CATERING TEAM
We cater for anything from tea and coffee for five to hospitality functions for 1,000, conference and events business and the BRDC clubhouse – 51 weeks per year, seven days a week, delivering over 30,000+ business lunches a year! Wherever possible, we source local ingredients and cooking in house from scratch. Our team is looking for staff to join our 27 full-time Chefs, Managers, Supervisors and front of house staff, along with our pool of over 40 part-time colleagues who love food and the energy of meticulous preparation in a safe, happy and bustling environment of a world-class venue.
JOB PURPOSE
You will be helping to deliver a high level of consistent food preparation and service across a range of operations for the catering department, including high volume race days, conference & events, and retail catering. 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
- As directed by the Chef, carry out general food preparation and handling in accordance with company processes & systems.
- Support the chef team with the service of dishes and menu items in accordance with operational standards.
- To undertake any other duties or training as required that are commensurate with the general level of responsibility for this post.
- To use stock effectively with correct stock rotation followed.
- To communicate effectively with colleagues maintaining a polite and helpful manner at all times.
- To follow instructions to the best of your ability as directed by the chef team.
- To always conduct yourself in a professional manner.
- To complete all tasks and help deliver food to events promptly to the highest of standards.
TEAM RESPONSBILITIES
Health & safety
- To follow the company Food Safety and Health & Safety systems at all times to ensure full compliance.
- To maintain a clean and tidy workplace at all times in compliance with current Food Safety Laws.
- To carry out and record temperature controls daily as required or instructed in line with HACCP procedures.
- To check-in deliveries ensuring correct items, quantities delivered, delivery temperatures are recorded, and correct paperwork is completed on receipt of a delivery.
- To report any health and safety issues to the senior chef team.
KEY RELATIONSHIPS
- Kitchen Staff
- FOH Manager
- Supervisors
- Catering assistants
- Event Managers
- Customers
- Relevant SCL departments
KNOWLEDGE, SKILLS AND QUALIFICATIONS
- Good communication skills.
- Self-motivated with a willingness to learn and progress in career.
- Ability to work as part of a team and on own initiative.
- Ability to lift and move equipment and supplies.
- Basic food handling/hygiene awareness.
- To present yourself in a fit and proper manner for work in your relevant clean uniform
- Able to communicate effectively with other staff and customers.
- Flexible to working hours subject to the demands of the business.
- Able to work in a busy environment under pressure.
- Full clean UK driving licence. o To hold a current food hygiene certificate.
- To have relevant sector experience.
