Head Chef - Cheltenham

South West

£28,000 - Head Chef - College Campus

Cheltenham

Job Description

Head chef needed to provide high quality catering services to all stakeholders at the college & off campus. Salary: £28,000

Main duties:


  • Head chef to ensure specific dietary and nutritional requirements of all services users are met.

  • Lead, motivate and supervise the catering team and have full responsibility for food storage, preparation, production and service to stakeholders

  • Mentor chefs through NVQ level 2 and 3

  • To be energetic and enthusiastic with a real passion for cooking.

  • To ensure all regulatory catering compliance is met

 

Primary tasks:

Overall responsibility for food preparation and cooking on a day to day basis. Produce moulded diets.

Maintain a high level of food quality and production with the aim of exceeding our services users expectations

Ensure that the food operations are controlled in a manner which remains within budget, maximising potential and optimising resources

Operate effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety

Maintain a high level of cleanliness, food hygiene and safety and ensure all other Health and Safety matters are adhered to, meeting internal and external compliance standards including 5 * rating.

Take a lead on menu planning with the team creating new quality dishes

Supporting SCSM and contributing to effective planning of staff duty rotas

Through personal example, and clear action demonstrate commitment to equality and diversity ensuring equality of access and treatment in employment and service delivery to all.

Promote the organisation’s Health and Safety at Work policy and procedures and ensure these are implemented effectively within the department.

Manage the appraisal, supervision, personal development of the staff team

Attend all mandatory training and keep up to date as required by the role

Undertake any other duties which may be reasonably requested by the Head of Hospitality Services and Director of Business Development.

 

Safeguarding:

The organisations takes seriously its responsibility for safeguarding and is committed to safeguarding and promoting the welfare of young adults and children and requires that all staff share this and act accordingly by applying organisational policy and procedure and attending annual safeguarding training.

 

Equality and diversity:

Through personal example and clear action demonstrate commitment to equality and celebrates diversity ensuring equality of access and treatment in employment and service delivery to all

 

Health and Safety:

Promote the Health and safety at Work Policy and Procedure and ensure these are implemented effectively within the department

 

Location:

Primarily based on site at the college, Cheltenham but with flexibility to provide cover in the absence of other chef if required.

 

Working House:

Based on a 5 day working week including evening and weekend hours, 37hours a week across 52 weeks of the year

 

Personal Specification - Head Chef

Experience of working in a professional kitchen with proven experience and working knowledge of producing food to high standards

Previous experience demonstrating good management and effective co-ordination of a kitchen team

Food and drink procurement, managing small budgets

A positive approach to menu planning and development of a service

Experience of providing specialist diets for individuals

Experience of working with /for people with physical disabilities.

Supervising multiple outlets

Experience of catering management within education, residential, health, or social care

Experience of multi-disciplinary working

 

Qualifications

NVQ Level 3 Catering or City and Guilds 706 qualification

Food Hygiene Certificate L3

Advanced food hygiene Certificate

Skills & Knowledge

Excellent practical food preparation skills to the highest standards

Passion for food and creative flair for menu design

Good interpersonal skills with both kitchen, front of house staff, management, stakeholders and service users

Apply attention to detail and maintain required service standards

Proven excellent standards of food safety and health and safety

Strong influencing and negotiating skills to achieve positive results

Ability to inspire and motivate staff

Ability to apply positive performance management with good outcomes.

Manage budgets and spending effectively

Experience of managing portion control and food waste, to effectively manage gross profit margins

Good working knowledge of social care legislation

Experience of special diets and moulded meals. Producing food to descriptors 4 to 7.

Experience of mentoring chef’s through NVQ level 2 and 3 food production.

 

Personal

Flair and enthusiasm of cooking healthy dishes

Ability to work under own initiative and manage priorities effectively

Ability to cope under pressure, in a calm and efficient manner to set deadlines and keep staff members informed

Demonstrate a flexible approach to meet business requirements, working weekends and evenings

Demonstrate self-motivation and leadership

Ability to generate ideas and motivate teams to contribute to planning

Sensitive to the needs of others/students

Reliable and conscientious

Honest and trustworthy

 

Other

Ability to travel between locations

Full driving licence



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