Executive Chef - JCG

Are you a true team leader who is passionate about cooking with fresh food and customer service? 

Have you got a positive “Can Do” attitude to life? 

Do you want to progress your career with a balanced lifestyle where food and people are the pivotal ingredients in our teams, where personal growth is nourished, and you still have Christmas off with your own family? 

We at JCG are looking for an innovative, energetic, dynamic, hands-on Executive Chef who can lead our catering team with a TRUE passion for fresh, nutritious, seasonal on-trend foods combined with excellent people skills, where your passion for high quality standards will assist the Bursar in delivering both the agreed annual budget and the culinary aspirations of our College. 

Our ideal candidate will be an experienced, enthusiastic chef with an eye for detail, a true commitment and passion for using ingredients sourced from local growers and producers where possible. You should preferably have at least 3 years’ experience in leading a team autonomously, including financial control and delivery of the catering operation, developing on trend menus that encourage young people to explore food and develop healthy lifestyle balance, a proven track record in team building and development and the ability to both motivate and innovate with food, theme days, taster events and deliver an exceptional hospitality offer. 

For further information about this role please contact Julie Fosyth on T.516205 or by email at j.forsyth@jcg.sch.je

Job Purpose

To be responsible for the day-to-day operation of the Jersey College Catering Service without direct supervision. Supervising one College Chef, two Assistant Chefs and 2 Kitchen Assistants to ensure standards are kept, giving advice and deciding appropriate course of action when necessary. Responsible for monitoring and collection of records needed to comply with appropriate legislation. Dealing with requests from in house and external customers. Ensuring that any meals produced meet the customer's expectations and dietary requirements.

Job Specific Outcomes 1 of 2

• To be responsible for the preparation, cooking and serving of up to 1400 covers daily, to ensure that the Catering Service is adhering to food hygiene legislation, best practice and is in line with established procedures, i.e. fire and emergency procedures.
• To Continually assess staff performance with the assistance of management, taking corrective actions when necessary, through effective staff training to ensure that the College policies and procedures are implemented and adhered to
• To work under the Senior Leadership Team and with the Bursar and Catering Team to ensure that financial matters and college property, to include equipment, are in order and within budget.
• To advise the Bursar of any changes of agreed working practices or standards that would either reduce cost of labour, improve customer satisfaction, reduce the cost of provisions or improve standard of the product in l order to meet the requirements of Education Healthy Eating Practices.

Job Specific Outcomes 2 of 2

• allocation of annual leave, staff rotas and overtime reports and covering of sick leave.To report any equipment failure to the Facilities Department and ensure work is carried out to enable proactive on any preventative maintenance.
• To be involved in the selection and induction of all new staff within the College kitchen to ensure that all staff and visitors to the kitchen follow the personal hygiene standards.
• To undertake specific tasks and projects as directed by the College Senior Leadership Team. This may involve additional and unsociable hours in order to provide a catering service.
• Any other reasonable duties required in order for the role to be effectively carried out.

Qualifications

Essential 

• Diploma or City and Guilds Professional Cookery to Level 2
• Professional Catering Studies Level 3/4
• CIEH Food Safety Level 3
• Manual handling certificate
• First Aid Qualification

Desirable 

• Certified Carbon Literate
• CIEH Food Safety Level 4

Knowledge

Essential 

• The ability to manage staff and college students with a wide range of different skills and requirements, strong inter-personnel skills are also essential.
• Experience with payroll, budgeting and account procedures

Desirable 

• Commitment to safeguarding and promoting the welfare of children and young people

Technical Work Based Skills

• Literacy & numeracy skills
• Extensive experience in all methods of food production using cook, chill and cook, serve production processes
• Eat Safe Management based on compliance with the Jersey Food Law and the Food Standards Agency (FSA) Food Safety Code of Practice.​
• Clean driving licence

General skills / attributes

• Excellent interpersonal skills and be capable of demonstrating and instructing in all food production processes
• The post holder is required to have excellent communication skills to convey to the team the necessary information to get the work achieved in a timely and effective manner
• The post holder must have skills to deescalate a stressful situation between staff members and with stakeholders
• Has a positive ‘can do’ attitude, is proactive and actively seeks opportunities to enhance services and standards

Experience

• Significant industry experience as a Professional Chef
• Industrial catering experience
• Proven experience of managing a kitchen with responsibility for staff