Executive Chef

We're currently recruiting an ambitiousExecutive Chefto help us create exceptional food experiences for ESS on a full-time basis at HSM Sultan. As a Executive Chef, you will be responsible for preparing and serving the kind of food that truly brightens our clients' and customers' days, all within the market-leading food service company in the UK. In ESS you'll get given every opportunity to progress within a company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate.We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to:
  • To help with the cost of living crisis, Compass will be providing a free meal or equivalent Subsidy while working
  • Exclusive travel discounts with TUI, Expedia, Booking.com and many more
  • Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more
  • Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits
  • Up to 44% off cinema tickets to enjoy your favourite blockbuster
  • Regular emails filled with the best discounts and savings available
  • Receive cash rewards every time you spend and use them on a wide range of brands
  • Un-wind with us with free wellness, mindfulness and exercise classes
  • You can share all discounts and offers with your friends and families
  • Contributory pension scheme
  • Grow your career with our Career Pathways and MyLearning programmes

Could you bring your passion and culinary skill to ESS? Here's what you need to know before applying:

Your key responsibilities will include:
  • Promote a safety culture across all sites ensuring all Health & Safety policies and procedures are adhered to
  • Ensure all Food Safety and Health & Safety paperwork is maintained correctly on a continual basis to ensure full compliance
  • Accountable for the cleanliness of all kitchens and surrounding working areas
  • Ensure all equipment and machinery is in safe working order; all faults/repairs are reported
  • Manage the delivery of the food service provision across all outlets utilising all available resources effectively and efficiently ensuring that all meals are provided to the required quality standards
  • Process orders via nominated systems
  • Monitor the checking of invoices and delivery notes and report any anomalies appropriately
  • Approve rosters for the catering team and issue accordingly to ensure the operation is supplied with the correct labour to deliver contractual obligations
  • Audit and monitor hot plate procedures including Food Presentation, Food Information Regulations and Reference Intake labelling
  • Monitor the recovery and storage of food and correct labelling procedures
  • Comply, review, and promote menu cycles on a regular basis whilst liaising with the Food Operations Team
  • Oversee and monitor all stocktaking procedures ensuring minimal risk of waste
  • Assist with the recruitment, training and development of the team ensuring there is a training and succession plan in place for all outlets
  • Manage the team in line with company procedures including formal performance management processes
  • Monitor the food production planning of all outlets ensuring all waste control procedures are adhered to following the Food Production Process (FPP) guidelines
  • Attend on and off-site meetings as directed by your line Manager
  • Attend Craft Forums/Partnering Group, share knowledge and provide constructive feedback to the Food Operations Team

Executive Chef - HSM Sultan

£33,616per annum,40 hours per week

Our Ideal Executive Chef will be:

  • A good communicator, able to liaise confidently with customers and engage, motivate and develop team members
  • Knowledge and experience of supervising or managing people
  • Proven track record of delivering against financial budgets and performance targets
  • An enthusiastic individual with a passion for food and excellent service delivery
  • IT literate
  • City and Guilds 706/1,2,3 or NVQ level 3 or equivalent
  • Intermediate Food Hygiene/level 3
  • Minimum experience of 2 years in a Head Chef role

  • Able to demonstrate innovation and menu development in food production
  • Advanced Food Hygiene
  • Experience of managing multiple catering/food service outlets
  • Membership of a professional body i.e Craft Guild of Chefs

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