Chef RESPONSIBLE TO: General Manager, Priory and Eatons Centres
WORKPLACE: Priory, New Street, St Neots and Priory, Priory Lane, St Neots
SALARY: NJC - LC2 (18-23), £31,537-£34,434
CONTRACT TYPE: Fixed Term 18 months
RESPONSIBLE FOR: Supervision of kitchen staff
MAIN PURPOSE OF ROLE:
To deliver high-quality, freshly prepared food across the Councils catering operations, maintaining excellent standards of hygiene, food safety, and customer satisfaction.
This role will also contribute significantly to the development of a new and exciting food and beverage offer at the newly refurbished Priory, helping to build internal capability within the team.
WORKING HOURS:
37 hours per week (will include some weekend and evening shifts)
The role will mainly involve daytime hours, as the current offer is focused around café-style service and community use. However once the redeveloped Priory opens, the food and hospitality offer is likely to grow, and this may include evening and occasional weekend work particularly during events, performances, and private bookings. Flexibility will be important as the venues offer develops.
MAIN DUTIES & RESPONSIBILITIES Food Preparation & Menu Development
Prepare and serve high-quality food in line with agreed menus and standards.
Develop and evolve menus in collaboration with the management team and front-of-house staff.
Maintain portion control and monitor food costings to achieve agreed gross profit margins.
Ensure stock rotation and appropriate use-by date management.
Lead on catering for events (e.g. buffets, formal functions, wedding receptions)
Review customer feedback and identify improvements to the food offer
Kitchen Management
Oversee the day-to-day running of the kitchen, including supervision of kitchen staff.
Conduct regular team briefings to plan service and daily specials.
Maintain food hygiene and health and safety documentation (e.g. temperature logs, cleaning records)
Order stock, manage deliveries, and carry out regular stock checks.
Maintain a clean, safe, and efficient working environment at all times
Staff Supervision and Development
Lead and motivate the kitchen team to deliver high standards of food preparation and service
Organise kitchen staff rotas, break times, and holiday cover in coordination with the wider team
Support the recruitment, induction, and training of kitchen staff
Provide day-to-day supervision and performance feedback
Encourage flexible working and a positive team culture
Health, Safety and Compliance
Ensure all food safety, health and safety, and hygiene standards are met and exceeded
Carry out and record regular safety checks and respond promptly to any issues
Promote a culture of safe working and lead by example in the use of equipment and kitchen procedures
Adhere to all St Neots Town Council policies, procedures, and statutory obligations
Contributing to an Exciting New Offering at the Redeveloped Priory Centre
Develop dishes and menus
Support the development of kitchen processes, procedures, and standards in preparation for the refurbished Priory Centre
Use the New Street venue as a testbed to trial and refine future food offers
Collaborate with the Business Development and Events teams to support bookings and catering needs
Engage positively with customers where required, particularly for events and private functions
Contribute to the wider vision and reputation of the Councils community venues
OTHER INFORMATION The role is 37 hours per week, predominantly daytime. It is recognised that not all duties can be performed in that available time, so prioritisation is essential.
Some weekend and evening shifts will be required depending on the needs of the business. These hours could be subject to change when the business returns to the refurbished priory centre building.
To attend training courses or seminars relevant to the role or needs of the Council as part of an ongoing appraisal system.
To work within Health and Safety Legislation in accordance with the Health and Safety at Work Act.
To attend annual appraisal and at least six-monthly review that will form the basis of your Personal Development Plan, this will be linked to the Councils Objectives. You will be expected to attend regular meetings with your line manager to allow collaborative support.
All employees who are involved in the processing or handling of computer data have an obligation to comply with the terms of the Data Protection Act 2018 and the Councils Data Protection Policy
This job description is neither exclusive nor exhaustive, as there may be other duties and requirements associated with the post. This job description will be subject to regular review, and the Town Clerk reserves the right to add to the duties listed, amend the character of the position or the level of responsibility.
PERSON SPECIFICATION - CHEF ATTAINMENTS
ESSENTIAL
DESIRABLE
Qualifications
Level 2 Food Hygiene Certification
Level 3 Food Safety of Equivalent
NVQ Level 3 Hospitality & Catering or equivalent
Catering Experience
Proven experience working in a professional kitchen
Experience catering for community events, buffets, or private functions
Experience delivering high-quality food in a busy café or restaurant environment
Experience in preparing hot and cold buffets and canapes for 100-200 people
Experience in menu planning, event catering, or community/public venue catering
Creativity in developing seasonal or themed menus
Ability to prepare and present food to a consistent high standard
Customer-facing catering experience
Experience in baking and creating cakes, scones and sweets.
Supervisory Experience
Experience supervising or training small kitchen teams
Experience coordinating rotas and staff development
Clear, professional communication with team, front-of-house staff, and customers
Technical Skills
Strong understanding of food hygiene, allergen control, and kitchen health and Safety
Cost and stock management experience
Ability to prepare high-quality, consistent food; knowledge of portion control & recipe adherence
Creativity in menu development; experience with special diets and seasonal menus
Dietary and allergen awareness
Qualities and Attitudes
Ambition with a view to progress career and take responsibility and ownership for an exciting new food offering as part of delivering a standout venue
Creative passion about food and menu development
Ability to stay calm under pressure
Flexible approach and ability to work on your own as well as part of a team
Flexibility to work evenings/weekends
Strong organisational skills
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