Job Description
What You’ll Do The Sous Chef assists the Executive Chef in providing our guests with best-in-class, off-the-chart, rockstar-level meals by leading the Kitchen Team and supervising all venue culinary activities. It requires two important skill sets - culinary management and great leadership. The Executive Sous Chef, under the direction of the Executive Chef, supervises, trains, coaches, and drives engagement with their team to ensure the highest-quality culinary experience for our guests. They also manage the culinary operations - scheduling labour, managing inventory, ordering product, ensuring high levels of Food Hygiene compliance, maintaining kitchen areas and maintaining supplier relationships. The Sous Chef may be responsible for either day-to-day operations on the line or events execution. How You’ll Do It Supervise the team in providing best-in-class culinary experiences Coach and develop the team and drive Associate engagement Delegate tasks and work with your team Demonstrate Topgolf’s Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring Monitor stock and purchase product Maintain food and labour costs according to budget, with a full understanding of COGS / GP Standardise production recipes to ensure consistent quality Maintain quality standards and specs Plan and cost menus for special events, chef choice menus Ensure proper equipment operation and maintenance Oversee Food Hygiene Compliance Create action plans to respond to opportunities Communicate and effectively partner with upper management, Home Office Leadership and suppliers What We’re Looking For Significant experience in high volume, culinary operations Proven ability to develop a culinary team Relevant Culinary qualification Food Hygiene Level 3 Certification Experience working in a fast paced environment Previous experience as a CDP, Head Chef or Sous Chef You will be required to provide a valid Proof of Right to Work in the UK. This can be a valid Passport OR Birth Certificate along with your National Insurance Documentation (both must be present) OR another form of valid right to work documentation. As applicable you must have a minimum of 6 months’ work eligibility available on the right to work documentation that you provide. Job Type:
Full-time Pay:
Up to £32,000.00 per year Additional pay: Quarterly bonus Benefits: Company pension Employee discount Flexitime On-site parking Referral programme Store discount
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What You’ll Do The Sous Chef assists the Executive Chef in providing our guests with best-in-class, off-the-chart, rockstar-level meals by leading the Kitchen Team and supervising all venue culinary activities. It requires two important skill sets - culinary management and great leadership. The Executive Sous Chef, under the direction of the Executive Chef, supervises, trains, coaches, and drives engagement with their team to ensure the highest-quality culinary experience for our guests. They also manage the culinary operations - scheduling labour, managing inventory, ordering product, ensuring high levels of Food Hygiene compliance, maintaining kitchen areas and maintaining supplier relationships. The Sous Chef may be responsible for either day-to-day operations on the line or events execution. How You’ll Do It Supervise the team in providing best-in-class culinary experiences Coach and develop the team and drive Associate engagement Delegate tasks and work with your team Demonstrate Topgolf’s Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring Monitor stock and purchase product Maintain food and labour costs according to budget, with a full understanding of COGS / GP Standardise production recipes to ensure consistent quality Maintain quality standards and specs Plan and cost menus for special events, chef choice menus Ensure proper equipment operation and maintenance Oversee Food Hygiene Compliance Create action plans to respond to opportunities Communicate and effectively partner with upper management, Home Office Leadership and suppliers What We’re Looking For Significant experience in high volume, culinary operations Proven ability to develop a culinary team Relevant Culinary qualification Food Hygiene Level 3 Certification Experience working in a fast paced environment Previous experience as a CDP, Head Chef or Sous Chef You will be required to provide a valid Proof of Right to Work in the UK. This can be a valid Passport OR Birth Certificate along with your National Insurance Documentation (both must be present) OR another form of valid right to work documentation. As applicable you must have a minimum of 6 months’ work eligibility available on the right to work documentation that you provide. Job Type:
Full-time Pay:
Up to £32,000.00 per year Additional pay: Quarterly bonus Benefits: Company pension Employee discount Flexitime On-site parking Referral programme Store discount
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