Hospitality Chef

Job Title Hospitality Chef
Line Manager Hospitality Manager
Hours This is a predominantly a term time only position (34 weeks), however the role does carry a commitment during the school holidays to the Schools Enterprise division, working a total of 288 hours.
Holidays

Your annual salary will include 5.6 weeks paid holiday. You will be entitled to take as holiday any day that the School is not in session.
Location

Based primarily out of the Sports Centre/Hospitality Kitchen
Are you passionate about food? Do you want to progress and develop your career whilst maintaining a good work life balance?
We are looking for a talented Chef to join our Hospitality Catering Team here at Repton School. You will have previous experience of working within a fast-paced kitchen at Sous/Senior Sous Chef level. You will be excited to work with fresh seasonal ingredients & regularly changing bespoke menus. You will be creative and have the opportunity to showcase your skillset.
As a Hospitality Chef you will be required tolead the Hospitality Kitchen within the Sports Centre/Central Catering department with the provision of a first class catering service. Delivering high quality, fresh, nutritious, imaginative on trend food that meets the needs of the pupils, visitors and staff within the parameters of set budgets and requirements.
Should you wish to complete an offline application form, or shouldyou have any questions, please do not hesitate to contact a member of the HR team.
The role of Hospitality Chef is responsible to the Hospitality Manager, with support of the Head of Catering and Executive Chef, for the provision of a high quality, in house catering service for the Hospitality/Central Catering division of the school. This is a hands on, proactive role that requires a passion for fresh, nutritious and seasonal cooking. The role will be demanding, but wide ranging and fulfilling for the successful candidate. It is likely that the Hospitality Chef will have previous experience managing and working within a small team of kitchen staff. You will need to be an innovative chef, conscious of current trends in food and innovations and allergen/dietary requirements.
Managing Resources
To work closely with the Hospitality Manager, Head of Catering and Executive Chef to provide best value without comprising quality of catering, food service and hospitality.
Working closely with the Hospitality Manager, Head of Catering and Executive Chef you will take the lead with menu compilation, recipes and be responsible for the quality of food produced and the service.
Ownership and management of kitchen and stores.
Budgetary control of all aspects of catering provisions from the Hospitality Kitchen
To accurately complete weekly expenditure reports and submit all necessary paperwork on a punctual basis to the Head of Catering.
To ensure authorised food stock levels are maintained with monthly closing stock valuations.
To ensure delivery notes/invoices are checked against orders/delivered items, signed for as accurate and any discrepancies are communicated immediately to the supplier.
Service Provision and Delivery
Work closely with the Hospitality Manager, Head of Catering and Executive Chef to ensure effective delivery of service and provisions
Proactively respond to service issues or escalations. Promptly and resolve professionally.
Proactively review the quantity and quality of all food & beverages offered within the Sports Centre/Hospitality
To provide additional hospitality in the form of Whole School functions & House Suppers and Dinners.
To liaise with the Hospitality Manager, Head of Catering and Executive Chef regarding menu planning.
To constantly strive to improve what we do, incorporating new & innovative dishes.
To understand modern cooking techniques, recipes & trends.
To ensure that sufficient portions are prepared and available at the appropriate service times.
To ensure that food is attractive and appealing to the end user of the catering provision.
Health and Safety/Compliance
To ensure adherence to all procedures within the Schools Health & Safety manual.
To ensure compliance with the agreed health and safety policy and the completion of daily due diligence diary, adhering to COSHH regulations regarding food, equipment, materials and general safety.
To ensure that the safe and efficient functionality of all kitchen equipment and report any defects to the Head of Catering.
To ensure that all catering staff maintain a clean and hazard free kitchen and follow best practice on all aspects of food storage, preparation and service relating to customer health.
To always ensure the security of catering areas, that storage areas are locked, and that the facility is secure out of hours.
To ensure that all catering personnel maintain high standards of cleanliness, personal hygiene and appearance.
To maintain level 3 food hygiene as a minimum, undertaking refresher training when required.
To ensure that allergens are well managed in line with the schools Allergen policy and government guidelines. Complete Allergen training and undertake refresher training on an annual basis
Other Responsibilities
To operate within the ethos, culture, overall aims & policies of the School.
Provision of induction training for new team members.
To work flexibly and undertake when required other duties associated with supporting the needs of the school such as functions or Enterprise business as may reasonably be determined by the Head of Catering, Hospitality Manager, Executive Chef or Domestic Bursar.
Any other duties as the School may reasonably request.

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