Job Title: Head Chef Events and Production
Salary: Up to £52,000
A full clean driving license is required for this role due to multiple off-site events
In this role you will be required to work weekends and all key event dates for Royal Ascot
Welcome to Ascot where tradition meets innovation and excitement is the heartbeat of our business. Ascot Racecourse and Sodexo Live! have been joint venture partners for over 16 years, providing outstanding Food and Beverage propositions and exceptional Guest Experience through our Raceday and Events business.
We are seeking a Head Chef for Events and Production to join our fantastic team! This role requires strong leadership skills, exceptional organisational abilities, and a passion for providing exemplary customer service. You will play a key role in the culinary team and support the delivery of the food strategy.
What You'll Do:
Operational Delivery
Understand and demonstrate the vision of Sodexo Live and 1711 by Ascot Events Manage and deliver onsite production at Ascot racecourse, as agreed by the Executive Chef and in liaison with each department's Lead Chef Ensure that all production is achieved to a specified volume and standard Assist with creating SOPs, ensuring they are deliverable and achievable Ensure all menus are photographed and specified to deliver consistency in delivery for each event site Articulate the service offers for each event, the food element, the equipment, the flow and the customer experience Operationally deliver client tastings and be able to speak passionately and knowledgably about each dish Be highly organised, both in office work and kitchen management Production and Menu Design
Ensure Menu specifications are detailed and trained ensuring delivery of a consistent level of service, within the Company's standards, to the contract specification, agreed performance, qualitative and financial targets Create the menu design process for Events and provide innovation that drives positive PR, positive client feedback, increased revenues or wins new business Regularly review feedback relating to food, to ensure client and customer feedback consistently scores the food as excellent. Take remedial action if standards perceive to drop Finance
Ensure that all costs and expenditure are within the budgeted levels, particularly food and labour Cost each menu and clearly state the expected profit margin Respond to cost of goods price fluctuations or supply challenges and adapt menu to protect margin Control staff rotas and division of duties, based on the day’s menu, to ensure efficient utilisation of staff and careful control of labour costs Ensure that the Company's accountancy, documentation and administration procedures are adhered to Compliance
Plan, execute and monitor exceptional Food Safety and Health and Safety standards at all operated major events and the day-to-day production at Ascot Racecourse Ensure full compliance with company and statutory regulations relating to safe systems of work, health and safety, hygiene, cleanliness, fire, COSHH, HR Carry out safety walks on events and work in conjunction with the health and safety lead to minimise risks Ensure that all food is prepared with due care and attention, particularly regarding customers’ special dietary requirements and in line with allergen legislation Monitor and reduce waste, ensuring that it is kept to a minimum and action plans are put in place to adhere to any client waste streaming and recycling policy Proactively drive sustainability across the events, whilst ensuring Sodexo ethos and policies are maintained Leadership
Apply effective coaching, training, and development of the team, to drive performance, engagement, and retention To plan and manage all casual labour requirements for the kitchen operation, including direct hires and agency workforce Lead a culinary team to ensure the prompt and efficient preparation and service of all meals, produced to the SOP and as laid down in the Service Level Agreement Support the development of casual culinary staff through effective mentoring Participate in any necessary training and team meetings as required to complete job responsibilities Work as part of an efficient team, promoting harmonious working relationships within the Sodexo Live and 1711 by Ascot teams What You Bring: Demonstrable experience in a high-volume environment; major events or banqueting operations and food production Previous Head Chef role and Event experience Fine Dining background gained in hotels, restaurants or contract catering A passionate interest in the catering industry and knowledge of current trends, well read, eats out in interesting restaurants on a regular basis, enthusiastic about food A competent communicator with the ability to present to colleagues, peers, and clients Financial awareness and understanding of a food profit and loss account and articulate how to control food costs and generate a positive food margin Evidence of being organised and possessing excellent planning skills Supervising Food Safely Level 3 qualification A thorough understanding of Food Hygiene and Food Safety legislation Ability to competently use Microsoft Word, Excel, PowerPoint, and Email Proven ability to manage and lead a team of chefs Knowledge of Allergens IOSH Managing Safely or similar qualification Previous Head Chef role or Lead Chef in a smaller operation Experience in the delivery of retail food operations Experience of working with clients in a contract catering environment Staff training experience or qualification Understanding of the PPDS legislation Ready to be part of something greater? Apply today! We’re a Disability Confident Leader employer. We’re committed to changing attitudes towards disability, and making sure disabled people have the chance to fulfil their aspirations. We run a Disability Confident interview scheme for candidates with disabilities who meet the minimum selection criteria for the job.
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Understand and demonstrate the vision of Sodexo Live and 1711 by Ascot Events Manage and deliver onsite production at Ascot racecourse, as agreed by the Executive Chef and in liaison with each department's Lead Chef Ensure that all production is achieved to a specified volume and standard Assist with creating SOPs, ensuring they are deliverable and achievable Ensure all menus are photographed and specified to deliver consistency in delivery for each event site Articulate the service offers for each event, the food element, the equipment, the flow and the customer experience Operationally deliver client tastings and be able to speak passionately and knowledgably about each dish Be highly organised, both in office work and kitchen management Production and Menu Design
Ensure Menu specifications are detailed and trained ensuring delivery of a consistent level of service, within the Company's standards, to the contract specification, agreed performance, qualitative and financial targets Create the menu design process for Events and provide innovation that drives positive PR, positive client feedback, increased revenues or wins new business Regularly review feedback relating to food, to ensure client and customer feedback consistently scores the food as excellent. Take remedial action if standards perceive to drop Finance
Ensure that all costs and expenditure are within the budgeted levels, particularly food and labour Cost each menu and clearly state the expected profit margin Respond to cost of goods price fluctuations or supply challenges and adapt menu to protect margin Control staff rotas and division of duties, based on the day’s menu, to ensure efficient utilisation of staff and careful control of labour costs Ensure that the Company's accountancy, documentation and administration procedures are adhered to Compliance
Plan, execute and monitor exceptional Food Safety and Health and Safety standards at all operated major events and the day-to-day production at Ascot Racecourse Ensure full compliance with company and statutory regulations relating to safe systems of work, health and safety, hygiene, cleanliness, fire, COSHH, HR Carry out safety walks on events and work in conjunction with the health and safety lead to minimise risks Ensure that all food is prepared with due care and attention, particularly regarding customers’ special dietary requirements and in line with allergen legislation Monitor and reduce waste, ensuring that it is kept to a minimum and action plans are put in place to adhere to any client waste streaming and recycling policy Proactively drive sustainability across the events, whilst ensuring Sodexo ethos and policies are maintained Leadership
Apply effective coaching, training, and development of the team, to drive performance, engagement, and retention To plan and manage all casual labour requirements for the kitchen operation, including direct hires and agency workforce Lead a culinary team to ensure the prompt and efficient preparation and service of all meals, produced to the SOP and as laid down in the Service Level Agreement Support the development of casual culinary staff through effective mentoring Participate in any necessary training and team meetings as required to complete job responsibilities Work as part of an efficient team, promoting harmonious working relationships within the Sodexo Live and 1711 by Ascot teams What You Bring: Demonstrable experience in a high-volume environment; major events or banqueting operations and food production Previous Head Chef role and Event experience Fine Dining background gained in hotels, restaurants or contract catering A passionate interest in the catering industry and knowledge of current trends, well read, eats out in interesting restaurants on a regular basis, enthusiastic about food A competent communicator with the ability to present to colleagues, peers, and clients Financial awareness and understanding of a food profit and loss account and articulate how to control food costs and generate a positive food margin Evidence of being organised and possessing excellent planning skills Supervising Food Safely Level 3 qualification A thorough understanding of Food Hygiene and Food Safety legislation Ability to competently use Microsoft Word, Excel, PowerPoint, and Email Proven ability to manage and lead a team of chefs Knowledge of Allergens IOSH Managing Safely or similar qualification Previous Head Chef role or Lead Chef in a smaller operation Experience in the delivery of retail food operations Experience of working with clients in a contract catering environment Staff training experience or qualification Understanding of the PPDS legislation Ready to be part of something greater? Apply today! We’re a Disability Confident Leader employer. We’re committed to changing attitudes towards disability, and making sure disabled people have the chance to fulfil their aspirations. We run a Disability Confident interview scheme for candidates with disabilities who meet the minimum selection criteria for the job.
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