Job Description

POST TITLE: Chef Manager

GRADE:

Grade BB06

RESPONSIBLE TO:

Leadership Team

In all aspects of the post s/he must implement faithfully and effectively the Aims and Policies of this Catholic school and work collaboratively to ensure that the Christian ethos, standards of academic excellence and good behaviour are maintained and strengthened.

Main Duties

Establish and run the Sacred Heart catering provision ensuring that efficient and economic use is made of its resources, and that the quality of dining and hospitality are outstanding. Have a genuine interest in the Hospitality Industry, being able to provide excellent customer service and a passion to create high quality food will be at the heart of everything you deliver to ensure all students, staff and visitors have a great experience.

The following is typical of the level of duties which the post holder is expected to carry out. It is not exhaustive, and other duties of a similar type may be required at the discretion of the Head teacher.

Responsibilities:

Catering and Kitchen Management

Plan, organise and provide the catering operations to ensure that the food quality, presentation and service are provided to the highest of standards. Be the lead chef when catering for day to day service and special events. Plan menus and order all resources (food & light equipment) in accordance with the School's purchasing policy and procedures; to check and record the amounts, prices and condition of all deliveries. Ensure that the meals and refreshments served always comply with the regulations set by the School Food Trust in relation to the current Nutritional Standards. Establish menu cycles of interesting and varied food, incorporating seasonal produce, primarily using fresh ingredients. Ensure that heavy duty kitchen equipment, light equipment, work areas, other facilities and general surroundings of the dining area are maintained and operated to the standards required by the statutory, local authority and Sacred Heart High School health, safety, fire and hygiene regulations and policies. Ensure that personal and food hygiene procedures are applied continuously and that there are no breaches of statutory or local authority regulations.

Budgeting and financial planning

Recommend and implement cost efficiencies and service improvements to the standards as required by the School. Assist the Finance Manager in preparing the annual catering budget. Achieve and maintain the food cost within this budget (or any variation authorised by Finance Manager). Produce cost/sales analyses as required by the Finance Manager. Account for all money spent and received, all stock purchased and used, and to supply supporting receipts. Avoid unnecessary wastage and deterioration of food items.

Operational

Establish systems and procedures in all operational areas under your control in order to monitor, maintain and improve upon the standards of the product and service. Gather feedback both formally and informally from customers and implement any suggestions if financially and practically possible. Promote exceptional standards of customer service, ensuring that all services, whether core or hospitality, operate in a friendly, smooth and efficient manner at all times. Ensure that all areas are spotlessly clean at all times and that appropriate daily, weekly and periodic cleaning regimes are in place, completed and recorded.

Management

Develop and maintain excellent working relationships with staff and students. Promote and role model excellent relationships and minimise labour turnover, through leading and motivating the catering staff by the proper allocation of duties and responsibilities, conforming to all appropriate legislation and School policies. Ensure that all School policies are implemented consistently by catering staff. Ensure that employees use safe methods of work and that no unauthorised person cleans/operates specified equipment. Attend meetings and training courses as required.

Staff Development

Develop and train catering staff, supporting their career and professional development needs. Effectively manage catering staff ensuring excellent relations and implement mentoring as appropriate. Act as Performance Manager for members of the catering team, carrying out PM reviews in line with the School's policy. Participate in the recruitment process for members of the catering team. Ensure effective induction of new staff in line with School procedures. Organise effective team meetings with relevant agendas centred on supporting the School's ethos

Other

Undertake other various responsibilities as directed by the Senior Leadership Line Manager. Actively promote Sacred Heart High School and liaise with outside agencies as necessary, representing the School as appropriate. Maintain a presence around the School to ensure that the highest standards of behaviour and site-usage are upheld. Communicate and liaise with staff, students, parents, governors and members of the local community as appropriate. Consider staff and student welfare and support. Comply with and assist in the development of policies and procedures in relation to child protection, health, safety and security, confidentiality and data protection, reporting all concerns to an appropriate person. Demonstrate a commitment to Equality of Opportunity for all members of the School community.
This job description may be amended by the Head teacher after consultation with the post holder.

Job Type: Full-time

Pay: 28,710.00-31,190.00 per year

Benefits:

On-site parking
Work Location: In person