Head Chef

Lancing College Catering Department

The College has in excess of 800 pupils and staff, the majority of which are full boarders at the school during term-time.  The Catering Department provides breakfast, lunch and evening meal up to seven days per week during term-time and lunch for staff throughout the year. There is also extensive hospitality and event catering required throughout the year and a busy summer lettings programme during July and August.  Events can be for internal groups ranging from sports teas, parent events, departmental dinner, and fund raising events, and also for external groups hiring the school facilities.

Job Title:        Head Chef

Reporting to:  Head of Catering, Deputy Heads of Catering

Key Tasks and Responsibilities:

Responsible for

• Organising and leading the preparation and presentation of all meals service at the required times and to the required standards.
• Taking an active role in ensuring that excellent levels of service are delivered to the customer during preparation and service periods.
• To liaise and support the Deputy Heads of Catering and Senior Management Team to assist with any special functions as required, some of which may occur outside of normal working hours.
• To ensure that the College and Statutory Regulations pertaining to the safe and hygiene operation of the kitchen and ancillary areas are adhered to by all members of staff and visitors in the absence of management.
• To implement and maintain the team rotas.
• To ensure all ordered, receiving, checking and storing of deliveries are carried out correctly.
• To ensure all allergen information is pertinent, available and continually updated and daily briefings are held.
• To ensure all staff are working to hygiene standards.
• To ensure team meetings and briefings are carried out in a manner that ensures effective communication and that all parties are provided with the appropriate information.
• To assist the Head of Catering in the recruitment, support, control and discipline of staff according to the needs of the department and in line with College procedures.
• To ensure the provision of food meets the agreed standard within budgetary limitations and College standards through:
  • Assisting in the maintenance of high standards in Hygiene and Health & Safety.
  • Ensuring all kitchen staff are aware of and adhere to standards.
  • To manage and train chefs and other kitchen staff where appropriate.

Main duties

• To take all necessary steps to ensure maximum security of the kitchen, store, office and any other areas under the department’s control.
• To ensure end of day services and cleaning down of all kitchen areas are completed and recorded correctly.
• To work alongside the Head of Catering to monitor the performance of staff and provide training and coaching as necessary.
• To liaise and support the Hospitality Chef and Senior Management Team to assist with any special functions as required, some of which may occur outside of normal working hours.
• To ensure all food preparation is completed with due care and attention, and all College procedures are adhered to with regards to special dietary requirements.
• To work alongside the Head of Catering to control and monitor the food costs as laid out in the budget.
• To manage the team and operations in the absence of Deputy Heads of Catering.
• To ensure the delivering and daily updating/monitoring and accountability of the allergen management process.
• To conduct near miss / accident and safety walks and reporting any issues to the Health and Safety Manager to ensure compliance with Health and Safety standards.
• To comply with College and statutory regulations relating to safe systems of work, health and safety, hygiene, cleanliness and fire safety.
• To promote a professional image and good customer service.
• To attend meetings and training sessions where appropriate.
• To carry out any reasonable request by management.

Skills and Experience

• Holds 706/2 or NVQ Chef qualifications, or equivalent proven experience.
• Proven experience as a Chef who has led and operated a busy, client-facing environment.
• Experience leading a chef/kitchen brigade, taking ownership and accountability of that role and their team.
• Ability to work efficiently and competently under pressure.
• Excellent time management and organisational skills.
• Ability to demonstrate positive attitude to self-development, willingness to learn in the role and identify own training needs.
• A self-motivated individual with a strong ability to increase individual effectiveness through leadership, motivation, communication, coaching and training.
• Strong ability to undertake all appropriate training to further both skill and knowledge within the role.
• Ability to use technology to support kitchen operations and compliance.

Application Procedure:

Applications should be made using the application form. Candidates are asked to add a covering letter setting out, as succinctly as possible, their reasons for applying for the position at Lancing.

Application forms are available from the College website www.lancingcollege.org.uk.

Please send any emails to recruitment@lancing.org.uk

A full curriculum vitae and the names, addresses and telephone numbers of a minimum of two referees, one of whom should be the candidate’s current or most recent employer should be included with the application.

Informal conversations about the post may be arranged with the Catering Manager, Hannah Bond hbond@lancing.org.uk

Applications will be reviewed on receipt and candidates may be invited to interview before the closing date. Early application is therefore advised.