School Chefs required for our public sector client.
Monday to Friday - 27.5 hours per week
School Chef role working times:
Start time: 7.30am
Finish time: 2pm
Candidates need to be flexible as they may need to cover in different schools.
Candidates must have a valid DBS - Enhanced.
Key Job Activities:
• Receive meal numbers, check special dietary requirements, obtain the recipes, and plan the prep' as per the pre-established menu.
• Prepare and cook food.
• Prepare and set up serving and dining areas in line with the menu and other predefined details.
• Serve food whilst interacting with children and school staff.
• Oversee the packing and collection of food prepared for other schools (for production hub kitchens only).
• Undertake routine cleaning of kitchen areas and equipment during and after each service.
• Oversee the safe disposal of waste.
• Direct and supervise the activities of >10 onsite staff involved in food production and service.
In the context of this supervision:
✓ Involve team/s in creating a shared purpose to help them develop and achieve results.
✓ Give clear direction.
✓ Explore and understand the views of the team and adapt style and behaviour as necessary to ensure positive outcomes. Show respect for the views of others by recognising their contribution and valuing diversity.
✓ Provide on the job training and create opportunities to help staff develop.
✓ Develop positive trusting relationships within and outside the team, treating people with fairness and respect.
• Act as a positive representative of the service by:
✓ Being approachable, friendly, and helpful.
✓ Dealing appropriately with straightforward questions, and requests from school staff.
✓ Escalating anything non-routine or contentious to the appropriate manager or support officer within the service.
• Promote the uptake of school meals and participation with new menus and ideas by engaging with children daily, and with parents and carers at school events.
Catering Logistics
• Compile rotas & timesheets to ensure daily kitchen tasks are assigned.
• Carry out safety checks on the premises and equipment, ensuring the security of the kitchen and any stores and surrounds.
• Report the breakdown of equipment and need for structural repairs, including Food Safety hazards, break-ins, and accidents.
• Report problems with stocks and supplies and liaise with other central staff within the service regarding other operational issues/risks/matters of concern.
• Reconcile daily and weekly meal numbers.
• Monitor and control stock supplies.
• Place orders for goods and supplies.
• Receive, check, and store deliveries.
• Record cleaning and food waste details on the schedule.
• Monitor food budgets and escalate any concerns to the Area Manager.
• Maintain accurate food safety, and health & safety records