Head of Catering

We are looking for a passionate and knowledgeable Head of Catering to join the team at Perry Barr Greyhound stadium., The Head of Catering roles aim is to manage the back of house food-led catering operation of Perry Barr Greyhound Stadium. You will organise and supervise all kitchen and snack bar operations across your site, maintaining high food quality and complying wwith hygiene regulations. Controlling costs in general and maintaining good staff relations as well as maintaining all legal and company health, safety & HACCP standards.

As Head of Catering, you will be responsible for managing Chefs, Trainees, and Kitchen Porters, both full time, causal & agency. The remit will encompass all food preparation across your sites for both for race days and non-race days.

This role may require travel across different sites. Alongside a variable working week pattern to meet the needs of the business. Managing race days both on site, or remotely, EVH functions & events.

Responsibilities

Liaise closely with the General Manager regarding revenue budgets and cost targets. Ensure targets are met and provide explanations for deviancies.
To ensure targets are met and provide explanations for any deviancies.
To purchase within agreed parameters, ensuring the budgeted food GP is achieved & nominated spend targets met.
To oversee and maintain the Indicator catering platform, ensuring it is utilised fully, monitoring unit spends, finance reporting, stock takes, menu planning & allergens.
To implement and adhere to the Company Food Safety Management System across all areas within remit.
To ensure all menu planning and specs set by head office are correctly replicated across all areas within remit.
Coordinate stock takes as required.
Develops and implements strategies for procuring, storing, and distributing goods or services and maintaining stock levels
To collect and view the weeks function sheets for racing and non-racing to planning the kitchen's time and resources.
Ordering of the food, chemical and disposable stock for multi outlets.
Managing the site preparation of food and the service.
Preparing and Cooking of foods during both non-race day and race day events.
Supervising the cleaning down of the kitchens, by chefs.
Instructing both full time and casual chefs in the correct Health & Safety and food safety procedures.
Ensure all EHO food safety and production requirements are met and maintained to current standards. To collate all HACCP documentation from all units within remit and to ensure correctly followed, documented & stored. To ensure temperature controls are monitored, recorded & checked.
Ensure quality control at all times throughout production process from raw material to ready plated end product.
Control portion size and waste factors at all times, directly influencing GP.
To ensure a safe working environment at all times.
Observe, maintain and drive all Health & Safety and Hygiene policies.
To meet clients when required to assist in menu planning alongside the Group Head chef
Maintain good communication between Kitchen and other departments.
In liaison with the Catering and Events Manager to arrange training for staff as appropriate.
Coordinating and assisting with technical training and overall competency to management and employees with regards to the operational aspects of the food safety program, pest control, environmental, operational methods and personnel practices, and maintenance for food safety and hygiene /cleaning practices.
To liaise with Local Authority Inspectors and enforcement officials as required.
Manage the Kitchen staff rota across all units in remit & deliver promptly to the staffing managers. Ensuring set cost targets are met.
Allocate daily workload appropriately to staff, maintaining effectiveness and operational control. Including record absence/sickness of all direct reports
To ensure all line cleaning is complete and maintained
Complete regular job and performance reviews with your team in line with company guidelines.
Future nutrition law changes & allergen changes, getting the company ready for change. Ensuring allergen information is displayed correctly.
The person we are looking for as a Head of Catering has…..

Level 4 Food Management in food Safety preferred, Level 3 minimum.
Level 3 HACCP (Desirable)
Allergens qualification
First Aid (Desirable)
Essential Skills & Experience

Experience as a Head Chef in high quality operation
Strong understanding in HACCP, nutrition & allergens
Good understanding of purchasing systems, technical packages & I.T.
Strong leadership skills.
Excellent communicator
Passionate about the kitchen environment and about our product
Works well under pressure. Organised systematic and process driven

Arena Racing Company does so much more than lead the UK's largest horse racing group. We have 21 racing venues showcasing horse racing, greyhound racing, golf courses, hotels and events. In short, leisure, entertainment, media production and global distribution are at the heart of what we do, making it an exciting and diverse place to work!

Work Perks of being a Head of Catering…

Annual passes to attend any of our 21 venues
Discounted food & ARC days out
Cycle to work scheme
Holiday allowance increasing with length of service up to 28 days
Company life assurance scheme
Discretionary group annual bonus schemes to reward your hard work
Support with study through our study assistance schemes
And so much more…