Sous Chef

Job Title: Sous Chef
Department: First Team Performance Services
Reports to: Lead Performance Chef
Key Contacts: Internal –Director of Sporting Operations, Club Nutritionist, Head of Training
Ground Operations, Health & Safety Manager, Academy Leadership.
Location: Based at the Club Training Ground, TW5 9PQ
Hours: Full Time Hours. Work schedule is aligned with kitchen rota across 5-6 days per
week.
Job Purpose: As part of the overall Performance Departments support strategy the role will work
collaboratively with key performance/operational staff to support the design,
deliver and review our performance food service. This is to ensure appropriate
fuelling and nutrition for players and staff in the form of nutritious and healthy
catering. This will be prepared with the highest standard of hygiene, ingredients,
and nutritional composition to support performance, recovery and team/individual
needs.

Key Duties

A. Kitchen Services
A1 Support the delivery of elite standards of planning, cooking and hygiene are maintained in our
food preparation and eating environments.
A2 Contribute towards menu design, innovative catering ideas and specific areas set out by the
Lead Performance Chef.
A3 Act as deputy lead to kitchen staff members in absence of the Lead Performance Chef.
A4 Set high standards of food preparation, presentation and delivery.

B. Chef Services
B1 Support the delivery of up to 150 covers per day.
B2 Lead aspects of food prep, cooking, presentation and storing.
B3 Lead on menu design and areas designated by Lead Performance Chef.

C. Operational Duties
C1 Responsible for stock check, key processes and kitchen standards.
C2 Support with the production of reports and feedback from key areas of kitchen/food delivery.
C3 Assist in sourcing fresh, seasonal ingredients from local, regional and sustainable suppliers.
C4 Ensure the execution of processes and protocols for the maintenance of equipment.

D. Environment Duties
D1 Support in delivery sustainable strategies specific to minimising kitchen wastage.

D2 Attend regular weekly/monthly meetings to allow for optimal organisation of food services.

Qualifications / Certifications

1 Higher Education Qualification in relevant area (Culinary Arts, Food Science, Catering,
Nutrition).
2 Certifications / Accreditations in Food Hygiene and Health & Safety.
3 Additional catering / food related certificates.

Experience / Competencies

1 3 + Years experience in a similar position delivering high standard performance food.
2 3 + Years experience in sports catering/kitchen environments.