Menu Planning & Execution
- Create, plan, and deliver menus that reflect the style, ethos, and customer preferences of the Junior School.
- Work with the Stamford Executive Chef to ensure consistency, seasonality, and innovation across the menu cycle.
- Oversee daily food production and presentation to guarantee high-quality dishes.
- Monitor and control portion sizes and reduce waste in line with sustainability objectives.
Employee Management
- Recruit, train, and supervise all catering team members, including chefs, cooks, and front-of-house colleagues.
- Provide continuous coaching, direction, and performance feedback to develop skills and maintain high morale.
- Lead by example to foster a positive, inclusive, and professional kitchen culture.
Inventory & Cost Control
- Monitor and manage stock levels, implementing a sensible and efficient approach to ordering.
- Ensure accurate stock rotation and minimise wastage.
- Work within agreed budgets and contribute to cost efficiencies without compromising food quality or service.
Customer & Student Engagement
- Build strong relationships with pupils, staff, and parents to understand their catering needs.
- Lead regular engagement with the Student Food Council, using feedback to shape menus, improve service, and encourage student ownership of their dining experience.
- Maintain open and proactive communication channels to address feedback, concerns, and suggestions.
Health, Safety & Compliance
- Support the Director of Catering and Stamford Executive Chef in ensuring full compliance with food hygiene, allergen, and health and safety regulations.
- Embed a culture of safety throughout the kitchen and front-of-house team.
- Ensure all kitchen practices align with school policies and regulatory requirements.
Budget & Financial Management
- Assist in the development and management of the kitchen budget.
- Monitor financial performance, produce relevant reports, and identify opportunities for cost savings.
- Implement efficiency improvements while maintaining excellence in delivery and presentation.
Compliance & Documentation
- Maintain accurate records of stock, orders, wastage, cleaning schedules, and food preparation processes.
- Ensure all regulatory, audit, and internal documentation requirements are consistently met.
- Support external and internal inspections with confidence and professionalism.