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Bishops Waltham Infant School

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Vacancies

Midday Supervisory Assistants

 

We are looking for calm, caring and enthusiastic people who enjoy working with children to ensure they are happy, healthy and safe during this important part of the day. 

 

You will be managed by the Senior Supervisory Assistant, who in addition, ensures that any specific concerns that have arisen over lunch regarding particular pupils are shared with the class teachers.

 

You should enjoy working with children and will need to be able to communicate well with both adults and children, like to work as part of a team and enjoy working in a school environment. A job share will be considered if two mums come forward who are interested in the role.

 

Hours are Monday to Friday 11.45am to 1.00pm (term time only)

 

Visits to our school are warmly welcomed

 

Please contact the school office for further information and an application form, telephone 01489 892375 or email adminoffice@bishopswaltham.hants.sch.uk

 

 

Catering Unit Manager, Bishops Waltham Infant School - HC3S 17026 (W)

 

Job Details:

 

Hourly Rate: £9.55 per hour

 

Work Location: Bishops Waltham Infants School, Bishops Waltham

 

Hours per week: 27.50

 

Contract Type: Permanent, Term Time Only

 

Closing Date: 24th November 2019

Advert Text:

Are you a driven and successful catering manager or deputy looking for a new challenge?

 

“I can praise HC3S for all of their help and support, it’s a great company to work for, and has fantastic opportunities for the ones that show willing, are hardworking and dedicated to their job” - Lynn Baker

 

As Chef Manager / Unit Manager, you’ll manage the catering service at a secondary school, commercial site or large Primary Production Unit.

 

You’ll run a busy kitchen producing food from fresh ingredients for your customers. As a highly organised and proactive multi-tasker, you’ll be comfortable leading, managing and motivating your team as well as communicating daily with clients / customers.

 

In this varied role you will:

Oversee the food preparation and cooking, following nutritional standards and special dietary requirements

 

Build and maintain positive relationships with customers / the clients, providing excellent customer service at all times

 

Supervise the setting up and clearing away of eating areas and ensure daily / weekly cleaning rotas are carried out effectively

 

Manage all the kitchen administration including budgeting, ordering and stock control, and collection of money

 

Recruit, train and develop staff, maintaining excellent team work

 

Ensure all health and safety, food safety and hygiene procedures are followed

 

As a natural leader, your enthusiasm and communication skills will motivate the whole team to follow high quality standards and provide exceptional service. You’ll be hands-on, work well under pressure and dealing calmly with unexpected situations. With a keen eye for detail, you’ll quickly spot improvements that can be implemented so your customers keep coming back.

 

This is an exciting opportunity to take charge of your own on-site catering operation and team, and we’ll give you all the training and ongoing professional development you need to succeed. We also offer a local government pension scheme, competitive salary, family friendly policies and more.

 

Experience of working in a similar catering environment is essential and you must be comfortable working at a fast pace. You’ll be physically able to lift all the equipment, and at ease with a hot, busy and at times noisy environment. You may be required to work on your own early in the day before the rest of the team start their shifts.

 

As part of our pre-employment checks, you’ll be asked to complete a confidential medical questionnaire. It is screened by our Occupational Health Department, who will ensure that you are medically fit for this role. The post is also subject to a criminal records check, called an enhanced Disclosure and Barring Service (DBS) check.

 

HC3S is Hampshire County Council’s inhouse catering service. To find out more about HC3S, visit www.hants.gov.uk/hc3s.

Job Purpose:

 

To manage the catering service at a specific school, set of schools or production unit, this will include both hands on cooking and preparation of foods as well as motivating, directing and leading the team.

To ensure all targets on meal numbers, food costs, staffing hours are achieved and appropriate action taken when required.

Being the first point of contact for the clients/ customers on a day to day basis you will also act as the HC3S representative and so must ensure excellent customer service.

Role Responsibilities:

 

Service:  To provide excellent leadership and direction to the on site catering team both in the main kitchen and any servery units supported by the main kitchen.  To positively present the service within the unit(s) both on the counter, through the available marketing, through tasters with the children and parents and through attendance at parent’s evenings.  To seek feedback from both the children and the schools staff (Head teacher, teachers, lunchtime supervisory assistants, admin officer) and to act on this.  To maintain positive relationships with the school(s) within your remit

Setting up for service:  To supervise and take part in the setting up of required tables and chairs, bins, water jugs, salad bars and similar, for service, and the putting away of same at the end of service.

Cooking, Serving and customer liaison: Receive orders from those schools who have a pre order service set up and check the numbers make sense according to past information.  Ensure food is cooked according to the recipes, procedures and processes and that portion control guidelines are followed.  To take personal responsibility and to specifically ensure that children receiving a special diet have both the correct food cooked and then served to them.  Seek feedback and opportunities to provide additional hospitality services to schools             

Administration and financial/stock control: Accurately complete required information - financial, HR, legislative, health and safety, and self monitoring, targets – following the correct procedures.  Review weekly meal numbers, food costs and staffing hours against targets and agree action to be taken with District Manager, if required.  Ensure good stock control processes are in place and there is accurate recording of stock.  Ensure procedures are in place to record any additional monies passed to a school (such as morning break) and to accurately record and agree the meal number served over the lunchtime period.

 

Effective use of resources and people management:  Maximise efficient use of all resources – people, equipment, food and cleaning materials.  Recruit staff, train staff and oversee their personal development whilst developing and maintaining team work morale and the efficient operation of the unit(s).  Undertake Valuing Performance chats with staff on an annual basis.

Corporate and Statutory Initiatives: To follow all procedures and legislative requirements such as Equality Policy, Health and Safety Policy, Sustainability initiatives, e-government including social media policy, and very importantly the Food Safety Management System and all processes and procedures contained within that.

Role Requirements:

 

Essential Qualifications:

City & Guilds 706 1&2 or NVQ 1 & 2

Food Hygiene level 2

 

Desirable Qualifications

NVQ level 3

Food Hygiene level

 

Essential knowledge skills and experience:

Experience of working in a relevant catering environment.

Be able to demonstrate financial awareness

Good communication skills

Enjoy leading a team

Physically able to lift service and kitchen equipment

 

Desirable knowledge skills and experience:

Customer focused experience of work with the public

Working Conditions:

 

The following section provides an outline of the working conditions that may be encountered in this role.

Working at a fast pace

Lone working at times (early morning in particular)

Frequent bending and lifting

Putting out and away, tables and chairs/benches  for service on a daily basis

Exposure to noise levels through cooking/service (eg. Mechanical ventilation)

Exposure to heat through ovens/fryers/hot cupboards

Exposure to chemicals with irritant classification

Temperature variants – kitchens can be hot in summer and cold in winter

Use of knives

Exposure to food products which may be irritants (tomatoes, potatoes, onions, garlic, fruits etc)

As part of the pre-employment checks that are undertaken for this role, you will be asked to complete a Post Offer Medical Questionnaire. The questionnaire is confidential, and is screened by our Occupational Health Department, who will ensure that you are medically fit for this role before being formally offered the position.

Vetting Requirements:

 

This post is subject to a Criminal Records Check.

Contact details for an informal discussion:

 

Rachael Foden, District Manager, on 07718146874

Hampshire County Council is committed to safeguarding and promoting the welfare of children, young people and adults. We expect all employees, workers and volunteers to share this commitment. We will ensure that all our recruitment and selection practices reflect this commitment.
Corporate Equalities Employment Policy:  In order to combat indirect discrimination, no unnecessary conditions or requirements will be applied to any for achieving equality of opportunity in its employment practices. All sections of the population will have equal access to jobs. No applicant or employee will receive less favourable treatment because of their gender, disability, age, ethnic or national origin, marital status, creed, sexuality, trade union activity or responsibility for dependants unless a Genuine Occupational Qualification (GOQ) applies. In order to combat indirect discrimination, no unnecessary conditions or requirements will be applied to which would have a disproportionately adverse effect on any one group.

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