The Rugby Club Caterer will be responsible for preparing and serving good-quality food for rugby fixtures, club events, private functions and other clubhouse activities.
The postholder will provide a reliable and welcoming catering service while maintaining high standards of food safety, cleanliness, organisation and cost control.
Working closely with the Clubhouse General Manager / Steward, the Caterer will plan menus, order ingredients, manage kitchen stock and ensure that food is prepared and served efficiently according to confirmed guest numbers and event requirements.
Key Responsibilities
Food Preparation and Service
- Plan, prepare, cook and present food for senior and junior rugby fixtures, visiting teams, officials, members and guests.
- Provide catering for private functions, club events, meetings and community activities.
- Prepare food appropriate to the occasion, anticipated numbers, available budget and kitchen facilities.
- Ensure that food is ready and served at the agreed time, Maintain consistent standards of quality, presentation and portion control.
- Adapt service arrangements during busy periods while maintaining appropriate standards.
- Work with clubhouse staff and volunteers to ensure an efficient and welcoming service.
Menu Planning and Event Coordination
- Work with the Clubhouse General Manager / Steward to agree menus, prices and service arrangements.
- Confirm with the steward expected numbers, timings and dietary requirements before each event.
- Help develop appealing, practical and commercially viable menus.
- Help provide accurate food-cost information when menus or function packages are being prepared.
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Purchasing and Stock Control
- Prepare catering orders and purchase ingredients and consumables through approved suppliers.
- Work within agreed budgets and delegated spending limits.
- Obtain prior approval for expenditure above the Club’s authorised limit.
- Maintain appropriate stock levels without unnecessary over-ordering.
- Check deliveries for quality, quantity and accuracy.
- Store ingredients correctly and operate an effective stock-rotation system.
- Monitor portion sizes, waste and stock usage.
- Record food waste, damaged stock and unexplained discrepancies.
- Participate in regular stock checks and provide information requested by the Clubhouse General Manager or committee.
- Retain receipts, delivery notes and other purchasing records in accordance with Club procedures.
Food Safety and Compliance
- Ensure that all food is prepared, cooked, cooled, stored and served safely.
- Maintain accurate fridge, freezer and food-temperature records.
- Complete and maintain cleaning schedules, food-safety checks and other required records.
- Ensure that food is correctly covered, labelled and date-marked.
- Maintain accurate allergen information for all food prepared and served.
- Respond appropriately to dietary and allergen enquiries and never provide unverified information.
- Prevent cross-contamination and follow appropriate procedures when preparing allergen-free food.
- Ensure that fridges, freezers, preparation areas and food-storage spaces are clean, organised and operating correctly.
- Report equipment faults, pest-control concerns and food-safety risks immediately.
- Cooperate with environmental health officers and other relevant authorities.
- Maintain a suitable food-safety qualification and attend additional training when required.
Kitchen Management and Cleanliness
- Maintain the kitchen and associated food-storage areas to a consistently high standard.
- Ensure that work surfaces, equipment, utensils and floors are cleaned and sanitised correctly.
- Organise the kitchen so that food can be prepared safely and efficiently.
- Monitor the condition of kitchen equipment and report maintenance or replacement requirements.
- Follow the Club’s opening, closing, keyholding and security procedures where applicable.
Financial and Commercial Responsibilities
- Work with the Clubhouse General Manager / Steward to establish appropriate menu prices and catering packages.
- Monitor ingredient costs, portion costs, sales, margins and event profitability.
- Ensure that all catering sales are correctly processed through the Club’s till or payment system.
- Provide purchasing and stock information for financial reporting.
- Identify practical opportunities to reduce waste, control costs and increase catering income.
Customer Service
- Provide a friendly and professional service to members, visiting teams, guests and function customers.
- Respond constructively to customer feedback.
- Deal appropriately with concerns relating to food quality, service, dietary needs or allergens.
- Help create a positive clubhouse experience that encourages repeat visits and function bookings.
- Act as a professional representative of the Club at all times.
General Responsibilities
- Work flexibly around the Club’s fixture, function and event programme.
- Be available for agreed evening, weekend and bank-holiday work.
- Follow all Club policies relating to food safety, health and safety, safeguarding, equality and confidentiality.
- Report accidents, incidents, near misses and safeguarding concerns promptly.
- Assist with reasonable catering-related duties consistent with the role.
- Attend relevant staff or operational meetings when required.
Performance Measures
Performance will be assessed against areas including:
- Food quality, consistency and presentation.
- Customer, member and visiting-team feedback.
- Compliance with food-safety, hygiene and allergen requirements.
- Accuracy and completion of catering records.
- Achievement of agreed food margins and budgets.
- Stock control, waste levels and purchasing performance.
- Timely preparation and service.
- Kitchen cleanliness and organisation.
- Reliability and effectiveness of catering cover.
- Contribution to successful fixtures, functions and club events.
Person Specification
Essential
- Previous experience preparing and cooking food in a commercial, hospitality, events or community setting.
- A Level 3 Food Safety qualification, or willingness to complete within 4 weeks of starting the role.
- A sound understanding of food hygiene, temperature control, stock rotation and cross-contamination prevention.
- Knowledge of food-allergen requirements and safe handling procedures.
- Ability to plan menus and prepare food for varying numbers.
- Good organisational and time-management skills.
- Ability to work calmly and efficiently during busy services.
- A reliable, flexible and practical approach.
- Good communication and customer-service skills.
- Ability to work independently and as part of a wider clubhouse team.
- Availability to work matchdays, evenings, weekends and bank holidays as required.
- A trustworthy approach to stock, purchasing and Club property.
Desirable
- Formal catering or professional cookery qualification.
- Experience catering for sports teams, clubs, functions or large groups.
- Experience supervising casual staff or volunteers.
- Knowledge of food costing, margins, portion control and waste reduction.
- Experience developing menus for functions and special events.
- First-aid, fire-safety or health and safety training.
- Experience working within a rugby club, sports club or member-led organisation.
Important Role Clarification
The Rugby Club Caterer is responsible for the safe preparation, cooking and service of food. Overall management of the clubhouse, bar, function bookings and licensed premises remains the responsibility of the Clubhouse General Manager / Steward.
The Caterer will work closely with the Clubhouse General Manager / Steward to coordinate menus, purchasing, staffing and service arrangements. Any spending above the agreed delegated limit must receive prior authorisation from an authorised committee member.
Pay: £13.50-£15.00 per hour
Work Location: In person
