Sous Chef

About Us

At Livv, we believe that a company's workplace is the embodiment of its culture, beliefs and aspirations. We design and deliver inspiring workplaces where people want to be - places that work, think and give.

Through great people, innovative tools & technologies, and expert concepts, we create special workplaces, enabling happy people to do their best work every day. Fully supported by offsite service experts and workplace specialists.

For our people, Livv provides a professional home. An inclusive place where they can be themselves, make new friends, hone their skills and develop their career through our industry accredited learning & development programme.

Livv is proud to be a part of ISS Facility Services, a leading global workplace experience and facility management company, with over 100 years’ experience.

About the Role

Within the position of Sous Chef, you will be working as part of the Workplace Experience Team, curating a workplace environment that increases well-being, productivity and enhances company culture that our end uses want to be a part of.

As the Sous Chef, you will be responsible for:

• Deliver Excellence in Food Production: Ensure food is prepared to the highest quality in adherence to standard recipes, meeting client expectations
• Team Leadership and Development: Assist in recruiting, training, and managing staff effectively, and fostering a collaborative team environment
• Client Engagement and Innovation: Build strong client relationships, ensuring timely, high-quality meals and service delivery that aligns with evolving needs and trends.

About You

As the Sous Chef, you will drive a key part of the customer touchpoint journey, as an ambassador of exceptional customer service for ISS Livv and its clients.

• Experienced and Professional: Experience in hospitality food production, backed by a Level 3 Food Safety certification
• Teamwork and Organisation: Capable of working both independently and as part of a team, with strong time management skills whilst managing unit catering operations and setting priorities
• Health and Safety Knowledge: Knowledge of COSHH regulations and manual handling procedures

Working Hours

• Schedule: Monday to Friday, 37.5 hours per week
• Shift Times: 7.00am to 3.00pm

Additional Benefits

• ISS Pension
• Private Healthcare Options
• Mental Health & Wellbeing Support
• Personal Travel Insurance