Vacancy - Head Chef

Head Chef

Sector:

Chefs, Management

Location:

Borehamwood - WD6 3AF

Hours:

40 hrs week, Mon to Fri. Some evenings & weekends may be required

Salary:

£38,000 - 40,000 per annum

Apply:

To apply for this role, download our application form.
Complete the form and send it to:

Paul Reed : preed@holroydhowe.com

We want you

Can you commit to feeding hungry tummies as well as hungry minds? We serve more than just a meal in our kitchens, and we want you, yes you…the BEST of the best!

The essential ingredient at the heart of our business is our people so we are searching for an experienced Head Chef with a background in exceptional food catering services to join our business and work at one of our highly prestigious education settings based in Borehamwood – WD6 3AF. You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer. If you are looking for an employer that will invest in you and develop your career further, then look no further and apply!

Benefits we offer…

There are many advantages to working for us and we provide our employees with bespoke benefits which include:

• Competitive salaries
• Free meals whilst at work
• Career development opportunities
• Prestigious working environments
• Team events scheduled throughout the year
• 28 Holiday days inclusive of bank holidays
• Pension scheme
• Company sick pay scheme
• Employee Benefits Platform
• Work/life balance
• Employee Assistance Program
• People awards to celebrate our employees
• Reward & recognition schemes
• Recommend a friend scheme

As a Head Chef you will…

As well as having an excellent presentation, organisational and communication skills, you will be able to demonstrate a real passion for food & service and possess bags of enthusiasm.


As well as having excellent presentation, communication, and management skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm.
SPECIFIC RESPONSIBILITIES:
• To plan, prepare, cook and present food to the standards required by the company and the client.
• To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
• To control portion size and monitor waste.
• To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.
• To maintain records relating to food production activities and supplier information as required by the Catering Manager.
• To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.
• To set objectives and be responsible for the day to day running of the kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of the location and Holroyd Howe.
• To assess employee performance and recognise training needs and potential as appropriate.
• To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
• To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

• CLIENT SERVICE:
o To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
o To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
o To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
o To ensure that you deliver what you promise to the customer, client and team.
o To ensure that all agreed service objectives are met in line with client expectations.
o To deal with complaints about food in accordance with the company’s procedure.

PEOPLE MANAGEMENT:
o To assess kitchen team performance and recognise training needs and potential as appropriate.
o To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
o To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
o To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
o To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
o To treat your team at location as you would expect to be treated.

FINANCIAL MANAGEMENT:
o To ensure that all standards of food preparation and service are established and achieved in line with location budget.
o To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.
o To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
o To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain.
o To complete, on a weekly basis, a stock take and evaluate and calculate the cost of sales results.

HEALTH & SAFETY, FOOD SAFETY, THE ENVIRONMENT:
o To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environment legislations and procedures.
o To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
o To ensure all kitchen staff and high-risk food handlers are trained to the appropriate standard.
o To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment.
o To ensure all equipment is well maintained and is in good working order – Report any defects to your line manager
o To make recommendations for renewal and replacement of equipment when required.
o To establish and maintain location cleaning schedules.
o To ensure that all company procedures and work instructions are fully understood and practised by all employees.
o To attend all health and safety training courses as required.
o To promote and encourage environment improving initiative, as appropriate within the business.
o To ensure that the daily / weekly paperwork is completed by all kitchen team members.
o To ensure all due diligence paperwork is collected and filed at the end of each week.

ADDITIONAL RESPONSIBILITIES:
o To take responsibility for contributing towards your own development with the guidance of your Manager and attending training courses as identified.
o To show commitment to company values in all aspects of your role.
o To act as a positive ambassador for the business.
o To attend to any reasonable request made by the client or Holroyd Howe Management.
o To assist / deputise for Catering Manager.
o To plan and prepare with the Catering manager for any events that have been scheduled
o To work any planned event when required, managing the organisation of the team required to assist with the event.
o To organise staff to work any shift etc. Add or to cover as required.
o Plan with the Catering Manger the ‘Planning & preparation days’ in the school holiday in advance to ensure future marketing and team planning is in place ahead of time.

The site caters for day pupils as well as boarders and staff and includes not only a breakfast, lunch, and supper service but also an extensive hospitality service. This operates 5 days a week.
The successful candidate will ideally have experience managing teams of up to 5 people and managing a customer base of up to 600 people a day.

Who we are… 

Holroyd Howe is one of the UK’s leading contract caterers, providing fresh innovative food services solely to independent schools and colleges.

We are a team of experienced professionals who tailor our catering service provision specifically to suit children of all ages in order to meet the bespoke requirements of each school.

We invest in the training and development of our teams to give them the appropriate skills necessary to thrive in their job roles. We have outstanding teams of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of our clients.  

““Holroyd Howe is committed to safeguarding and promoting the welfare of children and expect all employees to share this commitment. All roles within Holroyd Howe are regarded as regulated activity and therefore we require an Enhanced DBS which includes a Barred List Check for all successful applicants.  We will also require shortlisted applicants to provide appropriate information regarding their criminal offences.”

This appointment is offered on the return of satisfactory professional references.