JOB SUMMARY

Finborough School, Suffolk – ISA, Co-educational Day and Boarding School (2-18 years) are seeking a dedicated and passionate Assistant Chef to join our culinary team. The ideal candidate will have a strong background in food preparation and production, along with supervisory experience. As an Assistant Chef, you will support the Head Chef in managing kitchen operations, ensuring high standards of food quality and safety while fostering a collaborative team environment.
You will be contracted for 37.5 hours per week for 42 weeks of the year with 5.2 weeks holiday. As a boarding school you will be required to work on a rostered weekend cover basis.

EXPERIENCE

• Proven experience in a kitchen environment, preferably in a school setting.
• Strong culinary skills with a focus on food preparation and cooking techniques.
• Supervisory or team management experience is highly desirable.
• Knowledge of food safety regulations and best practices.
• Excellent leadership skills with the ability to motivate and manage others.
• Previous experience in food production or hospitality is an advantage. If you are passionate about culinary arts and eager to contribute to a dynamic kitchen team, we encourage you to apply for this exciting opportunity as an Assistant Chef.
  Job Types: Full-time, Fixed term contract
  Pay: £12.21-£13.00 per hour
  Expected hours: No less than 37.5 per week

Benefits:

• Company events
• Company pension
• Discounted or free food
• Free parking
• On-site gym
• On-site parking
• Sick pay

Work Location: In perso

• Assist the Head Chef in the daily operations of the kitchen, including food preparation and cooking.
• Supervise kitchen staff, providing guidance and support to ensure efficient workflow.
• Ensure that all food safety and hygiene standards are adhered to at all times.
• Participate in menu planning and development, contributing creative ideas for dishes.
• Manage inventory, including ordering supplies and maintaining stock levels.
• Train new kitchen staff on cooking techniques, food safety practices, and kitchen procedures.
• Collaborate with team members to create a positive working environment that promotes teamwork and hospitality.
• Monitor portion control and presentation of dishes to maintain quality standards.