Head Chef- Based in Uppingham
Based near Oakham
Term time hours (apart from 1 week at Easter and 2 weeks in summer)
- To ensure a sufficient quantity of food is ordered & supplied to the kitchen to meet the school menu requirements.
- Check the quality/temperatures of raw and cooked food products to ensure that standards are met.
- To ensure that food expenditure meets budget requirements.
- To line manage the Assistant Chef, ensuring all aspects of their responsibilities are adhered to. Due to the "back to back" nature of the working relationship with the Assistant Chef, good communication with the Catering & Domestic Manager on performance related issues is vital.
- To undertake Assistant Chefs appraisals.
- To prepare meals in accordance with the school menu and catering specification and provide them in sufficient quantity and time to satisfy the needs of the pupils and staff.
- Ensure good practice when producing the meals by use of recognised guidelines i.e. recipe books and manufacturers' instructions.
- Keep stock secure and store appropriately, avoid unnecessary wastage and deterioration of foodstuffs.
- To ensure that the food budget is adhered to with only using the nominated and approved suppliers and foods as stated on Menus.
- Ensure Equipment is used appropriately and for its designed use. Report any equipment defects and withdraw from use immediately.
- Ensure good hygiene by adhering to food safety policies.
- Monitor sanitation practices to ensure that employees follow standards and regulations and to keep a cleaning schedule updated weekly.
- To observe safe working practice guidelines and any other Health & Safety requirements.
- To maintain such records as may be required by the Catering & Domestic Manager.
- Whilst on duty, the Head Chef is classified as the responsible adult within the boarding house and is therefore not permitted to leave the house, unless the Matron or Housemaster is within the House. Therefore breaks must be taken in house; for this reason all breaks and lunch periods are paid and included within salary and shifted hours.
- To attend training courses as directed by the Catering & Domestic Manager.
- To work 3 weeks out of term time during the Easter and/or Summer holidays as per the Summer School rota.
- To demonstrate new cooking techniques and equipment to Assistant Chefs.
- During the course of the year, there are a number of functions which are undertaken by the boarding house and may require chefs to work additional hours paid at overtime rates.
- To supply a quote for functions that a Housemaster has requested, this enables the Head Chef and the Housemaster to work together on managing costs
- To keep updated all Allergen paperwork for all recipes.
Please send your CV through for immediate consideration and you will be contacted in due course by our experienced consultants.