Chef De Partie - AVFC

Job content

Who we are:
As part of Compass, you have the opportunity to work behind the scenes at sports and leisure events, oilrigs and military bases, and in the heart of schools, hospitals, care homes, client offices and boardrooms – some 6,000+ locations across the UK and Ireland.

We do it all and so could you. Apply now and join the family!

Levy Restaurants UK is the sports, leisure and hospitality sector of Compass Group UK and Ireland and British partner to Levy Restaurants US. A hospitality market leader, Levy Restaurants provides individual character to each of its clients through focusing on delicious food, great atmosphere and legendary service.

We are an equal opportunity employer, we celebrate diversity and are committed to building an inclusive environment for all employees.

Please note that we reserve the right to remove this advert prior to the advertised date, dependent on the level of response received. You are therefore advised to apply at your earliest convenience.

What we’ll give:
Chef De Partie

20-21k basic

Role based at Aston Villa training ground

Levy UK are looking for a fantastic chef de partie to join the team at the Aston Villa training ground.

Overall Purpose of the Job

To assist in the preparation, cooking and delivery of food which provides competitive advantage to the Aston Villa Team. To take direction from the Executive Chef and Team Performance Sous Chef, to produce food across the Bodymoor Heath Training Ground in line with the client’s requirements and expectations. To always have Levy UK’s reputation for food quality at the top of your priorities. Continual compliance with Health, Safety, Food Hygiene and COSHH regulations.

Key Responsibilities

Team Leadership

Ability to support and encourage junior culinary members to deliver exceptional food.

Organisation/Logistics

To prepare and produce food to the required standard, taste, presentation, and quality.

Ensure all culinary offers strive to exceed the Team’s needs.

To ensure the effective control of a specific station within the kitchen.

Work collectively with the culinary team to ensure food service delivery is conducted in a prompt and efficient manner.

To carry out the directions of more senior members of the culinary team and assist in the coordination of more junior members.

To assist in the completion of all relevant paperwork in line with Levy operating procedures.

Finance

Exercise portion control, correct preparation, and storage methods to avoid wastage and keep costs down.

To assist senior members of the culinary team with weekly stocktakes.

Customer and Client Interaction

Embrace all client feedback, with the view to continually develop and improve.

To have knowledge of all food being produced and the ability to confidently communicate this to the team if asked.

Dealing with customer/client requests promptly and politely and escalating to the senior team where necessary.

Innovation

Sharing of creative ideas with the culinary team, striving for best practice.

Working collaboratively with all team members to produce innovative recipes to meet specific sport nutrition requirements.