Southfields
ROLE: Nursery Chef RESPONSIBLE TO: Director of Catering CONTRACT: Permanent WORKING PATTERN: All Year Round 35 hours a week 9.00am-5.00pm. MAIN PURPOSE OF THE ROLE: The nursery chef will be responsible for the planning of seasonal menus, preparation and cooking of nutritional meals and snacks for babies and young children taking into consideration all dietary requirements and allergen concerns. To organise, cook and prepare a healthy, balanced diet for children aged 0 to 5 years in accordance with the nursery menus. Maintain a clean, tidy and hygienic kitchen ensuring good order of equipment and maintain an effective working environment. Report any equipment failures to the Director of Catering in a timely fashion. Ensure that all foods are ready at the specified time, correctly labelled and ready for serving. To prepare weekly food orders and liaise with the Director of Catering to enable purchases in advance. Support the kitchen staff with stowing deliveries. When meals are finished, rinse plates and stack dishwasher (as many times as needed). To stay compliant with OFSTED requirements, it is essential to adhere to the nutrition guidance as outlined in the Early Years Foundation Stage. Key Areas Accountabilities The chef will be responsible for selecting appropriate recipes for children under the age of five. Menus will be developed by the chef and will rotate every three weeks, ensuring a variety of options. Additionally, these menus will reflect seasonal ingredients to provide fresh and nutritious meals. Together with Director of Catering, to plan new menus based on Healthy Eating Standards. The chef will ensureto keep sufficient supplies and food items stored under the right conditions and ensuring stock rotation is adhered to. To order all food and maintain monthly records for stocktaking purposes of all food stuff. To ensure the kitchen and all kitchen equipment is kept clean and tidy according with Kitchen Management policies To ensure all crockery and utensils are washed-up, using the dishwasher as appropriate, or, where appropriate clean trays/dishes by hand. To clean and defrost fridge and freezer as necessary. Personal To attend staff meetings and training sessions as required. To be responsible for participating in all self-development activities, including performance management. The person in this role will be eligible for holiday leave according to their grade and contract, which includes time off for Bank Holidays. The nursery will be closed for two weeks during Christmas, and you will be responsible for reviewing recipes and preparing menus for the upcoming months during those two weeks. All holiday leave requests must be approved by the Director of Catering. Financial In conjunction with the Director of Catering, assist in monitoring and controlling all catering costs. Health and Safety To maintain high quality Environmental Health standards working within the parameters of the Food Hygiene Rating Schemes. (FHRS) To keep up to date with mandatory training and developments in legislation, Health & Safety and Food, Nutrition and Allergens and partake in Continuous Professional Development (CPD). To record and report any safeguarding concerns. To ensure you have a clean uniform, including head wear, daily and wear suitable footwear for working in a busy kitchen space. Maintain an awareness of food allergies keeping an up to date log of all children in the nursery, working with the staff team during new admissions. Prevent cross contamination of food within the kitchen area. General Adhere to the Southfields Academy and catering procedures including attendance at meetings, preparation of reports and any other duties as required from time to time. Ensure the companys Equal Opportunities Policy is adhered to at all times. NOTE: The Job Description is to provide a clear and concise statement of the MAJOR TASKS and ACTIVITIES of the post. It is not intended as an exhaustive list of every aspect of the post holder's duties. Any other duties assigned by the CEO/Nursery Manager/Director of Catering/ Headteacher commensurate with the grade of the post. Signed: Postholder . Name . Line Manager .. Name .. Date . PERSON SPECIFICATION Nursery Chef Report to Director of Catering Essential Desirable A recognised Catering Qualification Minimum of two years catering experience as a cook, or, chef in a school, or, nursery environment Capable of working under pressure in an organised way Ability to work as part of a team Good interpersonal skills Basic Food Hygiene Certificate Food allergy course certificate Intermediate, or, above Knowledge of food preparation for special dietary needs i.e. vegetarian, cultural Knowledge of Health and Safety Issues Experience of working in a childcare environment Ability to work with children in preparing simple snacks, baking preparation and other cooking activities. Knowledge and understanding of Equal Opportunities First Aid Certificate TPBN1_UKCT