Chef

Offering basic hours of approx. 35 hours per week on a rota basis, the Chef will join a team of 12 existing Chefs, under a Head Chef and Second Chef, overseeing busy services for breakfast, lunch and supper. In the region of 250 students plus staff reside on site (boarding, 7 days per week), rising to 500 students plus approximately 300 staff attending for lunch during the week. Menus for day to day meals and school functions are created in house and cater for a wide range of dietary requirements and are cooked and presented to a very high standard. Shifts include early, late and weekends. The successful candidate will be calm under pressure and excited by the prospect of joining our school team.

Employed on a term time only contract, the School Chef will work term time weeks while students are on site (36 weeks per year) and the annual salary will be pro-rated accordingly, and paid in 12 equal monthly instalments to ensure a regular income. The school offers a pension scheme with generous employer contributions and summer overtime is an option during periods of school lettings.

The St Mary's School campus is home to St Mary's Calne, St Margaret's Preparatory School and the St Mary's School Sports Centre. Both schools are recognised leaders in the field independent education, and the Sport Centre is open to students, staff and the wider community on a membership basis.

A School Chef is part of the catering team reporting to a Head Chef or the Second Chef and responsible to the Catering and Functions Manager. Chefs work various shifts including early, late and weekend shifts on a rota basis. Employed on a term time only contract, the School Chef will work term time weeks while students are on site (36 weeks per year) and the annual salary will be pro-rated accordingly, and paid in 12 equal monthly instalments to ensure a regular income.

The school offers a pension scheme with generous employer contributions and summer overtime is an option during periods of school lettings.

The Post

A chef works within a team of chefs in a rotating shift system, including duty weekends and evenings. He/she will report to the Head Chef or in his/her absence, the Second Chef but ultimately to the Catering Manager. The rota is decided by the Catering Manager annually.

A chef will work an average of 32.25 hours per week, which includes weekend hours. All chefs will be expected to work Founders' Day, Confirmation Day, and functions at the manager's request. All extra hours worked will be paid as extra to basic salary.

The position is term time only but the post holder is also required to work school holiday lettings in the summer holidays when relevant.

He or she must be willing to contribute to all aspects of the production of food. He or she will work in a kitchen producing 1400 meals per day working with a team of up to 20 staff. He or she should be willing to attend all training as required by the Catering Manager.

Job Description

• The Chef works as part of a team of chefs performing the duties required including:
• Kitchen hygiene and safety
• Production of the food
• Quality of food
• Supervision of Kitchen Assistants
• Supervision of deliveries
• Appropriate use and maintenance of kitchen equipment
• Securing the Catering Department at the end of a duty, evenings and weekends.

Tasks

This list is not exhaustive, but provides the basis of the work of the Chef.

Normal School Day:

Oversee the preparation and production of meals for the day; Ensure availability of appropriate ingredients for the next day and beyond; Supervision of all staff at weekends and evenings; Oversee the day to day health and safety aspects of a normal school kitchen. School Functions:

Liaise with Catering Manager and Head Chefs to assist in the preparation and production of appropriate meals.

Lettings:

Requirement to work within a rota system (rota system to be negotiated) to ensure adequate cover throughout the lettings period.

Other:

Carry out any other function or task required that is broadly in line with the role and appropriate to the qualifications and experience required of the post holder. Work is based on the Chef's Duty Rota, Monday to Friday, plus duty weekends.

Weekend hours are: Saturday 07.00-13.30 and 16.00 to 19.45 Sunday 08.30 to 13.30 and 16.00 to 19.45