Concept Technical

HV Battery System Test Engineer Location: Dudley Salary: 55,000 per annum Company Pension Free Parking Private Health Insurance Life Insurance Overview We are seeking a highly skilled HV Battery System Test Engineer to join our growing team. In this role, you will plan, execute, and analyse tests on high-voltage prototype equipment and systems, ensuring compliance with design specifications, safety standards, and regulatory requirements. You will play a key part in supporting the development and concept prove-out of our ACI technology, contributing to prototype battery systems, creating test procedures and scripts, executing test plans, and preparing detailed data analysis. Key Responsibilities Test Planning & Execution Develop and execute comprehensive test plans and procedures for high-voltage systems (e.g., batteries, inverters, motors, switchgear, cable systems). Create & define test cycles, setpoints, limits, and safety parameters. Produce test scripts and test profiles aligned with DVP requirements. Hands-on Testing Conduct manual and automated testing on HV systems. Support on-site operations including installation, software flashing, configuration, and instrumentation setup. Install and verify testing safety mechanisms and instrumentation. Equipment Management Set up, operate, and maintain test equipment (automated systems, DAQs, oscilloscopes, HV equipment). Ensure all test equipment is properly calibrated and functional. Data Analysis & Reporting Analyse complex data sets to identify issues and perform root cause analysis. Compile accurate technical test reports for engineering and management teams. Provide improvement recommendations based on findings. Collaboration & Troubleshooting Support CCAR processes and cross-functional investigations. Work closely with Systems, Electrical, Mechanical, Software, R&D, and Project Management teams. Provide technical guidance to technicians and junior team members. Documentation Maintain test documentation, schematics, risk assessments, and SOPs. Ensure traceability and accuracy across all test documentation. Continuous Improvement Identify opportunities to enhance test methods, processes, and equipment utilisation. Contribute to the evolution of testing capability and efficiency. Required Qualifications & Experience Degree or equivalent qualification in an Engineering discipline. Minimum 3 years' experience in HV environments, ideally testing and validating electrical/electronic systems (automotive preferred but not essential). Hands-on experience with Li-ion batteries, power electronics, inverters, switchgear, cooling systems, and harness manufacture. Strong diagnostic and fault-finding skills using relevant tools. Experience with HV batteries, EDU, and control systems. Knowledge of test automation tools (e.g., Sierra CP Cadet, Vector CAN, LabVIEW) is highly desirable. Solid understanding of HV safety practices and procedures. Personal Attributes Strong analytical, problem-solving, and fault-finding abilities. Excellent written and verbal communication skills. Self-motivated, adaptable, and able to manage multiple tasks independently. Strong commitment to safety, quality, and continuous improvement. Collaborative mindset with the ability to work effectively in a cross-functional team. Comfortable in a fast-paced R&D / prototype development environment. Creative, persistent, and able to influence positive change.

Pizza Restaurant Sous Chef: Our catering operation delivers everything from small-scale tea and coffee service to large hospitality functions for up to 1,000 guests. Alongside a busy conference and events schedule, the business operates 52 weeks a year, seven days a week, producing more than 30,000 business lunches annually. Key Responsibilities Administration Liaise with the senior chef team to plan daily kitchen activity, staffing levels, and event delivery to ensure high standards are met on time. Complete all HACCP documentation alongside the catering team. Attend weekly meetings as required. Ensure effective cost control across the kitchens, achieving or exceeding gross profit targets. Operations Manage day-to-day food preparation and service to consistently high standards, following recipe specifications as directed by the Head Chef. Demonstrate a strong understanding of fast-paced QSR / pizza restaurant operations. Carry out additional duties or training appropriate to the level of responsibility of the role. Use stock efficiently, ensuring correct rotation procedures are followed. Support menu development and new dish creation as requested. Assist with monthly stock takes. Ensure procurement systems are kept up to date, with all deliveries and receipts accurately recorded. Coordinate opening and closing procedures. Work closely with logistics and kitchen teams to ensure safe and timely movement of food across the site. Team Standards & Responsibilities Health & Safety Complete all required kitchen administration, including daily food safety and HACCP records. Maintain strong knowledge of allergens and communicate clearly with front-of-house teams. Ensure all work areas remain clean, organised, and compliant with current food safety and health & safety legislation. Communicate effectively with colleagues and customers regarding menu items, ingredients, availability, special requests, and allergens. Adhere to all hygiene, health, and safety procedures to ensure full legal compliance at all times. Skills, Knowledge & Experience Self-motivated with a strong desire to learn and progress. Holds a current food hygiene certificate. Maintains a professional appearance, including clean chef whites, appropriate footwear, and knives. Confident communicator with the ability to work well within a team. Flexible with working hours and comfortable working under pressure in a busy environment. Full, clean UK driving licence. General IT competence. Strong leadership skills with the ability to lead by example. High culinary standards with awareness of current food and industry trends. Good commercial awareness, including cost control and financial targets. Previous experience withina QSR or pizza-focused restaurant environment is essential. Safeguarding The organisation is committed to safeguarding and promoting the welfare of children and adults at risk. All team members are expected to share this commitment. Background and DBS checks at the appropriate level will be completed before employment. About the Venue This is a unique, large-scale destination venue hosting major events, conferences, hospitality experiences, and leisure activities throughout the year. Known for delivering high-quality guest experiences both on and off track, the venue offers a dynamic working environment with opportunities to develop within a diverse

Head Chef Overview The Head Chef will lead the kitchen brigade in delivering an exceptional lifestyle dining experience. By setting the standard for culture, creativity, and service excellence, the Head Chef will drive both commercial performance and brand success. The Gallery is a contemporary international grill and bar concept, complemented by an in-residence dining service and a pop-up roof deck designed for year-round activations and events. The organisation is committed to safeguarding and promoting the welfare of children and adults at risk and expects all team members and volunteers to share this commitment. Appropriate background and DBS checks will be completed prior to employment commencing. The Role & Responsibilities Design, deliver, and evolve a best-in-class, award-winning food and beverage offering Lead, inspire, and develop a high-performing kitchen team within a premium, high-profile environment Champion innovation and create a culture of continuous menu development Maintain strong financial control across labour, food, and operational costs while protecting menu quality and integrity Place both guest and team experience at the heart of the operation, leading by example and fostering a positive, empowered culture Work closely with the F&B Manager and General Manager on menu development, ensuring consistency, quality, and creativity Partner with external catering suppliers to deliver large-scale and high-profile event hospitality Inspire creativity and ambition across the kitchen team to consistently exceed expectations Take full ownership of departmental Profit & Loss, including budgeting, forecasting, and financial planning Implement clear procedures, policies, and checklists that provide structure while minimising administration during peak service Plan and manage staff rotas, holidays, and leave in line with business demands Communicate, implement, and monitor operational standards set by the General Manager Ensure robust controls are in place for stock, equipment, and departmental budgets Oversee ordering and purchasing processes, maintaining accurate stock levels Ensure all team members are trained in procedures, safe working practices, and luxury service standards Act as the primary point of contact for guest feedback and complaints, including in-person, digital, and social platforms Proactively identify and resolve issues impacting food quality or operational performance Provide recommendations to senior management on improvements beyond direct control Maintain clear communication with all department heads regarding operational changes Contribute to the planning and delivery of wider business objectives Performance & Success Measures We are driven by a clear vision, guided by strong brand values, and committed to achieving industry-leading and award-winning standards. Our Vision To be recognised as one of the most exciting, authentic, and intelligently created hospitality destinations in the world. Our Values & Brand Standards We are Ultimate Hosts passionate, intuitive, and dedicated to making every guest experience effortless. We are Complete Connoisseurs innovative, detail-driven, and uncompromising on quality, presentation, and consistency. Key Performance Focus Areas: Culinary Leadership You will be the ambassador for all food operations, creating a profitable and dynamic dining environment that places guest experience at its core. Creativity, consistency, wellbeing, and performance will underpin everything the kitchen delivers. Guest & Owner Experience You will build and lead a team aligned with the passions of our guests and owners, ensuring every stay is seamless, memorable, and effortless. Commercial & Financial Performance You will demonstrate strong business acumen and commercial awareness, driving revenue while tightly controlling costs and protecting profit. Detailed objectives will be agreed through the Personal Development Review (PDR) process. Experience, Skills & Expertise Minimum of 2 years experience as a Head Chef or Senior Sous Chef within a successful lifestyle or distinctive restaurant Pre-opening experience is highly desirable Proven ability to manage and develop teams of 15+ staff A confident, positive, and inspirational leadership style Strong communication skills with an excellent command of English Immaculate standards of personal presentation and hygiene Full, clean UK driving licence