Basingstoke
Role Purpose The main purposes of the role of the Sous Chef is: To ensure the Sedbergh School Hub kitchen contributes to pupil wellness as well as the School reputation by delivering consistently high standard food and customer service from a Hub kitchen cooking for two dining rooms. To manage the full Catering team in the Hub Kitchen, with the key aim of maintaining high standards of motivation and morale while embracing the ethos of the Schools policies and core competencies. Duties The duties of the Sous Chef will be wide and varied. It is not intended to cover every possible aspect of the job here.However, it is anticipated that the main areas of responsibility will be as follows: To lead and manage the preparation and cooking of all menu dishes in a Hub kitchen operation serving one satellite dining room. (Two in total. ) Drive a School vehicle while adhering fully to the School Transport Policy and procedures. Maintain a consistent menu offer for both dining rooms. Provide the highest quality food service to pupils, staff, parents and guests in line with the schools standing. To embrace the Sedbergh School ethos, be resilient and show determination and positivity at all times. To both assist and supervise the general cleaning of the kitchen, maintaining high standards of hygiene. To ensure that Catering staff are well motivated, trained and recognized for their contribution. Assist the Chef Manager with product ordering and be flexible when planning out rotas. Safeguarding Sedbergh School is committed to safeguarding and promoting the welfare of children and expects all staff to share this commitment. The role holder will always be expected to support this approach in the context of their role and to adhere to and ensure compliance with the schools Safeguarding policies and procedures. If while carrying out their duties, they become aware of any actual or potential risks to the safety or welfare of children in the school s/he must report any concerns to the schools DSL officer or to the Head. Attend annual in-service training provided by the School. Staff with line management responsibility are also expected to actively promote safeguarding awareness and knowledge in their teams and lead by example. Health & Safety and Food Hygiene Ensure compliance with all food hygiene and H&S regulations including the Allergen Policy and the training of staff. Maintain accurate HACCP records in kitchen diary including transport logs for satellite dining room food. Conduct self and team with high standards of food hygiene and maintain a clean, tidy and organized kitchen. Take reasonable care for your own health and safety and that of others who may be affected by what you do or fail to do. When loading and unloading hot boxes or other equipment, adhere to safe work procedures and good manual handling practises to minimise any incidents. Train team members in the same. Ensure the kitchen equipment is in working order; report any maintenance issues. Report and HSE hazards, accidents, incidents, illnesses and diseases to the Executive Chef manager or Helpdesk. Delivery of Food Service & Customer Satisfaction Lead the delivery and production of meals for pupils and staff in two dining rooms: lunch and dinner offering as well as break and snack items to a high standard. Follow the approved menu for both dining rooms that meets quality and nutritional standards. Attend food forums and provide feedback on effectiveness on menu to Chef Manager and Catering Manager. Provide for any special dietary requirements or allergies with tasty and creative alternative meals that are also nutritious. To deal with any requests from pupils, staff, guests and parents promptly and politely. Always maintain positive client relationships and build partnerships with residential and pastoral staff. Project a professional image and be positive and friendly with pupils and clients. Be prepared to be in the spotlight, up front on the servery and proud of the food you and your team have produced. Ensure that cooking plans, prep or production lists are made up and giving briefings on them to duty chefs and staff. Achieves Budgets & Targets Effective budget and food purchase management to ensure we remain on target by week, month and term. Utilise purchase software Cherry Pi and Piranha recipe file for costings on events and core feeding menu cycles. Train staff on dish specification and portion control methods. Streamline work processes (food production) to maximize use of time by Chefs on duty. Make best use of Rational cooking programs that provide a benefit of time saved or increased of product quality. Note consumption patterns and recommend adjustments to food orders with Chef Manager. Stock takes are completed with accuracy and in a timely manner. Be results driven on EHO audits, employee retention and morale, HSE, Food Forums and other targets set by senior leadership. Ensure food prep and cooking plan targets are being met and take corrective action when falling behind schedule. Follow up with Chef Manager or Catering Manager on these issues. Team Management & Leadership Attend shift briefings with Chef Manager and pass on information as needed. Supervise the day-to-day performance of staff, in line with standard operating procedures and departmental standards. Take an active role in recognizing outstanding colleague performance. Assist with yearly appraisals according to the school policy and format. Lead by example and be resilient under adversity. Other Ensure work, communication and approach conforms to the ethos, values, and style of the school. Keep up to date, and comply with the Sedbergh Schools Rules, Policies and Procedures always. To attend meetings and training courses as required. To prepare and produce all requirements for special school functions and evening events which may sometimes be outside normal working hours. Any other expected duties as requested or required to meet the needs of the school. Reporting Sous Chefs will report to the Chef Manager and Catering Manager. TPBN1_UKCT