Nursery Chef Manager

We are seeking a Nursery Chef Manager who will run the kitchen operation at the nursery and ensure that Hazelwood's reputation for food quality is always maintained providing consistency of offer across both the School and Nursery sites.

Specific Responsibilities:

· To prepare a nutritious cooked lunch in line with the current menu, ensuring all children's needs are met and to include suitable puréed food for babies as agreed with the Executive Chef Manager.

· Ensure compliance with the EYFS Framework, allergen legislation, food safety regulations, and all other relevant statutory and regulatory requirements

· To be aware of and carry out duties in connection with Health and Safety at work (e.g. Risk Assessments, COSHH, RIDDOR etc)

· To constantly be aware of Special Dietary Needs - referring to food allergies, food intolerances, cultural needs, vegetarian requirements and any other, according to the Special Dietary Needs form in the kitchen.

· To compile food orders and developing new food concepts.

· To plan, prepare, cook and present food to the standards required by the school.

· To ensure that the school's reputation for excellent food and service is enhanced.

· To prepare a healthy morning snack for each of the nursery rooms, as required.

· To prepare afternoon tea in line with the current menu.

· To ensure all areas of the kitchen are hygienically always maintained, in accordance with Health & Safety Regulations.

· To ensure that equipment is cleaned and everything is cleared away leaving the kitchen is neat and tidy at the end of the day in line with the daily and weekly cleaning schedule.

· To ensure that equipment is maintained in good order and that any faulty or potentially dangerous equipment is immediately removed and reported to the Executive Chef Manager.

· To develop a strong working relationship with both the nursery management and the nursery staff as well as the children.

People Management:

· To assess Catering Team performance and recognise training needs and potential as appropriate.

· To assist in the development of the Catering Team by empowering it, supporting it, encouraging it and maintaining an 'open door' policy.

· To treat your team as you would expect to be treated.

Financial Management:

· To ensure all financial controls, costings, wastage and orders are met within the catering budget.

· To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

Health & Safety, Food Safety, the Environment:

· To ensure that the kitchen meets statutory requirements of Health and Safety, Food Safety and environmental legislation and procedures

· To ensure the kitchen and all catering areas are kept clean and to the standards set out in our HACCP plan.

· To maintain effective allergy lists and protocol

· To ensure all equipment is well maintained and is in good working order

· To ensure safe working practices are followed and equipment faults are reported to the Executive Chef Manager

· To ensure that all school procedures and work instructions are fully understood and practised by all employees

· To promote and encourage environmental improvement initiatives as appropriate within the business

Additional Responsibilities:

· To always ensure compliance with the school's policy on safer recruitment and safeguarding children and young adults whilst at work

· To take responsibility for contributing towards your own development with the guidance of the Executive Chef Manager and attending training courses as identified

· To act as a positive ambassador for the school and to be respectful, informed and considered in all dealings with staff, pupils, visitors and parents

· To attend to any reasonable request made by the school