Head Chef

CFC consult have an exciting opportunity for a Head Chef, Prestigious Private School based on a leafy 30 acre site. Within walking distance to town and central to many towns such as Windsor, Eton, Bracknell and Heathrow. If you love food, have a strong desire to cook with fresh ingredients to create an exceptional dining experience, we would like you to continue reading.
As much as students are encouraged to be creative we also like to encourage our staff and especially you to bring your creative side. We pride ourselves on the ability to invest in our staff training and development. Please continue reading as your culinary taste buds light up at the opportunity to create exquisite food.
The Role
Required competencies:
Food Safety Level 3 or equivalent;
A good knowledge of allergen management; proven training of this would be ideal;
A good level of basic numeracy, literacy and IT skills in order to support menu and
recipe planning, stock control and staff management through effective
communication;
A City and Guilds/NVQ Level 3 qualification would be beneficial.
Person Specification
The successful candidate:
Must be a real foodie, with a passion for producing quality food, with seasonal
produce;
Be a self starter, capable of managing their own time, be innovative and able to
continually develop the food offer;
Be a natural leader, with excellent communication skills, able to ensure the team is
knowledgeable and motivated about their roles.;
Have the ability to communicate efficiently and effectively at all levels, including
with Senior Management;
Have a strict approach to upholding food safety and health and safety practices.
Be flexible and able to work under pressure, with a positive work ethic.
Duties and Responsibilities
Menu Planning and Meal Provision:
Prepare, in the advance of the start of each term, a well-planned, fully costed,
nutritional and healthy four weekly rotational menu (breakfast, lunch and dinner);
Create and implement a fully costed, four weekly, morning and afternoon break
menu that is nutritional and enticing;
Complete morning briefings and service briefings as appropriate, ensuring an
allergen briefing is undertaken for each service period with front of house staff;
Organise regular tasting tables and theme days, of which one of each should feature
each half term;
Resource seasonal produce, adapting to new customer trends;
Consistently maintain awareness of budgets when planning menus, providing
accurate costs of menus for invoicing;
Provide guidance to catering staff on food service; ensure that all food is safe and
served at appropriate temperatures and ensure that all appropriate paperwork is
completed;
Demonstrate the ability to train staff on all high-level chef and meal production skills,
including knife skills;
Participate in reviews of menus and service, including attending School Food Council
meetings;
Provide meals that take into account the diversity of nationalities and special dietary
requirements within the School;, ensure that all allergen information is available for
each meal produced;
Ensure that the School s No Nut policy is strictly adhered to;
Provide menus and meals with a bias towards healthy eating, using fresh ingredients.
Hospitality/Events
Liaise with the Domestic Bursar regarding menus and catering of external and
internal functions;
Create and deliver tailor made and exciting menus in line with the School s
requirements;
Show passion for modern trends and fresh foods; liaise with suppliers to showcase our school.
People Management
Lead and inspire the department s team of chefs;
Take full responsibility of the kitchen staff for both day-to-day operations and
Hospitality/Events; direct the work of catering assistants and chefs as required;
Develop the team by empowering them, supporting them, encouraging them and
maintaining an "Open door" policy;
Motivate and lead by example, ensuring you and your team have fun at work and
take pride in the food that is produced;
Ensure effective time management, to include writing of chef rotas for term time and
for holiday lets;
Have overall responsibility for food hygiene and health and safety within the kitchen;
setting high cleanliness rules, practices and routines to avoid accidents, food spillage
or waste;
Train staff to achieve higher and better standards, so developing their own personal
skills and training levels.
Resource Management
Manage the catering budget in consultation with the Domestic Bursar;
Take full responsibility for the food safety and health and safety practices, ensuring
suitable due diligence is maintained and all cleaning schedules are completed;
Monitor all food supplies, ensuring proper food quality and completing the
necessary delivery checks;
Establish, maintain and develop relationships with key suppliers to ensure effective
food purchasing within budget. Monitor invoices to ensure value for money and best
possible pricing;
Monitor all kitchen equipment, ensure appropriate usage and maintenance; report
and follow up on any defects or requests for new purchases;
Keep appropriate records relating to stock and equipment.
Other responsibilities
Be proactive in seeking continual improvement in all aspects of the catering
operation;
Work in harmony with other staff within the catering department and other
departments within the School, to ensure optimum conditions are provided for the
delivery of catering services;
Any other duties commensurate with this position as directed by the Domestic
Bursar.
Salary and Benefits
Start date: Required to start as soon as possible and dependent on the completion of
safer recruitment checks.
Salary: The salary will be in the region of GBP36,000 per annum dependent on
experience.
Pension: The successful candidate will be auto-enrolled in the School s defined
contribution pension scheme. There is an opportunity to opt out.
Hours of work: The Head Chef is employed throughout the year, working 40 hours
per week on a rota basis, but given the nature of the role will be expected to work
flexible hours. This will require him/her to work early and late hours with some
weekend working.
Notice Periods: The first twelve months of employment will be a probationary
period. In the probationary period, the notice required to terminate the employment
will be one month, increasing to two calendar months by either side on the
successful completion of the probationary period.
Holiday entitlement: The School holiday year runs from 1 January to 31 December.
The Head Chef is entitled to five weeks holiday plus bank holidays annually; one
week of this entitlement must be used to cover the Christmas shutdown period and
up to two weeks may need to be reserved to cover the last two weeks during August
when the catering department closes. Bank holidays occurring during term time are
considered to be normal working days. Generally leave should be taken in School
holidays.
Facilities: Lunch is provided free of charge during term time. Members of staff can
use the School s sports facilities at allocated times. There is free on-site parking. The
post holder s children may, upon passing the entrance assessments, be eligible at the
discretion of the Governors for a reduction on the basic tuition fees