Chef Manager

JOB DESCRIPTION - Chef Manager

Location:

London Borough of Hackney, N16 5AF

Salary:

NJC Pay Scale (Inner London), SO1

Contract:

Permanent

Term-time plus one week (40 weeks), Full-time (35 hours)

Start date:

As soon as possible

Responsible to:

School Business Manager

Disclosure level:

Enhanced

Salary: Prorated term time only

Application: Via school website - please submit application form - see website advert for further details.

Ethos:

All staff are expected to support the Catholic ethos and Servite values of the school.

Job purpose:

• To successfully produce and deliver to the highest possible standard the agreed food offer to students, staff , parents and visitors at all services within pre-agreed budgetary targets and timescales

• To liaise with SLT and service users (eg via Student Council) to promote and improve the service and to develop a food offer at school that promotes and encourages healthy eating habits through innovative, seasonal menu planning

• To ensure compliance with nutritional guidelines and School Food Standards, allergen legislation and environmental health framework (including cleanliness and hygiene in the kitchen area) etc

• To prepare and assist at any special functions organised by the school

• To line manage catering staff and review and plan catering staffing for the future

• Within this role, you will be focusing on delivering the highest quality of food, kitchen management and excellent customer service

Key responsibilities:

• Food & Administration

• Be the lead and active chef, cooking for all services (breakfast, break and lunch) preparing fresh, appetising and healthy food

• Responsible for delivering a good quality service and ensure meals are presented and served in an attractive way

• Encourage input from customers and catering team for inclusion in weekly menu cycle of varied and interesting dishes on a termly basis that incorporate seasonal produce

• Promote school meal uptake through taster events and parent evenings, theme days and other events when required

• To be customer focused, committed to improving standards and maintain a caring and stimulating environment for students and other service users

• Ensure a vegetarian option is provided at all meal times and ensure individual dietary requirements are achieved where needed

• Ensure daily menus are produced/retained and marketed/displayed around school

• Keep a record of all kitchen (not plate) waste and accurate stocktake records

• Maintain portion control and instruct and supervise staff accordingly

• Produce dishes with accurate portioning and minimum wastage to ensure production remains within budget

• Produce as many dishes as possible from fresh ingredients, only using frozen or pre-prepared as secondary backup alternative rather than first choice option

• Control the purchasing and utilisation of all food, equipment and supplies from designated suppliers - constantly strive for value for money

• Responsible for financial administrative tasks associated with ordering (delivery notes, invoices, credit notes)

• Check deliveries for quality and quantity received and liaise with suppliers to rectify/improve system

• Provision of management information (including meal costs and stock records) on a monthly basis and on request

• Maintain logs of production and waste (food production)

• Ensure all tasks are carried out in a manner that meets all food services standards and other legislative requirements

• Maintain a fully documented Risk Assessment system for HACCP and for the whole of the food supply, storage, preparation and serving process and carry out self audit of compliance checks

• Ensure all areas of the kitchen are spotlessly clean at all times and that appropriate food safety documentation and cleaning schedules are completed and archived

• Ensure compliance with allergen identification and management (including labelling) is followed

• Maintain auditable record of cleaning schedules and temperature monitoring - ensure food to be served is temperature tested

• Promote the schools cashless system and ensure that cash is not accepted as a means of payment

• Provide and develop a catering service for visitors and internal customers

• To be reactive to student, staff and visitor comments to ensure customer satisfaction is achieved

• Record complaints, review with School Business Manager and take appropriate action where necessary

• Responsible for the security of kitchen supplies and equipment

• Liaise with FM to ensure statutory testing of equipment is carried out and deep cleans and flue cleaning are booked in and conducted in line with guidelines

• When required, lead on catering functions for special events which may be outside normal hours

People management and public relations

• Take responsibility for the kitchen team, maintaining staff interest and morale - promoting efficiency, budget awareness, school standards and commitment to modern, fresh cooking techniques

• Demonstrate a positive working manner with an enthusiastic, committed and flexible attitude, promoting the importance and and benefits of effective teamwork

• Plan staff task lists and duties

• Ensure all attendance, sickness and overtime records are maintained

• To be prepared to personally step in and cover absent staff duties on a temporary basis and adjust staff rotas

• Conduct pre and post service briefs before and after every service

• Participate in performance management process

• Conduct performance appraisals of catering staff to facilitate progression, analyse training needs and incentivise performance

• Develop a programme of internal and external training as required to ensure all stuff comply with requirements and are kept up to date with changes in legislation

• Carry out (with external assistance as required) induction training, safe use of hazardous equipment, COSHH and manual handling training

• Ensure staff have appropriate uniform and PPE (protective clothing and footwear)

• In conjunction with duty SLT/teacher and midday supervisors, maintain an effective communication strategy to facilitate an efficient service, cutting queueing times to the minimum

• Attend training/meetings(including governing body meetings) as required

• Develop a system of regular review and consultation with stakeholders when developing menu/service

• Understand customer needs and requirements and work to exceed these wherever possible

• Promote and market menus to increase uptake

• Develop a plan to champion healthy eating (in conjunction with School Food Policy) whilst also maximising pupil usage of the catering facility

• Liaise with external bodies as required, eg EHO visits

Other

• Undertake training to maintain legal compliance and develop further all aspects of the schools catering provision

• Share best practice with the wider team and approach all tasks with a growth mindset, contributing to the wider school objectives and improvement

• Carry out first aid duties and fire marshal duties, if and when required

• Operate the cashless tills when required

• Undertake any other duties as may be reasonably required by the Headteacher

Safeguarding:

Our Ladys Catholic High School is committed to safeguarding and promoting the welfare of children and young people. We expect all staff to share this commitment and to undergo appropriate checks, including identity and enhanced DBS checks and a willingness to demonstrate commitment to the standards which flow from our vision and values.

The post holder may be required to work outside of normal school hours on occasion (e.g. Parent evenings, Twilight sessions, etc.), with due notice.

This job description is not exhaustive and may be subject to change. This is a description of the main duties and responsibilities of the post at the date of production. The duties may change over time as requirements and circumstances change. The person in the post may also have to carry out other duties as may be necessary from time to time. This job description will be reviewed regularly.

To apply, please send your completed application forms to the email address within the school website advert.

PERSON SPECIFICATION - Chef Manager

E

D

QUALIFICATION

City & Guilds 706 (or 7100)/1 &2 (3 would be desirable)

E

Food Hygiene Certificate Level 1&2

E

FSA allergen training

E

First Aid qualification

D

EXPERIENCE

Experience of catering in large quantities either in a sous chef or head chef role, and ideally within an education setting

E

Experience of managing kitchen staff

E

Experience of managing and working within budgets

E

Experience of working with children

D

Knowledge of healthy eating and nutrition and creating related menus

E

Experience of cultural diversity, with particular reference to food preparation and dietary preferences

E

KNOWLEDGE AND SKILLS

Knowledge of FSA regulations, School Food Standards, relevant H&S regulations

E

Ability to work well within a team as well as autonomously without supervision

E

Ability to work quickly under pressure whilst remaining calm and polite

E

Ability to prioritise and organise own workload and work in an organised and methodical manner

E

Ability to use ICT (Infinity Plus MIS) and specialist equipment (eg cashless tills, digital signage)

D

Ability to develop good relations with staff and pupils and the wider school community

E

Excellent customer care (both internal and external) and communication skills

E

Passion and enthusiasm for highest standards of food production and service

E

Understanding of and commitment to equal opportunities

E

PERSONAL

Excellent punctuality and attendance

E

Passionate about their subject and wanting to develop service

E

Ability to work under pressure and to deadlines

E

Able to take direction but also be able to take initiative when required

E

Excellent communication and interpersonal skills with students and adults

E

Have a positive and can do approach when solving problems - creative and curious with a positive mindset. Solutions focused.

E

Personable, helpful, approachable, positive and the ability to stay calm and diplomatic under pressure

E

Professional etiquette through all means of communication

E

Exercises sound judgement, especially relating to confidentiality and discretion

E

Have exacting standards and a keen eye for details

E

Display an awareness, understanding and commitment to the protection and safeguarding of children and young people

E

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