Hospitality Sous Chef - Canary Wharf

at  Compass Group

We ensure you’re rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to:

• Contributory pension scheme
• Grow your career with our Career Pathways and MyLearning programmes
• Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits
• Exclusive travel discounts with TUI, Expedia, Booking.com and many more
• Save money on your food shop with discounts on Tesco, Sainsbury’s, Morrisons and many more
• Up to 44% off cinema tickets to enjoy your favourite blockbuster
• Receive cash rewards every time you spend and use them on a wide range of brands
• Un-wind with us with free wellness, mindfulness and exercise classes
• You can share all discounts and offers with your friends and families

LONDON - CANARY WHARF

£38,000
Founded in New York 59 years ago, Restaurant Associates brings high quality employee dining and hospitality to some of the UK’s leading workplaces. We believe in the power of food and drink to bring people together, whether in a restaurant or speciality café, to inspire them to do great things at work.
Our food is crafted onsite by passionate people using the best ingredients and we know that a balanced, plant focused, natural, fresh and sustainable menu will increase the productivity of our customers and keep them motivated and happy whilst at work.
We provide amazing food, create inviting spaces, and develop engaging environments that inspire, motivate and unite our customers
We are looking for a talented, enthusiastic and experienced Sous Chef to join our dedicated catering team, who produce outstanding food using the finest and freshest ingredients in this highly innovative corporate environment.
Could you bring your spark to Restaurant Associates? Here’s what you need to know before applying:

• Working with Head Chef, producing high end and high quality food for Hospitality + Fine dining
• Supporting in the creation of exciting menu concepts
• Adhere to H&S and F&H standards
• Stock taking and ordering of stock
• Deputise in the Head Chefs absence