Head Chef

Who are we?
Warwick SU is the focal point of campus life here at Warwick, a democratically run organisation, a self-run, self-sustaining not-for-profit operation. Warwick SU runs nightclub events, bars, and food outlets to fund student activities, including over 300 clubs and societies, education, campaigning, and advice services.

What’s on offer:

SALARY: From £28,585 to £31,973 per annum (subject to skills and experience), plus excellent holidays and a contributory pension scheme.

DURATION: Permanent contract (subject to a 26-week probation).

HOURS: An average of 36.5 hours per week. Additional hours during undergraduate terms, fewer during vacation. The restaurant operates from 9 am to as late as midnight on certain nights, requiring a mix of day and evening shifts, including weekends. Chefs are rarely required after midnight.

LOCATION: Warwick Students’ Union, Coventry. Occasional off-site working is required.

BENEFITS: 20 days holiday plus no less than a total of 15 days at Christmas, Easter, New Year, May Day, Spring and Late Summer bank holidays or days in lieu thereof, a dedicated wellbeing programme, cycle to work scheme, employee assistance programme, substantial pension scheme and salary extras.

INTERVIEW DATE: Week commencing 24^th March 2025

CLOSING DATE: 16:00 on Sunday, 16^th March 2025 - This vacancy and advert will be closed earlier if sufficient applications are received. Therefore, it is strongly advised that you submit your application as soon as possible.

What’s the role?
We are looking to hire passionate people to prepare and serve our take on the traditional pub style menu as part of a team in a large open plan kitchen with a 160+-capacity venue. High standards, passion and exemplary food hygiene are essential, serving our members with a friendly smile.

With no two days the same, you will support our busy kitchen team to prepare and serve our ever-evolving menu and core of weekly speciality dishes to our members. You will need to have a good knowledge and passion for food and drink, be confident with basic kitchen skills, and be able to provide excellent service under pressure.

This position is perfect for someone who likes variety, is self-motivated and proactive; who takes real pride in their work and looking to gain further experience in a friendly and hardworking team environment.

About the Dirty Duck
A modern twist on the traditional, serving real value-for-money food and a variety of locally sourced products, real ales, wines, premium beers and spirits. The key message is real ale-real food -real people- real welcome with a focus on great customer care.

Who are you?
We are looking for someone who loves good food with strong communication skills and previous experience working in a team kitchen environment. You will be hard working, reliable, clam under pressure, approachable and always will help – just like the rest of our team!

Why apply?
The exact opposite of corporate, we’re progressive, passionate individuals working to make a difference in unconventional workplaces. In return for your enthusiasm and experience, a competitive salary for the non-profit sector, a contributory defined contribution pension scheme and excellent holiday allowance.

We’re committed to equality of opportunity for all. We welcome applications from individuals regardless of their race, ethnicity, sexual orientation, religion, age, gender, or disability status. We want to support diverse and inclusive work environments and are actively looking for people who share our values.

Whoever you are, we’d love to hear from you.

Any queries please contact jobs@warwicksu.com

JOB DESCRIPTION

JOB TITLE: Head Chef                

RESPONSIBLE TO: Food & Beverage Manager and, through them, to the Head of Strategic Operations, Operations Director, Chief Executive & Board of Trustees

RESPONSIBLE FOR: Chefs, Assistant Chefs, Commis & Chefs

MAIN PURPOSE FOR JOB: To support the Dirty Duck by preparing and cooking food to high standards, ensuring quality and portion control.

Work alongside our dedicated team to design and implement high-quality menus that align with our offer while controlling margins and meeting service demands.

Maintain strong relationships with suppliers to ensure the best provenance, quality, and pricing of ingredients with full traceability.

Take responsibility for hygiene and health and safety in food preparation areas. Provide excellent service to all customers at all times.

MAIN DUTIES / RESPONSIBILITIES

Lead the Kitchen Teams in the following areas:

• Deliver the highest standards of customer service in accordance with policy, procedure, internal quality standards, and legislative requirements.
• Prepare food with attention to presentation, quality, and portion control.
• Fulfil requirements for conferences, buffets, and other events as directed, ensuring customer satisfaction.
• Complete financial documentation related to transfers, invoices, etc., in accordance with procedures.
• Control stock as per budget requirements, ensuring rotation and correct labelling systems are in place.
• Conduct temperature checks and maintain appropriate records.
• Adhere to cleaning schedules and ensure hygiene in food preparation areas at all times, keeping accurate records.
• Support staff training and reviews with the Food & Beverage Manager, identifying training needs and implementing training plans.
• Ensure all working practices comply with health and safety requirements, fire safety regulations, and food safety standards.
• Operate all kitchen machinery and equipment correctly and safely, ensuring all staff do the same.
• Liaise appropriately with external authorities such as Environmental Health Officers, Licensing Authorities, and independent hygiene inspectors as required.
• Train staff on food preparation, hygiene, and health and safety procedures.
• Provide recommendations for menu development and product purchases.
• Advise on the purchase and use of catering equipment.
• Commit to reducing the Students' Union’s environmental impact, promoting ethical and sustainable practices.
• Undertake any other duties aligned with the job description as reasonably required by the organisation.

EXPECTED STANDARDS:

• Menu Costing & Portion Control: Maintain accurate costing and portion control for efficiency.
• Nutritional Awareness: Adhere to KCAL counting and dietary considerations.
• Menu Development: Stay up to date with best practices and industry trends.
• Food Presentation: Ensure all food meets presentation specifications.
• Waste Reduction: Minimise food waste, promote reuse and recycling where appropriate.
• Stock Management: Ensure supplies align with HACCP standards and inbound control requirements.
• Training & Development: Identify training needs, oversee inductions, job skills, and customer care training.
• Due Diligence & Records: Complete necessary compliance and training records.
• Coaching & Compliance: Train staff in proper food handling procedures.
• Health & Safety: Enforce workplace safety standards and correct use of equipment.
• Legislative Compliance: Adhere to HACCP, Health and Safety, and industry regulations.
• Record Keeping: Maintain accurate and up-to-date documentation.
• Professionalism: Represent the Union with a professional and consistent image.
• Training Commitment: Participate in training, including online learning pathways.
• Equipment Assessment: Evaluate and recommend equipment for operational needs.
• Customer Care: Implement agreed customer service standards in line with SU policy.

PERSON SPECIFICATION

ESSENTIAL SKILLS / KNOWLEDGE / QUALIFICATIONS

• Numerate and literate.
• Intermediate Food Hygiene Certificate.
• Advanced Food Hygiene Certificate (preferable).
• Working knowledge of Health and Safety at Work Act/Food Safety Act (desirable).
• City and Guilds 706/1, 706/2 or equivalent.
• Knowledge of kitchen management.
• Understanding of licensing laws.

EXPERIENCE

• Experience in leading a kitchen team.
• Experience managing a staff team.
• Background in high-volume food production.
• Ability to use EPOS tills.
• Experience liaising with suppliers.
• Exposure to multi-unit operations.
• Familiarity with youth environments.
• Experience handling customer complaints effectively.
• Menu development experience.
• Understanding of gross profit margin calculations.
• Experience in budget monitoring and preparation.

COMPETENCIES

• High standards of customer care.
• Strong food presentation skills.
• Excellent planning and organisational skills.
• Systematic approach to work.
• Effective delegation abilities.
• Teamwork and leadership capabilities.
• Strong coaching and training skills.
• Initiative and problem-solving abilities.
• Adaptability and flexibility.
• Assertiveness with tact and diplomacy.
• Commitment to Equal Opportunities.