We cater for anything from tea and coffee for five to hospitality functions for 1,000, conference and events business and the BRDC clubhouse

51 weeks per year, seven days a week, delivering over 30,000+ business lunches a year!

Wherever possible, we source local ingredients and cooking in house from scratch. Our team is looking for staff to join our 27 full-time Chefs, Managers, Supervisors and front of house staff, along with our pool of over 40 part-time colleagues who love food and the energy of meticulous preparation in a safe, happy and bustling environment of a world-class venue.

Job Purpose

You will be helping in delivering a high level of consistent service and food offering across a range of operations for the catering department, including high volume race days, conference and events, club house, cafes, restaurants and internal hospitality.

Your qualities will be key in supporting your team and be fundamental to the success of the department. You will need to play an active operational role in delivering the best service, and engaging with the team.

Key Relationships

Executive Chef and Senior Sous Chef, Sous ChefStores and Production ManagerHospitality and Retail Catering Events TeamWider catering team and SCL business departments

Key Responsibilities

Good all-round operational skills within a diverse operation.Follow work schedules, specifications and menu production to a high standard.Work within the retail, restaurant, hospitality and BRDC kitchen teams as required.Support the senior chefs in planning and execute of the retail and hospitality catering services across the venue.Ensure you follow the catering department food safety and health and safety policies and processes.Work with the stores team on upcoming business demands.Assist with menus content and development.Team Responsibilities

To support the team with food preparation, cooking and delivery to the agreed standard and menu specifications.Ensure there is a positive flow of communication between other catering and SCL departments and service staff.To liaise with stores and kitchen teams to ensure safe movement and timely delivery of food around site.To operate the kitchen in the absence of the Sous Chef.Performance Responsibilities

Performance will be monitored against the following:

Attend weekly and event planning meetings as required.Monitor wastage and production levels in line with business.Ensure accurate Allergen and food safety information is available for each functionEnsure all opening and closing procedures are adhered to.To ensure your workplace is maintained, clean and tidy.Take a proactive approach to your duties and in delivering the operation.Skills, Knowledge and Expertise

Experience of working in different styles of operation from high volume catering through to private dining restaurantsGood working knowledge of Microsoft OfficeFluent in written and spoken English with strong communication skillsAbility to work under pressure, organised and efficientPride and excellent attention to detail in your workDistinctive, professional and warm personalityFull clean UK driving licenseLevel three Food hygiene certificateWorking knowledge of HACCP and COSHHDemonstrate a flexible approach to work, including weekends and some evenings.Silverstone is committed to safeguarding and promoting the welfare of children and adults at risk and expects all team members and volunteers to share this commitment. Background checks and DBS checks at the appropriate level will be obtained prior to employment commencing.TPBN1_UKCT