Chef De Partie

at  Sodexo

Job Introduction
We currently have an opportunity for casual staff to join our amazing team. This is a great opportunity for driven individuals to succeed in a fast and innovative catering facility. A need for outstanding customer focused individuals to join a world leading food and facilities management company, which can offer unrivalled opportunities for career progression.
Musselburgh Racecourse is firmly established as one of the UK’s most stylish racecourses, offering award-winning facilities in a 5-star visitor attraction located only 6 miles from Edinburgh
There’s something for everyone with racing hosted throughout the year from Ladies Day to Family Racedays!

Main Responsibilities

• To support the Executive Head Chef and Sous Chef by performance managing the day to day activities within all aspects of kitchen operations.

To drive customer satisfaction and embed customer advocacy within the kitchen operations team.

• To support the Executive Head Chef to ensure that all costs and expenditure are within confines of the agreed budget.

To include: food, casual labour, cleaning, disposables and any other kitchen related costs. Ensure that any costs contrary to budget are appropriately forecasted on a timely basis with the Executive Head Chef and General Services Manager.

• To support the Executive Head Chef and Sous Chef to lead the kitchen operations team deliver service excellence as per the agreed Service Level Agreement between Sodexo and Royal Lytham and St Annes Golf Club.

To grow services in order to meet client expectations whilst maintaining strict budgetary control in line with Client and Sodexo expectations

• To support the Executive Head Chef and Sous Chef to write menus and continuously work to develop and improve the food proposition at Royal Lytham, ensuring that our offer remains on trend and relevant within the wider hospitality sector.
• To support the Executive Head Chef and Sous Chef to ensure that the Sodexo Purchasing policies and procedures are managed and upheld by the kitchen operations team, to include the strict use of nominated suppliers only, unless otherwise specified by the Client.
• To support the Executive Head Chef and Sous Chef to implement and comply with all Sodexo and statutory Health and Safety and Food Hygiene requirements. To manage and ensure accountability for good housekeeping, stock management and rotation, COSHH, cleanliness and tidiness.
• To support the wider Sodexo business both on site and off site during the closed season, as and when required.
• To proactively support all departments and staff within the onsite team and to carry out other reasonable tasks as directed by management.

The Ideal Candidate

• Demonstrate experience of working in a similar role within the service industry at a comparable level in a company
• Good numerical and communication skills, must be able to demonstrate effective verbal and written communication
• Management knowledge of health & safety and food safety
• Able to work on own initiative within a team environment
• Able to demonstrate working knowledge of MS Office (Word, Excel and Outlook)
• Able to demonstrate attention to detail and adherence to standards
• Analyse problems analytically, develop opportunities and implement innovative solutions

WE’RE EXPERIENCE MAKERS.

And go-getters, fanatic foodies, and community pillars.
At Sodexo Live! build a career where ‘everyday’ is anything but normal. Our experiences are unique, and so are our people. Bring personality, your background, and your desire for delighting others. In return we’ll give you all you need to thrive.
We Belong to a team that feels like family, ACT with purpose and be inclusive, Thrive in our career, while able to Be Live in the moment creating exceptional memories.
After giving it all, you’ll return home knowing that you’ve played your part in creating a truly unforgettable moment.
Because at Sodexo Live! we’re so much more.
Be part of something greater

• To support the Executive Head Chef and Sous Chef by performance managing the day to day activities within all aspects of kitchen operations