Chef

Chef Vacancy

Role Purpose:

To assist, in the provision of a high quality food provision for all service users of Sarum College as part of the Catering Team. To engage with guests to discuss dietary concerns, requests at meal times. To continually meet or exceed customer’s expectations and comply with all relevant regulatory legislation in relation to the Catering Function. To support all other areas of the Hospitality Team as required including Front of House.

Core Responsibilities and Key Accountabilities:

• Work at all times under the guidance and leadership of the Head Chef and General Manager of Hospitality to ensure that the provision of food to all service users is of the highest standards possible. Be able to use the Management Support System (HOP) proficiently to support this.
• Conduct yourself professionally at all times.
• Ensure you comply with all systems and procedures required within your area of work and if unsure communicate this to your Line Manager.
• With the Catering Team operate the cleaning schedule to ensure the highest standards of hygiene are met at all times, including personal hygiene.
• Working as part of the Catering Team ensure you complete all accountable documentation during your shift and report any issues immediately to your Line Manager.
• Interact with customers during service periods ensuring customers are satisfied with the service provision.
• Undertake any training required to ensure you are up to date with the required qualifications for working in a Catering environment.
• To attend Catering meetings as required.
• Responsible for any other fair and reasonable task set for the needs of the business.

Food Management:

• Assist the Head Chef in the execution of the set menus, as well as ad hoc events internally and externally.
• Ensure that all dietary variations are always catered, clearly identified and produced to the highest of standards.
• Be responsible for leading the catering team in a planned reduction, and Management of food waste within the department. Records to be kept for ongoing auditing.
• Support the Deputy GMH&F in the implementation of satisfaction surveys in house and from external feedback from web sites.

Health & Safety, Food Safety:

• Responsible for the complete compliance of all Legislative requirements for the Catering department with regards to the Food Safety Act 1990 (amended 2004), Food Safety and Hygiene (England) Regulations 2013, and the Health and Safety at Work Act 1974.
• Support the Head Chef and General Manager of Hospitality and Team in the continued achievement of highest grade EHO certification through compliance with regulations and best practice with cleaning schedules and food handling and hygiene (SFBB).

Key Performance Indicators:

• Results of waste reduction plan.
• Satisfactory compliance with all legislative requirements.
• Completion of all training required for role
• Satisfactory feedback of performance from appraisals.
• Guests Feedback

Confidentiality:

In the course of their duty’s employees may have access to confidential material regarding service users or members of staff. On no account must information relating to identifiable service users or staff be divulged to anyone unless authorised to do so. Failure to observe this rule will be regarded as a disciplinary issue and action could be taken against individuals doing so.

Salary: £30,000.00

Hours of Work:  37.5 hours per week (typically any 5 out of 7 days 52 weeks per year)

Annual Leave: Entitlement is 5 weeks plus statutory holidays, which includes the days when the College is closed over the Christmas period.

Pension: Sarum College operates a non-contributory defined pension scheme to which the post holder is eligible for membership.

To apply please complete the application form below and send to:  Gary Gifford. Hospitality and Facilities Manager  ggifford@sarum.ac.uk

Recruitment – Application Form