We are looking for a passionate Head Chef!

ABOUT THE ROLE OF THE HEAD CHEF:

This is a multi-site role, managing the back of house food-led catering operation of Sunderland & Newcastle Greyhound Stadium. You will be responsible directly for your sites, you will organise and supervise all kitchen and snack bar and catering operations across your sites, maintaining high food quality and complying with hygiene regulations. Controlling costs in general and maintaining good staff relations as well as maintaining all legal and company health, safety & HACCP standards.
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.

RESPONSIBILITIES FOR THE SUCCESSFUL HEAD CHEF INCLUDE (BUT NOT LIMITED TO):

Budget & Procurement: Manage purchasing within agreed parameters to achieve food GP, nominated spend targets, and revenue budgets; oversee cost control, stock levels, and supplier spend.
Food Safety & Compliance: Implement and monitor the Company Food Safety Management System, ensuring HACCP, allergens, EHO, and all legal standards are consistently met and documented.
Operations & Catering Delivery: Oversee day-to-day and event catering across multiple sites, including food preparation, cooking, service, stock takes, and kitchen cleanliness.
Menu & Quality Control: Ensure menus and specifications set by head office are followed, maintaining portion control, minimizing waste, and guaranteeing quality from raw ingredients to final plating.
Leadership & Training: Manage rotas, allocate workloads, and lead a team of chefs and catering staff; deliver training in food safety, health & safety, and operational standards while conducting regular performance reviews.
Collaboration & Communication: Work closely with Catering and Operations Manager, Group Purchasing, Food Safety, and Nutrition teams; liaise with inspectors, clients, and other departments to ensure smooth operations and compliance with evolving nutrition and allergen regulations.