Chef (Thursday and Sunday Lunch)
Refined Restaurant
Ref: VBSS16.73
1. The Appointment
We are seeking a Chef who is enthusiastic and dynamic to provide high level of delivery within our Refined restaurant on Thursday and Sunday Lunch. This is an exciting new role within the hospitality and catering team that requires a motivated and flexible individual who has high standards to ensure we deliver a five star experience for all. It is essential that you possess a minimum level 3 in professional cookery or equivalent with recent experience of working as an assistant to a head chef or sous chef in a quality catering establishment.
There will be the opportunity to contribute pro-actively to the Centre of Learning in promoting a positive learning experience for all our learners.
The role will require you to take on and work to the college’s values; working with Professionalism, taking Responsibility for your actions, and giving Respect to clients and colleagues alike.
2. The Post
2.1 Main Duties and Responsibilities
a) To deliver and develop menus and dishes for the commercial operation of Refined to a high standard.
b) To cost and develop menus and dishes to ensure the required gross profit is achieved and meet the requirements of discerning customers, including those with special dietary requirements.
c) To work with the team to ensure customers receive an excellent dining experience at all times.
d) To train and assess learners according to established awarding body guidelines, best practice and provide a positive learning experience.
e) To contribute to the commercial Hospitality and Catering budget ensuring all targets are met.
f) To work with relevant staff to develop future commercial activity to increase income and enhance the customer experience.
g) To present a professional image at all times including wearing of the designated uniform.
h) To contribute to the evaluation of systems and procedures to identify efficiencies and improvements and support the implementation.
i) To ensure the compliance of Health and Safety legislation and ensure risk assessments and COSSH regulations are followed.
j) To keep up to date with hospitality and catering initiatives, development of standards and general developmental and professional issues relating to the delivery of the commercial operation and of the learning experience.
k) To contribute to regular commercial meetings.
l) To work on own initiative and to maintain strict discretion and confidentiality at all times.
m) To work pro-actively with the Curriculum Manager and Programme Area Leader to recommend areas for improvement.
n) To support the completion of documentation, appropriate records of learner performance, assessment and administration associated with role and responsibilities.
2.2 Other Responsibilities
a) To uphold and promote College policies and procedures, promoting those specifically applicable to this area of work, including the Equality & Diversity and Health & Safety policies and procedures and attend training as requested.
b) To apply the college’s own safeguarding policy and practices and attend training as requested.
c) To keep up to date, so far as necessary, for the efficient executing of the job, with new legislation, procedures and techniques and attend relevant mandatory training.
d) To be conversant with and participate in activities and developments at college, regional and national level which are relevant to the post.
e) To present and promote an appropriate public image in representing the college.
f) To undertake any other duties as may reasonably be required commensurate with the post.
3. Skills, Qualities & Knowledge
/ Essential / Desirable /Qualifications:
Food Preparation/Cooking NVQ Level 3 or equivalent / ü
Assessor Award (or willingness to work towards. If this is required then this will be self-funded) / ü
Level 3 Supervising Food Safety (or willingness to work towards) / ü
Level 2 Food Safety in Catering / ü
Literacy to at least level 2 (or willing to work towards) / ü
Numeracy to at least level 2 (or willing to work towards) / ü
Experience:
Recent experience of working as an assistant to a head chef or sous chef / ü
Experience of working with and supervising others in a kitchen environment / ü
Experience of providing high quality, effective training and assessing / ü
Skills/Knowledge
To be able to cook using correct technical methods to produce complex dishes to a high standard / ü
Ability to manage, motivate and inspire learners of all ages and abilities / ü
A good track record of operational catering with a customer focus / ü
Use creativity to provide a positive learning experience / ü
Ability to develop and deliver menus appropriate to the needs of the restaurant. / ü
Good communication skills / ü
Ability to build positive relationships / ü
Self-managing / ü
Good time management/ability to plan and prioritise / ü
Knowledge and evidence of on-going curriculum and professional development / ü
Qualities
A passion for catering and excellent customer service / üThe ability to work flexibly within a pressurised and continually developing environment / ü
Adaptable / ü
Reliable / ü
Team Player / ü
4. Position within the College
The postholder will be part of the Lifestyle Academy and report directly to the Curriculum Manager.
5. Terms & Conditions
a) The post is offered on a Vision Business Support Services Casual Contract.
b) The salary will be £13.45 per hour with an additional amount of holiday pay
c) You will be required to work various hours per week on a flexible basis, primarily Thursday lunchtimes and Sunday lunchtimes.
d) The post holder may be located at any West Nottinghamshire College Group site and may be expected to travel as required. You will however be given reasonable notice of any change in your principal place of work and be fully consulted.
6. The Application
Individuals with the appropriate experience, qualifications and personal qualities are invited to complete an online application form by 5.00pm on Sunday 21st August 2016.
www.wnc.ac.uk/vacancies
THE COLLEGE GROUP PROMOTES EQUALITY OF OPPORTUNITY AND WELCOMES APPLICATIONS FROM ALL SECTORS OF SOCIETY.
The college group is committed to safeguarding and promoting the welfare of children and young people and expects all staff to share this commitment. Posts may be subject to DBS check. The successful candidate will be required to pay for the DBS check .themselves; the cost will automatically be deducted from their first salary payment. This is currently £44.
It is an offence for anyone who is barred by the ISA from working with children and or vulnerable adults to apply for this position.