Head Chef - Kempton Park Racecourse Full Time - 40 hours Salary - up to £45,000 Main Objective You will be responsible for the day-to-day running of the kitchen for both Conference and Events and Race Days at Kempton Park Racecourse. Supporting the other London Racing sites on occasion; travelling to other racecourses if required. You will be managing and motivating a professional brigade, ensuring that ongoing training and development is offered to all members of the team. You will be in charge of menu development and growth. You will be required to be creative and inspire the casual workforce into achieving high standards. As well as having the passion and ability to maintain the standards within the kitchen, and above all meeting expectations of our client and partner Jockey Club Racecourses. You will be in charge of setting and maintaining high standards within culinary department, driving innovation and managing your team in day to day activities. Role and Responsibilities Communication Ensuring that each day there are sufficient staff allocated to all locations across site to cope with food preparation requirements. Liaising with management and the entire culinary team ensuring any event changes are reacted to in a timely manner. Lead the brigade to successfully delivering the highest possible standard expected by our business. Plan orders of equipment and ingredients according to identified shortages. Arrange repairs, remedy defects. Build relationships with casual workforce and support recruitment to ensure a pool of candidates is available to cover all events. Leadership To communicate effectively with all team members and participate in any unit activities. To be the point of contact on a live event day to ensure all duties are completed and any issues are resolved in a timely manner. Completing and being in charge of all company and legislative paperwork surrounding Health and Safety and Food Safety. Controlling and directing the food preparation process and any other related activity. Passion for working with fresh local produce is essential. You must have the ability to innovate and make changes to the operation as needed to further improve the work environment and unit performance. Oversee subordinates’ work. Be in charge of food gross profit, food cost of sale, food stock takes, culinary department’s payroll costs. Assisting with recruitment and development. Adhering to Standards To ensure that sufficient quantities of food are prepared, using correct cooking methods and agreed portion specifications. Smooth day to day running of the culinary operation Completion of line checks To wear correct uniform and follow personal hygiene rules and regulations. To carry food safety checks and maintain documentation in line with legislative and best practice requirements. Unit Specific Receive all culinary goods entering the catering department. On delivery all goods must be physically checked off against the invoice and order sheets, returning any damaged items that are not acceptable for unit standard. Report to the unit manager any errors with deliveries. Stock take to be carried out once a week of the stock that exists in the stores/fridges/freezer etc. Communicate the waste management guidance to the team, actively ensuring wastage is minimized. Required Skills Flexible working subject to business requirements Computer literate The role will be working in a fast-paced environment so experience in large events with a high volume of casual workforce would be an advantage. To be comfortable cooking with fresh ingredients and have a real passion for food. Having a real passion for hospitality, food and quality fresh ingredients. To be able to work under pressure, whilst maintaining a positive attitude. Kitchen and Team management skills are essential.