Working alongside the Nutritionist to create innovative recipes to meet specific sport nutrition requirements Ensuring that high standards of cleanliness and safety are maintained throughout all areas of the kitchen at all times. Establishing controls to minimise food and supply waste. To ensure equipment and food temperature readings are taken and recorded on a daily basis. Overseeing the preparation, cooking and service arrangements and to take responsibility for the smooth and efficient running of whole kitchen as appropriate Checking quality, taste and texture of food being presented. Developing performance recipes in collaboration with the Head of Nutrition ensuring high quality and exercising portion control for all items served Preparing necessary data for applicable parts of the budget, projects annual food, labour and other costs and monitoring actual financial results. Attending facility, nutrition and management team meetings To carry out food safety risk assessments, the food safety management system and effective controls, at identified critical points and throughout the food handling process by working closely with the Health and Safety Manager. Ensuring all kitchen members are adequately trained to perform duties to the required standard and ensuring that all members of staff are fully aware of their responsibilities under Food Hygiene and Health and Safety legislation. To ensure food production and quality are in-line with and EHO regulations Maintaining and rotating appropriate stock levels with an aim to providing high standards. Ensuring delivery are checked against requisitions and any identified discrepancies are reported to the supplier. Responsible for undertaking performance reviews as and when required for the kitchen team and monitoring all performance objectives for staff. Setting a vision for the performance kitchen, defining success and clear objectives. To act as a positive ambassador for the business and to show commitment to company values in all aspects of your role. Providing and/or developing cooking training for First Team and U23s squads. Providing catering on the Team to staff and players during away travel which is delivered to the highest standards. To complete any other reasonable request by GM, VCP Partners and the Club Qualifications Essential Desirable BTEC HND in Professional Cookery or BTEC HNC in Cookery or Hospitality Catering working towards a HND 3 or above Food Hygiene Certificate Degree or Diploma in Sport Nutrition Relevant qualification in Health & Safety Experience Evidence of continual professional development and a desire to increase nutrition knowledge Minimum of 5 years relevant experience of working in professional sport Travelling away both domestically and internationally Working with external to ensure catering delivered to the highest standards
Working alongside the Nutritionist to create innovative recipes to meet specific sport nutrition requirements Ensuring that high standards of cleanliness and safety are maintained throughout all areas of the kitchen at all times. Establishing controls to minimise food and supply waste. To ensure equipment and food temperature readings are taken and recorded on a daily basis. Overseeing the preparation, cooking and service arrangements and to take responsibility for the smooth and efficient running of whole kitchen as appropriate Checking quality, taste and texture of food being presented. Developing performance recipes in collaboration with the Head of Nutrition ensuring high quality and exercising portion control for all items served Preparing necessary data for applicable parts of the budget, projects annual food, labour and other costs and monitoring actual financial results. Attending facility, nutrition and management team meetings To carry out food safety risk assessments, the food safety management system and effective controls, at identified critical points and throughout the food handling process by working closely with the Health and Safety Manager. Ensuring all kitchen members are adequately trained to perform duties to the required standard and ensuring that all members of staff are fully aware of their responsibilities under Food Hygiene and Health and Safety legislation. To ensure food production and quality are in-line with and EHO regulations Maintaining and rotating appropriate stock levels with an aim to providing high standards. Ensuring delivery are checked against requisitions and any identified discrepancies are reported to the supplier. Responsible for undertaking performance reviews as and when required for the kitchen team and monitoring all performance objectives for staff. Setting a vision for the performance kitchen, defining success and clear objectives. To act as a positive ambassador for the business and to show commitment to company values in all aspects of your role. Providing and/or developing cooking training for First Team and U23s squads. Providing catering on the Team to staff and players during away travel which is delivered to the highest standards. To complete any other reasonable request by GM, VCP Partners and the Club Qualifications Essential Desirable BTEC HND in Professional Cookery or BTEC HNC in Cookery or Hospitality Catering working towards a HND 3 or above Food Hygiene Certificate Degree or Diploma in Sport Nutrition Relevant qualification in Health & Safety Experience Evidence of continual professional development and a desire to increase nutrition knowledge Minimum of 5 years relevant experience of working in professional sport Travelling away both domestically and internationally Working with external to ensure catering delivered to the highest standards
performance-head-chef-030518.docx