Head Chef

Job Description & Person Specification

Appointment: Head Chef

Responsible to: Hotel Manager

Hours of Work: Full time- 37 ½ hours per week

Location: Richard Peck House

Directly Responsible For: Approx. 3 Chefs and 2 Kitchen Assistants

Main Purpose of the Job

To lead a small team of catering and kitchen support staff ensuring that the delivery of high quality catering services is maintained for all guests and visitors to the Home. The service must comply to all statutory requirements required of organisations delivering a catering service and paying particular attention to the policies and procedures set by the Royal Air Forces Association (in line with the Care Quality Commission regulation) which provide for a happy, safe, secure and beneficial respite break for guests.

A Disclosure & Baring Service check is required for this post.

Role definition

The Head Chef is responsible to the Home Manager for the day to day delivery of catering services in the home. The role requires the Head Chef to ensure that food prepared for guests and visitors is of the highest quality, whilst recognising that the management of costs and value for money remain a high priority.

Primary Responsibilities

·  To manage and take part in a small team of catering staff providing a high quality catering service for all guests and visitors to the home.

·  To work under the direction of the Home Manager to prioritise

the catering requirements for guests and visitors and to set daily and weekly menus accordingly.

·  To ensure that set menus are rotated on a regular basis and that a degree of choice is available to guests for each and every meal.

·  To take responsibility for the efficient running of the kitchen area whilst on duty and to ensure that other members of the catering team are aware of the need to do the same.

·  To ensure and maintain appropriate standards of cleanliness and hygiene at all times in accordance with RAFA policy.

·  To safeguard the security & welfare of guests by reporting and acting accordingly to any mistreatment or suspected mistreatment in line with Safeguarding Policy.

·  To take the lead in the procurement of all food products, ensuring that stock is rotated and used by no later than the recommended date.

·  Ensure that the Home Manager (or Deputy Home Manager in their absence) is made aware of any problems encountered with guests or visitors in terms of their catering requirements.

·  Whilst interacting with guests ensure that their privacy and dignity is respected and maintained at all times.

·  Ensure the confidentiality of guest’s information is maintained at all times.

·  Ensure that defective kitchen equipment is reported and made safe without delay, in accordance with RAFA/Home procedures.

·  To undertake regular supervision meetings with members of the catering team and to record these meetings in line with RAFA policy.

Knowledge and Experience

·  Experienced in implementing agreed operational procedures within the kitchen area to ensure a safe clean environment in which to store, prepare, cook and serve food to guests and visitors in line with food hygiene policies and procedures.

·  Required to understand the nutritional needs of older people and the provision of any special dietary requirements relating to health conditions and/or cultural background.

·  To ensure that menus are reviewed and changed on a regular basis to ensure that choice and variety is achieved.

·  Required to attend all mandatory training identified by manager or RAF Association.

·  Expected to demonstrate a commitment to their own development, to take advantage of education and training opportunities and develop their own competence.

·  Required to work within RAF Association policies and procedures.

Communication and Relationships

·  Able to communicate effectively with older people in a clear, coherent and non-patronising way.

·  Quickly build relationships with guests at the Home whilst undertaking Head Chef duties.

·  Required to lead and participate in regular catering team meetings and to advise the Home Manager of any issues or concern that arise from these meetings.

·  Required to participate in and contribute as required to full staff meetings.

·  Required to liaise with food suppliers to obtain quality products within budgetary constraints

·  Required to liaise with servicing contractors who may be on site to undertake maintenance or service tasks in the kitchen area.

·  Required to co-operate and liaise with colleagues across the RAF Association.

·  Expected to use all opportunities to raise the profile of the RAF Association and its work, encourage fundraising and membership.

People Management

·  To undertake regular supervision meetings, (but not appraisals) with staff in the catering team.

·  To assist the Home Manager in aspects of catering staff recruitment

·  To lead in the induction of any new Chefs and Kitchen Assistants

·  To ensure that staff work in accordance with policies and procedures

·  To assist the Manager in producing catering staff rotas ensuring fair allocation of shifts

·  To handle any complaints received about the catering service and record for the attention of the Manager

Decision-making and Problem-solving

·  To use initiative and creative approach to problem solving in the kitchen, referring to Home Manager when appropriate.

·  To make decision and be responsible for the effective and efficient ordering of food (fresh, frozen or dried) and other catering supplies to ensure that there is always sufficient produce in the Home.

·  Ensure that decisions regarding stock ordering and stock rotation are taken with budgetary constraints in mind.

·  To make decisions relating to faulty services or equipment taking remedial action where necessary

·  To liaise with the Home Manager regarding kitchen equipment repair, replacement requirements and servicing needs.

·  To respond to short notice changes to menu and diet requirements and to take the initiative in solving the problems associated with these changes.

·  To take appropriate action and record any accidents and incidents during the shift.

Financial & Physical Resources Responsibility

·  To commit expenditure against the catering budget whilst undertaking the ordering of catering supplies, including food products from the Cash & Carry and other food suppliers.

·  To ensure that all catering equipment is used in accordance with manufacturers guidance and that all catering staff are trained in the use of this equipment

·  To hold a small petty cash budget to be used to fund short notice requirements for food supplies.

·  To ensure that the catering team provide support at any fund raising event or business, public relation, social event to promote RAFA and the Home where food will be required, including full day events (e.g. summer fete, Christmas party etc.)

·  To support the Home Manager to utilise catering staff in the most cost effective way, managing daily rotas and staff holidays

·  To report any damage or defects in equipment or in the physical environment

·  Responsible for the cleanliness and upkeep of uniform and correct use of any protective clothing that is supplied.

Information

·  To ensure that all Chefs accurately measure and record food temperatures where there is a requirement to do so to prevent incidents of under cooked food being presented to guests and visitors.

·  To clearly and accurately complete accident/incident forms as required (for self and where appropriate for guests or visitors).

·  To ensure that any information relating to equipment service records left by contractors in the kitchen area is given to the Home Manager for Home records.

·  Required to ensure that information relating to guests is kept confidential at all times.

·  Required to respect confidentiality applying to all RAF Association areas.

·  Required to use the internet to place food orders with the Cash & Carry, which will involve reviewing available information on web sites to identify special offers and price reductions.

Working Conditions

·  To work flexibly, including evening, weekends and bank holidays to ensure that the Homes staff rota meets the needs of the guests.

·  To work independently and predominantly as a lone worker in the kitchen, mainly in an environment where there is a requirement to produce hot food throughout the day

·  Required to work on occasions at RAF Association functions and events at weekends and evenings for which time off in lieu may be granted

·  Required on some occasions to work additional hours where no overtime will be paid.

·  Will be required on occasions to assist in the serving of meals to guests and visitors.

·  Undertake some cleaning duties in the kitchen area, including the washing of kitchen equipment and utensils.

Physical/Mental Effort

·  To operate several items of kitchen cooking equipment at a time, where careful timing and management of this equipment is needed to ensure that meals are produced on time which meet the nutritional needs of guests and visitors.

·  Responsibility for the safe use of gas and electrical cooking devices where the risk of injury is likely if correct working procedures are not followed

·  To work with food and equipment which may be heavy or bulky (especially when catering for large numbers of people) taking care to follow agreed working practices in relation to manual handling procedures.

·  Undertake work which requires the ability to be ‘on your feet’ for long periods of time.

·  Where approved, to drive the Homes vehicle on short journeys on an occasional basis.

·  To present the ‘public face’ of the RAF Association at all times in the Home.

Health and Safety Responsibilities

Managers’ responsibilities are to:

·  Co-ordinate and maintain health and safety policy management processes, risk control systems and good practice standards with monitoring arrangements within each service, premises and activity.

·  Promote a positive health and safety culture, safe systems of working and good standards of practice.

·  Include health and safety as an agenda item for team meetings with documented minutes documenting actions and the dates they were completed

·  Identify, maintain and keep up to date employee competencies with the provision of health and safety information, training and supervision.

·  Maintain and keep up to date health and safety monitoring logs and auditing systems.

·  Monitor and report to line managers significant risks arising from working activities, accident and incidents, risk assessments and team reporting systems.

·  Investigate and analyse minor accidents, incidents and significant events, identifying actions for improvement.

·  Maintain and keep up to date health and safety reporting, monitoring and auditing systems.

·  Work in co-operation with landlords, other organisations, local authorities and regulatory inspectors to maintain legal compliance and safe practice.

·  Co-ordinate with contracted service providers to ensure they have suitable health and safety arrangements in place, including risk assessments and method statements and, provide relevant health and safety, emergency and welfare information.

·  Keep up to date with health and safety information provided within the Association and any new developments to improve practice.

All employees are required to:

·  Comply with health and safety policies, procedures and arrangements for safe working practices.

·  Promote a positive health and safety culture with safe working practice.

·  Participate in team meetings to keep up to date with health and safety information.

·  Discuss any concerns or issues arising from work activities.

·  Attend health and safety training as directed.

·  Report any significant risks or issues arising from risk assessments and comply with protective and preventative measures identified.

·  Ensure that buildings, equipment, goods, substances and vehicles are safely used, maintained and are not damaged.

·  Report to managers any faulty equipment, hazards or operational difficulties affecting safe systems of working, personal safety or well-being.

·  Record and report any accidents, incidents, near misses and significant events.

·  Take care of their own safety and that of others.

Other

This job description outlines the main functions and responsibilities of the post. The post holder may be required to undertake additional duties as required, commensurate with the level of the job.

Training requirements

One of the objectives of the RAF Association is to build an organisation based on quality. Accordingly, there will be an on-going need to review the training requirements of staff to meet the changing demands of the organisation. Training requirements will be discussed at the review meetings.

Review procedures

There will be an annual review of the post and job contents. In addition there will be an interim review 6 months after the annual review.

Key Performance Indicators:

Annual Key Performance Indicators will be defined by the Secretary General and Trustees. These are cascaded to relevant Directors and then to Homes Managers who will inform staff of their own objectives and assess these in an annual appraisal.


Head Chef

Person Specification

Essential / Desirable
Knowledge and Experience / ·  Hold an appropriate food safety qualification at level 2
·  A minimum of 3 years experience in the preparation, cooking and presentation of high quality meals in a setting catering for larger numbers of people e.g. restaurant, care home, school etc.
·  Knowledge of menu planning and nutritional requirements for older people
·  Working knowledge of Health and Safety at Work requirements
·  First Aid at Work or prepared to work towards / ·  Knowledge of the Royal Air Force, its structure and its history
·  Awareness of the work of the RAF Association
·  Clean driving licence and willing to drive RAFA vehicles
Communication and Relationships / ·  Ability to communicate clearly and sensitively with guests, staff and visitors
·  Experience of working as part of a team.
·  Ability to provide relevant information to inspectors and visitors
·  Able to establish positive and productive relationship with external suppliers of goods and services to the kitchen
People Management / ·  Experienced in leading and co-ordinating a small team of kitchen staff
·  Experience of staff rota management / ·  Experience of providing individual supervision to staff
·  Experience of staff recruitment
Decision Making and Problem Solving / ·  Be resourceful, innovative and self motivated
·  To prioritise own workload and that of other kitchen staff
·  To ensure that the catering team remain flexible and able to respond to sudden changes in guest or visitor numbers
·  Be able to plan and review menus to ensure regular rotation and choice
Financial & Physical Resources Responsibility / ·  To ensure that value for money and costs are closely monitored when ordering food stock.
·  To ensure available food resources are utilised to minimise waste and maximise cost efficiency and to ensure other Chef’s do the same. / ·  Experience of handling petty cash
Responsibility for Information / ·  Able to accurately record information relating to food temperatures and food hygiene procedures
·  Ability to maintain confidentiality / ·  Experience in using a computer to research and order stock
·  Good administration skills
Working Conditions / ·  Be willing to work flexibly, including weekends, evenings and bank holidays
·  Be prepared to undertake some unpaid overtime on occasions.
·  Be able to work in a busy and demanding kitchen where heat and noise may cause difficult (but not unsafe) working conditions
Physical/
Mental Effort / ·  Fit to undertake a physically demanding role that may involve duty shifts between 6 and 12 hours (with appropriate breaks)
·  Able to remain calm under pressure / ·  Willing to drive RAFA vehicles as required

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