Overview
What you'll be doing
* Oversee and participate in the preparation, cooking, and serving of fresh, high-quality meals while ensuring consistency and portion control.
* Prepare and cook nutritionally balanced seasonal menus that meet dietary, medical, or ethnic requirements.
* Recruit, train, and mentor kitchen staff; manage staff rotas, conduct performance reviews, and manage payroll administration.
* Manage the kitchen budget, control food costs (Gross Profit), perform weekly stocktakes and record accurate data.
* Compliance & Safety: Enforce strict adherence to our Food Safety (HACCP), Health & Safety (COSHH), and EHO standards, maintaining impeccable hygiene records.
* Operational Duties: Manage inventory ordering with our client, support and report the equipment maintenance log, record waste and look to support waste reduction.
* Working Pattern: Monday - Friday 8:00am - 2:00pm, 30 Hours Per Week, Term Time Only.
What can you bring?
* Proven leadership ability with a proactive, hands-on approach
* Genuine interest in customer service excellence
* Focused on the front line
* Catering experience essential with chef skills
* 2+ years' experience as Head Chef or Sous Chef ready for their next step
* Business Acumen: Good understanding of P&L accounts, budgeting, and cost-control measures.
* Certifications: Level 2 or 3 Food Safety & Hygiene
* Excellent communication for liaising with clients and children in our settings
What the role brings to you
* A stable, daytime role in education catering
* A supportive kitchen team
* Opportunities to develop your skills
* Great work-life balance
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