JOB DESCRIPTION CHEF KITCHEN ASSISTANTS

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1 JOB DESCRIPTION 1. JOB TITLE: Head Chef 2: HRMS REFERENCE NUMBER: HRMS/ ROLE CODE: HCSUC 4. DEPARTMENT: Catering Services 5. ORGANISATION CHART: DIRECTOR OF CATERING SERVICES EXECUTIVE CHEF HEAD CHEF 2 nd HEAD CHEF CHEF KITCHEN ASSISTANTS 6. JOB PURPOSE: The purpose of this role is to work successfully within the Catering Services team primarily in the kitchen areas, you will be required to report directly to the Executive Chef and assist in the daily planning, management and supervision of the kitchen. The role will also require office based tasks to ensure that the department meet the requirements of the Food Safety Act; these tasks will include overseeing and monitoring the University s HACCP process, ordering supplies, staff development and recipes evaluations. 7. BACKGROUND INFORMATION: The University s Catering Services Department primarily provides residential students with 3 meals a day, 7 days a week. The service is extended to include non-residential students, staff and visitors to the University. The department also provides a high standard of both service and provision for conference business and special functions which occur throughout the year.

2 8. WORK PERFORMED AND/OR KEY RESULT AREAS: 8.1 Communicating Effectively The role holder will need to communicate with the Executive Chef on a daily basis to establish the operational details and manage the day to day production and service of the department. They will also liaise with the Executive Chef and the Director of Catering Services on a regular basis to maintain adequate direction and supervision of staff and maintain staff welfare and discipline. In order to ensure kitchen staff maintain safe working practices and reduce hazards to a minimum, the role holder will be required to communicate closely with members of their team to ensure daily records are completed correctly. This post will require the role holder to communicate effectively both verbally and in writing with internal and external suppliers at an intermediate level, to ensure orders are placed, deliveries arrive on time and pricing is correct. The role holder will be expected to keep abreast of current supplier special offers and take advantage of them to ensure the University gets the best pricing. The role holder may at times be expected to communicate electronically, orally and in writing with students, staff and customers to discuss complaints and dietary requirements. Other communication for this role will include oral and written communication with Operations Managers, Supervisors and customers to ensure a smooth service delivery across all of the University s Catering Units. 8.2 Leadership and Working Collaboratively As part of the kitchen team, the post holder will be required to manage members of the kitchen team and liaise with members of the front of house team on a day basis to ensure all departmental targets are met. The post holder will also be expected to work as an effective member of the Catering Services Management Team, which will include provision of support, advice and reports on daily issues encountered during production and service. The post holder will be expected to self-motivate but will be encouraged to give regular feedback on aspects that could improve team performance. This is a managerial role and the role holder will be expected to motivate the kitchen team with regular team briefings, training, on the job feedback and encouragement. This role also carries the responsibility to motivate through staff development interviews and determining the staff development needs. 8.3 Liaison and Networking You will be required to liaise with the Catering Services Management Team which includes the Operations Managers and Supervisors. This may be directly or at Departmental meetings and is to ensure all departmental targets are met.

3 You will also be expected to liaise with external and internal suppliers to the department. This could be face to face or via /telephone to place orders, check on deliveries and monitor pricing. Customer liaison will happen on a daily basis and will range from basic oral interaction to possibly dealing with customer complaints and recording outcomes. 8.4 Delivering a High Quality Standard of Service The ensure a proactive service delivery, the role holder will be expected to supervise the completion of all the Departmental HACCP process, this process will then be reviewed and adapted by the Executive Chef. The overall standards for service delivery will not be the responsibility of the role holder and they will not be responsible for the review process. 8.5 Effective Decision Making The role holder will be required to make independent decisions about products entering and leaving the department, resolutions to potential Health and Safety issues and basic financial restraints in the absence of the Executive Chef. Other decision making may be done in collaboration with the rest of the Catering Service Team on operational requirements to ensure departmental targets are met. 8.6 Planning and Organising Self and Others As the role holder you will be responsible for managing and supervising the planning and organisation of the team members daily work schedule, this will involve setting product quantities and quality requirements. As part of this role the role holder will also be responsible for the departmental HACCP, this will include organising the relevant resource and collating the result to ensure the department meets all the requirements of the Food Safety Act. The role holder will also be responsible for planning and organising the work of staff during any capability process that may take place. This will include completing daily work schedules and assessing their effectiveness before reporting back to the Executive Chef. The role holder will be required to complete the ordering process for the department on a daily basis. This will include assessing the requirements, determining par stocks and ordering making best use of the suppliers special offers. Management of staff will include the weekly roistering of staff, planning and managing holidays/lieu time and ensuring staff levels are correct for the level of the business. This will also carry a basic financial restraint to ensure payroll costs are kept to budget.

4 Other planning and resources will include working with the Executive Chef to produce standardised recipes, methods and cost to ensure all departmental standards are met. 8.7 Innovation and Improvement (Effective Problem Solving) The role holder will be required to use their initiative to solve basic problems that arise during production; these may include replacing ingredients for dishes, replacing dishes with alternatives or providing dishes for possible dietary requirements. 8.8 Analysis and Research The role holder is to be fully conversant with current legislation i.e. Food Safety Act. It will also benefit the role holder to stay abreast of current food trends. 8.9 Sensory and Physical Demands This is a hot environment with a number of hazards, such as hot surfaces and liquids, combustible fuels, sharp knives and potentially dangerous equipment, particularly during the cleaning process. There may also be long periods of time where the role holder will be on their feet and expected to work alone Work Environment The role holder will primarily be working in the kitchens of Catering Services Department but at times will be expected to work in an office environment to complete Departmental records. To succeed in this role will require the role holder at times to lift and carry large heavy loads for storage and during production. The role holder will also be required to ensure that safe working practices are adhered and that methods of operating machinery and equipment are safe. It will be the responsibility of the role holder to ensure all departmental working environments are safe and meet the requirements of the Food Safety Act before daily work commences Pastoral Care and Welfare At times, due to the supervisory nature of the role, the holder may be approached by members of the team for support and guidance. This may be personal or professional and if confident the role holder may offer advice if they so wish. It is not an essential requirement for this role to offer support and you may wish to pass any problems to the Executive Chef or Director of Catering Services Team Development The Head Chef will be responsible for the daily development of members of the Catering Services Team. This will include implementing and monitoring new recipes and work methods and offering on the job feedback to ensure departmental standards are met.

5 You will be required to induct new starters to the department and offer ongoing support during the induction period which will then be fed back to the Executive Chef ready for the probationary reviews. This post will require the delivery of basic training that will be supplied by the Executive Chef at team briefing and meetings. This training may include HACCP refreshers and Food Safety Training, you will not be required to write or research the requirements of this training. As the holder of this role you will be required to manage and feedback the daily capability process by completing work schedules and monitoring the progress of any team members that are not meeting the requirements that have been set. You will also be required to offer support and guidance on how the team member can improve and report back to the Executive Chef any areas for development Teaching and Learning Support This role does not carry any Teaching and Learning Support requirements Knowledge and Experience See person specification below, for more details General To undertake any other duties commensurate with your grade, and/or hours of work, as may reasonably be required of you To take responsibility for upholding and complying with the University s Equality and Diversity policies and for behaving in ways that is consistent with fair and equal treatment for all To comply with all University Health and Safety policies.

6 PERSON SPECIFICATION Job Title: Head Chef Department: Catering Criteria / Qualifications: NVQ Level 2 or City & Guilds 706/1 or 706/2 (or equivalent) in Catering Method of identification NVQ Level 3, BTEC HND or City & Guilds (or equivalent) in Catering Basic Food Hygiene Certificate Intermediate/Advanced Food Hygiene Certificate First Aid Qualification Basic HACCP Qualification Proven Experience: Relevant experience in a similar food preparation environment Experience of working with a large team Experience of working with a HACCP based system The ability to write menus that are both creative and profitable Experience in competition work The understanding of products and ingredients for a wide range of cuisines Delivering academic and service excellence: Excellent standards of personal hygiene To be receptive to change To be able to remain calm under pressure Form/Test Interview

7 Managing self and inspiring others: Relevant experience in a similar position of managing/supervising a team To be able to listen and understand the needs of others The ability to accept feedback and act upon it Working together: Excellent oral communication skills The ability to listen well and understand direction The ability to cook dishes for all of the University s outlets To be able to demonstrate adaptability, flexibility and team work Interview Interview Organisational and stakeholder awareness: Commitment to the goals of the Department and University Interview Requirements are those, without which, a candidate would not be able to do the job. Applicants who have not clearly demonstrated in their application that they possess the essential requirements will normally be rejected at the shortlisting stage. Requirements are those that would be useful for the post holder to possess and will be considered when more than one applicant meets the essential requirements. Method of identification is where the selection panel will match the candidate s skills and abilities to the required criteria outlined (i.e. application form, interview, test)

8 UNIVERSITY OF CHESTER TERMS & CONDITIONS OF EMPLOYMENT CATERING SERVICES HEAD CHEF FIXED TERM CONTRACT UNTIL 27 TH FEBRUARY 2015 SALARY SCALE University Scale OS7, points 23-26, 25,013-27,318 per annum payable monthly in arrears. HOURS OF WORK 36.5 hours per week, to be worked as follows: Between 7.00am and 7.00pm, 5 days per week over a 7 day rota. A flexible approach to work will be required as there may be occasions when it would be necessary for you to work additional hours as dictated by the workload. DEDUCTIONS A deduction of 5p per hour will be deducted for food and beverages whilst on duty. RETAINER During vacation periods you may not be required to work. If this is the case you will be paid 50% of your rate on the condition that you are available for work. If we need to contact you and you were unavailable you would not be paid the 50%. UNIFORM A uniform will be provided, which must be kept in a clean and presentable condition and always worn whilst on duty. HOLIDAY ENTITLEMENT 22 days per annum (pro-rata during the commencement and cessation years), rising to 27 days after five years' continuous service. Two extra statutory days per annum during the Christmas period. MEDICAL EXAMINATION Successful candidates will be required to complete an Occupational Health questionnaire, and may be required to undergo a medical examination. ESSENTIAL CERTIFICATES Short-listed candidates will be asked to bring to interview, proof of qualifications as outlined on the Job Description and Person Specification provided. Upon appointment, copies of essential certificates will be required by HRM Services.

9 PENSION SCHEME The University operates two pension schemes for support staff: The default scheme is the Higher Education Defined Contribution Scheme (HEDCS), which is administered by Friends Life. The Cheshire Local Government Pension Scheme, to which the University is an admitted body. All support staff are entitled to participate in one of these schemes. Some staff will be automatically enrolled into a scheme, depending on their age and earnings, but if they do not wish to remain a member of the scheme, they will be entitled to opt out after enrolment. EQUAL OPPORTUNITIES The University has a policy of equal opportunity aimed at treating all applicants for employment fairly. SMOKING POLICY The University operates a No-Smoking policy. PROBATIONARY PERIOD A nine months' probationary period applies to all University posts. CLOSING DATE Candidates may download further details and complete an online application on our website at quoting reference number HRMS/ The closing date is Thursday 6 th March 2014.