Events Sous Chef

Job title:

Events Sous Chef

Job family:

Hospitality

Job ref:

HOS008a

Job family definition

Roles within the Hospitality job family are dedicated to sourcing, creating and serving innovative, exciting and delicious food and drink in a variety of catering environments across Eden, enhancing experience, understanding and enjoyment of their event.

Role purpose

Reporting directly the Events Head Chef this role will take ownership of the food offering for the events element of our business. Creating menus for a diverse range of events for both internal stakeholders and external client led events, leading the food production and the delivery of menus at events for a range of service styles.

This role will manage all junior team members working each event, to ensure the menu is executed as agreed with the client to the time parameters agreed. Working on briefs given by the Events Manager, this role holder will create dishes that meet margin, quality and the needs of the particular event. Food safety and venue hygiene and efficiency are both integral to this role.

Key accountabilities

Responsible for creating a range of menus to meet the needs and service style for a variety of differing events from conferences to weddings and bespoke requests around specific events such as Eden Sessions; all that align with Eden's wider food strategy.

Managing and working alongside the chef team, this role will lead by example by supporting and enabling them to deliver high quality dishes, run efficient events and plan ahead to create new and innovative menus.

Working with the Events Head Chef, the Executive Chef and procurement team, be responsible for the quality and sign off of new ingredients and/or finished bought in products. Coordinate and manage service standards with the Events Team and assist in delivering world class events.

Ensures all staff working each event understand and adhere to food safety standards and allergen handling processes. Ensures all monitoring and processes relating to food safety standards and allergen information are followed in line with the company Food Safety Management System and ensures documentation relating to dish allergen information is continually reviewed and updated as required.

The ability to work with other key Eden departments to generate menus based on seasonal activities and themes and use ingredients to reflect themes of bespoke events.

Working with the Events Head Chef, maintain and grow the link between our on-site messaging and the Eden ethos and menus. Picking up on key exhibits and unique Eden stories and plants, dishes must be developed to extract the commercial and brand opportunity.

Responsible for the effective management and motivation of the team, keeping cost and resources within budget and dynamically flexing staff to the needs of individual events.

At times of the year there may be requests to work alongside the wider Hospitality chef team to assist with the delivery to the day visitor.

Demands of the role

Education & qualifications

Formal Catering qualifications with level 2 NVQ as a minimum. Proven experience in Catering and Hospitality at a similar level. A current CIEH Level 3 certificate in Supervising Food Safety in Catering and COSHH certified.

Knowledge & skills

A passion for the food and hospitality industry is essential. Via travel, industry chronicles and networking - this role demands that you are aware of trends and styles, and are ready to innovate at the appropriate moment.

Decision- making

Planning ahead is key to successful delivery of event menus, but day to day shifts in booking details require constant adjustment to resources and volumes. Quick and clear instruction ahead of and during service is essential.

Resourcefulness

Plan, organise and direct the preparation and cooking of food ensuring that the Eden's reputation for quality is enhanced with customer at all times, and utilise our flexible team to meet demand. Being cost conscious you will manage within budget and pass on the need to respect our waste management and maintain our equipment.

People & asset management

Shared management responsibility for the chef team (CDPs, Commis chefs and kitchen porters). Joint responsibility for care and maintenance of Catering equipment.

Maintain excellent people and motivational skills in a high-pressure environment. Training our staff by example and creating a culture of continuous improvement in our food and in the manner it is served.

Communication & visitor experience

Will need to passionately communicate their vision of menus to different clients at times when a pre-event cook off is requested. The need to be professional at all times and lead by example in order to enthuse and engage the team.

Operational environment

The role requires variable working hours.