Head Chef – MICE & Hospitality

CATERING
We cater for anything from tea and coffee for five to hospitality functions for 1,000, conference and events business and the BRDC clubhouse – 51 weeks per year, seven days a week, delivering over 30,000+ business lunches a year!
Wherever possible, we source local ingredients and cooking in house from scratch. Our team is looking for staff to join our 27 full-time Chefs, Managers, Supervisors and front of house staff, along with our pool of over 40 part-time colleagues who love food and the energy of meticulous preparation in a safe, happy and bustling environment of a world-class venue.

JOB PURPOSE
You will be responsible for delivering quality, fresh and consistent food and service food offering across a range of operations for hospitality, MICE and BRDC, including high volume race days, conference & events, club house and internal hospitality.

The business is developing and expanding to encompass a refurbished central production kitchen, cafes, hospitality spaces at the International Karting Track and hotel opening to support the drive in MICE business.

Working with our major race day hospitality partner, you will be striving to innovate the food offer and keep ahead of current food trends while remaining competitive with the offer in terms of quality, presentation, and style.

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.

KEY RESPONSIBILITIES
Strong operational skills to lead a diverse operation.
Continually monitor, develop, review, and evolve the service culture and standards.
Ensure company financial systems, processes and cost control procedures are adhered to.
Lead department from the front and demonstrate a hands-on approach.
Drive standards and product innovation across the department.
Support the retail, restaurant and BRDC kitchen teams as required.
Assist the Executive chef in planning and execute of the hospitality catering services across the venue for race days and conference & events.
In conjunction with other department heads, manage the hospitality catering department food safety and health & safety policies and processes.
Work with the stores team on upcoming business demands and trends.
Assist the Executive chef with menus content, costing and development

TEAM RESPONSIBILITIES
o Labour resource planning for the full-time and casual hospitality kitchen team.
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o Identify training requirements and provide mentoring support to the team as required.
o Ensure there is a positive flow of communication between other catering and SCL departments and service staff.
o Deputise for the Executive Chef as required.
o Work with the team to mentor and develop their skill sets.
o Proactively support the MK College Partnership.

PERFORMANCE RESPONSIBILITIES
Performance will be monitored against the following:
o Attend weekly and event planning meetings as required.
o Drive standards and product innovation across the department.
o Support the Executive Chef with food and menu gross profit, costings and wastage in line with budget.
o Ensure accurate Allergen and food safety information is available for each function.
o Ensure all opening & closing procedures are adhered to.
o Ensure menu specifications and costings are adhered to at all times.
o Lead the food process from ordering, storage, preparation, and delivery for all MICE events.
o With the Executive Chef, play a key role in developing the relationship with the race day hospitality provider in planning and delivery.
o Working with FOH team agree and implement food presentation and service style SOP’s.

KEY RELATIONSHIPS
o Executive Chef
o Stores & Production Manager
o Hospitality & Retail Catering Teams
o Wider catering team and SCL business departments
o Suppliers and contractors

KNOWLEDGE, SKILLS AND QUALIFICATIONS
o Multi-site, or experience of managing different styles of operation from high volume hospitality catering through to private dining restaurants
o Good working knowledge of Microsoft Office
o Fluent in written & spoken English with strong communication skills
o Ability to work under pressure, organised and efficient
o Pride and excellent attention to detail in your work
o Distinctive, professional, and warm personality
o Full clean UK driving license
o Level three Food hygiene certificate
o Strong understanding of HACCP and COSHH
o Demonstrate a flexible approach to work, including weekends and evenings.
o Demonstrate clear leadership and industry knowledge