Senior Culinary Expert
5 days ago
A career-defining opportunity has arisen for an exceptional Senior Sous Chef to join the esteemed culinary team at Aston Villa Football Club's state-of-the-art Bodymoor Heath Training Ground. As a key member of our performance kitchen, you will be instrumental in fueling the elite Men's First Team squad with innovative, world-class nutrition.
About Us:
Levy UK & Ireland is proud to be the vibrant and exciting sector of Compass Group, the world's largest catering company. We deliver legendary experiences in food, drink, and hospitality at some of the greatest venues globally. Our commitment to 'doing the right thing' for our people and the planet drives our mission to create a sustainable future. With a focus on wellbeing, diversity, and inclusion, we strive to make a positive impact wherever we operate. At Levy, we take pride in fostering a workplace culture that celebrates individuality and promotes fairness. We are dedicated to providing equal opportunities and ensuring every voice is heard.
The Role:
This is not just any culinary role – it's an opportunity to make your mark at the highest level of professional sports. Working closely with the Sous Chef and Head Chef, you will be responsible for preparing and cooking high-quality meals under their guidance, focusing on nutrition and taste. Your expertise will help drive the creation and execution of diverse, balanced menus catering to the dietary needs and preferences of athletes. You will maintain high standards of food quality and presentation while adhering to all health, safety, and hygiene standards in the kitchen.
What We Offer:
As a valued member of our team, you can expect a competitive salary of £45,000 - £55,000 per annum, depending on experience, plus a range of benefits including meal allowances, uniform, and access to training and development opportunities. You will work as part of a dynamic and supportive team environment, collaborating with other kitchen staff to contribute to a positive and productive atmosphere.
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