Sous Chef - Watford Football Club, Watford

Fabulous Fan Fayre
13 Oct 2016
27 Oct 2016
Contract Type
Full Time
Job Title: Sous Chef

Department: Catering Operations

Reporting Line: Executive Head Chef, Head Chef, Executive Sous Chef

No. of direct reports

Purpose of role:

To plan, facilitate and implement a food & beverage service that delivers a premium experience on match days and non-match days alongside ensuring operational quality and excellence is maintained, to the set service level agreements and profitability.

Key relationships:


Managing Director
Venue Director
Director of Hospitality
Group HR Manager
Executive Head Chef
Sales and Marketing Manager
Finance Director
Financial Controller
IT support
Plus, other key managers engaged in match day delivery

Key Tasks:

To manage and assist in the preparation of all kitchen areas and ensure that the highest standards of presentation of these areas are achieved in good time prior to each function, including match days.
To cover in the Head Chefs/Executive Sous Chef's absence/days off and holidays
To assist in producing the set food specs and photos with recipe cards for the Public Concessions, Conference and Events, Match Days
To ensure the highest standards of general hygiene and hygiene food handling are achieved at all times by all employees within kitchen areas as to the company health and safety standards.
To ensure the highest standards of food service at all times.
To react quickly and efficiently to clients requests and changes in arrangements.To communicate such information to the catering office and kitchen where relevant.
To ensure that all employees are trained to a level which enables them to carry out their duties according to departmental standards.
To ensure that all employees adhere to the departmental standard of dress and personal hygiene at all times.
To maintain departmental food control procedures and ensure wastage is kept to a minimum and recorded where appropriate. To achieve budgeted cost of sales
To ensure the control of all department equipment ensuring that breakages are kept to a minimum and that the misuse of establishment property does not occur. Reporting any breakdown of equipment to the Head Chef
To ensure appropriate paperwork i.e. Goods Received, Temperature record and fridge record sheets, HACCP and COSSH are completed and handed to the Head Chef by set guidelines.
To prepare the employee rotas, and any other administration duties.
To attend weekly meetings to discuss forthcoming business.
To ensure that all menu planning is produced within given time scale and fully costedensuring operating targets are met
To ensure hygiene audits are carried out regularly and to carry out six monthly risk assessments in all kitchen areas

To ensure that all food, liquor, equipment and sundry items are charged appropriately to the client via the daily charge sheets.
To ensure that casual employee payroll is kept within the operating targets as set.
To prepare the casual employee rotas, and any other administration duties.
To attend weekly meetings to discuss forthcoming business.
Provide administrative support as and when requested.
Assist in maximising sales and reducing costs throughout the operation.


To be fully conversant with:

The standards and procedures within the Stadium for fire, security, health and safety.
The standards and procedures within the banqueting for personal hygiene, food hygiene and safety.
The operating standards and procedures within the stadium for the service of food and beverage.
The legal requirements in respect of the sales of alcohol to the public.
The methods of payment accepted by the company.
The standards for cash and payment handling.