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Chef

Please Note: The application deadline for this job has now passed.

Job Introduction

We currently have an opportunity for a Chef to join our team. This is a great opportunity for a customer focused individual to join a world leading food and facilities management company, which can offer unrivalled opportunities for career progression.

Package Description

Position Title

Commis chef

Department

Operations

Generic Job Title

Commis chef

Segment

Corporate Services

Team Band

Unbanded

Location

Toyota Epsom

Reports to

Executive Chef

Office / Unit name

Toyota UK Ltd

ORGANISATION StRUCTURE

Executive Chef

 

 
 

 

 

 

Executive Chef

 

 

 

 

 

 

Head of Talent           

 

Text Box:          Chef De Partie

 

 

 
 

Cold salad prep chef

 

 

Job Purpose

 

  1. To help in delivery and develop the food offer in all areas of the business through commercial initiatives, innovation and team development. 
  2. To assist the Executive Chef, Sous chef and Chef de parties with the team to incorporate new menus which demonstrate flair and innovation in the food service offer.
  3. To ensure the prompt and efficient preparation and service in all food areas to the company’s standard and to the client’s satisfaction. 
  4. To ensure that the all company audits & documentation are attained to the required standard.
  5. To help deliver and achieve client KPI measurement and quarterly self audits with review and action the results.
  6. Provide the most cost effective catering service that offers the users quality and choice.
  7. To assist the Executive Chef, Sous chef and Chef de parties with new initiatives that deliver best value to the customer.
  8. Promote healthy eating, well being and employee satisfaction.
  9. Improve patronage and grow sales.
  10. Provide good capture of management information to analyse performance.

 

Accountabilities or “what you have to do”

  1. To organise and assist in the preparation and presentation of all meals service (participating as necessary) at the required time, being provided to the standard laid down in the Service Level Agreement and to the Client's, Customer's and Sodexo’s satisfaction.
  2. To ensure that all food is prepared with due care and attention, particularly concerning customers’ special dietary requirements: for example, nut, dairy, improved choice for ethnic minority customers or wheat allergies.
  3. To help organise any special functions as required, some of which may occur outside of normal working hours.
  4. To establish and maintain satisfactory relationships with individuals at all levels within the Company and the Client organisation.
  5. To ensure that the Company's accountancy, documentation and administration procedures are carried out to the laid down standard. This may be electronically, paper-based, or both, as instructed.
  6. To control and monitor the financial performance and ensure that all financial targets are achieved in terms of margins and wastage control.
  7. To maintain the standards and integrity of the food offer and Service Level Agreement at all times.
  8. To implement and maintain the Statutory and Company standards of hygiene, health and safety and take any action as is necessary. To ensure that the kitchen areas are maintained at a very high standard and correct working practices are adhered to.
  9. To ensure all required risk assessments and due diligence documentation are implemented in regard to food hygiene and safe systems of work, as are required in order to pass a Safegard audit.
  10. To take all necessary steps to ensure maximum security of the kitchens, stock and equipment..
  11. To have special regard to the welfare of the establishment staff and to organise regular and effective staff meetings. To fulfil the requirements of the Sodexo people management processes without exception as detailed in the ‘focus on five’ management document and demonstrate the required behaviours as an employee within Sodexo that reflect our values. Understand the 10 indicators that are used to measure Investors in People and apply these in your area.
  12. Attend to any reasonable requests made by the General Services Manager, Executive Chef.

     

IRREGULAR DUTIES:

  1. To relieve and assist in other establishments in certain circumstances.
  2. To attend to and take all necessary action, statutory and otherwise in the event of accident, fire, loss, theft, lost property, damage, unfit food or other irregularities and complete the necessary return and/or reports.
  3. To attend meetings and training courses as requested.

     

     

Key Performance Indicators (KPIs) or “What it will look like when you are doing the job well”

  1. Increased food sales by 5%, through Company promotions, theme days and continually proposing initiatives that deliver best value to our clients and customers.
  2. Delivering of all large events and Commercial event for the client
  3. To comply with the requirements of the quality monitoring system and seek opportunities for continual improvement in overall standards.
  4. Improved patronage throughout the site.
  5. Achieve all Company standard audits, Green Safegard, Green HR audit, gold recipe on line and over 90% in UBHC.
  6. Adherence to the food offer and menu.
  7. Consistency in standards, presentation and quality of food offer.
  8. Achieve GOP, understand budget figures and be able to forecast accurately.
  9. P&L reports are completed within agreed timescales and show positive financial performance. Sales targets are met or exceeded.
  10. Direct reports are managed effectively.
  11. Achieving full compliance with recipe on line and purchasing
  12. Positive customer and client feedback, which will be measured during client reviews.
  13. Positive, developed team willing to go the extra mile to provide excellent service standards.

Dimensions

Financial

 

Other

 

 

Skills, Knowledge and Experience

 

Essential

  1. Experience of developing an innovative food offer to meet client and customer needs
  2. Excellent interpersonal skills and ability to communicate effectively with customers, clients and staff at all levels
  3. Good time management and organisational skills
  4. Ability to work well under pressure
  5. Ability to achieve and set standards and operate to performance criteria, with particular regard to hygiene
  6. Positive approach to learning in role and identifying own training needs as appropriate
  7. Self-motivated
  8. Sense of own initiative
  9. Ability to work effectively as part of a team 
  10. Flexible approach to role

     

Desirable

  1. Ability to develop increasing individual effectiveness through leadership, motivation, communication, coaching and training
  2. CIEH Level 3 Food Safety qualification
  3. IOSH Managing Safety qualification

     

Contextual or other information

  1. Whilst every effort has been made to ensure the details of this job description are correct - due to the varied requirements of the catering and support services industry, this job description cannot be exhaustive. Therefore, the jobholder may be required from time to time to carry out other tasks as required by management in order to meet the operational needs of the business.

 

 

About the Company

In the UK and Ireland, Sodexo employs some 35,000 employees to deliver integrated facilities management services to clients at over 2,000 locations in the corporate, healthcare, education, leisure, defence and justice sectors. With an annual turnover of over £1bn, we provide everything from catering, cleaning and reception to security, laboratory and grounds maintenance services, enabling our clients to focus on their core business.

Sodexo

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