Casual Matchday Hospitality Chef

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Casual Matchday Hospitality Chef, Newcastle upon Tyne

Client: Sodexo

Location: Newcastle upon Tyne, United Kingdom

Job Category: Other

EU work permit required: Yes

Job Reference: 22213567efd5

Job Views: 11

Posted: 28.04.2025

Expiry Date: 12.06.2025

Job Description:

Job Introduction

We’re experience makers.

And food fanatics. And we’re hiring.

Our experiences are unique, and so are our people. Bring personality, your background and your desire for delighting others. In return we’ll give you all you need to thrive.

Be part of something greater.

This is an incredible opportunity to join our team at Sodexo Live! St James’ Park, Newcastle United Football Club for season 2024/25. Following on from our cup win, we are looking to finish the season with a bang.

With the opportunity to work at both Matchday and Non-Matchday Events, this is a great opportunity for driven individuals to succeed in a fast and innovative catering environment and to join a world leading food and facilities management company, which can offer unrivalled opportunities for career progression.

We are looking for customer focused individuals, who want to be a part of something greater.

If this is you, apply to join our team now.

Role Responsibility

• All products and food items are prepared and served as per pre-agreed food specification.
• Pre-service checks of the kitchen. All items to be checked and accounted for 4 hours prior to the start of the match, including starters, soups, all main courses, desserts, cheese boards & pies, and peas.
• All food items for service are present, portion controlled as per Head & Executive Chefs instructions.
• Correct use of equipment/utensils is adhered to.
• To ensure and maintain the quality of food prep, production, and presentation within the venue.
• Adhere to standards specified by the Executive Head Chef.
• Preparation areas are kept clear and tidy at all times.
• Chefs are to be presentable at all times in kitchens and in public areas.
• Post-service cleanup is adhered to.
• Attend all necessary training.
• All food is hot and well presented.
• All food is served on time to the rooms.
• Follow Food Safety and Health & Safety regulations at all times. All regulation forms to be filled in and returned to the chefs’ office.
• Ensure wastage is kept to a minimum.
• All food stuffs to be brought back to the production kitchen.

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