Kitchen Administrator Haydock Park Racecourse in St Helens

Full-Time / Permanent £27000 + excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

Overview:

Jockey Club Catering was formed in 2009 to provide outstanding catering, hospitality and customer service at all The Jockey Club’s racecourses nationwide and has a portfolio of 15 racecourses delivering catering to over 333 race days a year. Jockey Club Catering delivers exceptional race day experiences through great people; and amazing customer service and providing ‘Legendary Experiences’ to all our customers at our event days.

Levy is the vibrant and exciting sector of Compass Group, the world’s largest catering company. We work at some of the greatest venues in the world, delivering legendary experiences in food, drink, and hospitality. In the UK, we are proud to have a wealth of long-standing partnerships with venues across sport, entertainment, and events. Our partnerships include venues such as Wimbledon, Twickenham, Edgbaston, Tottenham Hotspur, Scottish Event Campus (SEC) and ExCel London. We are culinary champions - it’s what we do and it’s what we are passionate about. At the core of our work is the belief that sustainably sourced great food and drink, coupled with exceptional service is key to creating legendary experiences. Focussed on ‘doing the right thing’ for our people and the planet. Sustainability, wellbeing, diversity, and inclusion are at the heart of what we do. We have a commitment to being Net Zero by 2027, are official partners of the British Paralympic Association, and are proud to pay all our team members at least the Real Living Wage or London Living Wage.

ROLE PURPOSE:

The role of a kitchen administrator is pivotal in ensuring the smooth and efficient operation of culinary activities. Responsibilities include meticulously managing stock levels by assisting chefs with accurate inputting and maintenance of stock take records. This role extends to placing food orders and generating precise purchase orders to meet the demands of both regular operations and special events. Additionally, the administrator plays a crucial role in creating and updating recipe cards for cost analysis and photographic documentation, as well as compiling chef planners aligned with budgetary requirements set by the Head Chef. They also ensure timely provision of client numbers to optimize food production efficiency and meticulously prepare menu materials according to the Head Chef's specifications. Beyond administrative duties, the role encompasses operational coordination between kitchen stations and central food processing units to facilitate efficient food dispatch. Maintaining compliance with health and safety standards, ensuring H&S training, and fostering a professional environment underscore the administrator's commitment to operational excellence and customer satisfaction across all aspects of kitchen administration.

KEY RESPONSIBILITIES:

• Assist chefs to accurately input the stock take & maintain the stock take system.
• Placing food orders & raise accurate purchase orders for both cricket & the conference & events business.
• Building recipe cards for both costing purposes & photo specs.
• Maintaining goods receipt file to ensure deliveries match purchase.
• Building chef planners in line with the required budget under the direction of the Head Chef for both sides of the business.
• To ensure accurate client numbers are provided to the chef for efficient food production.
• Ensure menus are accurately typed up in the appropriate format as directed by the Executive Chef & prepare menu packs for the event day folders.
• Maintain the event orders board ensure all updates are captured.
• Make sure all ISO paperwork is up to date & filled in correctly by the chefs.
• Carrying out all general administrative tasks & organise the day-to-day running of the Chefs office.

Operations:

• Provide a link between the finishing kitchens around the course & the CPU to ensure efficient dispatch of food requirements.
• To effectively check in and allocate all Chefs and Kitchen Porters.
• To ensure event day event packs are collected and checked post event and filed accurately.
• Remain perceptive to innovative ideas and pursue them in a positive manner.

Health & Safety:

• To maintain H&S compliance.
• Work with onsite HSE champion to ensure Silver and Gold standards are delivered and maintained in your area of business.
• To ensure H&S training is completed in accordance with legal and company requirements.
• To personally demonstrate that you take responsibility for your own health and safety and that of others.

Quality:

• Good working knowledge of basic food hygiene.
• To provide, where applicable support to other team members within your location.
• To ensure that clothing, including footwear and personal hygiene is always of the highest standards.
• To treat all staff, customers and clients in a polite and professional manner.

PERSON SPECIFICATION:

• Minimum 6 months experience in a comparative / admin role.
• Strong, quality operational experience with a passion for F&B.
• Articulate and numerate. Able to accurately prepare quotes and reports.
• Awareness of government legislation, including health and safety.
• Computer literate.