Head Chef
| Dyddiad hysbysebu: | 27 Awst 2025 |
|---|---|
| Cyflog: | £29,000 bob blwyddyn |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 20 Medi 2025 |
| Lleoliad: | SR5 1RP |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Arena Racing Company |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | 287861JCP |
Crynodeb
We are looking for a passionate Head Chef!
At ARC we embrace diversity, we develop our people, we care for our visitors, we think about our impact and we are proud of our sport.
Who is Sunderland Greyhound Stadia?
Sunderland Greyhound Stadia is a premier racing venue, hosting thrilling greyhound action five days a week—Monday, Tuesday, Wednesday, Friday, and Sunday.
We offer a top-tier hospitality experience, featuring private boxes and restaurants, making us a popular destination for racegoers, celebrations, and corporate events.
With an exciting atmosphere, a packed race schedule, and a strong community following, we’re a dynamic venue that thrives on delivering great entertainment and exceptional service.
Please Note- This role will involved travel to Newcastle Greyhound Stadium 1 day per week
About the role of the Head Chef:
This is a multi-site role, managing the back of house food-led catering operation of Sunderland & Newcastle Greyhound Stadium. You will be responsible directly for your sites, you will organise and supervise all kitchen and snack bar and catering operations across your sites, maintaining high food quality and complying with hygiene regulations. Controlling costs in general and maintaining good staff relations as well as maintaining all legal and company health, safety & HACCP standards.
You will be responsible for managing Chefs, Trainees, and Kitchen Porters, both full time, causal & agency. The remit will encompass all food preparation across your sites for both for race days and non-race days.
Responsibilities for the successful Head Chef include (but not limited to):
Budget & Procurement: Manage purchasing within agreed parameters to achieve food GP, nominated spend targets, and revenue budgets; oversee cost control, stock levels, and supplier spend.
Food Safety & Compliance: Implement and monitor the Company Food Safety Management System, ensuring HACCP, allergens, EHO, and all legal standards are consistently met and documented.
Operations & Catering Delivery: Oversee day-to-day and event catering across multiple sites, including food preparation, cooking, service, stock takes, and kitchen cleanliness.
Menu & Quality Control: Ensure menus and specifications set by head office are followed, maintaining portion control, minimizing waste, and guaranteeing quality from raw ingredients to final plating.
Leadership & Training: Manage rotas, allocate workloads, and lead a team of chefs and catering staff; deliver training in food safety, health & safety, and operational standards while conducting regular performance reviews.
Collaboration & Communication: Work closely with Catering and Operations Manager, Group Purchasing, Food Safety, and Nutrition teams; liaise with inspectors, clients, and other departments to ensure smooth operations and compliance with evolving nutrition and allergen regulations.
What we’re looking for in the successful Head Chef:
Qualifications: Level 3 Food Safety (minimum, Level 4 preferred), Level 3 HACCP (preferred), Allergen qualification, First Aid (desirable).
Experience: Proven track record as a Head Chef or senior Sous Chef in a high-quality, fast-paced environment.
Knowledge: Strong understanding of HACCP, nutrition, allergens, purchasing systems, and kitchen IT/technical platforms.
Leadership: Confident leader with excellent communication skills, able to motivate and manage diverse teams.
Personal Qualities: Passionate about food and kitchen operations, highly organised, process-driven, and resilient under pressure.
Work Perks of being a Head Chef with us at ARC…
2 Annual Members passes, giving access to over 1500 racedays
Hotel Discounts and Complimentary Golf
Annual leave starting at 22 days increasing up to 28 in line with length of service
Pension & Group life assurance schemes
Healthshield – including 24hr GP & EAP
…and so much more!
We are on a thrilling journey. So, to join us at our next destination, be part of a winning team and to learn more about our company and this exciting opportunity apply today!
At ARC, we believe a diverse and inclusive workplace makes us stronger, more competitive, and adaptable. We welcome people from all backgrounds, cultures, and experiences. As an equal opportunity employer, we do not discriminate based on gender, sexual orientation, marital status, pregnancy, gender reassignment, race, nationality, religion, disability, age, or criminal history (where legally applicable).
If you have a disability and need adjustments, please let us know. We'll ensure you have what you need to participate in the application or interview process and to perform the job.
We value diversity and are committed to creating an environment that is safe, inclusive, and ensures everyone’s contributions are heard and respected. We strive to lead by example in promoting diversity, inclusion, and belonging.
At ARC we embrace diversity, we develop our people, we care for our visitors, we think about our impact and we are proud of our sport.
Who is Sunderland Greyhound Stadia?
Sunderland Greyhound Stadia is a premier racing venue, hosting thrilling greyhound action five days a week—Monday, Tuesday, Wednesday, Friday, and Sunday.
We offer a top-tier hospitality experience, featuring private boxes and restaurants, making us a popular destination for racegoers, celebrations, and corporate events.
With an exciting atmosphere, a packed race schedule, and a strong community following, we’re a dynamic venue that thrives on delivering great entertainment and exceptional service.
Please Note- This role will involved travel to Newcastle Greyhound Stadium 1 day per week
About the role of the Head Chef:
This is a multi-site role, managing the back of house food-led catering operation of Sunderland & Newcastle Greyhound Stadium. You will be responsible directly for your sites, you will organise and supervise all kitchen and snack bar and catering operations across your sites, maintaining high food quality and complying with hygiene regulations. Controlling costs in general and maintaining good staff relations as well as maintaining all legal and company health, safety & HACCP standards.
You will be responsible for managing Chefs, Trainees, and Kitchen Porters, both full time, causal & agency. The remit will encompass all food preparation across your sites for both for race days and non-race days.
Responsibilities for the successful Head Chef include (but not limited to):
Budget & Procurement: Manage purchasing within agreed parameters to achieve food GP, nominated spend targets, and revenue budgets; oversee cost control, stock levels, and supplier spend.
Food Safety & Compliance: Implement and monitor the Company Food Safety Management System, ensuring HACCP, allergens, EHO, and all legal standards are consistently met and documented.
Operations & Catering Delivery: Oversee day-to-day and event catering across multiple sites, including food preparation, cooking, service, stock takes, and kitchen cleanliness.
Menu & Quality Control: Ensure menus and specifications set by head office are followed, maintaining portion control, minimizing waste, and guaranteeing quality from raw ingredients to final plating.
Leadership & Training: Manage rotas, allocate workloads, and lead a team of chefs and catering staff; deliver training in food safety, health & safety, and operational standards while conducting regular performance reviews.
Collaboration & Communication: Work closely with Catering and Operations Manager, Group Purchasing, Food Safety, and Nutrition teams; liaise with inspectors, clients, and other departments to ensure smooth operations and compliance with evolving nutrition and allergen regulations.
What we’re looking for in the successful Head Chef:
Qualifications: Level 3 Food Safety (minimum, Level 4 preferred), Level 3 HACCP (preferred), Allergen qualification, First Aid (desirable).
Experience: Proven track record as a Head Chef or senior Sous Chef in a high-quality, fast-paced environment.
Knowledge: Strong understanding of HACCP, nutrition, allergens, purchasing systems, and kitchen IT/technical platforms.
Leadership: Confident leader with excellent communication skills, able to motivate and manage diverse teams.
Personal Qualities: Passionate about food and kitchen operations, highly organised, process-driven, and resilient under pressure.
Work Perks of being a Head Chef with us at ARC…
2 Annual Members passes, giving access to over 1500 racedays
Hotel Discounts and Complimentary Golf
Annual leave starting at 22 days increasing up to 28 in line with length of service
Pension & Group life assurance schemes
Healthshield – including 24hr GP & EAP
…and so much more!
We are on a thrilling journey. So, to join us at our next destination, be part of a winning team and to learn more about our company and this exciting opportunity apply today!
At ARC, we believe a diverse and inclusive workplace makes us stronger, more competitive, and adaptable. We welcome people from all backgrounds, cultures, and experiences. As an equal opportunity employer, we do not discriminate based on gender, sexual orientation, marital status, pregnancy, gender reassignment, race, nationality, religion, disability, age, or criminal history (where legally applicable).
If you have a disability and need adjustments, please let us know. We'll ensure you have what you need to participate in the application or interview process and to perform the job.
We value diversity and are committed to creating an environment that is safe, inclusive, and ensures everyone’s contributions are heard and respected. We strive to lead by example in promoting diversity, inclusion, and belonging.