Reporting to the Lead Sous Chef, this role will work alongside the Club’s kitchen teams to deliver a consistent, high-quality and dynamic food service across all kitchen operations.
The role includes hosting a live cooking station in the First Team Dining Room and overseeing the catering team and services in the Sous Chef’s absence, ensuring the highest standards of food quality and service are maintained.
Key Accountabilities
- Follow and adhere to all food safety protocols and procedures throughout preparation and delivery of catering services
- Ensure the required hygiene standards and procedures are maintained for workstations, at all times.
- With Sous Chef monitor and maintain food safety and hygiene systems, general risk controls ensuring compliance with current and future regulations
- Ensure the accurate and timely completion of all temperature records and cleaning schedules.
- Maintain the required level of quality across all food preparation, presentation and service.
- With Sous Chef manage the day-to-day activities of both front and back of house colleagues ensuring communication, menu knowledge and daily objectives are achieved
- Ensure all PPE and equipment are maintained to the required standards at all times.
- Maintain an up-to-date knowledge of food, health and safety legislation.
- Build and maintain effective working relationships with all colleagues from each department based at the training ground.
- To deputise for Sous Chef including, placing orders, colleague management and checking of mis-en-plac.
- Actively participate in learning and development opportunities.
Skills& Experience
- Food Safety Level 2
- At least 3 years’ experience working within a similar role (preferably within stadia or events division)
- Health and Safety Qualification
- Ability to manage own workload and multitask as required
- Ability to work under pressure whilst delivering a high-end standard of food
- Extensive knowledge of relevant food safety legislation
- Extensive experience working in a busy, pressurised environment
- Flexibility
- Relationship management
- Planning & Organising
- Personal Accountability
- Food safety Level 3
- City and Guilds diplomas
- Foundation degree or equivalent in culinary arts
- NVQ level 2 or equivalent
- Experience working in high end/ fast paced hospitality kitchens
- Willingness to learn and develop new skills
Additional Requirements
- A flexible approach to working hours is essential, with evening and weekend work required
- Dedicated Employee Assistance Programme
- Staff retail discount on Celtic and Adidas merchandise
- Access to our Colleague Benefits & Discount Platform
Unfortunately, due to the high number of applications we receive, we are unable to feedback to applicants that have not been selected for interview stage
No job applicant or employee will receive less favourable treatment on the grounds of sex, race, age, ethnic origin, marital status, pregnancy and maternity, civil partnership status, any gender re-assignment/identity/expression, religion or belief, sexual orientation or disability or other legal protected characteristics.
We are a Disability Confident Employer and offer a guaranteed interview to applicants who consider themselves to be disabled and who meet the criteria for the job.
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Training Centre Chef employer: Celtic plc
Celtic plc is an excellent employer, offering a dynamic work environment in Scotland where collaboration and inclusivity are at the forefront of our culture. We prioritise employee growth through ongoing training and development opportunities, ensuring that our team members can thrive in their roles while contributing to meaningful projects. With a strong commitment to compliance and excellence, working with us means being part of a dedicated team that values your contributions and supports your professional journey.
