Head Chef

Peter Symonds is a vibrant sixth form college in Winchester which has been rated by Ofsted as outstanding in every respect. We have a large team of committed and talented staff who are at the heart of the success of the College.

We have a busy Catering Department with several cafes and a shop. Most of our service is during weekdays in term time, although we have two boarding houses requiring reduced evening and weekend term time service. There are also occasional events out of normal hours. We seek a Head Chef to work 45 hours a week and 40 weeks a year, with the exact hours to be agreed with the Catering Manager.

You will assist in the running of the department, ensuring high standards of food preparation and service, creating and delivering exciting menus and ensuring the team works to appropriate standards of hygiene and safety. You will be a skilled Chef with experience of leading a team in a busy kitchen. You will be well organised, cheerful and able to relate positively to staff and to our students. You will have a City & Guilds/HND/NVQ level 2 or equivalent in hospitality and catering.

This is an excellent opportunity for someone who thrives in a high volume and lively working environment.

We reserve the right to close this vacancy early if we receive sufficient applications for the role. Therefore, if you are interested, please submit your application as early as possible.

Job Title: Head Chef

Job Purpose: Assisting in the successful running of the department, taking responsibility in the absence of the Manager/Deputy Manager, assisting in control of the food budget, high standards of food preparation, cooking and presentation, hygiene, health and safety and cleanliness of the unit.

Responsible to: Catering Manager/Deputy Manager

Responsible for :

Food and Beverage Service

Ensure the high standards of food preparation, cooking and presentation are maintained, maximising the use of fresh foods for lunch & boarding services.

Create innovative, exciting range of menus to appeal to and delight the customers whilst keeping within budgetary guidelines.

Purchase food items in accordance with college purchasing procedures.

Customer Relations

Ensure you have a friendly and professional attitude to all customers, aiming to delight the customer with the food provided, and actively listening to their comments.

The Unit Team

Ensure all staff are competent in producing all the menu items.

Assist in the selection, induction and ongoing training of kitchen staff.

Hygiene

Ensure everyone handling food is aware of the standards of hygiene required by law and the college and ensure correct procedures for food handling and storage are followed.

Ensure all items of equipment and utensils are scrupulously maintained and cleaning rotas implemented, and standards are monitored.

Health & Safety

Ensure safe working practices are carried out, and action taken to correct any faults that could result in an accident.

Ensure staff are aware of the COSHH regulations and abide by them at all times.

Administration

Assist the Manager in ensuring all purchases are accounted for, together with number of meals, that all financial records are kept up to date and stock accurately taken 4 weekly.

Other Duties

Prioritising the safeguarding of all students and participate in training on safeguarding matters

• Contributing to the elimination of unlawful discrimination, harassment and victimisation; advancing equality of opportunity and fostering good relations between people who share a protected characteristic and those who do not.

Any other duties reasonably requested by the Principal.

PETER SYMONDS COLLEGE PERSON SPECIFICATION

Job Title: Head Chef

Essential Requirements:

Qualified to City Guilds / HND or equivalent NVQ L2 minimum with Hospitality & Catering, educated to A level or equivalent

Experience of menu planning, menu costings and food development

Able to undertake Allergy & Health & Safety training

Must have experience of leading a large team (circa. 16 staff) within a busy kitchen brigade

Must have experience of high-volume catering (approx. 2000 hot meals daily)

Skilled and experienced Chef with flair and imagination

Well organised and able to work under pressure

Cheerful personality and ability to lead and motivate a kitchen team

A good instructor who relates well to staff and has an empathy with young people

Committed to achieving excellent standards of food service within budgetary guidelines

Lives within the locality / reasonable travel distance

Desirable requirements:

Experience working in education or similar high-volume environment, or large function services (possibly working in business and industry currently)

Standards of performance will be judged by:

The quality of food and services in the unit

An imaginative selection of menu items

The control of expenditure against budget

The cleanliness of the main catering areas and adherence to a comprehensive cleaning schedule

Successfully building relationships with colleagues, customers and staff

Membership of the Local Government Pension Scheme. Uniform and meals on duty will be provided.

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