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Head Chef Reporting to Team Manager Base: The Roundhouse with travel to all other sites Hours 45 hours per week, 52 weeks per year Salary £35,645 per annum (with potential £5k bonus) Job Purpose

To manage all aspects of the commercial restaurant and kitchen environments, successfully operating the kitchen and ensuring the highest possible food preparation, cooking, hygiene and service standards are consistently delivered.

Key Responsibilities

 Develop and enhance the culinary portfolio and reputation of the restaurant.  Pay meticulous attention to food quality standards at all times to ensure food is prepared to agreed specifications.  Monitor customer feedback to ensure that high standards of food quality, food production, preparation and service are maintained.  Utilise a high level of culinary skills in preparing food dishes using modern food technology and methods.  Uphold and have overall responsibility for the highest food hygiene and health and safety standards within the kitchen, setting high cleanliness rules and practices.  Work with those responsible for ensuring standards of cleaning are consistently excellent, including night cleaning.  Work with the Team Manager to drive and motivate the kitchen team to deliver the highest standards of food preparation, hygiene and safety and an awareness of their responsibilities.  Ensure that the kitchen team comply with the policy on personal hygiene and uniform  Inspire and work with a team of chefs to ensure that food quality is first class.  Act as an exemplar to all chefs and provide leadership to all staff working in the kitchen.  Demonstrate and train staff and students on all high-level Chef and meal production skills.  Assist the curriculum area in meeting their business objectives.  Work with those responsible for food orders and ensuring relevant stock levels, recording and stock takes.  Manage kitchen budgets and keep appropriate records.  Have overall responsibility for costing of dishes being prepared.  Work closely with the team to create, plan, implement and review innovative menus, whilst maintaining awareness of budgets.  Create and deliver tailor-made and exciting menus in line with customer requirements.  Line manage the kitchen team including chef apprentices  Provide college learners with real work experience in the kitchen  Design and implement HACCP and food hygiene policies, procedures and practices  Liaise with the Events team regarding catering provision for both internal and external functions.  Contribute to the publicity and promotional activities of the College in liaison with the Marketing team.  To provide a professional customer service to both internal and external customers.  To ensure that quality standards are set, monitored and reviewed within the section.  To demonstrate flexibility in responding to changing demands in personal, sectional or the Colleges workload.  To take responsibility for ones own professional development and continually update as necessary.  To take reasonable care of your own health, safety and welfare and that of any other person who may be affected by your actions or omissions whilst at work. You are also required to co-operate with the College to enable it to fulfil its legal obligations. Appropriate information, instruction, training and supervision will be provided to enable you to perform your duties in a manner that is deemed safe and without risk to health.  For all employees with management responsibilities: To be responsible for implementing and monitoring College and individual department policies/procedures to ensure the health, safety and welfare of all persons within your area of control.  To ensure that all persons within your area of control are provided with appropriate information, instruction, training and supervision so as not to compromise their health, safety or well-being.  To undertake risk assessments for any new activity and to ensure risk assessment checks are carried out for any on-going activity  To carry out any other reasonable duties within the overall function, commensurate with the grading and level of responsibility of the job.  Abide by all college policies, procedures and processes ensuring legal compliance to the college.  Be committed to working in a cohesive, supportive and forward thinking team of colleagues which shares an ambitious vison to secure an outstanding status for the college.

Competences

 Previous significant Head Chef experience in fine dining classic French and English restaurants  Experience in all sections including: larder, butchery, fish, bakery and pastry  Proven track record within hospitality, catering and high profile events.  Excellent food preparation and cooking skills  A passion for high quality food and food service.  High standards of food hygiene, health and safety and HACCP  Ability to demonstrate effective commercial skills  Experience of sourcing quality cost-effective produce  Excellent customer service skills  Creativity and innovation of classic and modern cuisine  Effective and inspirational leadership  Excellent written and oral communication  Attention to detail  Delivering company standards  Ability to set clear objectives and adhere to strict deadlines  Ability to recognise potential problems and identify and carry through effective solutions.  Ability to work both at speed and in high volume situations, whilst maintaining quality.  Excellent organisation  Stock control and stock taking  Excellent budget management and menu costing to achieve target GPs  Managing change  Enthusiasm, drive and ambition.  Flexibility/adaptability

Knowledge

Essential  Full understanding of the Hospitality and Catering Industry  Food Hygiene and HACCP regulations  Excellent kitchen finance knowledge  Current food trends and classic cuisine  Special dietary requirements  Fine dining  Butchery, bakery and fish

Desirable  An understanding of FE  Molecular gastronomy

Qualifications Essential  Professional qualification e.g. city and guilds 706 1&2  Intermediate Food Hygiene

Desirable but must commit to achieve if appointed:  Advanced Food Hygiene  Health and Safety qualification  L2 Maths or equivalent  L2 English or equivalent

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