Job Description
Full job description
JOB PURPOSE
Oversee and organise the preparation, cooking and delivery of food.
Assist the kitchen team with menu creation, recipes and development of dishes ensuring variety and quality.
Assist with kitchen stock and waste management, keep cooking station stocked and ready for service.
Manage food and product ordering.
Coordinates daily tasks with Head Chef and/or Sous Chef.
KEY RESPONSIBILITIES
o Ensure daily food preparation and duties assigned by superiors to meet the standard and the quality set by the Club.
o Ensure consistent and smooth running of food production, monitoring the quality and quantity of food prepared.
o Assist the Head Chef/Sous Chef with food purchases/orders, food wastage, portion control, stock rotation and levels on a daily basis to achieve food budget cost controls.
o To lead by example, promote good team morale and have an enthusiastic manor ensuring that the kitchen staff work harmoniously to ensure timely production of quality foods.
o Endeavour to exceed expectations by encouraging and promoting high level of service.
o Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.
o To work with front and back of house developing clear communication and an inclusive culture among all catering staff.
o Operate and maintain all department equipment and reporting of malfunctioning.
o Full knowledge of all menu items, their recipes, methods of production and presentation standards.
o Periodically check expiry dates and proper storage of food items in the section.
o To assist the Head Chef/Sous Chef ensuring the kitchen meets all regulations including sanitary and food safety guidelines to maintain company standards in Hygiene, Cleanliness and Health & Safety.
o Ensure kitchens at the end of each shift are in a clean and secure condition, all food stuffs are properly
stored away and labelled, and ‘Closing Down Check List,” are properly completed.
o To assist in the preparation of kitchen cleaning rosters and the supervision of cleaning schedules.
o Have experience and knowledge in implementation of Environmental, Health and Safety legislation and HACCP systems as well as a good knowledge of new legislation such as the Allergy legislation.
o Report maintenance, accidents, health & Safety and Hygiene issues to Head Chef/Sous Chef.
Variations of job relating to Matches and Events:
o Attend all home matchdays.
o Available for functions of events outside of matchdays.
This job profile is not an exhaustive or definitive list of all possible job responsibilities, tasks, and duties. The responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job profile and duties might be amended as the job evolves considering the needs of the business and at the discretion of management.
MAIN JOB REQUIREMENTS AND PERSON SPECIFICATION
Education/Qualifications/Training:
o A degree in culinary science or related certificate and experience (college or apprenticeship standard)
o Level 2 Food Safety & Hygiene (FSA).
Specific Experience:
o Minimum of two years of proven experience as a Chef in a similar or relatable environment.
o Experience managing staff.
o Ability to turn ideas into deliverables with minimal supervision.
o The ability to work under pressure.
o Flexibility in working hours.
Abilities/Skills/Knowledge:
o Must be pro-active, motivated, organised, responsible, and able to work independently as well as in a team.
o Demonstrate good listening skills and have the ability to resolve issues where appropriate.
o Ability to multi-task whilst maintaining priority efficiencies.
o Focused on achieving Club, departmental and individual success.
o Be an ambassador for the Club presenting the Club in a positive image at all times.
o Outstanding communication skills and a ‘can-do,’ customer focused attitude.
o Keeps up to date with culinary trends and optimised kitchen processes.
o Passion for fresh food.
Additional Information:
o This is a casual role.
o Applicants must be eligible to live and work in the UK.
SAFEGUARDING STATEMENT
The Club is committed to safeguarding and promoting the welfare of children, young people and vulnerable adults and expects all staff and volunteers to share this commitment. The Club has systems in place to ensure that the welfare of vulnerable groups is dealt with appropriately and sensitively. Everyone working at the Club has a duty of care to safeguard the welfare of children and young people by creating an environment that protects them from harm. Our standards of practice ensure all staff are fully aware and understand their responsibilities under safeguarding legislation and statutory guidance. The Club ensures that all staff that have a direct responsibility for children, young people, or vulnerable adults, have been subject to the most stringent of recruitment practices which include Criminal Record Checks and reference checks. These staff are alert to signs of abuse or maltreatment and will refer concerns to the relevant Designated Safeguarding Officers using the agreed safeguarding procedures.
EQUALITY STATEMENT
The individual must always, carry out their duties with due regard to the Clubs policies and procedures and in particular the Club’s Equality, Diversity and Inclusion Policy.
The individual must ensure a positive commitment towards equality and diversity by treating others fairly and not committing any form of direct or indirect discrimination, victimisation, or harassment of any description and to promote positive working relationships between all internal and external stakeholders. The individual must
contribute to encouraging equality and respecting diversity by embedding such values in the workplace and challenging inappropriate behaviour and processes.
JOB PURPOSE
Oversee and organise the preparation, cooking and delivery of food.
Assist the kitchen team with menu creation, recipes and development of dishes ensuring variety and quality.
Assist with kitchen stock and waste management, keep cooking station stocked and ready for service.
Manage food and product ordering.
Coordinates daily tasks with Head Chef and/or Sous Chef.
KEY RESPONSIBILITIES
o Ensure daily food preparation and duties assigned by superiors to meet the standard and the quality set by the Club.
o Ensure consistent and smooth running of food production, monitoring the quality and quantity of food prepared.
o Assist the Head Chef/Sous Chef with food purchases/orders, food wastage, portion control, stock rotation and levels on a daily basis to achieve food budget cost controls.
o To lead by example, promote good team morale and have an enthusiastic manor ensuring that the kitchen staff work harmoniously to ensure timely production of quality foods.
o Endeavour to exceed expectations by encouraging and promoting high level of service.
o Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.
o To work with front and back of house developing clear communication and an inclusive culture among all catering staff.
o Operate and maintain all department equipment and reporting of malfunctioning.
o Full knowledge of all menu items, their recipes, methods of production and presentation standards.
o Periodically check expiry dates and proper storage of food items in the section.
o To assist the Head Chef/Sous Chef ensuring the kitchen meets all regulations including sanitary and food safety guidelines to maintain company standards in Hygiene, Cleanliness and Health & Safety.
o Ensure kitchens at the end of each shift are in a clean and secure condition, all food stuffs are properly
stored away and labelled, and ‘Closing Down Check List,” are properly completed.
o To assist in the preparation of kitchen cleaning rosters and the supervision of cleaning schedules.
o Have experience and knowledge in implementation of Environmental, Health and Safety legislation and HACCP systems as well as a good knowledge of new legislation such as the Allergy legislation.
o Report maintenance, accidents, health & Safety and Hygiene issues to Head Chef/Sous Chef.
Variations of job relating to Matches and Events:
o Attend all home matchdays.
o Available for functions of events outside of matchdays.
This job profile is not an exhaustive or definitive list of all possible job responsibilities, tasks, and duties. The responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job profile and duties might be amended as the job evolves considering the needs of the business and at the discretion of management.
MAIN JOB REQUIREMENTS AND PERSON SPECIFICATION
Education/Qualifications/Training:
o A degree in culinary science or related certificate and experience (college or apprenticeship standard)
o Level 2 Food Safety & Hygiene (FSA).
Specific Experience:
o Minimum of two years of proven experience as a Chef in a similar or relatable environment.
o Experience managing staff.
o Ability to turn ideas into deliverables with minimal supervision.
o The ability to work under pressure.
o Flexibility in working hours.
Abilities/Skills/Knowledge:
o Must be pro-active, motivated, organised, responsible, and able to work independently as well as in a team.
o Demonstrate good listening skills and have the ability to resolve issues where appropriate.
o Ability to multi-task whilst maintaining priority efficiencies.
o Focused on achieving Club, departmental and individual success.
o Be an ambassador for the Club presenting the Club in a positive image at all times.
o Outstanding communication skills and a ‘can-do,’ customer focused attitude.
o Keeps up to date with culinary trends and optimised kitchen processes.
o Passion for fresh food.
Additional Information:
o This is a casual role.
o Applicants must be eligible to live and work in the UK.
SAFEGUARDING STATEMENT
The Club is committed to safeguarding and promoting the welfare of children, young people and vulnerable adults and expects all staff and volunteers to share this commitment. The Club has systems in place to ensure that the welfare of vulnerable groups is dealt with appropriately and sensitively. Everyone working at the Club has a duty of care to safeguard the welfare of children and young people by creating an environment that protects them from harm. Our standards of practice ensure all staff are fully aware and understand their responsibilities under safeguarding legislation and statutory guidance. The Club ensures that all staff that have a direct responsibility for children, young people, or vulnerable adults, have been subject to the most stringent of recruitment practices which include Criminal Record Checks and reference checks. These staff are alert to signs of abuse or maltreatment and will refer concerns to the relevant Designated Safeguarding Officers using the agreed safeguarding procedures.
EQUALITY STATEMENT
The individual must always, carry out their duties with due regard to the Clubs policies and procedures and in particular the Club’s Equality, Diversity and Inclusion Policy.
The individual must ensure a positive commitment towards equality and diversity by treating others fairly and not committing any form of direct or indirect discrimination, victimisation, or harassment of any description and to promote positive working relationships between all internal and external stakeholders. The individual must
contribute to encouraging equality and respecting diversity by embedding such values in the workplace and challenging inappropriate behaviour and processes.
💡 Quick Summary
Seeking a career-building opportunity? The Casual Matchday Chef de Partie position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Luton offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
