Role Profile Do you want to provide a legendary dining experience for our guests? Can you deliver culinary excellence going above and beyond all expectations? Look no further… Main responsibilities include: Shift times from 6am – 1:30pm Thursday to Monday 2:00pm – 9:30pm – Wednesday to Sunday Being polite, prompt and friendly to all colleagues and guests. Responsible for managing the kitchen labour processes, procedures and operational controls. Leading and motivating a team of chefs, whilst remaining driven to complete your tasks and supporting them to complete their own. Ensure all ingredients are available for the entire menu matrix including relevant dietary requests. Delegation of roles in order to prepare food to menu specifications ensuring that Levy standards and procedures are followed. Ability to remain calm during periods of high volume or unusual events. Ensure portion control, correct preparation and storage methods to avoid waste. Take pride in your business and share agreed standards with your team. Inspire those around you to be passionate about food. Assist with new team members by giving respectful and encouraging coaching as needed. Exceptional standards of hygiene and cleanliness. Operating machinery as shown and trained in accordance with company policy. Comply with all company and unit policies with regards to Health & Safety, Food safety, Allergens, Hygiene, Manual Handling and COSHH. Personally demonstrating that you take responsibility for your own health and safety and that of others. Wears personal protective equipment (PPE) as required. Compass exclusive benefits, Lifestyle benefits "perks" platform, Health & wellbeing support programmes including access to our Employee Assistance Programme
Engaging, flexible and friendly in manner.
Able to communicate effectively with all our customers, clients and colleagues. Listen and respond appropriately.
Min. NVQ Level 2 or equivalent
Confidence when meeting and interacting with people.
Excellent teamwork skills and a proactive, can do attitude.
Self-assured when working alone.
Ability to work in a high pressure, busy, fast paced environment.
Comfortable to walk & stand during majority of shift as well as frequent manual handling tasks.
Over 18’s only
Food Hygiene Certificate.
Casual and based around business needs.
Able to independently travel to venue.
Competitive rate of pay.