Roles and Responsibilities

Budget Management

• Achieve Event Day and Non-Event Day budget turnover, maximising profit through tight expense control.
• Organise deliveries and stock levels to suit business levels.
• Manage staff numbers and variable payroll to % target within profit & loss.
• Record all expenditure and deliver set cost of sale.
• Menu planning, costing and development.
• Ensure all menus are costed to achieve food margins.
• Deliver budgeted cost of sale.
• Conduct monthly stock take.
• Complete all financial responsibilities in a timely manner.
• Ensure all menus are costed correctly to achieve food cost as dictated.
• Ensure all purchases are in line with shopping basket provided by Catering Manager.

Personnel Management

• Ensure all kitchen staff are hygienic and well presented.
• Produce a costed rota for chefs and kitchen porters in accordance with business demands.
• Report weekly forecasted staff levels to General Manager.
• Adjust regular staff levels in line with business levels.

Compliance

• Ensure the business meets all Health & Safety and Environmental Health requirements.
• Work closely with the Hospitality General Manager on development of food standards.
• Manage all risk assessments and resolve any problems.
• Complete all relevant EHO documentation and keep it up to date, including allergy information, temperature and cooking records, fridge/freezer temperature records.
• Report and take action for any incidences of fire, damage, loss, refrigerator breakdowns or other occurrences.

General

• Create innovative menus emphasizing local fresh ingredients.
• Produce specifications/pictures for all menus.
• Constantly improve food preparation and presentation standards.
• Maintain good stock rotation.
• Organise day-to-day running of the business.
• Ensure kitchen is well presented and cleaning schedules are up to date.
• Attend departmental weekly event brief meetings.
• Ensure all events are provided the service/food as set by client and event coordinator.
• Attend business meetings and action required points.
• Organise own time off in conjunction with SC, Catering General Manager.
• Work with external chefs to ensure high standards.

Club Policies

• Follow all Club Policies including Equality & Diversity, Health & Safety, Safeguarding, Anti-Corruption & Bribery, GDPR.
• Suggest improvements to the working environment and contribute to positive employee relations.
• Take reasonable care for health and safety of self and others.
• Comply with all aspects of [Employer hidden — sign up to reveal] Health and Safety Policy.
• Ensure effective communication across [Employer hidden — sign up to reveal] and offer support and guidance.

Person Specification

Essential

• BTEC HND in Professional Cookery or BTEC HNC in Cookery or Hospitality Catering working towards a HND.
• Level 3 or above in Food Hygiene Certificate.
• Excellent organisational skills.
• Ability to work under pressure.
• Attention to detail and problem-solving skills.
• Excellent personnel management skills.
• Ability to communicate concisely, assertively and effectively at all levels.
• Ability to work flexibly including evenings and weekends.
• Ability to prioritise between conflicting demands.

Desirable

• Relevant qualification in Health and Safety.
• Evidence of continual professional development and interest in sport nutrition.
• Relevant experience in professional sport.

How to Apply

The closing date for this vacancy is 21st March 2021. If you believe you have the right mix of skills, please forward your CV to [Employer hidden — sign up to reveal]. As part of our recruitment process, we ask all applicants to complete an anonymous Equality Monitoring Survey (link available in original posting). [Employer hidden — sign up to reveal] is an equal opportunity employer and encourages applications from women, disabled people, and Black, Asian and Minority Ethnic (BAME) individuals.