Casual Chefs All Levels (Commis, CDP, Sous Chef)
Department: Catering Casual Support Team
Employment Type: Zero Hours
Location: Silverstone
Compensation: £16.00 - £23.86 / hour
Description
The business is undertaking an exciting period of development and expansion to encompass a refurbished central production kitchen, cafe, hospitality space at the International Karting Track and hotel opening to support the site wide business.
Our casual team forms a key part of the department’s strategy in balancing out the workflow and demands of food production and service throughout the year, you will be responsible for delivering a quality, fresh and consistent food service to the site for the hospitality and retail catering operation, including high volume race days and our day to day business.
Your experience and qualities will be key in supporting the 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.
Key Relationships
- Executive Chef, Hospitality & Retail Head Chefs and Sous Chefs
- Stores & Production Manager
- Hospitality & Retail catering teams
- Wider catering team and SCL business departments
Key Responsibilities
- Working to agreed service culture and standards.
- Ensure company systems, processes and cost control procedures are adhered to.
- Support culinary team in food preparation and delivery and demonstrate a hands-on approach to service delivery.
- In conjunction with other department employees, ensure you are working to the agreed food safety and health & safety policies and processes.
- Ensure recipe specification and portion controls and quality of dishes are always adhered to.
Performance Responsibilities
- Support the food process from ordering, storage, preparation, and delivery.
- Ensure accurate Allergen and food safety information is available for each service.
- Ensure all opening & closing procedures are adhered to.
- Ensure there is a positive flow of communication between other catering and SCL departments and service staff.
Skills, Knowledge and Expertise
- Multi-site, or experience of supervising different styles of operation from high volume hospitality catering through to private dining restaurants.
- 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.
- Distinctive, professional and warm personality.
- Full clean UK driving license.
- Level three Food hygiene certificate.
- Working understanding of HACCP and COSHH.
- Demonstrate a flexible approach to work, including weekends and evenings.
- Demonstrate good understanding of industry knowledge.
