General Catering Assistant
General Catering Assistant

General Catering Assistant

Oundle School | Church Street, Oundle | 23 pageviews | 01/02/2019
https://www.oundleschool.org.uk/General-Catering-Assistants-5?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. The 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 & Enterprise 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 should the need arise.
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 General Catering Assistant role focuses on food service, customer care, cleaning duties with some basic food preparation.
Department: Catering
Section/Department/Team: All Catering Outlets
Responsible to: Catering Supervisor/Head Chef/Chef (depending on location)
Responsible for (staff): None

Job Purpose
To provide a catering service of the highest standard at all times for pupils, staff and visitors within the School.

Duties and Responsibilities:

1. Food and Service
 Basic food preparation under the supervision of Chefs and/or Catering Supervisors.
 Provide food service to pupils and staff to an excellent standard of politeness and efficiency.
 Control portions according to specification and instruction.
 To ensure that all food is presented to a high standard.
 To demonstrate a positive working style with an enthusiastic, committed, flexible attitude and good team work.
 To ensure School policies e.g. nut allergy and dietary requirements, are being followed.
 To follow inspection process for opening and closure of production and service areas.
 To follow the guidelines for the waste management.
 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 to ensure that service runs as smoothly as possible.
 To work within all legislative requirements including Health & Safety, fire and hygiene legislation in all areas as instructed by the Assistant Catering Manager, Head Chef, Chef or Supervisor.
 Actively take part in cleaning the kitchen and ancillary areas throughout the day to ensure they are kept spotlessly clean.
 To correctly complete and use cleaning schedules.

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 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.
 To report all accidents, emergencies, near misses, own absence, queries or concerns to a Line Manager in accordance with the Staff Handbook & other departmental guidance documents.

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.

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.
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.

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
 Able to gain Level 2 Award in Food Safety in Catering before the end of probationary period.
 Able to gain CIEH Level 2 in Allergen Awareness before the end of probationary period.
DESIRABLE ATTRIBUTES
 Level 2 Award in Food Safety in Catering.
 CIEH Level 2 in Allergen Awareness.

SPECIALIST SKILLS & EXPERIENCE
ESSENTIAL ATTRIBUTES
 The ability to take and follow instructions given.
 Knowledge of basic food preparation.
 Good communication skills.
DESIRABLE ATTRIBUTES
 Manual handling qualification
 Experience of following safe working procedures.
 A basic knowledge of or qualification in COSHH.
 Understanding of safe manual handling procedures, particularly movement of hot liquids.
 Good knowledge of food service procedure and equipment.
 Have basic fire training.
 A basic knowledge of IT

PERSONAL QUALITIES
ESSENTIAL ATTRIBUTES
 Excellent personal presentation / personal hygiene.
 Team player.
 Flexibility to work weekends and un-social hours.
 Able to carry out manual work, which will include some medium level lifting and stretching.
 Fine manual dexterity.
 Ability to work in extremes of heat and cold.
 Ability to push heavy trolleys over distance.
 Able to stand for long periods of time.
 Reliable.
 Good time keeper.

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.

Role 1
Working pattern: 80 hours over a 2-week rota, 40 hours per week (average)
Working weeks: 36.4
Paid weeks: 40.77
Salary (per annum): £14,187

Role 2
Working pattern: 80 hours over a 2-week rota, 40 hours per week
Working weeks: 41.4
Paid weeks: 46.38
Salary (per annum): £16,140

Role 3
Working pattern: Mon-Fri 6.30pm-8.30pm, 10 hours per week (average)
Working weeks: 36.4
Paid weeks: 40.77
Salary (per annum): £3,546

Role 4
Working pattern: Sat 7am-2pm* & 6.30pm-8.30pm, Sun 8am-2pm* & 6.30pm-8.30pm, 16 hours per week
Working weeks: 36.4
Paid weeks: 40.77
Salary (per annum): £5,675

Note:
 All staff must be available to work the weekend of Speech Day and Leaver’s Ball and the night of House Christmas Dinners, if required.
 Staff working on a two-week rota will have every other weekend off. Some split shifts are required. The rota will be advised in advance.
 *Role 4 has a 30-minute meal break per day.
 All meal breaks are non-working hours and unpaid.

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.
Interested parties are advised to apply as soon as possible.

The application form can be found on our website, please follow the link.
 
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