Full-Time Head Chef in Hook - CV-Library

Join the culinary team, where we are currently seeking a dedicated and experienced Chef.

Role Overview:

Insight: School Catering Setup

Overview:

The school catering setup involves a team of 5 kitchen staff responsible for preparing and serving meals to approximately 50 covers during breakfast and, (Apply online only) covers during a mid-morning break and lunch snack time. Additionally, there are coffee bar outlets to manage. The kitchen operates on a 3-week menu cycle, offering a variety of fresh food options.

Meal Service Breakdown:

Breakfast: Approximately 50 covers served BF, with a mid-morning break lasting around 20 minutes.

Lunch and Snack: Serving (Apply online only) covers with a 20-minute service time.

Menu Details:

Lunch menus follow a 3-week cycle, offering a variety of options including meat and two vegetables.

Emphasis on providing fresh and nutritious meals.

Infrastructure and Equipment:

All cutlery and crockery are disposables, streamlining the serving process and minimizing cleanup.

The kitchen is equipped with up-to-date facilities, including 2 x 20-rack combi ovens.

Key Competency:

Planning Ahead: The role requires strong planning skills to efficiently manage the preparation and service of meals for a significant number of covers. This includes menu planning, ingredient procurement, and scheduling.

As a Chef, you will contribute to providing quality meals in a dynamic school environment. Your culinary expertise will play a vital role in creating a positive dining experience for students and staff.

Job Summary:

Under the direction of line manager, assist the establishment in the day-to-day operations and food production in accordance with company quality standards and hygiene, health and safety standards.

Position Details:

* Full-time - Chef Term Time Only

* Working Hours: 40 hours per week

* Shifts - Monday to Friday 7:00 am to 3:00 pm

Duties & Responsibilities:

Plans menus and setting prices in co-operation with line manager to achieve and maintain the budgeted food costs

Purchases of requisitions supplies and ensures that these are properly issued, used and accounted for

Carries out weekly stock take and food rotation procedures

Allocates duties to site staff and supervises them in food production, giving technical advice and guidance when necessary

Inspects dishes for quality and attractiveness before serving

Coach and provide leadership to all staff of the kitchen either directly or through the Chef team, ensuring training and development of staff.

Maintains detailed knowledge of the full menu and is able to explain dish descriptions

Receives and stores product properly

Ensure minimum food wastage

Ensure stock is rotated and controlled

Creative with food presentation and preparation

Ensure temperature records and monitoring is completed on a daily basis

Ensure area(s) under control are cleaned as per cleaning schedule

Safe operation of catering equipment

Prepare and participate in special functions (which may be outside normal working hours) and ‘theme days’ (and dishes) as required

Attends training sessions as required

Complies with all statutory and company health and safety practices and procedures, including manual handling

Adheres to all company rules, regulations, policies, procedures and provisions of contract

As and when required, carries out additional tasks concerned with the operation of the establishment

Provide service in conjunction with company ‘SMILE’ programme

Good communication skills

Good interpersonal and customer facing skills

Flexible approach to work

Good attention to detail

Good team working skills and ability to work with minimal supervision and under pressure

Good work ethic, reliable and punctual

Personal cleanliness

Ability to use own initiative

Education, Training & Qualifications:

* NVQ Level 1, 2, 3 and working towards 4

* For Education Establishments, satisfactory Enhanced DBS Disclosure or security clearance, cleared Barred List Check essential and compliance with safeguarding regulations.

* Head chef / Snr Sous chef. Experience in a similar high volume School.

Other Special Requirements:

* Ability to walk and stand for long periods of time

* Ability to work in varying room temperatures

* Contact with hot substances, ovens and hot plates

* Use of equipment that requires specialist training

* COSHH/PPE knowledge

How to Apply:

If you have the necessary skills and experience, along with an Enhanced DBS, we would love to hear from you.

Join us in creating a positive and enjoyable dining experience.

Job Types: Full-time, Permanent, Temp to perm

Salary: £27,000.00 per year