Chef Manager

ROLE PURPOSE

The main purposes of the role of the Chef Manager are:

• To ensure the Casterton Sedbergh Preparatory School kitchen contributes to pupil wellness and the School’s reputation and growth by delivering consistently high standards of food and customer service.

• To closely monitor expenditure on food and labour in order to achieve budget targets.

• To manage the full Catering Team, with the key aim of maintaining high standards of motivation and morale, while embracing the ethos of the School’s policies and core competencies.

• To be the face of the Catering department at Casterton - upfront, visible and happy to serve customers and answer any questions they have.

• To be based at Casterton Sedbergh Preparatory School (CSPS) whilst also offering support to the wider Catering Department at Sedbergh when required.

KEY DUTIES & RESPONSIBILITIES

The duties of the Chef Manager will be wide and varied and it is not intended to cover every possible aspect of the job here. However, it is anticipated that the main areas of responsibility will be as follows:

• To prioritize the preparation, assembly, and efficient production of food for mealtimes; this is a working Chef position.

• To design and implement thoughtfully produced menus, whilst utilising the School’s nominated suppliers.

• To provide a high-quality service to pupils, staff, parents and guests in line with the School’s standing.

• To both assist and supervise the general cleaning of the kitchen, maintaining high standards of hygiene.

• To ensure that Catering staff are well motivated, trained and receive the necessary support and recognition.

HEALTH & SAFETY AND FOOD HYGIENE

• Ensure excellent food hygiene practice is observed from storage through to preparation and service; with either formal or informal HAACP plans and procedures.

• Ensure compliance with all food hygiene and H&S regulations including the Allergen Policy, and the training of staff.

• Instill into the kitchen team a culture of hygiene best practices connected with storage and cooking of food: the importance of clean, tidy and hygienic working practices regarding knives, chopping boards, surfaces etc. as well as instilling high standards of personal hygiene.

• Take reasonable care for your own health and safety and that of others who may be affected by what you do or fail to do.

• Co-operate with the Line Manager on HSE matters.

• Ensure the kitchen equipment is in working order and report any maintenance issues.

• Correctly use work equipment and PPE in accordance with training and instructions provided.

• Report any HSE hazards, accidents, incidents, illnesses and diseases to the Executive Chef manager or Helpdesk.

DELIVERY OF FOOD HYGIENE & CUSTOMER SATISFACTION

• Lead the delivery and production of meals for pupils and staff, producing a fresh breakfast, lunch and dinner as well as break and snack items to a high standard.

• Lead by example at service times by being up front, delivering friendly service directly to pupils, staff and visitors.

• Provide high quality catering for school based or off-site events, ensuring that such events are delivered correctly both from a food quality and customer service perspective. Liaise with senior school staff (Events Coordinator) and CSPS staff on requirements for these events.

• Communicate event catering needs to the teams delivering them in an organised and proactive way.

• Prepare, manage, and follow a 3-week widely published menu plan that meets quality and nutritional standards, which is in the approved format and cost effective.

• Provide for any special dietary requirements or allergies with tasty and creative alternative meals that are also nutritious.

• Keep up to date with trends, continually demonstrating passion for food, offering creative and fun special events or themed meals, as well as original break or snack items.

• To deal with any requests from pupils, staff, guests and parents promptly and in a polite manner.

• Always maintain positive client relationships and build partnerships with residential and pastoral staff.

• Project a professional image and be positive and friendly with pupils, staff, parents and visitors.

• Willing to be front of house regularly, serving food with the team, as well as building rapport with pupils, staff and visitors.

ACHIEVEMENT OF BUDGETS & TARGETS

• Effective budget and food purchase management to ensure we remain on target each week, month, and term.

• Utilise purchase software and recipe file software for costings on events and core feeding menu cycles.

• Train Chefs on use of appropriate software.

• Train staff on dish specification and portion control methods.

• Orders of stock appropriate to prompt turnover of stocks.

• Note consumption patterns and adjust on core feeding menus or events to minimise wastage.

• Ensure stock rotation is followed, and all storerooms and freezers are in order and all relevant staff are trained in FIFO.

• Stock takes are completed with accuracy and in a timely manner.

• Be results driven on EHO audits, employee retention and morale, HSE, Food Forums and other targets set by senior leadership.

TEAM MANAGEMENT & LEADERSHIP

• Manage and lead the team including chefs, and catering assistants to achieve high standards of food and customer service.

• Identify and brief all staff on the daily tasks. This will be a balance of routine activity and changes depending on events, adjustments to School routine or requirements of different menus.

• Identify and highlight training needs and take an active role in developing people towards the above objective.

• Manage the day-to-day performance of staff, in line with company policies, including completing records of discussion or recommending further counselling or disciplinary action.

• Take an active role in recognizing outstanding colleague performance.

• Conduct team briefings on various topics; Safeguarding, HSE, events, food hygiene, school news, opportunities for staff to ask questions or raise concerns.

• Conduct yearly appraisals according to the school policy and format.

• Be an excellent communicator.

• Demonstrate a desire for continuous improvement in processes for food production and ware washing that lead to better results for customers and colleague’s morale and wellbeing.

• Lead by example and be resilient under adversity.

• To ensure administration (rota and food ordering) is completed in a timely and efficient manner whilst prioritising being present on the floor.

• To embrace the Sedbergh School ethos and follow any reasonable requests from your Line Manager.

OTHER

• Ensure work, communication and approach conforms to the ethos, values and style of the school. Keep up to date, and comply with the Sedbergh School’s Rules, Policies and Procedures always.

• To attend meetings and training courses as required.

• To prepare and produce all requirements for special school functions and evening events which may sometimes be outside normal working hours.

• Any other reasonably expected duties as requested or required to meet the needs of the school.