JOB PURPOSE
You will be helping in delivering a high level of consistent service and food offering across a range of operations for the catering department, including high volume race days, conference & events, club house, cafes, restaurants and internal hospitality. Your qualities will be key in supporting your team and be fundamental to the success of the department. You will need to play an active operational role in delivering the best service, and engaging with the team.
SUSTAINABILITY
We don’t just look after our team and our fans. We want to look after our world too. We're committed in our responsibility to reach our zero-carbon goal. So, we've adopted greener methods within our workplace, donated more than 20 tonnes of surplus food, and installed over 2,700 solar panels which generates 13% of our venue’s power - with all other energy from 100% renewable sources. Our dedication has earned us Three Star FIA Environmental Accreditation, but this is just the start
JOB PURPOSE
You will be helping in delivering a high level of consistent service and food offering across a range of operations for the catering department, including high volume race days, conference & events, club house, cafes, restaurants and internal hospitality.
Your qualities will be key in supporting your team and be fundamental to the success of the department. You will need to play an active operational role in delivering the best service, and engaging with the team.
KEY RESPONSIBILITIES
- Good all-round operational skills within a diverse operation.
- Follow work schedules, specifications and menu production to a high standard. Work within the retail, restaurant, hospitality and BRDC kitchen teams as required.
- Support the senior chefs in planning and execute of the retail and hospitality catering services across the venue.
- Ensure you follow the catering department food safety and health & safety policies and processes.
- Work with the stores team on upcoming business demands.
- Assist with menus content and development.
TEAM RESPONSIBILITIES
- To support the team with food preparation, cooking and delivery to the agreed standard and menu specifications.
- Ensure there is a positive flow of communication between other catering and SCL departments and service staff.
- To liaise with stores and kitchen teams to ensure safe movement and timely delivery of food around site.
- To operate the kitchen in the absence of the Sous Chef.
PERFORMANCE RESPONSIBILITIES
Performance will be monitored against the following:
- Attend weekly and event planning meetings as required.
- Monitor wastage and production levels in line with business.
- Ensure accurate Allergen and food safety information is available for each function Ensure all opening & closing procedures are adhered to.
- To ensure your workplace is maintained, clean and tidy.
- Take a proactive approach to your duties and in delivering the operation.
KEY RELATIONSHIPS
- Executive Chef & Senior Sous Chef, Sous Chef
- Stores & Production Manager
- Hospitality & Retail Catering Events Team
- Wider catering team and SCL business departments
KNOWLEDGE, SKILLS AND QUALIFICATIONS
Experience of working in different styles of operation from high volume catering through to private dining restaurants
Good working knowledge of Microsoft Office
Fluent in written & spoken English with strong communication skills
Ability to work under pressure, organised and efficient
Pride and excellent attention to detail in your work
Distinctive, professional and warm personality
Full clean UK driving license
Level three Food hygiene certificate
Working knowledge of HACCP and COSHH
Demonstrate a flexible approach to work, including weekends and some evenings.
