Stadium Sous Chef: Lead Fast-Paced Food Service

Aramark Ltd

Liverpool

Vor Ort

GBP 28.000 - 42.000

Vollzeit

Vor 3 Tagen
Sei unter den ersten Bewerbenden

Eine vollständige Bewerbung in einer Minute

Maßgeschneiderter Lebenslauf und Anschreiben – versandbereit.

Schaffe es an den ATS-Filtern vorbei

Benefits dieser Stelle

Pension plan
Life assurance
Perkbox discounts
Holiday purchase scheme
Generous annual leave

Zusammenfassung

Aramark Ltd in Liverpool is seeking a Sous Chef to deliver exceptional stadium dining across concessions, premium hospitality, and fan zones. You will support the Retail Head Chef in planning, coordinating, and delivering GA and retail food experiences while leading a high-energy kitchen team.

You will drive food quality, safety, and waste management, develop staff, and work evenings and weekends as required.

Qualifikationen

  • Experience in a similar high-paced environment.
  • Committed to safe, hygienic operation in line with company and legal standards.
  • Calm under pressure with strong problem-solving skills.
  • Flexible to work evenings and weekends as required.

Aufgaben

  • Support the Retail Head Chef in planning, coordinating, and delivering GA and retail food experiences.
  • Lead food production and delivery across outlets; maintain product quality and fan-focused service.
  • Uphold food safety standards, manage stock, wastage, and allergen/calorie compliance.
  • Set up kitchens for speed, safety, and operational excellence; train and develop the team.
  • Maintain COSHH and health and safety policies; liaise with logistics for produce movement.

Kenntnisse

Team leadership
Communication
Strong problem-solving
Hospitality excellence
Passion for food

Jobbeschreibung

Aramark Ltd in Liverpool is seeking a Sous Chef to deliver exceptional stadium dining across concessions, premium hospitality, and fan zones. You will support the Retail Head Chef in planning, coordinating, and delivering GA and retail food experiences while leading a high-energy kitchen team.

You will drive food quality, safety, and waste management, develop staff, and work evenings and weekends as required.

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