In this role has responsibility for the management of our culinary offering across the course.
Average starting salary
Average hours per week
What you’ll do
- Develop and implement strategies for procuring, storing, and distributing goods or services and maintaining stock levels
- Allocate daily workload appropriately to staff, maintaining effectiveness and operational control.
- To carry out any reasonable request made by the Head of Department or Supervisor.
Who you’ll work with
- Head Chef
- Kitchen Porter
- Racecourse Manager
Skills & Knowledge
Standards and procedures of correct working practices
How to get into this role
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Progression in this role can lead to Head Chef