The main responsibilities of the Chef role are, but not limited to:
- All products and food items are prepared and served as per pre-agreed food specification.
- Pre-service checks of the kitchen. All items to be checked and accounted for 4 hours prior to the start of the match, starters, soups, all main, desserts, cheese boards & pies and peas.
- All food items for service are present, portion controlled as per Head & Executive Chefs instructions.
- Correct use of equipment/ utilises are adhered to.
- To ensure and maintain the quality of food prep, production, and presentation within the venue.
- Agreed standards specified by the Executive Head Chef should be adhered to.
- Preparation Areas are kept clear and tidy at all times.
- Chefs are to be presentable at all times in kitchens and in public areas.
- Post service cleardown is adhered to.
- Attend all necessary training.
- All food is hot and well presented.
- All food is served on time to the rooms.
- Follow Food Safety and Health & Safety regulations at all times. All regulation forms to be filled in and returned to the chefs’ office.
- Ensure wastage is kept to a minimum.
- All food stuffs to be brought back to production kitchen.
- All chefs to clock out and sign out with a senior chef at the end of your shift.
All individuals must work in complete adherence to the company procedures set by Sodexo Live! and Newcastle United.
For the casual Chef role, we have a 4 tier pay structure dependant on previous experience and area allocated within the Stadium – this can be discussed further at interview:
- Basic Prep and Match Day – £12.50
- Running a Kitchen Buffet Style – £14.50
- Head Chef – £ Negotiable
- Fine Dining 2 Rosette and Above – £ Negotiable
Essential
- Previous Chef Experience
- Basic Knowledge of food hygiene
- Flexible working patterns