Job Description

Role Overview

The Head Chef will oversee all kitchen operations across the College whilst remaining hands on in the kitchen. They will lead and develop the delivery of fresh, high quality, innovative food and support the commercial business of the college. The role also includes managing, motivating and developing the kitchen team. Mealtimes are an important part of studying and working at Brasenose where the community is developed and relationships forged.

The Head Chef will report to the Head of Food and Beverage and the Domestic Bursar, and have close liaison to other College managers (particularly the Conference & Events Manager, Front of House Team, Financial Controller, and HR Manager.)

Specific Responsibilities

Food Innovation

Lead food innovation through developing the food provision to emerging trends and changes in customer demand. Production of fresh, high quality, safe food that is appealing, promotes healthy eating, sustainable and is appropriately sourced. Create and cost menus that suit the colleges multi-cultural community, various diets, allergies and intolerances. Ensure that wastage is minimised through careful stock management and repurposing of leftover food.

Financial Management

Establish and achieve the annual department budget, in liaison with the Finance Team and Head of Food and Beverage. Manage kitchen expenditure working with the Head of Food and Beverages. Ensure all orders are placed in a timely manner and manage stock levels. Provide data, management information and written reports as and when required. Keep up to date with relevant legal developments and advise on compliance and risk factors with regards to the role's area of responsibility, and ensure necessary steps are taken.

Food Hygiene, H&S and Maintenance

Ensure the highest standards of food hygiene, cleanliness and safety are maintained. Implement, maintain and monitor all food safety, hygiene and safety policies and procedures and risk assessments to include but not limited to: HACCP Temperature record keeping COSHH data and chemical usage Cleaning record sheets Kitchen annual compliance training Ensure Risk assessments reviewed annually and updated as necessary Maintain all equipment maintenance, cleaning and environmental services contracts and regularly review and test the market to ensure best value for the college. To be vigilant and take responsibility for ensuring Kitchen and College property and equipment is kept safe at all times.

Training, Development and Staff Management

To nurture relationships to create an inclusive and supportive working environment and culture, being mindful of working in a diverse environment. To create a culture in the team of continuous improvement and personal development, motivating staff to fulfil their potential. To manage the recruitment, retention, induction and probation of all Kitchen staff. Ensure relevant new starter training is completed within set timescales and continuous professional development training opportunities are in place. Carry out annual staff appraisals and identify training requirements. Provide continuous on the job training of all kitchen brigade and establish a coaching style of leadership amongst senior team members. Manage Sickness absence including monitor and recording all sickness absence following the college's reporting process, and to liaise effectively with HR on individual cases and reasonable adjustments. Development of the team to provide resilience, to aid retention and assist with succession planning. Keep up to date with latest trends in the industry attending training as necessary. To respect privacy and confidential information and be aware of GDPR requirements. To improve your leadership style and to model professional senior manager behaviour, including understanding the line between your personal views and those of the College, and to know when to keep your own counsel.

General

The post holder will be required to be familiar with, and work in accordance with, all College's policies and procedures. To participate in training and development required by the College. To be willing and prepared to undertake any other duties as directed by the Domestic Bursar or Bursar. The job description may be subject to review in consultation with the postholder. To ensure all personal data relating to individuals is kept confidential in accordance with College policies and relevant data protection regulations.
Person Specification and Criteria

Knowledge and Qualifications

Essential

Level 3 NVQ in Professional Cookery or equivalent. Intermediate Food Hygiene (Level 3) & Food Allergy Awareness. Knowledge of HACCP and COSHH. Knowledge of food trends and industry best. working practices.

Desirable

First Aid Qualification.

Experience

Essential

High end catering experience in a senior position. Experience of working in key sections of the kitchen to a high standard. Managing a kitchen team. Stock management, ordering and minimising wastage.

Desirable

Cooking in a College environment.

Skills and Competencies

Essential

IT skills (Microsoft Office). Good command of English language - written and spoken. Good verbal and written communication skills. Large scale catering experience. Food procurement software.

Desirable

Menu planning, development and costing.

Personal Qualities

Essential

Presents self in a positive way and to be the leader of the kitchen team. A professional and flexible proactive approach to work with a high level of attention to detail. Strong inspiring leadership skills and training and coaching techniques. Adaptable/flexible and ability to work under pressure.
Job Types: Full-time, Permanent

Pay: 38,674.00-46,913.00 per year

Benefits:

Company pension Cycle to work scheme Discounted or free food Employee discount Free parking
Work Location: In person