JOB PURPOSE
Oversee and organise the preparation, cooking and delivery of food.
Assist the Club Head Chef/Sous Chef with menu creation, recipes and development of dishes ensuring variety and quality.
Assist with kitchen stock and waste management, keep cooking station stocked and ready for service.
Manage food and product ordering.
Coordinates daily tasks with Club Head Chef and/or Sous Chef.
Away match travel when required
KEY RESPONSIBILITIES
o Ensure daily food preparation and duties assigned by superiors to meet the standard and the quality set by the Club.
o Ensure consistent and smooth running of food production, monitoring the quality and quantity of food prepared.
o Assist the Club Head Chef/Sous Chef with food purchases/orders, food wastage, portion control, stock rotation and levels on a daily basis to achieve food budget cost controls.
o Supervise performance of kitchen staff to ensure proper activity and assist in training and development as required.
o To lead by example, promote good team morale and have an enthusiastic manor ensuring that the kitchen staff work harmoniously to ensure timely production of quality foods.
o Endeavour to exceed expectations by encouraging and promoting high level of service.
o Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.
o To work with front and back of house developing clear communication and an inclusive culture among all catering staff.
o Operate and maintain all department equipment and reporting of malfunctioning.
o Full knowledge of all menu items, their recipes, methods of production and presentation standards.
o Periodically check expiry dates and proper storage of food items in the section.
o To assist the Head Chef/Sous Chef ensuring the kitchen meets all regulations including sanitary and food safety guidelines to maintain company standards in Hygiene, Cleanliness and Health & Safety.
o Ensure kitchens at the end of each shift are in a clean and secure condition, all food stuffs are properly
stored away and labelled, and ‘Closing Down Check List,” are properly completed.
o To assist in the preparation of kitchen cleaning rosters and the supervision of cleaning schedules.
o Have experience and knowledge in implementation of Environmental, Health and Safety legislation and HACCP systems as well as a good knowledge of new legislation such as the Allergy legislation.
o Report maintenance, accidents, health & Safety and Hygiene issues to Club Head Chef/Sous Chef.
o Away match travel providing recovery food to 1st Team Squad and Staff on Team Coach when required.
Variations of job relating to Matches and Events:
o Attend all home matchdays.
o Work at the training ground and stadium.
o Available for functions of events outside of matchdays.
*This job profile is not an exhaustive or definitive list of all possible job responsibilities, tasks, and duties. The responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job profile and duties might be amended as the job evolves considering the needs of the business and at the discretion of management.
Health & Safety:
Line Manager requirements:
o Maintain up to date knowledge of Health & Safety and Food Safety legislations and ensure compliance with the Club’s Health & Safety Policy and all relevant regulations.
o Consider the Health & Safety implications of all operations within your area of responsibility.
o Support and uphold agreed standards for Health & Safety compliance, including assisting in accident, dangerous occurrence and near miss investigations within your area of responsibility.
o Direct the adherence to, and implementation of safe management systems in line with legislation and Club policy within your area of responsibility.
o Carry out induction briefings to direct reports and where applicable induct any
workers/volunteers/contractors/visitors etc, when entering the premises.
o Carry out safety briefings to all staff regarding, urgent safety information, general safety information and any changes to Club policies or procedures.
o Regularly conduct and review risk assessments, safe working, and management systems
o Lead any Health & Safety training needs and ensure that all training is completed by your direct reports.
o Manage and monitor the performance of subcontractors, suppliers, and partners, etc, and make appropriate Health & Safety recommendations for performance improvement.
o Liaise regularly with the Club’s appointed Health & Safety representatives to support and maintain compliance.
o Maintain records of all Health & Safety issues within your area of responsibility.
AIN JOB REQUIREMENTS AND PERSON SPECIFICATION
Education/Qualifications/Training:
o A nutrition or sports nutrition qualification (highly desirable) or basic knowledge of sports nutrition (essential)
o A degree in culinary science or related certificate and experience (college or apprenticeship standard)
o Level 2 Food Safety & Hygiene (FSA).
Specific Experience:
o Minimum of two years of proven experience as a Chef in a similar or relatable environment.
o Experience managing staff.
o Basic knowledge of budget management and implementing cost efficiencies.
o Committed and driven by deadlines and results.
o Ability to turn ideas into deliverables with minimal supervision.
o The ability to work under pressure.
o Flexibility in working hours.
o Physically fit.
Abilities/Skills/Knowledge:
o Must be pro-active, motivated, organised, responsible, and able to work independently as well as in a team.
o Demonstrate good listening skills and have the ability to resolve issues where appropriate.
o Ability to multi-task whilst maintaining priority efficiencies.
o Focused on achieving Club, departmental and individual success.
o Be an ambassador for the Club presenting the Club in a positive image at all times.
o Outstanding communication skills and a ‘can-do,’ customer focused attitude.
o Keeps up to date with culinary trends and optimised kitchen processes.
o Passion for fresh food.
Additional Information:
o This is a permanent role.
o Applicants must be eligible to live and work in the UK.
SAFEGUARDING STATEMENT
The Club is committed to safeguarding and promoting the welfare of children, young people and vulnerable adults and expects all staff and volunteers to share this commitment. The Club has systems in place to ensure that the welfare of vulnerable groups is dealt with appropriately and sensitively. Everyone working at the Club has a duty of care to safeguard the welfare of children and young people by creating an environment that protects them from harm. Our standards of practice ensure all staff are fully aware and understand their responsibilities under safeguarding legislation and statutory guidance. The Club ensures that all staff that have a direct responsibility for children, young people, or vulnerable adults, have been subject to the most stringent of recruitment practices which include Criminal Record Checks and reference checks. These staff are alert to signs of abuse or maltreatment and will refer concerns to the relevant Designated Safeguarding Officers using the agreed safeguarding procedures.
EQUALITY STATEMENT
The individual must always, carry out their duties with due regard to the Clubs policies and procedures and in particular the Club’s Equality, Diversity and Inclusion Policy.
The individual must ensure a positive commitment towards equality and diversity by treating others fairly and not committing any form of direct or indirect discrimination, victimisation, or harassment of any description and to promote positive working relationships between all internal and external stakeholders. The individual must
contribute to encouraging equality and respecting diversity by embedding such values in the workplace and challenging inappropriate behaviour and processes.
