JOB PURPOSE
You will be responsible for delivering a high level of consistent service and food offering across a range of operations for the hospitality catering provision, including high volume race days, conference & events, club house and internal hospitality.
Your leadership qualities will be key in supporting your team and be fundamental to the success of the department. Ensuring each member of your team is motivated and productive will be essential. 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 skills and understanding with an ability to demonstrate various production and cooking methods. Continually monitor, develop, review, and evolve the food service and standards Ensure company financial systems, processes and cost control procedures are adhered to
- Lead pasty department from the front and demonstrate a hands-on approach
- Drive standards and product innovation across the pastry department Support the retail, restaurant and BRDC kitchen teams as required
- Assist the Executive & Head chef in planning and execute of the pastry elements for hospitality and retail catering services across the venue In conjunction with other department heads, manage the pastry department food safety and health & safety policies and processes
- Work with the stores and production team on upcoming business demands and trends Assist with menus content, costing and development
TEAM RESPONSBILITIES
- Identify training requirements and provide mentoring support to the team as required
- Ensure there is a positive flow of communication between other catering and SCL departments and service staff.
PERFORMANCE RESPONSIBILITIES
Performance will be monitored against the following:
- Attend weekly and event planning meetings as required.
- Drive standards and product innovation across the department
- Support the Executive and Head Chef with food and menu gross profit, costings and wastage in line with budget
- Ensure accurate Allergen and food safety information is available for each function
- Ensure all opening & closing procedures are adhered to
KEY RELATIONSHIPS
- Head Chef & Sous Chefs
- Stores & Production Manager
- Hospitality Events Team
- Wider catering team and SCL business departments
KNOWLEDGE, SKILLS AND QUALIFICATIONS
- Multi-site, or experience of managing different styles of operation from high volume hospitality 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 o Distinctive, professional, and warm personality Full clean UK driving license
- Level three Food hygiene certificate
- Strong understanding of HACCP and COSHH
- Demonstrate a flexible approach to work, including weekends and evenings.
- Demonstrate clear leadership and industry knowledge
