Development Chef

at  Sodexo

Job Introduction
Sodexo Live! has an exceptional opportunity for an innovative Development Chef to join our dynamic team at the Fulham Pier!
The Fulham Pier will become the heart of the community and the standard bearer for indulgent experiences, which will attract both Londoner’s and tourist from all over the world and you will be responsible for the dining experience of each of the pier’s restaurants!
We are exceptional hosts and independent champions, curating authentic brands that are dreamed up and run with passion.
We have a remarkable selection of food and drink experiences, ranging from, Pop-up bars and pop-up local cuisine, to elegant fine dining experiences.
Our entertainment options are as exceptional as our dining experiences, and we cater for all tastes and moods. We offer local theatre, outdoor gigs, jazz clubs, an art gallery, cooking classes, a comedy club, book launches, film nights and water sports, to name but a few. In addition to this we offer educational activities and crèche and soft play facilities. Whether it’s saluting the sun in the morning with riverfront yoga or toasting the night with a magical cocktail we are building a playground for the senses!
As Development Chef, you will develop a food offer strategy in line with current and emerging consumer needs and market trends, demonstrate innovation in our food service offers. You will work with the Executive Chef to lead the culinary delivery at Fulham Pier, creating and presenting menu designs at client tastings, and being able to speak passionately about each dish. You will have a focus on innovation and continuous improvement and will be expected to drive improvement of people, systems, processes, and food menu.

• To work with the Executive Chef to lead the culinary delivery at Fulham Pier, Craven Cottage, including match days, events, client tastings, chef management, food safety compliance and operational standards
• Own, define and maintain culinary development plans, as well as leading change management processes
• Specifically, to ensure that the venue remains ahead of the market in understanding and delivering creative and relevant innovation
• Maximise profitability within area of responsibility and deliver required financial and service level results
• Drive innovation and continuous improvement of people, systems, processes, and food offer
• Ensure an accurate weekly accounting process with the commercial team that allows a review of budget, forecast and actuals in real time
• Ensure that all costs and expenditure are within the budgeted levels. Control all costs such as food, labour, expenses, cash purchases as agreed with your line manager
• Compliance to company and statutory regulations relating to “SEMS” safe systems of work, health & safety, hygiene, cleanliness, fire, COSHH and purchasing