£40000 per annum
Medicash - Healthcare benefits, including dental, optical and therapy treatments (includes up to 4 dependent children)
Aviva Digicare - Free annual healthcare check
Exclusive Benefits & Wellbeing site (Perks at Work)
Entertainment discounts - up to 55% off cinema tickets
Health & Wellbeing discounts - Discounts for Nuffield Health (20%) and Pure Gym (10%)
Travel discounts - Discounts with holiday companies such as TUI and Expedia
Shopping discounts - Save up to 15% at high street and online stores by purchasing Shopping Cards
Meals on duty
Vodaphone discounts
Pension scheme and Life Assurance
Employee Assistance Programme
23 days + BH's and additional day off for your birthday
2 days additional leave, following return from Maternity leave during first year back
Competitive and supportive family benefits
Day off for baby's first birthday
Holiday purchase scheme
On-going training & development and career pathways
Professional subscriptions paid
Financial wellbeing programme and preferred rates on salary finance products
Effective communication between staff and stakeholders throughout the business, ensuring the sharing of best practice and creativity through an approachable manner.
Confident to lead and manage the hotel culinary team to deliver all catering requirements.
Motivate the culinary team, encouraging collaborative thinking and solidarity.
Work in collaboration with Head of Nutrition and Women’s Team Head Chef to continually develop and strategically deliver performance focused menus, through planning measures.
Ensure all culinary offers strive to exceed the First Team’s needs.
Recognise the limitations of offsite catering delivery and continually search for innovative solutions.
Assist the Women’s Team Head Chef and Executive Head Chef in sourcing local, high-quality produce in line with an elite performance culture and Compass supply chain.
Work with the culinary team to ensure all delivery notes are checked against requisitions, ensuring any discrepancies are identified and reported to the supplier.
To liaise in advance with CFC and destination hotel regarding menus, mealtimes, travel arrangements and all logistical considerations.
To travel with or in advance of the Women’s Team players and staff to the destination hotel and meet with chef and FOH manager to discuss service and expectations.
Ensure meetings are pre-arranged with hotel team on arrival to go through quality checks, timings, restaurant layout and Health and safety.
Oversee bedrooms F&B provision are up to CFC standards.
Return with Women’s Team players or staff, offering catering and previously agreed on any coach journeys.
Embrace all client feedback, with the view to continually develop and improve.
Confidently communicate with client to enhance culinary offerings and exceed client requests.
Endorse the presence of the kitchen team in a FOH capacity, encouraging customer communication and teamwork.
Innovation
Encourage the sharing of creative ideas across the culinary team, striving for best practice.
Manipulate and use other units and industry practices, constantly comparing and improving the home site.
Collaboratively create and produce innovative recipes to meet specific sport nutrition requirements.
Regular review of the food safety management system and effective controls at identified critical control points and throughout the food handling process.
Ensure the culinary team are adhering to all relevant HSE procedures, acting as a motivator for the FOH and BOH team to work safety.
Work closely with Head Chef and Operations Manager to ensure that high standards of cleanliness and safety are always maintained throughout all areas of the kitchen.
Ensure hotels are following HSE guidelines.
Ability to communicate concisely, assertively, and effectively at all levels of the business.
Excellent personnel management skills.
Ability to prioritise between conflicting demands.
Good people skills, good leadership, and organisational skills.
Experience of working with hotel chefs for away fixtures to ensure delivery of a Levy standard of catering.
Experience of menu planning.
Evidence of continual professional development and a desire to increase sport nutrition knowledge.
Experience of working within professional sport.
Understanding the boundaries with players presence within the traveling environment
Must be able to work flexible hours on both weekdays, weekends and evenings
Food Hygiene Certificate Level 3 or above.
High standards and quality driven.
A ‘can do’ attitude.
Display a positive attitude with guests, colleagues, and all stake holders.
Lead by example
To work on a flexible shift rota according to the needs of the business, this can be allocated across the various operations and in line with the business needs.
To support whole management team as required
To ensure that holidays are taken subject to the needs of the business and not carried forward according to the company policy.
To always act as an ambassador for the company and club
Competitive salary
Relevant uniform provided
Free Staff meals
Job skill enhancement training and courses available
Company pension scheme
Exclusive benefits & Wellbeing (Perks at work)
Private health cover - Medicash
Clock in on the Rotacloud app upon arrival at Cobham Training Facility
Clock out of your shift when you finish work and go to your hotel room/accommodation
Time travelling to and from Cobham Training Facility or a London based station/airport is classed as unpaid commuting time
All long-term travel such as flights, extensive train journeys or travel with the team is included in your working hours
Days off not spent working (e.g. personal time, site-seeing etc) should not be clocked in for