Sous Chef at Convene In London

Sous Chef
Convene // conference & meeting spaces

Sous Chef, London

Please note: The candidate must currently reside in the UK & be able to work in the UK without sponsorship.

Were looking for a Sous Chef to join Convene || etc.venues by Convenes prestigious culinary team at our County Hall property in London. This position requires experience in high-volume environments with a focus on presentation & conference-style catering.

As a pivotal part of the Convene culinary team, youll assist & deputize for the Head Chef in the management, preparation, delivery & presentation of all Food & Beverage with the aim to provide the highest level of client service.

What You'll Do:

Food Preparation

To ensure the prompt service of all meals & services at the required times to the companies standards & 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, & be available at service periods
Assist the chef with the planning & costing of all menus as required
To ensure that the methods of preparation & presentation comply with the current recognised catering standards under the guidance of the Head Chef
To prepare & 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 & development programmes
In the head chefs absence to have weekly team meetings to discuss past & future week & any operational & staffing issues
In the head chefs absence manage any performance management issues with the team & 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 & Customer Service

In the head chefs absence order any food & beverages needed to ensure the smooth running of the day to day running of the Food & 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 & beverage department
In the head chefs absence ensure that all the waiting staff are familiar with the daily menu including content & explanation, ensuring that a de-brief takes place before each daily service & portion control is monitored
To ensure any client requests & comments are responded to promptly & reported to the head chef
To assist the head chef with serving on hot counters to ensure that the catering standards are met & are running in accordance with the booking schedule & all clients requirements are met & exceeded
To liaise in advance with the events team in the head chefs absence to determine the forthcoming weeks events, numbers & specific catering & operational requirements to support the smooth running of all events
To conduct in the head chef absence quality & standards checks each morning around the catering area
To have presence in all restaurant areas to ensure that the catering standards are met & are running in accordance with the booking schedule & all clients requirements are met & 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 & business plans, providing input in relation to the catering department. Work with the head chef to ensure that all food & beverage expenses are kept in line with the budget & flexed for forecast, whilst maintaining a consistently high quality product & standardsIn the head chefs absence to ensure full administration of all invoices, inputting all information onto the food & non food purchase record sheet & 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 & reconciliation takes place on a weekly basis
To ensure stock levels are maintained to an adequate standard to support the needs of the department & venue at all times
In the head chefs absence provide the General Manager with the relevant monthly information required relating to stock & purchasing for the Food & Beverage department
In the head chefs absence control the staff budget for temporary staff within the back of house food services team & ensure all overtime payments are preauthorised by the General Manager

Health & Safety

To ensure all etc venues & statutory regulations pertaining to health, safety & fire are adhered to at all times
To ensure a high standard of personal cleanliness & hygiene to comply with etc venues & statutory regulations
To wear the correct standard of dress or uniform at all times
To ensure that the kitchen & bistro is well maintained & that all food hygiene & health & safety requirements are adhered to in these areas
To ensure that the company & statutory regulations pertaining to safety & hygiene operations of the kitchen & ancillary areas are adhered to by all members of staff & visitors.
To ensure that stores & other areas of potential loss are secured at all times
To report any loss immediately to the General Manager
To ensure that all regulations pertaining COSSH & 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

What We Look For:

Regular maintenance checks within the catering outlets & promptly report maintenance problems
Attend the bi monthly food etc meetings & 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 & weekends
Attend any company events as requested by the senior management team
Attend any training courses as requested

Who We Are:

Convene is a global hospitality company that manages a growing portfolio of lifestyle brands focused on revolutionizing the way people meet, work, & gather. It creates hospitality-driven experiences & uniquely designed destinations across its various brands with the singular mission of fostering human-to-human connection. The Convene portfolio comprises Convene, etc.venues by Convene, & Convene Signature, offering clients multiple products including event venues, meeting rooms, flexible office spaces, & building amenity centers. With hospitality at its core, each brand & product offers on-site culinary, in-room A/V, production services, & dedicated hospitality staffing resources.As the largest single provider of dedicated meeting & event venues in the U.S. & UK, & with a growing footprint of flexible office space, the Convene portfolio has a network of nearly 40 locations across nine global cities.

Learn more at https://convene.com/.

Were Here For You:

Health & Wellness

Private medical insurance
Subsidised eye care
Subsidised fitness membership
Employee Assistance Program: well-being support & personal advice programme

Time Off & Work-Life Balance

25 days annual leave plus bank holidays, & company sick pay
Financial Support & Benefits
Bonus scheme
Interest-free loan for rail season tickets & further education
Subsidised bicycle purchase through Cycle to Work scheme

Professional Development & Recognition

Continuous professional & personal development support
Employee recognition & reward programs to mark achievements & milestones

Community & Impact

Opportunities to volunteer, donate, & participate in community give-back initiatives
The opportunity to have a significant impact on your team & the business in the work that you do

Convene is committed to building an inclusive & diverse workforce. We are an Equal Opportunity Employer & welcome people from all backgrounds, experiences, abilities & perspectives.

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