AddressJob Description and Person Specification
Job title
Afternoon Sous Chef
Employment Status
Permanent, Full time
Working Patten
37 hours per week (52 weeks per year)
10am to 6pm Monday to Thursday (5.30pm on Friday)
No less than 15 Saturdays (to be worked as time of in lieu) Half hour unpaid lunch break daily
Annual Salary £25,853 (A22)
Recruitment Bonus £1,000 (paid in 2 instalments 3 & 6 months)
King Edward’s School is committed to safeguarding and promoting the welfare of children and young people and expects all staff to adhere to the School’s Safeguarding Policies and Procedures.
Responsible to:
Catering Manager and the Estates and Facilities Manager for line management responsibilities and the Bursar & Chief Operating Officer, who has overall responsibility for support staff.
Responsible for:
Supporting the line manager in the production of food for the School. Ensuring all food hygiene, allergen and health and safety standards are adhered to whilst directing the food preparation process and delegating tasks where necessary. Playing a key role in the day-to-day running of the operation. Alongside the Catering Manager lead on menu development and recipe ideas whilst maintaining excellent standards and food quality. Driving an ever-improving service, ensuring delivery of the highest standards, on trend food and implementation of the most innovative concepts. Encouraging a motivational working environment whilst working with other Chefs of all levels.
Key Duties and Responsibilities:
1. Liaising and communicating with the Catering Manager daily with regards to staffing issues, business, functions, numbers and special requests.
2. An awareness of food costs and trends and assisting the Catering Manager in meeting financial targets at all times.
3. Producing food to the highest standard always and following all menus and specifications, where applicable.
4. Demonstrating a positive attitude at all times and supporting the chefs during service
5. Monitoring and accurately recording food waste from all sources daily and being vigilant wherever possible.
6. Monitoring all Health & Safety aspects within all areas of the kitchen including storage of all foodstuffs, stock rotation, date labelling and documentation of temperature controls ensuring compliance with HACCP.
7. Assisting with the development of staff including performing appraisals.
8. Assisting the Deputy Kitchen Manager in the Catering Managers absence ensuring the smooth running of the department.
9. Managing the workload of the kitchen when other chefs leave for the day.
10. Managing the set up and catering for after school functions and events.
11. Assisting the Catering Manager in the ordering of any provisions daily.
12. Motivating all members of the kitchen staff.
13. Liaising with the Catering Manager and catering staff preservice and throughout service times as required.
14. Inputting ideas with regards to menu development.
15. Attending any relevant training sessions.
16. Undertaking any other reasonable request at any time.
17. Providing quality service for after school events as well as preparing food for the following day’s lunch service.
18. Participating in training and undertaking any performance development activities as required for this position.
19. Supporting the schools aims.
20. Participating actively in the wider aspects of School life.
The above list is not exhaustive but summarises the key roles to be performed and other duties may be required and directed by the Catering Manager. A willingness to respond supportively to changing circumstances and/or the changing needs of the School is part of working in a school environment and is expected of the postholder.
Holiday Entitlement
There will be an initial entitlement to 20 days holiday plus 3 statutory days (taken over the Christmas period) plus 8 Bank Holidays per year. This will rise by one extra day for each completed year up to a maximum of 25 days.
Pension Scheme
If eligible you will be automatically enrolled into the King Edward’s School, Bath Group Personal Pension Plan with an employer’s contribution of 6% of salary, to be matched by a 2% employee contribution.
Safeguarding
All staff are in a position of trust and have a duty to keep children and young people safe and to protect them from neglect and physical and emotional harm. This duty is in part exercised through the development of respectful caring and professional relationships between staff, children, and young people. Staff are expected to be familiar with the local child protection arrangements and understand their responsibilities in order to safeguard and protect children and young people.
DBS Clearance
All appointments are made subject to satisfactory DBS clearance. The suitability of all prospective employees or volunteers will be assessed during the recruitment process in line with this commitment.
This interesting and varied role would suit a person who has a friendly and helpful manner, is a team player and has a ‘can do’ attitude. The successful candidate must have basic IT skills.
If you are interested in this role and wish to know more about it, please call our Estates &
Facilities Manager, Peter Brockwell on 07778 507654. Alternatively, send an email to and a member of our HR team will get back to you. Should you wish to apply, please complete an application form, and send it to by 8.30am on Thursday 25 March 2024. Interviews may be held for suitably qualified and experienced candidates from 11 March 2024, but consideration will be given to applications received up to the 25 March 2024.
Person Specification
Qualifications and experience
City and Guilds 706 Level 1 & 2, Level 2 Diploma in Professional Cookery or equivalent
Relevant food safety and catering health and safety qualification
At least three years working as a chef within a catering environment.
Experience as Jnr/Senior Sous Chef in a high-volume establishment as a minimum
Experience in a variety of roles in a professional kitchen
Proven track record of hospitality and function delivery
Have worked in a high volume, fast paced kitchen such as within education, restaurants or hotels.
Have a genuine passion for high quality, fresh food and delivering excellent customer service.
Food safety management systems
Full driving licence
Qualifications and experience
Educated to at least secondary level/ further education; good level of basic numeracy, literacy and IT skills in order to support menu and recipe panning, stock control and staff management through effective communication.
Level 3 Award in Food Safety
First Aid Qualification
A basic COSHH award
Skills and knowledge
Attains and maintains appropriate skills and professional knowledge/ accreditations required for the role.
Ability to manage expectations clearly by monitoring own progress against objectives and planning to ensure delivery.
Ability to identify common problems or weaknesses in policy, procedures or protocol that affects service, and escalates these or puts in place solutions.
Ability to think through wider consequences of own actions when assessing multiple demands and completing priorities
Personal Qualities
Warm, welcoming and professional, behaving with discretion, integrity, honesty and always acting with due consideration of others within the KES community.
Responds effectively to emergencies or last-minute demands on time. Flexible, in approach when dealing with changing situations or priorities.
Team worker appreciates contribution of colleagues.
Takes personal accountability and ownership of work, decisions and actions and demonstrates commitment to accomplish work efficiently and to the required standard.
Willing to take on extra responsibility/ use initiative to overcome obstacles and ensure timely delivery of service
Health and Safety
Support Health and Safety training initiatives and to actively participate in
Physical and Working Environment
Maintain up to date manual handling and COSHH awareness training as food hygiene and safety
Assess all dangerous machinery and ensure full training is received / given before use
Job Types: Full-time, Permanent
Salary: £25,853.00 per year
Benefits:
- Company pension
- Cycle to work scheme
- Discounted or free food
- Employee discount
- Free flu jabs
- Free parking
- Health & wellbeing programme
- On-site gym
- On-site parking
Schedule:
- Monday to Friday
- Weekend availability
Supplemental pay types:
- Signing bonus
Experience:
- Chef: 3 years (preferred)
Ability to Commute:
- Bath (required)
Ability to Relocate:
- Bath: Relocate before starting work (required)
Work Location: In person
Application deadline: 25/03/2024
