Chef
Chef

Chef

Oundle School | Church Street, Oundle | 25 pageviews | 01/02/2019
https://www.oundleschool.org.uk/Chef-2-1?returnUrl=/support-staff

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This job description describes the practical purpose and main elements of the job. It is a guide
to the nature and main duties of the job as they exist currently, but is not intended as a wholly
comprehensive schedule.

Background to Post
Oundle School is one of the country’s premier co-educational boarding and day schools, with 860
boarding and 250 day pupils. A further 250 day pupils attend Laxton Junior School. Oundle School
has, a turnover in excess of £30m and a staff of 700.

The Catering Department consists of approximately 110 staff who support all internal dining for 14
boarding houses (either in house or in joint dining rooms), the senior day house and the junior
school, all hospitality events and the catering requirements for the external Lets business during
School holiday periods. There is also an expectation that shifts should be altered to oversee service
in the evenings and outside of normal service periods.

The working pattern for most Catering staff is organised over a two week rota, with every other
weekend off. Some split shifts are required. All applicants must therefore be able to work
weekends, and some split shifts.

The Chef role focuses on food production and service whilst maintaining hygiene, health and
safety levels.
Department: Catering
Section/Department/Team: Kitchen
Responsible to: Head Chef
Responsible for (staff): Daily responsibility for GCAs, KP and Pot Wash in absence of Head
Chef

Job Purpose:
The Chef is responsible for the successful production of healthy, balanced food to pupils, staff and
visitors at all services, within pre- determined budgetary levels.

Duties and Responsibilities:
1. Food
 To be a hands on active chef.
 To produce as many dishes as possible from fresh ingredients, only using frozen or preprepared
as a secondary back-up when necessary.
 To use tried and tested recipes.
 To display a good understanding of quantities when producing for both large scale and
domestic numbers.
 To demonstrate a thorough working knowledge of all kitchen equipment.
 To prepare food as per menu to include dietary requirements.
 To ensure that all food is presented to a high standard
 To cover the Head Chef’s duties when necessary, to include sick cover at short notice,
including menu planning, staff management and allocation of duties
 To demonstrate a positive working style with an enthusiastic, committed and flexible attitude.
Promoting the importance and benefits of effective team working.
 To work in compliance with Health & Safety Policy.
 To assist in ensuring the kitchens deliver the required level of service and food at all times.
 To ensure School policies e.g. nut allergy and dietary requirements, are being followed.
 To correctly complete and use cleaning schedules to ensure that the kitchen, dining room and
ancillary areas are kept spotlessly clean.
 To follow inspection process for opening and closure of production and service areas.
 To follow the guidelines for the waste management system.
 To notify a member of the Management Team if there are signs of pests or health and safety
issues.
 To complete systems and procedures in all food production and storage areas and under
instruction, to monitor and maintain the standards of the food served.
 To take part in the introduction of new service innovations on a regular basis including special
days.
 To seek out and be aware of your duties throughout the day, especially during service periods
working closely with the FoH team to ensure that service runs as smoothly as possible.
 To work within all legislative requirements including health, safety, fire and hygiene
legislation in the kitchen and BoH areas as instructed by the Head chef or Assistant catering
Manager.
 Actively take part in cleaning the kitchen and ancillary areas throughout the day to ensure
they are kept spotlessly clean.

2. Finance
 To work as instructed to ensure the Catering Department operates at maximum efficiency
within budgetary targets to deliver the required level of service at all times.
 To be aware of food stock levels and bring to the attention of the Head Chef or Assistant
Catering Manager if stock is running out or going out of date.

3. Outlet Communication
 To be a part of an effective communication strategy across the catering department.
 To take part in pre-service briefings.

4. Legislative
 To complete as instructed and be trained in the correct and safe operation of all kitchen
equipment and chemicals.
 To undertake food production in line with legal requirements and in relation to HACCP.
 To assist in keeping records including numbers fed/temperature controls/waste and all
other food and health and safety documents required by law.

5. Time Keeping
 Complete timesheets accurately and appropriately.
To carry out any other duties commensurate with the post as may be reasonably required by the
line manager.
These key tasks are not intended to be exhaustive, but they highlight a number of major
tasks that the post-holder may be reasonably expected to undertake.

Note:
Every job description in the organisation will be subject to a review either:
 on an annual basis at the time of the annual appraisal meeting, or
 as a result of a change in strategic direction, or
 as a result of a team/ operational requirements, or
 as a result of agreed performance appraisal needs and objectives, or
 within six months of appointment
It is the shared responsibility of the job-holder and their Manager to ensure that job descriptions
are kept up to date.

PERSON SPECIFICATION
The selection of candidates for short-listing will be based on this specification and candidates
should bear this in mind when preparing their application and completing the application form.

QUALIFICATIONS
ESSENTIAL ATTRIBUTES
 NVQ Level 2 in Food Preparation and
Production or City and Guilds 706/1 or
equivalent.
 CIEH Level 2 Award in Food Safety in
Catering or equivalent.
 Able to gain CIEH Level 2 in Allergen
Awareness before the end of probationary
period.
DESIRABLE ATTRIBUTES
 NVQ Level 3 in Food Preparation and
Production or City and Guilds 706/1&2 or
equivalent.
 CIEH Level 3 Award in Supervising Food
Safety in Catering or equivalent.
 Educated to GCSE standard or equivalent
with passes in English and Maths (or ability
to show standards of literacy and numeracy
in line with the GCSE equivalent).
 Manual Handling qualification.
 A basic COSHH award.
 Full Driving Licence.
SPECIALIST SKILLS & EXPERIENCE
ESSENTIAL ATTRIBUTES
 Has experience of working as a Chef.
 Proven track record in providing quality
food.
 Experience of working as part of a team as a
Chef within an academic or similar
environment.
DESIRABLE ATTRIBUTES
 Dietary and allergy knowledge / experience.
 Previous practical experience in a similar
high quality production environment.
PERSONAL QUALITIES
ESSENTIAL ATTRIBUTES
 Enthusiastic to learn new food production
techniques.
 Ability to prioritise and organise own
workloads.
 Willing to learn and adapt, with food a focus
on continuous improvement and innovation.
 Flexible, prepared to respond to requests at
short notice.
 A team player.
 Ability to work calmly whilst under
pressure, in order to meet deadlines.
 Smart and well presented at all times.
DESIRABLE ATTRIBUTES
 Confident.

THE SCHOOL IS AN EQUAL OPPORTUNITIES EMPLOYER

EMPLOYMENT INFORMATION
This post is subject to a six month probationary period. On completion, you will be expected to
participate in the School’s appraisal system.
All members of staff are appointed to the School as a whole and may reasonably be asked to
undertake similar or related duties in a department or team other than that to which they were
originally appointed, or for any subsidiary company.
The School is committed to safeguarding and promoting the welfare of children and young people,
and expects all staff to share this commitment. All staff appointed to the School are required to be
checked through the Disclosure and Barring Service, and to provide evidence of identity, evidence
of their entitlement to work in the United Kingdom, and evidence of qualifications deemed
essential to the role, or declared on their application form.

Working weeks: 36.4 working weeks. When adding on your pro-rata entitlement to
holidays, you are paid for 40.77 weeks.
Hours of Duty: 80 hours over 14 days, on a two week rota with every other weekend off.
Some split shifts will be required. Exact hours will be advised according
to a rota. Staff must be able to work the weekend of Speech Day and
Leaver’s Ball and the night of House Christmas Dinners, regardless of
their working rota. Some contracted hours will be used to cover absence
and additional hours during the year. All meal breaks are non-working
hours and unpaid.

Salary: £18,131per annum

Holidays: All holidays must be taken during Oundle School holiday periods, not
during Term time or periods when you are required to work your
remaining contracted hours. Holiday entitlement for staff working 52
weeks will be 28 days' paid holiday in each complete holiday year,
inclusive of bank and public holidays. This will be pro-rated for staff
working less than 52 weeks. The public holiday dates will be published
annually and communicated to staff. There is a requirement to work any
Bank Holiday when the School is in operation (currently the first May
day).

Application closing and interview dates are to be confirmed.
Applicants are urged to apply as soon as possible.

Application forms can be found on our website, please follow the link.
 
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Quick Contact/Application

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