Junior Sous Chef

£42,000 + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

• 5 in 7 day working week
• Uniform provided
• Meals on Duty
• Pension Scheme
• Close to local Transport (Bus, Tube, Overground)
• Progression and development plans
• Compass "Perks at work" scheme
• Medicash - Healthcare benefits, including dental, optical and therapy treatments (includes up to 4 dependent children)
• Aviva Digicare - Free annual healthcare check
• Exclusive Benefits & Wellbeing site (Perks at Work)
• Entertainment discounts - up to 55% off cinema tickets
• Health & Wellbeing discounts - Discounts for Nuffield Health (20%) and Pure Gym (10%)
• Travel discounts - Discounts with holiday companies such as TUI and Expedia
• Shopping discounts - Save up to 15% at high street and online stores by purchasing Shopping Cards
• Meals on duty
• Vodaphone discounts
• Pension scheme and Life Assurance
• Employee Assistance Programme
• 23 days + BH's and additional day off for your birthday
• 2 days additional leave, following return from Maternity leave during first year back
• Competitive and supportive family benefits
• Day off for baby's first birthday
• Holiday purchase scheme
• On-going training & development and career pathways
• Professional subscriptions paid
• Financial wellbeing programme and preferred rates on salary finance products

£42,000 per annum

Junior Sous Chef

As a Junior Sous Chef you will be working as part of the Members Dining Room Culinary Team, the purpose of the role is to prepare, cook and present food to the highest standards in a clean, tidy, safe and pleasant environment. To assist the Members Dining Room Head Chef of the day to day running of the business. To deputise for the Head Chef in his/her absence.

• To supervise the preparation and cooking of sufficient food to provide the agreed amount of customer choice with minimum wastage 
• To ensure all food preparation is carried out in accordance with food hygiene procedures by following the recipe card to maintain correct and up-to-date allergen information
• To ensure food is prepared to required standards checking for taste, presentation and quality
• To ensure food is served promptly and work is carried out quickly and efficiently to keep up when busy
• To ensure all food sent out is correctly garnished
• To ensure portion control, preparation and storage methods avoid wastage, stock rotation and keep down costs
• To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records etc
• To ensure the kitchen and service area are clean, tidy and attractive during service
• Carry out accurate weekly stock takes and manage purchasing 
• Ensure all ordering is carried out using nominated suppliers, stock is maintained at appropriate levels 
• To assist in the planning of menus ensuring that they achieve and maintain the budgeted food costs
• To assist in creating new seasonal recipes and specs for both The Members’ Dining Room and Club Room
• Manage & lead the kitchen team with support from the Head Chef
• Train new starter as well as existing members of staff to deliver daily menu (both kitchen and frontline staffs)
• To lead and deputise in the absence of the Head Chef both within the Dining Room and Club Room
• Understanding of all operational procedures – rotas, using source efficiently, FoodBuy, purchase & delivery log procedure.
• To maintain Compass Food Safety procedure and carry out all relevant H&S, Food Safety, Environmental paperwork (daily/weekly/monthly)
• Complete the One Compass Welcome prior to the commencement of employment.
• Receive, read and understand the contents of the Employee Guide to Working with Compass
• Taking reasonable care for your own health and safety and that of others who may be affected by what you do or what they fail to do.
• Implement all relevant HSE procedures within the unit and review them as appropriate.
• Ensure that all HSE incidents are correctly reported and investigated with relevant reviews of work procedures.
• Ensure that all appropriate HSE information, instruction, training and supervision is provided to all employees within your control to enable them to carry out their work safely and effectively.
• Maintain up to date training records for all employees under your control.
• Consult with employees under your control, other contractors sharing the site and Clients on HSE matters.
• Report HSE issues beyond your control to the Head Chef of the Wingfield Café & Staff Restaurant
• Implement the requirements of HSE campaigns that are initiated to improve HSE performance.

Full-time as per the Terms & Conditions of Employment

The All England Lawn Tennis Club, Church Road, Wimbledon

• Flexible hours

Contract: Full Time

Working hours: 40

• Chefs cooking aides – Knives etc