Job title: Head Chef
Department: Catering Services
Hours: 37hoursperweekTermtime(39weeks) requiring flexibility to cover weekends, events and boarding service when required.
Responsible to: Catering Manager and in the Catering Managers absence the Deputy Catering Manager.
Supervising the Catering Team(circa20staff,including5chefs,kitchenporters,frontof house servers [when completing kitchen duties] & weekend catering casuals)
Main purpose of the job
TheHeadChefisapivotalleadershiproleresponsiblefortheday-to-dayculinaryoperation at the college. This includes the strategic planning, development, and execution of high- quality, nutritious, and diverse menus for a large student body(circa5000-daystudents),2 dedicated boarding houses (73 students), college events and growing hospitality offering. The Head Chef will supervise and motivate a team of approximately 20 catering professionals, ensuring operational excellence and unwavering adherence to food safety and hygiene standards. This role is central to enhancing the student experience through exceptional food provision.
Main duties and key responsibilities
The following is typical of the duties and responsibilities of the post holder. It is not exhaustive and other duties and responsibilities appropriate to the post may be required by the College.
I. Culinary Leadership & Menu Development Strategic Menu Planning: Collaborate with the catering manager to develop, implement, and continuously evolve innovative, exciting, and balanced menus that cater to the diverse tastes, dietary requirements (including allergies, intolerances, cultural, and ethical choices),andnutritionalneedsof1619-year-oldstudentsand staff. This includes distinct menus for day students, boarding students (breakfast, lunch, dinner), and special events.
Food Quality & Presentation: Ensure consistently high standards of food preparation,cookingtechniques,andartisticpresentationacrossallcateringoutlets, maximising the use of fresh, seasonal, and locally sourced ingredients where feasible.
Trend Integration: Proactively research and integrate current food trends relevant to the youth demographic, ensuring menus remain engaging, popular, and competitive, whilst maintaining nutritional integrity and cost-effectiveness.
RecipeManagement: Ensureacomprehensiverecipedatabaseismaintainedwith accurate portion controls and costings to ensure consistency and profitability.
Special Events & Functions: Ensure the timely delivery of catering for all college events,opendays, parents'evenings,andinternal/external functions,often outside of regular service hours.
II. TeamLeadership& Management Recruitment & Development: Assist the catering manager with recruitment, and playaleadrolewithinduction,training,andongoingprofessionaldevelopmentof the kitchen team, fostering a culture of continuous improvement and culinary excellence.
PerformanceManagement: Conducttermlyperformancereviewsofthechefs,set objectives, provide constructive feedback, and address any performance issues or disciplinary matters in line with college policy.
Motivation & Morale: Inspire, motivate, and empower the kitchen brigade, promotingapositive,collaborative,andhighlyefficientworkingenvironmentwhere teamwork and pride in work are paramount.
Scheduling&ResourceAllocation: Efficientlycollaboratewiththecateringmanager to set staff rotas being aware of labour costs, and resource allocation to ensure optimal staffing levels during peak service times and across all catering operations.
Communication: Maintainopenandeffectivecommunicationchannelswithinthe kitchen team and with the wider Catering and College management.
III. Operational&Financial Management Budget & Cost Control: Exercise stringent portion control to reduce waste, set minimumandmaximuminventorylevels,andexceedfinancialtargetssetbythe catering manager.
Procurement&SupplierRelations: Collaboratewiththedeputycateringmanager for all food purchasing, building strong relationships with approved suppliers to ensure competitive pricing, quality ingredients, reliable deliveries, and full traceability.
StockManagement: Completerobuststockcontrolprocedures,includingaccurate ordering, stock rotation (FIFO), storage, and regular stock-takes with the deputy manager to minimise spoilage and waste.
Efficiency & Flow: Optimise kitchen layout and workflow to ensure efficient production and service during high-volume periods, minimising queues and maintaining swift service.
EquipmentManagement: Overseethemaintenance,cleanliness,andsafeoperation of all kitchen equipment, identifying needs for repair or replacement reporting all faults to the catering manager and ensuring compliance with manufacturer guidelines.
IV. Health,Safety& Compliance FoodSafety(HACCP): Monitor and enforce compliance of the comprehensive Food Safety Management System (HACCP) across all catering operations, ensuring full compliance with all relevant legislation and college policies.
Hygiene Standards: Maintain impeccable standards of kitchenhygiene,cleanliness, andsanitation,includingcompletingcomprehensivecleaningschedulesandregular audits.
Health & Safety: Promote and ensure a safe working environment, conducting regular risk assessment reviews alongside the catering manager, provide staff training,andensurecompliancewithallHealth&Safetyregulations(e.g.,COSHH, manual handling).
Allergen Management: Strictly adhere to robust procedures for allergen management,ensuringaccurateinformation,safehandling,andconfidentservice for students, staff and college guests with allergies and intolerances.
Audits&Inspections: Bepreparedforandeffectivelymanageinternalandexternal audits with the catering manager (e.g., EHO inspections), demonstrating full compliance.
V. Stakeholder Engagement & College Ethos CustomerFeedback: Activelyseekandrespondtofeedbackfromstudents,boarding staff, teaching staff, and parents to continually improve the catering service and enhance customer satisfaction.
Safeguarding: Prioritisethesafeguardingandwelfareofallstudents,participatingin relevant training and adhering to college safeguarding policies and procedures.
Equality & Diversity: Champion and contribute to the college's commitment to equality,diversity,andinclusion,ensuringnon-discriminatorypracticesinallaspects of catering provision.
Interdepartmental Collaboration: Collaborate effectively with other college departments(e.g.,Bursary,Boarding,Events,StudentServices)to ensure seamless catering provision and support wider college initiatives.
Undertake any other duties r easonably required by the Principal.
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