SOUS CHEF - HARLEQUINS | TWICKENHAM

£42,000 per annum plus benefits
We’re on the hunt for a talented and driven Sous Chef to bring their culinary expertise to one of the most iconic venues in sport – Harlequins RFC in Twickenham. As part of Levy, the market leader in sports and event hospitality, you’ll play a key role in delivering exceptional food experiences to fans, guests, and clients alike. From matchdays to private events, you’ll be responsible for upholding the highest standards of food quality, safety, and consistency, while supporting the Head Chef in menu planning, team supervision, and kitchen operations. If you thrive in a fast-paced, high-profile environment where teamwork and passion are at the heart of everything, this is your next step.

REQUIREMENTS

• Minimum 3 years’ experience in a comparative role.
• Strong, quality operational experience with a passion for F&B.
• Articulate and numerate. Able to accurately prepare quotes and reports.
• Awareness of government legislation, including health and safety.
• Computer literate, with experience and an understanding of restaurant/bar software.
• Proven experience working on large events in a high-volume team.
• Strong passion for hospitality, food, and exceptional customer service.
• Ability to work under pressure while maintaining a positive attitude.

• Ensure Consistent Food Quality: Maintain high standards of food preparation, presentation, taste, portion control, and allergen awareness across all stages of service.
• Support Food Safety & Compliance: Adhere to HACCP procedures and food safety regulations, including temperature checks, hygiene, and correct food storage practices.
• Efficient Kitchen Operations: Cook and serve food efficiently, minimising waste, meeting production schedules, and maintaining clean and organised workstations.
• Teamwork & Supervision: Support the head chef in managing kitchen sections, supervising junior staff when needed, and promoting clear communication with front of house teams.
• Menu Planning & Cost Control: Assist in developing and costing menus to meet operational targets and ensure cost-effective delivery.
• Stock & Equipment Management: Check deliveries, report quality issues, and maintain kitchen equipment through proper use and care.
• Health & Safety Compliance: Follow fire, safety, and PPE procedures; report hazards or incidents, and contribute to a safe working environment.
• Record Keeping & Documentation: Complete necessary paperwork including wastage sheets, cleaning logs, and temperature records in line with company standards.