Apprentice Chef Sedbergh School - Sedbergh School, Bursars Office, Sedbergh, LA10 5RY

About the Employer: Sedbergh School, founded in 1525 is one of the North of England’s leading Co-educational Independent Boarding Schools. Set in the spectacular Yorkshire Dales National Park, the School is surrounded by the stunning scenery of the Dales in the small market town of Sedbergh. The School is a vibrant, demanding and supportive community which encourages pupils and staff to be involved in as broad a range of activities and interests as possible. The centre of life at Sedbergh is the boarding houses of which there are currently nine; six houses for boys and three houses for girls each of which are home to between 50 and 70 pupils The boarding houses are very much the pupils’ “home from home”. The Houseparent and their family live in the houses alongside the pupils and in general the Houseparent and Tutors meet the pupils throughout the day during meals, house assemblies and informally by simply living alongside each other. The school’s reputation for pastoral care is second to none and all staff are expected to uphold this standard and are expected to know and understand their pupils well. The support staff have a vital part to play in this family atmosphere and are expected to be both efficient and friendly to any pupils they may come across. The academic year takes up about 34 weeks per year. Outside of this Sedbergh School offer Easter and Summer courses and puts its facilities to use as part of its commercial arm, Sedbergh School Developments Ltd. which means that there is a need for Support Staff to be involved throughout the year.

 

Brief overview of the role: Sedbergh School have an exciting opportunity for individuals interesting in hospitality. Learning a wide range of food preparation and delivery skills, modern cuisine as well as key aspects of kitchen management, including HACCP and Health and Safety. You will work alongside the Senior House Chef who will be responsible for your training.

Vacancy description:

The duties of the Trainee Chef will be wide and varied and not every possible aspect of the job will be covered here. However, it is anticipated that the main areas of responsibility will be as follows.

To assist with preparation, cooking and serving all menu dishes, providing high quality dishes for the customers.
Provide the highest quality service to pupils, staff, parents and guests in line with the school’s policy. To embrace the Sedbergh School ethos, and be prepared to go beyond the call of duty on a regular basis. To assist with the general cleaning of the kitchen, maintaining high standards of hygiene.

1. Key Responsibilities

  • Work with chef to provide menu choices of freshly prepared food which are nutritionally balanced.
  • Cooking of the menu choices to provide food of the required standard.
  • Proactive in terms of menu development and new ideas.
  • To ensure all food is stored, handled and packed at the correct temperature, and in accordance with food handling and hygiene regulations.
  • To maintain due diligence through the use temperature records, taking action where necessary and reporting all issues to your line manager.
  • Use machinery as shown and trained to ensure equipment is used safely and in accordance with legislation, and reporting any equipment issues to your line manager.
  • To become competent and skilled to work in all areas of preparation, cooking and service.
  • To ensure the quality and presentation of food and hospitality is to the highest standard.
  • To comply with all health and safety legislation.
  • To ensure special diets and allergens are considered in all catering.
  • To ensure you comply with current dress and personal hygiene regulations.
  • To work daily with Chef to ensure standards and all catering needs are being met as requested.

2. Customer Satisfaction

  • To deal with any requests from pupils, staff, guests and parents promptly and politely.
  • Listen to all comments, and deal with them as appropriate, or pass on to a more senior member of staff to ensure prompt action is taken.

3. Health & Safety

  • Taking reasonable care for your own health and safety and that of others who may be affected by what you do or fail to do.
  • Co-operate with your line manager on HSE matters.
  • Correctly using work equipment, PPE in accordance with training and instructions provided.
  • Report and HSE hazards, accidents, incidents, illnesses and diseases to your line manager.

4. Occasional Duties

  • To attend meetings and training courses as required;
  • To prepare and produce all requirements for special school functions and evening events which may sometimes be outside normal working hours.

5. Training

  • The Trainee Chef will be supported through a structured personal development plan with the aim to work towards a formal Catering qualification or gain more formal experience. 

Requirements and prospects

Desired skills:

  • Practical approach to all activities
  • Good communication and writing skills
  • Passion for Food Production and service
  • Desire to learn and develop
  • Ability to priories and meet deadlines
  • A logical mind. 

Desirable Attributes:

  • Understanding / Knowledge of Food & Beverage products.
  • Catering Experience
  • Food Hygiene Qualification HACCP, COSHH and Allergen knowledge.

Personal qualities:

Personal Competencies Required

  • Achieving & delivery
  • Serving the customer
  • Quality focus
  • Integrity
  • Personal effectiveness
  • Planning, organisation & flexibility
  • Confidence and self-control
  • Working together
  • Communicating with clarity
  • Collaborating with others
  • Relationship building
  • Thinking logically
  • Qualifications required

Qualifications:

  • English and Maths
  • Ideally an understanding of IT and skills in Microsoft office and ability to understand basic catering management programmes
  • Driving License (not essential). 

Future prospects:

The trainee chef may look forward to progressing to become a deputy house chef. A promising candidate may attain this position for some of their time before completing their apprenticeship thus earning more. Other candidates may take longer but it is aniticipated that they will be capable of being a deputy house chef at end of their apprenticeship or shortly afterwards. Successful candidates will be encouraged to train further to gain the qualifications to first become school relief chefs and then full house chefs running their own kitchens. Other candidates may elect to move and work in the wider hospitality or catering industry locally or further afield.

Things to consider:

The apprentice chef at Sedbergh has the advantage of working to a regular structured day with the opportunity for extra work in the evenings and weekends. There is some work during the school holidays which are longer than day school holidays, however much of this time can be devoted to menu planning and preparing the kitchens for a new term. The candidate should be aware that much of the work involves standing for long periods although regular breaks are given. There is an element of cleaning and washing up that needs to be done, usually prior to a shift ending. Candidates will be working in comparatively small teams so they will need to become team members very quickly and learn to get on with other team members in the kitchen but also with other members of staff in the boarding houses.

Working week: 40 Hours per week, 3 weekdays and 1 day at weekend 1 day at college. Two main shift patterns (06:30 AM to 2:00 PM) producing breakfast and delivering lunch with the Senior House Chef or working a later shift (11am to 7pm) covering lunch and producing tea. Weekly Wage: £225 for normal work days and £26.25 for College day = £251.25. Higher hourly rates are payable for early and late shifts as well as at weekends. Overtime is available in support of events. A pay review is held every September and if pay falls below the National Minimum Wage on review in April, there is a further pay rise. Interviews: To be arranged over July and August.

 

Training provider:  PROFESSIONAL COOKERY, LEVEL 2 APPRENTICESHIP

The Hospitality Apprenticeship is a 12-18 month programme. 

The Apprenticeship has a variety of routes for people working within the Hospitality Industry. The Apprentice Framework includes the Level 2 Diploma in Professional Cookery, Food and Beverage Service, Housekeeping, Hospitality Services or Front of Office which are competency based qualification. The Diploma has a variety of mandatory units including Health, Safety and Security, Effective Working Relationships, Food Safety, and Customer Care. The learner then chooses from a selection of optional units relevant to their chosen route and workplace. 

The Framework also includes a Technical Certificate which is the Level 2 Certificate in Hospitality Practices and Principles.

Part three of the framework includes Functional Skills in English and Maths are also part of the framework . (Previous qualification in English and Maths can form exemptions for the function skills).

What will I learn?

Skills and knowledge will be delivered in the following areas:

- Health Safety and Security
- Effective working Relationship
- Customer Service

Specific skills will also be developed in your chosen route:
- Professional Cookery
- Food and Beverage Service
- Front of House
- Housekeeping
- Hospitality Services

The Hospitality Apprenticeship is a 12-18 month programme.  The Apprenticeship has a variety of routes for people working within the Hospitality Industry. The Apprentice Framework includes the Level 2 Diploma in Professional Cookery, Food and Beverage Service, Housekeeping, Hospitality Services or Front of Office which are competency based qualification. The Diploma has a variety of mandatory units including Health, Safety and Security, Effective Working Relationships, Food Safety, and Customer Care. The learner then chooses from a selection of optional units relevant to their chosen route and workplace.  The Framework also includes a Technical Certificate which is the Level 2 Certificate in Hospitality Practices and Principles. Part three of the framework includes Functional Skills in English and Maths are also part of the framework . (Previous qualification in English and Maths can form exemptions for the function skills).

 

You will work alongside the Senior House Chef who is an experienced chef. The initial focus will be on food preparation leading to development of cooking skills on a variety of equipment. During the year there will be opportunities to develop baking and pastry skills. The goal is provide entry-level skills in modern cuisine with a variety of mass catering and smaller functions. The training will also include introduction to Health and safety in the workplace, management of a hazard analysis and critical control point plan (HACCP), budgeting, food ordering and include some basic IT.

Each apprentice will spend one day per week attending training at the renowned  Lakes School of Hospitality & Management in the Culinary Arts Department at Kendal College where they will have an opportunity to mix with other people undergoing similar training across the Lakes and Dales.

Hours of work:

40 Hours per week, 3 weekdays and 1 day at weekend 1 day at college.

Wage:

Weekly Wage: £225 for normal work days and £26.25 for College day = £251.25

Location:

Sedbergh

Closing date:

24 Aug 2017

How to apply:

TO APPLY: Send covering letter and CV to hrrecruitment@sedberghschool.org
 
Be sure to take your time when completing this application, ensure you consider all the required skills and responsibilities and what you can offer.  If you would like any support in completing this application, you can access support from Student Services at Kendal College on 01539 814725.    

Apply now