Executive Head Chef

A leading independent boarding and day school for girls aged 3 - 18 with a co‑ed preschool in Winchester, Hampshire. Catering for just over 900 students and teachers daily. Our core feeding offer is breakfast, mid‑morning snack, lunch, dinner, match teas, hospitality and external lettings throughout the year. This is a 7‑day a week operation so shift patterns would usually be 5 over 7 days. This location offers a mix of term‑time roles along with full 52‑weeks contracts. This location benefits from free parking on site.

Key Responsibilities

• Operate, monitor and control the food production and service production to ensure that food is produced and presented to the highest possible standards, according to the stated Thomas Franks standards and all specified client requirements.
• Ensure that the Thomas Franks fresh‑food standards are adhered to by all members of staff, making the best use of local, sustainably sourced and in‑season produce at all times using the company approved suppliers.
• Ensure that the menus that are planned and devised are nutritionally balanced, making the best use of current food styles and customer expectations for daily service and any functions, hospitality or special events.
• Ensure the prompt service of all meals and service at all times to the company/clients standards; restock and replenish stocks and consumables as required during service periods, pre‑empt customer needs and achieve optimum customer service delivery.
• Ensure that all production, storage and service areas and equipment are maintained in a hygienic and clean condition, demonstrating a thorough understanding of food safety and health and safety legislation on a daily basis; practices are to be monitored and reviewed frequently to ensure standards are set and maintained effectively.
• Ensure that the preparation of all food for sale/service is prepared within exemplary standards of hygiene and food safety, ensuring that all members of subordinate staff adhere to these procedures on health, safety and hygiene at all times.
• Keep the front of house informed of any food running out and pre‑empt any delays in customer waiting.
• Assist in the preparation of planning menus, rotas, placing of orders.
• Ensure that the kitchen operates in line with current health & safety regulations.
• Attend meetings and training courses as required; ensure attendance to all staff meetings as required.
• Ensure that all policies and procedural requirements of both legislation and company are adhered to in order to promote a professional and flexible approach at all times.
• Ensure personal presentation is of the highest standard at all times.
• Ensure all necessary checks are carried out in the service and associated areas for food temperatures.
• Carry out all reasonable requests of the management.

Qualifications and Competencies

• Previous experience working within a fast‑paced kitchen at Head Chef level (ideally within contract catering - B&I or independent education).
• Excitement to work with fresh seasonal ingredients and regularly changing bespoke menus that you create.
• Creative with the opportunity to showcase your skill set every day.
• Team working abilities, listening skills, the ability to work on your own initiative, impeccable personal presentation, hygiene and behaviour towards others.
• Food hygiene certificate preferred.
• Ability to adapt and be flexible as necessary.
• Reliable, honest and able to demonstrate an open, attentive approach to customer service.
• Willingness to learn new skills and take responsibility.
• Ability to demonstrate a good understanding and use of verbal English.
• Ability to demonstrate a good standard of written English and reading skills.
• Similar experience of customer and/or food preparation environment is essential.
• Hold a recognised cooking qualification such as City & Guild 706/1 & 2 or equivalent.
• Hold at least a level 3 food hygiene qualification.

Benefits

• Wider wallet scheme (discounts at major retailers, restaurants, gyms etc).
• Free meals on duty.
• Volunteers leave – up to one day per year.
• Enhanced maternity, paternity and adoptive leave.
• Cycle to work scheme.
• Recommend a friend bonus.
• Unrivalled individual training and development.
• Well‑established apprenticeship programme.
• Team & company social events.
• Employee assistance programme.
• Workplace pension.
• Excellent career progression within a leading independent contract caterer.

Company Introduction

Thomas Franks is a founder‑led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.

Legal Requirements

All applicants must be able to demonstrate that they have the right to work in the UK to be considered for this role. An enhanced DBS, identity & reference checks (covering the last five years) will form part of the selection process. As an organisation using the Disclosure Barring Service (DBS) disclosure service to assess applicants' suitability for positions of trust, Thomas Franks Ltd complies fully with the DBS Code of Practice and undertakes to treat all applicants for positions fairly. We are committed to safeguarding the welfare of children and undertake not to discriminate unfairly against any subject of a disclosure based on conviction or other information revealed. However, for any post in a school please be aware that any application is exempt from the Rehabilitation of Offenders Act 1974 and as such any criminal conviction, caution or bind‑over must be declared. Diversity and inclusion at Thomas Franks – we actively encourage applications from candidates from diverse backgrounds and continue to develop a culture of growth and inclusion and would like to invite applications from groups who are currently under‑represented, because we believe greater diversity leads to exceptional results and provides a better working life.