Chef Manager (Term Time)
Job Type : Permanent, Full Time
Salary : £30000/annum
We have an exciting opportunity for a qualified and experienced Chef Manager to lead a catering team and work collaboratively with catering consultants. You will be a strong team leader, passionate about delivering an excellent daily catering service for pupils, staff, governors and also guests at main functions. You will be a chef who is passionate about food, confident in cooking with fresh ingredients and who takes pride in food presentation, leading by example.
You need to be flexible, reliable and a self-motivated team leader who is able to manage in a pressurised environment. You will have a “can-do” attitude and great communication skills as the manager of a team of 6 who run the kitchen safely, smoothly and hygienically. You will have an excellent working knowledge of Health and Safety requirements and standards to at least Food Safety Level 2, as well as holding City and Guilds 706-1/2 or NVQ level 2 in Food Preparation and Cooking, or equivalent.
This will be working full-time hours during term time, with 3 additional days immediately prior to the start of and after the end of each term. Benefits include a contributory pension scheme, Employee Assistance Programme, lunch during term time, uniform and local retailer discounts.
The catering department produce breakfast, lunch and supper on all school days for up to 250 children and 150 staff. They also cater for school social events, sports matches and days for up to 500 guests, pupils and staff. The Chef Manager is to ensure the day-to-day provision of high-quality meals, snacks and refreshments and for all special and annual events. S/he works with the Bursar and outside catering consultants and suppliers for efficient purchasing, menu planning and stock control. The Chef Manager leads and supervises an established team of five chefs/kitchen staff.
Hours of Work: Monday – Friday: 40 hours per week (Term Time only: 32 weeks per year plus a few days just before start and after the end of each term)
Responsibilities:
To provide high quality, varied, up-to-date, nutritional balanced meals for pupils, staff and visitors and ensure the smooth running of the kitchen by:
Supervision/Management of Kitchen Staff:
* Job allocation and supervision and promoting staff skill development and good morale
* Encouraging and supporting chef ideas and suggestions
* Setting rotas and weekend working, holiday planning
* Providing accurate details to the Bursary for payroll, eg leave of absence from work, timesheets, etc for staff
* Ensuring all staff are educated and trained to the necessary standards in health and safety and food hygiene safety standards as well as ensuring all staff are detailing allergens on food they prepare
* Managing a steady and efficient work flow in the kitchen and food service provision
Effective Menu Planning & Development
* Planning 3 weekly menus with seasonal and time preparation consideration; logging menu detail into system for costing purposes and ensuring the majority of the menu is freshly made food (ensuring allergens are detailed on all menus and ensuring all dietary requirements are catered for)
* Collaborating with other staff and departments on what is required and what is best for each event or occasion, including theme days for pupils and packed lunches
* Keeping up-to-date with food technology, trends and nutritional advice and incorporate these into food service.
Efficient stock management and control – working within budget and keeping food waste to a minimum:
* Ordering and receiving goods from nominated supplier
* Checking in goods from deliveries (and ensure delivery temperatures are checked)
* Inputting invoices on system
* Raising discrepancies
* Ensuring all food that leaves the kitchen is costed accurately
* Monthly stock take
* Audit food labels on food and “in date” information
* Audit food temperatures in fridge and freezers
Managing supplier relationships in collaboration with external catering consultancy.
Ensuring maintenance and care of all kitchen equipment and machinery is monitored and recommend to Bursar when tools or equipment need updating or replacing
Ensuring all Health and Safety standards are met in kitchen and store areas
* Audit cleaning with spot checks
* Ensuring HACCP standards in place and maintained
Attending School Council / Catering Committee and Support Staff HODs meetings as required.
Safeguarding and Child Protection:
* To implement and adhere to best practice in safeguarding and promotion of the welfare of children and young people.
* Leading by example on good pastoral, safeguarding and child protection behaviours.
General Duties:
* To work within all school procedures and codes of practice and undertake training as required
* To undertake such other duties as are agreed to being in keeping with the general nature of the role
Special Requirements:
* NVQ Level 2 in food preparation and cooking (or equivalent) / Food Safety qualification (minimum Level 2)
* Experience of menu planning / managing purchasing and stock control / negotiating with suppliers to ensure value for money
* Experience working in a quality, fresh food kitchen and working to/leading on hygiene and H&S requirements and with an uderstanding of school environment
* Ability to hold team to account in a supportive/effective way in order to get best results
* Passionate to cook to highest quality standards / immaculate personal presentation, outgoing and friendly
* Ability to manage shift patterns and cover for absence effectively, including weekend service
Benefits:
Contributory Pension Scheme and Employee Assistance Programme
More Information
- Address Slough, Berkshire
