Job description

O ve r a ll P u rpo se :

Working as part of the Commercial Team providing a safe and healthy customer dining experience for students, staff and visitors. Using skills, experience and enthusiasm to lead and manage the team which will include apprentices, enhancing and further developing the business. The Head Chef will undertake duties in line with legislation, Health & Safety guidelines and company ‘best practice’, maintaining own area of responsibility, being a role model to students and team whilst keeping their best interests and safety at all times.

To liaise with the Head of Commercial sending daily and weekly reports as required and is responsible for the risk assessments, SFBB and the smooth running of the kitchen production all within budget.

As Head Chef, you will generally work from 7am – 3.30pm. However, there may be occasions where you will be required to work additional hours, including evenings and weekends, to provide catering for both internal and external events.

A ccountabilities:

  • Ensure that the team maintains its high culinary standards at all times by supervising the kitchen team with a willingness to ‘get hands dirty’ and leading by example.
  • Dealing with staffing issues across the refectory, ensuring appropriate cover at all times.
  • Responsible for the opening and closing of the refectory, including cashing up and banking, ensuring there is sufficient staffing to operate.
  • Carry out kitchen administrative work and complete all HACCP documentation along with all other kitchen-related duties, overseeing all operational aspects of the Kitchen.
  • Prepare and cook all food items within the refectory specifications and budget, minimize wastage through poor management or over preparation of produce
  • Regular checks to ensure effective fridge and storage area management and safe working practices in line with annual risk assessments, SFBB and EHO guidelines.
  • Be responsible for the cleanliness and hygiene of the kitchen as laid down in the Control of Substances Hazardous to Health regulations 1999 and the Food Safety Act (1990).
  • Ensure adherence to legal requirements in respect of Hygiene, Health and Safety, Employment Law and Food Safety Law for all students, staff and customers.
  • Responsible for cash handling & float management, completing the daily and weekly banking.
  • Be responsible for the ordering of all provisions required, anticipating present and future demands, carrying out stock check audits and equipment inventories as and when required.
  • Help create new recipes and menus taking into consideration budgetary constraints and allergen controls, working alongside the other Head Chef(s) in the group to ensure there is consistency in the offer across all sites.
  • Grow footfall across the refectories in Hastings, including for those students who are eligible for FSM, ensuring the food offer is affordable for all.
  • Continually review supplier products, quality and prices to ensure we are getting the best value at all times.
  • Induct, train and develop new staff members and apprentices, including work experience students in line with company policy, risk assessments and H&S guidelines.
  • Work with the other Head Chef(s) to ensure compliance with and implementation of all College policies and procedures, with particular reference to Equal Opportunities, Safeguarding, Risk Assessments, Quality, Health & Safety and Discipline.
  • Ensure that all kitchen and college equipment is maintained at all times and the equipment itinerary is maintained.
  • Be fully engaged with the feedback from student about the refectory food offer, attending Student forums meetings.
  • Work collaboratively with the Costa Manager, ensuring Grab & Go items are produced daily in line with their requirements.
  • Re quir eme nt s, skills & knowledge:

  • Minimum of NVQ level 3 cooking and food preparation certificate or at least 3 year’s experience in a similar role
  • Minimum of level 2 food safety certificate.
  • Have a good knowledge of Allergens and associated risks
  • A working knowledge of SFBB and HACCP procedure
  • Previous Catering experience within a similar environment is desirable
  • An ability to communicate at all levels
  • Ability for effectiveness, remaining calm when under pressure
  • Ability to provide consistent food quality.
  • Ability to adapt/change positively when the operation requires
  • Ability to lead and direct others to get the job done as required.
  • Ability to motivate staff and ensure they produce results even when the working environment is not entirely conducive.
  • Previous experience in purchasing and stock control is desirable
  • Physical:

    Must be able to work any area of the kitchen when needed as the position requires bending, standing, and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. Will be working in both hot and cold areas on a regular basis due to the ovens and walk in fridges and freezers.

    Morgan Hunt is a multi-award-winning recruitment business for interim, contract and temporary recruitment and acts as an Employment Agency in relation to permanent vacancies. Morgan Hunt is an equal opportunities employer. Job suitability is assessed on merit in accordance with the individual’s skills, qualifications and abilities to perform the relevant duties required in a particular role.