Oak View Group is reinventing the way the world comes together.
Driven by a passion to revolutionise the live events industry with dynamic thinking and an unshakeable dedication to those we serve, OVG turns up the volume on what makes life extraordinary.
From inspired development to curated hospitality, from brand innovation to premium for all, OVG is setting new standards and redefining expectations for everyone.
Managed by Rhubarb Hospitality Collection, the iconic Royal Albert Hall operation consists of 3 restaurants, 14 bars, 1 retail outlet, 147 hospitality boxes and events for up to 2000 people.
We are seeking an experienced Sous Chef Main Kitchen to support the day to day leadership and operation of the Royal Albert Hall’s main kitchen. Working closely with the Head Chef and Senior Culinary Team, you will play a key role in the preparation and delivery of consistently high quality food across core hospitality and event operations within the venue.
This is a busy and demanding kitchen environment. The scale of production, variety of menus and expectation of excellence require a disciplined, organised and hands on Sous Chef who thrives in a fast paced operation. You will be a vital part of a multi stakeholder culinary operation, working collaboratively with senior chefs, events, hospitality and operations teams to maintain standards and ensure smooth service delivery.
Supporting the Head Chef and Senior Culinary Team in the daily operation of the main kitchen, ensuring food quality, consistency and presentation meet Royal Albert Hall standards
Leading kitchen teams during prep and service periods, setting standards and ensuring procedures and timelines are followed
Maintaining the highest standards of food safety, hygiene and health and safety throughout the kitchen
Coaching, training and developing junior chefs, supporting performance and progression within the kitchen brigade
Acting as a senior presence within the main kitchen during service, maintaining control and upholding standards at all times
You will come from a high volume hospitality environment such as a major venue, cultural institution, hotel or large scale restaurant operation, with solid experience working in a main production kitchen.
Proven experience as a Sous Chef or Junior Sous Chef within a high volume, structured kitchen environment
Strong leadership skills with the ability to supervise, motivate and develop kitchen teams
Excellent organisational skills and attention to detail within a fast paced operation
A calm, professional and solutions focused approach under pressure
Strong communication skills and the ability to work effectively with senior chefs and wider operational teams
Sound knowledge of food safety legislation, allergen compliance, COSHH and health and safety requirements
Experience working within large scale, multi outlet or venue based operations would be highly advantageous
Please note, this role pays £40,000 - 42,964 (inclusive of tronc) DOE and is 100% on site at the Royal Albert Hall
Benefits:
Pension Scheme
Staff social events throughout the year
Free meals on duty
Employee Assistance Programme
Referral Scheme
In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process.
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