Sous Chef

About the Role

The Sous Chef supports the Head Chef in delivering exceptional culinary standards across Cadillac Trackside Hospitality. The role combines precise menu planning and costing with confident kitchen leadership, ensuring every dish meets the premium expectations of the brand.

You'll motivate the brigade, uphold consistent quality, and communicate clearly with both internal teams and Cadillac F1 stakeholders. The position requires adaptability across pre event preparation, on site service, and post event wrap up, contributing to the smooth running and strategic success of the overall programme.

Key Responsibilities

• Support the Head Chef with all off-track administration, including writing and costing of all menus in accordance with food budgets
• Deputise for the Head Chef in their absence
• Provide support and motivation to the culinary team working both in collaboration with colleagues and taking individual initiative
• To uphold the high standards of the operation set by the Head Chef by paying attention to detail, working consistently and in a timely manner
• Build and maintain strong working relationships with Cadillac F1 Team stakeholders and internal team
• Able to communicate accurately and transparently with key internal and external stakeholders
• Form part of the strategic team, ensuring the overarching goals of the project are achieved
• Ability to scale up and adapt working styles between pre and post event, and on-site event requirements
• Form part of and integrate with the team delivering all culinary operational aspects of the event whilst striving for great food and service

Budget & Finance

• Assisting with the sourcing and purchase of all high-quality ingredients necessary for a successful trackside operation
• Ability to accurately track all spend associated with an event, including but not limited to, food, labour and kitchen equipment
• Follow company finance processes surrounding raising PO's, receipts collection and submitting supplier invoices to finance
• Maintain a good knowledge of global seasonal ingredients and food costs
• Work closely with the Head Chef to shape the overall F&B strategy, including:
  • Adapting to local food trends in each location
  • Input on the look and feel for each event
  • Implementing current hospitality trends.
• Assist with the development of innovative and creative, yet sensible menus, considering local specialities and availability
• Upholding the directive from the client regarding the team's identity to include but not limited to the overall look and feel and the specific food offering and design

Onsite

• Attendance of all F1 races and test events
• Act as key member of the event delivery team at all races including setting up for each event and packing down following each event to the correct standards and guidelines
• Following all guidelines and regulations to ensure that the kitchen meets all necessary local and company standards such as hygiene, sanitation and health and safety
• Rotate taking responsibility for different areas of the operation with the rest of the culinary team, including team, VIP guest and driver food delivery
• Deliver all culinary outputs consistently to the highest standard whilst adhering to strict timelines
• Report to management when maintenance of kitchen equipment and repairs are required
• Accurately monitor all stock levels and waste management reporting
• Ensure all allergen documents are always completed and up to date
• Shared responsibility, along with the rest of the kitchen team, assisting with pot washing, handling waste disposal and service equipment turnover

Other

• Assist with the maintenance of packing lists for kitchen equipment for each event alongside the logistics team, including ordering supplies and equipment
• Support with the continuous improvement and implementation of processes to ensure the smooth running of each event

What we are looking for

• Extensive experience as a Sous Chef, preferably in a high-end restaurant or hotel, or event catering
• Strong leadership with the ability to manage a diverse kitchen team
• Knowledge of a variety of international cuisines and cooking techniques
• Organised, punctual, motivated and with varied communication skills and the ability to deal with stakeholders at all levels
• Conversant with all food safety standards and experience working in compliance with all HACCP regulations

Travel

The role requires travel and work abroad for approximately 27 weeks of the year, in line with the F1 calendar.

Benefits

• 25 Days holiday + Bank Holiday
• Company Pension
• Life Assurance

Equal Opportunities

We are committed to being an equal opportunities employer.