Production Sous Chef

Searcys are looking for a Production Sous Chef to join the team at Searcys Events at High Wycombe.

The Production Sous Chef will work hands on under the kitchen brigade to manage the daily kitchen activities including overseeing staffing and menu preparation. They will ensure menus are developed and improved upon on a regular basis, constantly improving the quality of the catering service.

We create fabulous events whatever or wherever the space. We’ve shown time and again that we know our clients inside out, providing outstanding hospitality in complex and historically or culturally sensitive spaces. We have exclusive access to some of the UK’s most coveted venues, from grand ballrooms, Horizon 22 London's highest free viewing platform to charming townhouses and enchanting hidden gardens.

We have exclusive access to some of the UK’s most coveted venues, from grand ballrooms to charming townhouses and enchanting hidden gardens.

As a Production Sous Chef you will receive the following industry leading benefits:

- 50% discount across Searcys venues
- Enrolment into the Searcys pension scheme
- Up to 35 days annual leave (dependant on job role and location)
- Access to everyday discounts and communication portal
- Chef whites provided
- Employee assistance programme
- Meals provided on shift when working within one of our venues
- Quarterly chef incentives
- Annual celebration days
- Birthday off
- Opportunity to enrol on WSH chef academy

Salary: £45,000 per annum

- Full Time contract
- Mostly Monday To Friday

Responsibilities

To oversee and assist in the preparation and presentation of all meals and service across the Hall, Events.; To lead and drive the brigade team in the planning and development of menus, dishes and concepts.; To create new menu specifications, including costing sheets.; To provide guidance to the junior chefs and porters.; To be responsible for ordering and managing food production.; To control each sections' food storage area, maintaining them to a high standard.; To keep a record of food production volumes, waste, stock holding and food costs concerns.

Requirements

Formal culinary training, with at least 2 years' experience within production or event work.; Good foundation of Health and Safety, Food Safety and COSHH.; Strong organisational skills.; Good management skills.; Highly developed attention to detail.; Ability to work under pressure