Pastry Sous Chef - National Theatre

Pastry Sous Chef - National Theatre

Reports to: Head Chef

Contract: Permanent - 40 hours a week

Salary: £50,000

World Class Hospitality

NT Food & Drink is a unique and dynamic partnership driven by Levy and KERB, embedded within the National Theatre on the South Bank. Our ambition to create a world-class hospitality destination at the heart of the world's most iconic theatre is powered by our progressive people-first approach, centred on environmental and social sustainability. We celebrate inclusivity with purpose, putting the development and progression of our future leader’s centre stage. Our shared goal is to ensure all food and drink spaces support the NT's overall values, vision, and culture.

Purpose

Reporting to the Head Chef, you will be responsible for the day-to-day operations of the kitchen. The main purpose is to support the head chef in managing the kitchen team, overseeing food preparation, and ensure dishes are executed to the highest standards. The sous chef plays a key role in inventory management, adhering to food safety and health and safety standards, record keeping, events execution, training culinary & FOH team. The sous chef assists in running the kitchen efficiently and smoothly.

Responsibilities

Event delivery

• Assist with menu planning and preparation for all upcoming events
• Manage culinary team on each event to ensure smooth execution
• Deliver commercial and internal events according to function sheet specifications
• Attend weekly function sheet meetings with the Events Team
• Maintain exceptional high standards for all types of events
• Conduct detailed briefings enabling them to perform to expected standards
• Provide BOH & FOH team members with all HSE documentation required
• Communicate effectively with FOH Event Operations team
• Complete relevant H&S paperwork and insightful end of night reporting

Key Operations

• Prepare and execute all menu items to specification
• Work closely with the Head Chef to ensure quality control is monitored and maintained
• Assist with organising the culinary team daily/weekly tasks
• Confidently lead the team in the absence of head chef to cover senior responsibilities
• Ensure par levels of menu items are available across all outlets
• Sounds understanding of stock control, placing orders and maintaining par levels
• Carry out regular stock counts for the culinary department
• Adhere to all business& HSE policies
• Complete relevant H&S paperwork and insightful end of night reporting

Team management & training

• Line management of culinary team including CDPs & Commis chefs
• Hands on approach to training with the culinary team
• Ensure temporary staffing have the relevant information to complete tasks
• Oversee with head chef staff training, including inductions, health & safety and event-specific training

Health & safety

• Brief allergens and other key dietary er clearly and effectively
• Conduct regular health & safety audits of culinary areas
• Ensure compliance with food safety and general HSE requirements
• Knowledge of H&S compliance, COSHH, Allergen awareness and Food Safety policies
• Minimum level 2 Food Hygiene Certificate

Equipment & logistics

• Effectively manage all kitchen equipment including regular stocktakes and maintenance
• Liaise with logistics team regarding event requirements in a timely and efficient manner
• Assist with laundry of kitchen linen and stock management
• Using stock system to effectively manage stock transfers across departments
• Assist head chef with support of 3rd part restaurants equipment management & logistics

Personality

• Confident: Sound understanding of all menus, can deliver a wide range of events & operations. Able to oversee multiple areas of the business and deliver consistently exceptional food.
• Detail-focused: Highly organised individual. Follows process and procedures to ensure smooth delivery of daily operations, including planning, to ensure all team members have the right information to deliver a seamless operation.
• Flexible: Embraces the agility required to manage multiple events simultaneously, with guest numbers of 200+. Open to adjusting working patterns within reason, as relevant to business requirements from time to time
• Safety Led: Leads by example on all HSE practices across the department and implements best practice.
• Financial Acumen: Manages stock, wastage, staffing levels to the business needs
• Curious: Has a passion to bring ideas to the table, as well as a desire to develop and grow their own skills, with a long term objective to grow the project.

Benefits

• Access to ongoing training and development opportunities through GROW program
• Perks at Work - savings and discounts for everyday shopping and experiences
• Generous holiday allowance with the option of to purchase additional leave
• Private Pension scheme with a company match up to 6%
• 24/7 Employee Assistance Programme
• Medicash Healthcare and Life Assurance
• Long Service Rewards and recognition
• 15% off all outlets with the National Theatre, with a 25% discount in the Bookshop.
• Kerb Card - 20% discount on drinks and 50% discount on food at Seven Dials Market.
• Complimentary tickets to shows at the National Theatre (subject to availability)
• O2 - last minute ticket offers for O2s show in our VIP box (subject to availability.)
• Onsite parking - parking is available at a discounted rate of £4 per day

We strive to be a company that is inclusive in terms of age, gender, identity, race, sexual orientation and ethnicity. We aim to create a working environment where everyone can be happy at work.