Salary: £50000 per annum
Benefits:
* Medicash - Healthcare benefits, including dental, optical and therapy treatments (includes up to 4 dependent children)
* Aviva Digicare - Free annual healthcare check
* Exclusive Benefits & Wellbeing site (Perks at Work)
* Entertainment discounts - up to 55% off cinema tickets
* Health & Wellbeing discounts - Discounts for Nuffield Health (20%) and Pure Gym (10%)
* Travel discounts - Discounts with holiday companies such as TUI and Expedia
* Shopping discounts - Save up to 15% at high street and online stores by purchasing Shopping Cards
* Meals on duty
* Vodaphone discounts
* Pension scheme and Life Assurance
* Employee Assistance Programme
* 23 days + BH's and additional day off for your birthday
* 2 days additional leave, following return from Maternity leave during first year back
* Competitive and supportive family benefits
* Day off for baby's first birthday
* Holiday purchase scheme
* On-going training & development and career pathways
* Professional subscriptions paid
* Financial wellbeing programme and preferred rates on salary finance products
Responsibilities:
* Menu Development: Design and plan menus tailored to meet the client’s and organization’s needs. Ensure alignment with Levy's vision of seasonal, sustainable, and high-end food, using local ingredients wherever possible.
* Recipe Innovation: Create, test, and refine recipes to keep offerings fresh and relevant.
* Team Supervision: Schedule staff shifts, supervise cooking personnel, and lead daily food production while fostering team growth, development, and retention.
* Recipe Consistency: Enforce the use of standardized recipes to maintain consistency in quality and presentation.
* Health & Safety Compliance: Uphold high standards in sanitation, food safety, and hygiene, with regular inspections of all kitchen areas.
* Quality Assurance: Perform food tastings and conduct audits to ensure adherence to quality and service standards.
* Inventory Management: Oversee inventory, manage supply orders, and control food costs, implementing cost-saving measures without compromising quality.
* Record Keeping & Budgeting: Maintain accurate records of all purchases, manage budgets, and minimize waste to enhance financial efficiency.
* Staff Training: Train kitchen staff in culinary techniques, equipment usage, and food safety protocols.
* Continuous Improvement: Promote a culture of continuous improvement, encouraging innovation in food preparation techniques.
* Match Day Management: Supervise all culinary operations on match days across the stadium, ensuring all menu items meet established standards.
* Leadership: Lead by example, fostering a positive and organized kitchen environment.
* Purchasing Coordination: Manage online purchasing, collaborating with the Purchasing & Logistics Manager and Executive Chef.
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