Job Description

Job Title:

Chef Manager

This is a term time only position plus 6 weeks to be worked (2 weeks at Easter and 4 weeks during Summer holidays). Hours of work will be 40 hours per week from 8.00 am to 4.30 pm Monday to Friday (which includes a thirty minute unpaid lunch break). Some flexibility is required as these times may vary slightly from time to time to suit the needs of the business with occasional evenings and weekends. In addition, there is a requirement to attend INSET days and staff meetings at the beginning of each term.

Key Tasks and Responsibilities

Specific Responsibilities:

To plan, prepare, cook and present food to the standards required by the College. To ensure that the College's reputation for excellent food and service is maintained. To set objectives and be responsible for the day to day running of the department, including supervising the recruitment and selection process to ensure that it effectively meets the need of the school. To assess employee performance and recognise training needs and potential as appropriate. To ensure that the department achieves, as a minimum, the financial targets agreed within the annual and monthly budgets. To monitor the work of the location team and carry out appraisals ensuring that information is filed appropriately, with development plans that are actively used. To hold team meetings on a regular basis to communicate targets and standards required. To assist the General Manager in preparing the annual budget; to achieve and maintain the food cost in accordance with the budget. To develop and evolve all aspects of catering, ensuring regular adjustments and improvements are both recommended and implemented.

Customer Service:

To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded. To regularly monitor customer feedback and produce a suitable action plan based on the results. To be customer focused at all times by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs. To ensure all food is cooked, presented and served in line with College standards, using innovation in the method and style of presentation and food service. To ensure that you deliver what you promise to the customer and team. To ensure that all agreed service objectives are met in line with the schools expectations. To attend meetings as requested.

People Management:

To recruit appropriately skilled employees, ensuring their right to work within the UK in accordance with College recruitment procedures. To assess employee performance and recognise training needs and potential as appropriate. To ensure training is carried out in line with the College training policy to meet the needs and requirements of the individual. To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training. To carry out disciplinary procedures following College guidelines and standards. To develop the team by empowering them, supporting them, encouraging them and maintaining an 'open door' policy. To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts. To monitor the development and progress of key staff at School in order to make recommendations and appointments for succession planning. To treat your team at School as you would expect to be treated.

Financial Management:

To ensure that the location has an accurate and efficient financial control system in place. To ensure that the College and your General Manager receive all the appropriate financial information promptly and accurately. To ensure that all standards of food preparation and service are established and achieved in line with the school budget. To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise. To advise and order all necessary dry goods and equipment. To complete, on a monthly basis, a stock take and evaluate, in line with operational standards that may be updated from time to time.

Health & Safety, Food Safety, the Environment:

To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and Environmental legislations and procedures. To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regards to Hygiene and Safety are established and maintained in line with the company manual. To record and report all accidents within the location, adhering to the School / College procedures. To ensure all equipment is well maintained and is in good working order. To make recommendations for renewal and replacement of equipment when required. To establish and maintain School cleaning schedules. To respond to all School / College memos and requests as required. To attend all health and safety training courses as required. To promote and encourage environmental improvement initiatives as appropriate within the department.

Additional Responsibilities:

To take responsibility for contributing toward your own development with the guidance of the General Manager and attending training courses as identified. To show commitment to the College values in all aspects of your role. To act as a positive ambassador for the business. To attend to any reasonable request made by your Manager.

Skills and Experience

Essential

Possess a NVQ qualification or equivalent.

Hold a Level 1 Foundation Certificate in Food Hygiene or above.

Strong background in culinary craft skills with a passion for food and delivering outstanding customer service.

Proven track record of progressive experience in catering.

Proven success in supervisory roles with a focus on team leadership and performance.

Excellent organisational and time-management skills with ability to plan and prioritise effectively.

An analytical problem-solver with a structured approach to challenges.

A skilled negotiator with strong influencing and delegation abilities.

Financially and commercially astute, with a solid understanding of financial management processes, and experience in budgeting and cost control.

A clear and confident communicator across all levels of an organisation.

Proficient in computer systems and report writing.

Approachable, friendly, and positive team player.

Desirable

Proven progressive career in contract catering.

Experience in managing medium-sized operations and teams.

Professionally trained in leadership and team management.

Trained in financial management, budgeting, and reporting.

Committed to ongoing professional development with strong ambition for career progression.

Application Procedure:

Applications should be made using the application form. Candidates are asked to add a covering letter setting out, as succinctly as possible, their reasons for applying for the position at Lancing.

Application forms are available from the College website www.lancingcollege.org.uk.

Please send any emails to recruitment@lancing.org.uk

Informal conversations about the post may be arranged with the Catering Manager, Hannah Bond hbond@lancing.org.uk

A full curriculum vitae and the names, addresses and telephone numbers of a minimum of two referees, one of whom should be the candidate's current or most recent employer should be included with the application.

Job Types: Full-time, Permanent

Benefits:

Company pension Cycle to work scheme
Work Location: In person