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Events Chef

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

Job Introduction

We are looking for someone to work with the Executive Head Chef within our Prestige Events Team, to deliver the culinary and food safety elements of our events business including client tastings, chef management, food safety compliance and operational standards. Recognised across the globe for hospitality, we help create exceptional moments at extraordinary events such as Royal Ascot, Tour de France, The Open Championship, RHS Chelsea Flower Show and the Rugby World Cup.

Sodexo Prestige is the Sports and Leisure division of Sodexo UK & Ireland. Our heritage is built on catering and hospitality experience and fuelled by our passion for exceptional food and service. For over 40 years we have been providing bespoke catering and hospitality services for sports stadia, racecourses, visitor, attractions, historic venues, major events and premium airline lounges.

Role Responsibility

  • To understand and demonstrate the vision of the Prestige Events Team
  • To develop and deliver projects set by clients in the agreed timescale in conjunction with the Executive Head Chef
  • To ensure all menus are photographed and specified to deliver consistency in delivery on the event site
  • To create the menu design process and provide innovation that drives positive PR, positive client feedback, increased revenues or win new business
  • To fulfil an active role within the wider events team – contribute to team activities, discussions and decisions to grow and improve the events business
  • To articulate the service offers for each event, - the food element, the equipment, the flow and the customer experience
  • To cost each menu and clearly state the margins delivered
  • To operationally deliver client tastings and be able to speak passionately about each dish and  stand in for the Executive Chef as necessary
  • To be highly organised, both in office work and kitchen management. The role is very much split between kitchen (creation) and office (planning) 50/50.
 

 

The Ideal Candidate

  • Demonstrable experience in a high volume environment – major events or banqueting operation
  • Fine Dining background gained in hotels, restaurants or contract catering
  • A passionate interest in the catering industry – knowledge of current trends, well read, eats out in interesting restaurants on a regular basis, talks about  and gets excited about food
  • A competent communicator and ability to present to colleagues, peers and clients

Package Description

£Competitive + Benefits

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