Job Summary
To work within the Catering team towards meeting the daily operational needs of the department, primarily assisting the Head Chef/Sous Chef in the smooth running of the kitchen. The role will be predominantly focused on food production, overseeing the preparation, cooking, and presentation of meals and directing chefs / catering staff within your section. You will enforce strict health and hygiene standards and trouble shoot any problems that may arise. You will take direction from the Head Chef/Sous Chef on all matters involving health and safety, due diligence and staff development / training.
Salary
£28,516
Hours of Work
37.5 hours per week, Straight shifts with no splits, working only 1 in 4 weekends with most weekend work being 8am-4pm, during term time with the need to cover additional shifts during the summer period and for occasional one -off events.
Annual Leave
Annual paid leave of 25 days plus public holidays. Adjusted pro rata for part-time hours. Increasing to 27 days plus bank holidays from January 2025
Main Duties
* To take responsibility for food service on a regular basis.
* To ensure all food served is of the highest quality, as requested by the Head Chef/Senior Sous Chef.
* To work in each section of the kitchen as required and to the expected standards.
* To assist in the creation of inspirational menus, based on the Colleges requirements.
* To ensure a high standard of cleanliness and food hygiene practices are maintained in all areas.
* To ensure HACCP due diligence is recorded and updated as required.
* Adhere to all health, safety and security regulations including COSHH.
* To assist with checks of the kitchen, reporting any problems to the Head Chef / Senior Sous Chef.
* To check off food deliveries, ensuring all food delivered is of the highest quality and the appropriate delivery record sheets are completed and signed.
* To ensure all staff have a working knowledge of the equipment within the kitchen.
* To keep abreast of changes in market trends within the industry and conduct research as requested.
* To carry out any reasonable requests made by a member of the management team in a timely and cost-effective manner.
The above is not an exhaustive list of duties. The post-holder may be asked to take on different tasks as required, and all employees are expected to work collaboratively to support the overall work of the College.
Person Specification
* Experience working in a professional kitchen
* NVQ Level 2 in Catering & Hospitality (Food Preparation & Cooking), or equivalent gained through apprenticeship
* Educated to GCSE level or equivalent
* Significant cooking experience in a similar role
* Ability to work within a team
* Advanced knowledge of international cuisine
* Creative and passionate about food
* Customer-focused attitude
* Professional conduct and respectful
* Cheerful, positive disposition
* Flexible approach
* Good communication skills, both orally and written
Benefits:
* Company pension
* Discounted or free food
* Life insurance
* On-site parking
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