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Current Vacancies


2015/16 City Football Group Graduate Opportunities


Opportunities exist in a range of areas across City Football Group for high achieving individuals who share our values and combine excellent academic standards with the drive to excel in this challenging and exciting environment. Undergraduate students looking for roles starting in 2016 are encouraged to apply.

Please note: the deadline for graduate opportunities starting in Sept 2016 / Jan 2017 has now passed. Applications for next year's programme will open in Autumn 2016.

Find more information here.

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    Experts in building winning teams



    Fabulous Fan Fayre

    We have the following upcoming recruitment event for public employees – kiosk managers, kiosk team leaders, kiosk employees, kiosk cooks, cellar employees, warehouse and distribution employees.

    We would like to invite you to our Open Recruitment Day on Thursday 28 April 2016.

    Please report to West Reception, Etihad Stadium, Etihad Campus, Rowsley Street, Manchester M11 3FF.

    Anyone can attend at any time between 1:30pm and 7:00pm however you must bring the following information with you:

    - Original European Union Passport OR Original Passport & Original Work Permit with Visa OR Two Original Documents (which prove right to work in the United Kingdom one of which must be photo I.D.)

    - National Insurance Number AND Bank Details.

    Anyone who attends without all this information will not be permitted entry to the Recruitment Day.

    Head Kitchen Porter- Catering Operations


    Purpose of Role
    : To provide a back of house support function that enables the Culinary team to  facilitate and implement a food service in hygienic and safe surroundings to deliver a premium experience across the business on match days and non-match days ensuring operational quality and excellence is maintained, to the set service level agreements and profitability.

    Key Tasks

    • Supervise the back of house kitchen porter team both on event days and non-event days.  Liaise with the Culinary team and prioritise their daily tasks in line with the demands of the business
    • To ensure that all casual employees adhere to the departmental standard of dress and personal hygiene at all times. This is to include PPE (personal protective equipment)
    • All kitchen laundry should be counted, recorded and made ready for collection on the required days.
    • To ensure the highest standards of general hygiene and safe food handling are achieved at all times by all employees when dispatching food as to the company health & safety standards and in line with current legislation.
    • To ensure paperwork relevant to your tasks are completed daily i.e. Goods received, Temperature records and fridge record sheets, HACCP and COSHH are completed and handed to the Head Chef by set guidelines.
    • Organise the replenishment of all back of house first aid kits and where necessary place an order with the Head Chef for any items that are required.
    • Oversee that only authorised chemicals are used bringing to the attention of the Chef of any unauthorised chemicals so they can be disposed of safely.
    • Work with the back of house team to ensure they are delivering an effective service and maintaining a safe working environment. 
    • Monitor each kitchen, oversee that each back of house area has chemical and sundries and is ready for service in good time.  This should include checking there are only authorised chemicals, correct PPE, enough disposables. 
    • Wash all cutlery, crockery and equipment in the industrial machines provided.  Any large saucepans or trays that do not fit comfortably inside the machines should be washed in the designated sinks.
    • Make sure all crockery, cutlery or equipment is stacked and stored safely so that it does not become a potential hazard.
    • To ensure control of all department equipment ensuring that breakages are recorded and kept to a minimum so that misuse of establishment property does not occur. Reporting any breakdown of equipment to the Head Chef and filing a Caterware maintenance request form.
    • Work with the kitchen porter team to ensure that at the end of shift, the kitchen and dish washer are closed down in line with the cleaning schedule.  The cleaning schedule is signed off and placed on the goods in desk.
    • All dishwashers are to be temperature checked daily and the result recorded.  Dishwashers and their chemicals are to be checked throughout shift in case there is a need for replenishment.
    • To clean kitchen equipment including ovens, fridges, floors and fryers to a high standard as set out in the cleaning schedule.
    • Have a clear understanding of the stadium waste streaming and supervise the correct disposing of kitchen waste.
    • To ensure that all employees are trained to a level which enables them to carry out their duties according to departmental standards.
    • To ensure that casual employee payroll is kept within the operating targets as set.

    To be fully conversant with:

    • The standards and procedures within the Stadium for fire, security, health and safety.
    • The standards and procedures within the banqueting for personal hygiene, food hygiene and safety.
    • The operating standards and procedures within the stadium for the service of food and beverage.

    Junior Sous Chef - Catering Operations

    Purpose of role: To plan, facilitate and implement a food service that delivers a premium experience on match days and non-match days alongside ensuring operational quality and excellence is maintained, to the set service level agreements and profitability.

    Key tasks

    • To supervise and assist in the preparation of all kitchen areas and ensure that the highest standards of presentation and preparation of these areas is achieved in good time prior to each function, including match days.
    • To assist in producing the set food specs and photos with recipe cards for the C&E, bowl events, Match Days
    • To ensure the highest standards of general hygiene and safe food handling are achieved at all times by all employees within kitchen areas as to the Company Health & Safety standards and in line with current legislation.
    • To ensure the highest standards of food service and food presentation across C&E and match day business.  This is to include both buffet theming and plated presentation.
    • To react quickly and efficiently to clients requests and changes in arrangements.  To communicate such information to the catering office and kitchen where relevant.
    • To maintain departmental food control procedures and ensure wastage is kept to a minimum and is on food safety documentation.  Hand any waste records to the Head Chef so it can be recorded in EATEC to achieve budgeted cost of sales.
    • To ensure control of all department equipment ensuring that breakages are kept to a minimum and that the misuse of establishment property does not occur. Reporting any breakdown of equipment to the Head Chef and filing a Caterware maintenance request form.
    • To ensure appropriate paperwork i.e. Goods Received, Temperature record and fridge record sheets, HACCP and COSSH are completed and handed to the Head Chef by set guidelines.
    • To supervise all Team members and ensure they have an allergen matrix for every function, match day or bowl event.  To review and update were necessary so that all allergens are captured.  It must be accessible to all employees, guests and customers.
    • Be able to identify labour needs and take note of the casual employee rotas, and any other administration duties.
    • To attend weekly meetings to discuss forthcoming business.
    • To ensure that all food, liquor, equipment and sundry items are charged appropriately to the client via the daily charge sheets.
    • To ensure that all employees are trained to a level which enables them to carry out their duties according to departmental standards 
    • Encourage personal development, passion for food and innovative thoughts across all skill sets.
    • To ensure that all casual employees adhere to the departmental standard of dress and personal hygiene at all times. This is to include PPE (personal protective equipment)
    • To ensure that casual employee payroll is kept within the operating targets as set.
    • Have a understanding of WMX, the process of clocking in/out and the fire register
    • Be able to support the departmental recruitment and training process.
    • Have a basic understanding of EATEC and the ordering process.  Be able to raise an RQA for processing.
    • Provide administrative support as and when requested.
    • Assist in maximising sales and reducing costs throughout the operation.

    To be fully conversant with:
    • The standards and procedures within the Stadium for fire, security, health and safety.
    • The standards and procedures within the banqueting for personal hygiene, food hygiene and safety.
    • The operating standards and procedures within the Stadium for the service of food and beverage.
    • The legal requirements in respect of the sales of alcohol to the public.

    To apply for either of these roles, please send your CV to recruitment@fthree.co.uk. The closing date is Friday 22 April.



    Disabled Two TicksTwo Ticks

    As a member of the Two Ticks scheme, we are proud to show our commitment to employing disabled people and judging people on their abilities alone.

    As a member of the scheme we make five commitments regarding recruitment, training, retention, consultation and disability awareness:

    These commitments are:

    • To interview all disabled applicants who meet the minimum criteria for a job vacancy and to consider them on their abilities
    • To discuss with disabled employees, at any time but at least once a year, what both parties can do to make sure disabled employees can develop and use their abilities
    • To make every effort when employees become disabled to make sure they stay in employment
    • To take action to ensure that all employees develop the appropriate level of disability awareness needed to make these commitments work
    • To review these commitments each year and assess what has been achieved, plan ways to improve on them and let employees know about progress and future plans.

    Further information about the Two Ticks scheme is available from the Gov.uk website:

    https://www.gov.uk/looking-for-work-if-youre-disabled/looking-for-a-job

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