Head Chef - Cheltenham
£28,000 - Head Chef - College Campus
Head chef needed to provide high quality catering services to all stakeholders at the college & off campus. Salary: £28,000
- 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
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.
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
Primarily based on site at the college, Cheltenham but with flexibility to provide cover in the absence of other chef if required.
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
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.
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
Ability to travel between locations
Full driving licence