JOB PURPOSE
You will be helping to deliver 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 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.
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 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. 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.
KEY RELATIONSHIPS
- Executive 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 o Distinctive, professional and warm personality
- Full clean UK driving license
- Level two Food hygiene certificate
- Working knowledge of HACCP and COSHH
- Demonstrate a flexible approach to work, including weekends and some evenings.
