Overview
This role oversees the back-of-house, food-led catering operations at Nottingham Greyhound Stadium. You will manage all kitchen and snack bar activities, ensuring high food quality, hygiene compliance, cost control, and strong staff relations, while meeting legal, health, safety, and HACCP standards. You'll be responsible for supervising Chefs, Trainees, and Kitchen Porters (full-time, casual, and agency), covering all food preparation for both race and non-race days. The role may involve travel to other sites and requires a flexible working pattern to support race days, EVH functions, and events, both on-site and remotely.
Responsibilities
* Liaise with Group Head of Catering and Head of Purchasing, Food Safety, Nutrition & Environmental to meet revenue and cost targets; manage purchasing within budget and ensure nominated spend targets are achieved.
* Oversee use of the Indicater catering system for finance reporting, stock takes, menu planning, allergen tracking, and monitoring unit spend.
* Implement and maintain company Food Safety Management System; ensure compliance with EHO, HACCP, hygiene standards, and correct allergen display.
* Plan kitchen resources based on function sheets; manage food ordering, preparation, cooking, service, and quality control across all events.
* Control portion sizes and waste to protect gross profit; supervise kitchen cleaning and ensure all line cleaning is completed and maintained.
* Manage rotas and allocate workloads for full-time, casual, and agency kitchen staff; record absences and maintain operational efficiency.
* Train staff on food safety, health & safety, and hygiene practices; conduct job performance reviews and support development.
* Liaise with clients, internal teams, and local authority inspectors; support menu planning and ensure clear communication across departments.
Key Performance Indicators
* Controlling variable labour to budget and providing explanation for deviations
* Driving recruitment/retention of direct casual staff; reducing overall agency usage
* Managing site spend limits
* Driving food spend per head across racing and non-racing
* Controlling set food margins
* Leading communication/planning with Sales, On-site Teams and Marketing
* Maintaining service levels to the highest standard
Qualifications & Experience
* Experience as a Head Chef in a high-quality operation
* Strong understanding of HACCP, nutrition, and allergens
* Good understanding of purchasing systems, technical packages, and IT
* Strong leadership skills
* Excellent communication skills
* Passionate about the kitchen environment and our product
* Works well under pressure; organized, systematic, and process-driven
Benefits
* Annual passes to attend any of our 21 venues
* Discounted food and 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
* Study assistance schemes
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