CHEF MANAGER & SOUS CHEF – CG – RUGBY

Job Title : Chef Manager & Sous Chef

Unit/Function (Location, turnover, number of sites, number of employees): Rugby School comprising of 15 boarding houses each catering for approx. 60 students. Whole site consisting of 130 employees

Sector: Chartwells Independents

Team Structure (how many direct reports, key stakeholders): Chef Manager will have direct report of 1 Sous Chef and approx. 5 General Assistants

Hay Grade / Contract Banding (If applicable) or detail reasoning for non-Hay graded roles (or Hay D/E):

Cost Centre: Various Cost Centres applicable for each vacancy

Main cost centre can be allocated is 76417001

Package (salary, car, and additional bonus?):

Chef Manager – £32k

Sous Chef – £28k

DBS Check required: Yes No Enhanced DBS

Car required: Yes No

Patterns of work (Days / Hours):

5 out of 7 hours, weekends will be required

41.5 hours per week

Position and Candidate Profile

Key responsibilities and Deliverables

The main responsibilities and key deliverables of the role

Chef Manager – Responsible for providing catering for up to 60 students, staff and guests per day for breakfast, lunch and supper. The role will manager the team of 1 x sous chef and up to 5 general assistants. This is a 7-day operation, and the Chef Manager works 5 out of 7 days, 41.5 hours per week.

Other key responsibilities are to manage the kitchen operation ensuring full compliancy is provided, managing of stock, purchasing for the kitchen operation, development of staff team

Sous Chef – This role is to support the Chef Manager and deputise in their absence. 5 out of 7 days, 41.5 hours per week. This role will give support in terms of food production, working early or late shifts, H&S compliancy, stock management, team development and training.

Skills required

Specific knowledge, skills and experience needed to carry out the role. Including qualifications or certifications

  1. Desirable to have previous experience of working in the education sector
  2. Experience of managing a small or similar sized team in a busy environment
  3. Full understanding of food safety, kitchen compliancy
  4. Experience of team development
  5. Previous experience of planning and managing of time ensuring current and next day production is completed
  6. Managing client relationships
  7. Full understanding of the allergen management process which is critical within the school environment

Candidate Profile

Minimum expectations

Desirables

Culture / team fit

  1. Desirable to have previous experience in the education sector for both roles Chef Manager and Sous Chef
  2. Expectation of working in a high profile/busy kitchen environment managing a small team of up to 5/6 team members
  3. Being able to build rapport with the house client and team
  4. Fully engage with Chartwells team and Rugby School promoting our food offer and what we offer to the school
  5. Embracing Rugby School ethos and what it means to work within one of the top boarding schools in the UK.

Authorisation

OD Authorisation:

FD Authorisation: