordering procedures
• Assist the head chef with stock taking process on a weekly basis
• Plan and build match day and meeting & events labour planners – ensuring budgets are managed correctly in line with variable labour cost margins
• Make sure that you meet all legal and company requirements for fire, safety and hygiene procedures.
• Look out for any problems with health and safety and report them to the head of department.
• Maintain all equipment within the catering operation through due care and diligence.
• Correctly using equipment, wearing personal protective equipment when necessary and in accordance with health and safety regulations.
• Report HSE hazards, accidents, incidents, illness, or disease to their line manager.
• Maintain temperature records, reporting any issues to your line manager.
• Ensure that work areas are always kept clean when not in use.
• Ensure you comply with uniform requirements and personal hygiene regulations.
• Be responsible for monitoring and recording the day-to-day production schedule.
• Able to lead a culinary team on event and non-event occasions and help less qualified members of staff as required.
• Ensure the HACCP procedure according to the company food safety management is maintained and complied with.
• Be flexible in working in different sections within the kitchen, if needed.

PERSON SPECIFICATION:

• Similar experience in a comparative role.
• Strong, quality operational experience with a passion for F&B.
• Articulate and numerate. Able to accurately prepare quotes and reports.
• Awareness of government legislation, including health and safety.
• Computer literate, with experience and an understanding of restaurant/bar software.

Leadership 

• The desire and ability to lead, direct and communicate both up and down the line, and to inspire others to want to follow, in the achievement of significant goals. To be creative in thinking and approach

Results Focus and Initiative

• The drive and determination to get things done.

Commercial Judgment

• The ability to understand the financial impact of decisions taken.

Team Orientation

• To be able to work with others, network and build relationships, and have a strong impact.

Motivational and Development skills

• The desire and ability to interact personally and sensitively with others on an individual basis. To foster and develop others by offering support and encouragement.