Head Chef Educator

Core Purpose

To lead, innovate, motivate and work with a team whose aim is to serve fresh, interesting and nutritious school meals within budget which meet Government and the School’s standards at all times.

To lead on developing a food and cookery curriculum for the whole school and food related projects and have high aspirations for the future of food at School.

Core Responsibilities 

Food Preparation, Quality & Standards

• To lead and work as part of a team preparing fresh food to meet the specified standards.
• To prepare meals in accordance with an agreed seasonal 3-week menu cycle and to change this in accordance with the school food standards and allowing for allergen issues, ensuring full adherence to recipes, food presentation standards and portion control.
• To understand the needs of those pupils with special dietary requirements and ensure they are catered for. 
• To work to deadlines to ensure meals are served promptly.
• To ensure that meals are presented and served in an attractive way.
• To ensure that work is carried out hygienically, safely and tidily at all times within the prevailing legislative framework.
• To help promote school lunches and uptake through taster days, parent events, newsletters, theme days and other events and methods.
• To support the School’s emphasis on pupils’ health and well-being. To support on projects such as an herb garden on the school site and food recycling projects 
• On occasion, and with agreement, to lead on food preparation for special events, which may be outside normal hours.
• To make regular contributions to breakfast club food and after school food provision within reasonable time constraints 
• To lead cooking classes for children 
• To liaise with the Facilities Manager on using school garden produce or instigate a gardening project if there isn’t already one in place.

Administration

• To be responsible for the financial and administrative tasks associated with ordering food and sundries, including checking delivery notes and invoices.
• To monitor, control and reduce waste and make recommendations to the Operations Manager for menu adjustments.
• To provide management information including the breakdown of meal numbers and meal costs on a weekly basis and on request.
• To record and monitor staff attendance and absences.
• To conduct stock takes on a monthly basis and on request.
• To report any complaints or incidents to the School Business Manager or Headteacher.

Health & Safety

• To ensure that policies and procedures with regard to health and safety and hygiene are understood by all kitchen staff and adhered to at all times.
• To ensure cleaning schedules are carried out.
• To ensure all kitchen staff wear the correct uniform at all times.
• To ensure all kitchen equipment is maintained in good condition and any faults are reported to the School and the Business Manager.

Management

• To ensure there are sufficient staff at all times and to arrange appropriate cover where necessary and authorised.
• To ensure all staff are trained in health, safety and hygiene.
• To ensure all staff are inducted, including fire evacuation procedures, first aid, safe use of equipment, dealing with children, etc.
• To take all necessary steps to ensure the maximum security of kitchen supplies, equipment and monies.

Conduct

• To be familiar with all relevant School policies, rules and procedures and any changes to these.
• To set a standard of behaviour to colleagues which is polite, honest and friendly.
• To deal with children in a polite, professional and friendly manner at all times and to seek guidance where necessary from Business Manager and the Headteacher

General

• Any other duties which may reasonably be regarded as within the nature of the duties and responsibilities of the post. 

Person Specification

Experience

• Experience of catering.
• Previously managed, assisted or deputised own unit.
• Experience of leading a team and training them in basic kitchen skills.

Knowledge

• Good foundation and higher level knowledge of food preparation methods including: balancing meals, portioning, stock rotation and ordering. 
• Strong knowledge of baking. 
• Ability to cook to a high standard across multiple disciplines. 
• Interest in cuisine and furthering knowledge of food. 

Skills

• Ability to read and implement instructions, such as Health & Safety and Food Hygiene regulations. 
• Ability to create and help implement interesting and healthy menus. 
• Able to use and clean machinery and light equipment. 
• Demonstrate a willingness and enthusiasm for training and progression. 
• Able to encourage children to select a balanced meal. 
• Able to communicate and relate well with all kitchen, school staff and pupils. 
• Able to train staff in basic kitchen skills. 
• Able to plan and run cooking classes and impart knowledge and skills. 
• Able to work on own and within a team. 
• Able to lead and motivate staff. 
• Display a commitment to the Council’s equalities policies. 
• Display and maintain a high standard of personal hygiene. 
• Work effectively in a busy and hectic environment.