Are you a Chef that enjoys working in a multi-sited environment that offers variety and different styles of food delivery? Do you have a sustainable outlook and enjoy working with fresh, locally sourced produce and ingredients? Are you looking to work in a high-volume environment where quality food is served?
We are looking for a Senior Sous Chef to support the delivery of all food operations across RSC outlets and deputise for the Executive Head Chef. You will help lead a high performing kitchen brigade, maintain exceptional culinary standards, and ensure that our food offer enhances the experience of audiences, visitors and colleagues.
This position requires a Chef that is happy to cover a broad range of activities for multi-sited outlets, you will be overseeing and preparing food for our cafes, Rooftop Restaurant, Riverside Terrace and support with food for press nights, private events and the Co-Artistic Directors' annual dinner.
Take a look at our newly launched, seasonal Rooftop Restaurant menu .
This role is offered as a full-time permanent position, based in Stratford-upon-Avon. You will be working 48 hours per week, over 5 days. The role will include some evening and weekend work with very few late finishes and currently no Sunday working.
Reporting to the Executive Head Chef, key areas of responsibility include (please see the Role Profile for the comprehensive list):
1. Delivering high quality dishes and menus that meet financial, quality and Gross Profit targets
2. Leading, motivating and developing the kitchen brigade to maintain excellent food delivery standards
3. Overseeing the day to day kitchen operations including rota planning, ordering, stock control and wastage
4. Managing the pass during pre-theatre service and supporting food delivery across all RSC outlets
5. Ensuring full compliance with food hygiene, safety legislation, HACCP processes and audit requirements
To be suitable for this role, it is essential that you have the following:
6. Senior-level experience in a high-volume, high-quality food environment
7. Strong leadership and communication skills, with the ability to inspire and motivate a large team
8. Proven experience managing kitchen operations, including food safety, HACCP, food ordering systems and cost control
9. Ability to work flexibly, remain calm under pressure, and deliver consistently high standards
10. Competence using Outlook, Excel and kitchen systems, with good written and verbal communication skills
11. Relevant Food Safety and Health & Safety qualifications