Sous Chef

Sunderland

We are looking for a passionate and knowledgeable Sous Chef to join our team at Sunderland Greyhound Stadium.

What is ARC?

We embrace diversity

We develop our people

We care for our visitors

We think about our impact

We are proud of our sport

Work Perks of being a Sous Chef...

Annual passes to attend any of our 21 venues

Discounted food & ARC days out

Cycle to work scheme

Holiday allowance increasing with length of service up to 28 days

Company life assurance scheme

Discretionary group annual bonus schemes to reward your hard work

Support with study through our study assistance schemes

And so much more

Responsibilities

Liaise closely with the Head of Catering regarding revenue budgets and cost targets.

Ensure targets are met and provide explanations for deviancies.

To purchase within agreed parameters, ensuring the budgeted food GP is achieved & nominated spend targets met.

To oversee and maintain the Indicator catering platform, ensuring it is utilised fully, monitoring unit spends, finance reporting, stock takes, menu planning & allergens alongside Head of Catering.

To adhere to the Company Food Safety Management System across all areas within remit.

To ensure all menu planning and specs set by the Head of Catering are correctly replicated across all areas within remit.

Coordinate stock takes as required in absence of Head of Catering.

Develop and implement strategies for procuring, storing, and distributing goods or services and maintaining stock levels under the guidance of the Head of Catering.

To collect and view the weeks function sheets for racing and non-racing to planning the kitchens time and resources.

Ordering of the food, chemical and disposable stock for multi outlets when needed.

Managing the site preparation of food and the service.

Preparing and Cooking of foods during race day events and any non-race day events.

Supervising the cleaning down of the kitchen and snack bar.

Instructing both permanent and casual kitchen staff in the correct Health & Safety and food safety procedures.

Ensure all EHO food safety and production requirements are met and maintained to current standards. To collate all HACCP documentation from all units within remit and to ensure correctly followed, documented & stored. To ensure temperature controls are monitored, recorded & checked.

Ensure quality control at all times throughout production process from raw material to ready plated end product.

Control portion size and waste factors at all times, directly influencing GP.

To ensure a safe working environment at all times.

Observe, maintain and drive all Health & Safety and Hygiene policies.

Maintain good communication between Kitchen and other departments.

In liaison with the Head of Catering to arrange training for staff as appropriate.

Coordinating and assisting with technical training and overall competency to management and employees with regards to the operational aspects of the food safety program, pest control, environmental, operational methods and personnel practices, and maintenance for food safety and hygiene /cleaning practices.

To liaise with Local Authority Inspectors and enforcement officials as required.

Manage the Kitchen staff rota across all units in remit in absence of Head of Catering. Ensuring set cost targets are met.

Allocate daily workload appropriately to staff, maintaining effectiveness and operational control. Including record absence/sickness of all direct reports.

Future nutrition law changes & allergen changes, getting the company ready for change. Ensuring allergen information is displayed correctly.

About the role:

This roles aim is to manage the back of house food-led catering operation ofNewcastle Greyhound Stadium. You as the Sous Chefwill organize and supervise all kitchen and snack bar operations across your site, maintaining high food quality and complyingwith hygiene regulations. Controlling costs in general and maintaining good staff relations as well as maintaining all legal and company health, safety & HACCP standards, with the support of the Head of Catering.

The remit will encompass all food preparation across your site.

The person we are looking for as a Sous Chef has..

Level 4 Food Management in food Safety preferred, Level 3 minimum.

Level 3 HACCP (Desirable)

Allergens qualification

First Aid (Desirable)

Experience as a Chef de Partie in high quality, fast paced operation

Strong understanding in HACCP, Nutrition & Allergens

Good understanding of purchasing systems, technical packages & I.T.

Strong leadership skills.

Excellent communicator

Passionate about the kitchen environment and about our product

Works well under pressure. Organised systematic and process driven

We are on a thrilling journey. So, to join us at our next destination, be part of a winning team and to learn more about our company and this exciting opportunity apply today.

At ARC, we believe that a diverse, equitable and inclusive workplace makes us a more relevant, more competitive, and more resilient company. We welcome people from all backgrounds, ethnicities, cultures, and experiences. We are an equal opportunities employer and do not discriminate on the grounds of gender, sexual orientation, marital or civil partner status, pregnancy or maternity, gender reassignment, race, colour, nationality, ethnic or national origin, religion or belief, disability or age. We also consider qualified applicants regardless of criminal histories, consistent with legal requirements.

If you have a disability that requires reasonable adjustments, please let us know; we will ensure that individuals with additional needs are provided reasonable adjustments to participate in the job application or interview process and to perform essential job functions.

We understand the value that diversity brings to our business and we are striving to create a working environment that is inclusive, psychologically and physically safe and ensures everyone can be heard and valued for their contributions. We are committed to making a consistent, top-down effort to be role models on what diversity, inclusion and belonging means in society.

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