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role will require flexibility with some evening and weekend hospitality work required and holiday taken outside of term time.  \nResponsible for: Executive Chef  \nResponsible to: Director of Business and Finance  \nRole:  \nThe Director of Catering will lead the delivery of Horsforth School Catering. Their primary responsibility is to achieve success through the delivery of exceptional culinary standards and execution. This will include Chef management, mentoring of staff, food execution, development and training.  \nThey will ensure the production of innovative dishes, delivery of the highest levels of food, food quality, customer service and satisfaction and drive volume and profitable growth. The role involves full control and responsibility for all aspects of the catering department. The role also involves a focus on healthy eating and sustainability.  \nMain Responsibilities  \n• To be a role model to colleagues in terms of professionalism, presentation and hard work and to ensure the highest standards of professionalism are exhibited at all times.  \n• To set out, communicate effectively, and deliver a vision of excellence for the team in terms of quality, innovation, value, service and trust for our customer base of over 1500 students and staff.  \n• To be responsible for the creation, implementation, and management of a Catering Development Plan to include all aspects driving volume, efficiency, and profitable growth.  \n• To build and engage with networks both within and beyond the school that support continuous improvement.  \n• Stay up to date with current food trends and bring innovation to Horsforth School where opportunities exist, including menu development, and seeking external recognition.  \n• To support other schools, working with their Business and Operations Managers, to make recommendations that enhance the catering provision to ensure quality menu options and excellent food standards with the aim to increase take up of school meals and catering income.  \n• Monitor levels of customer service and satisfaction  \n• Plan, cost and showcase new dishes and product innovation through cook offs and on the job training  \n• Seek opportunities to drive profitable sales growth including events.  \n• Use continuous improvement methodologies to deliver an efficient operation.  \n• Responsible for delivery of all elements of Profit and Loss.  \n• Ensure the management of cash and cashless systems and processes is in accordance with Policy.  \n• Responsible for delivery of all costs, including food wastage, staffing, and consumables costs.  \n• Ensure food and stock ordering is managed to achieve “Best Value” including approving food orders from selected food suppliers, whilst ensuring stock levels are managed appropriately.  \n• Follow the Schools Financial Policy in all aspects of procurement.  \n• To be responsible for all Health & Safety and Food Safety requirements within the work area, ensuring all are always adhered to, and achieving above minimum requirements in all audits both internal and external.  \n• To delegate tasks in a way which maximises the use of available talent, experience and enthusiasm.  \n• To effectively manage the team providing leadership, support, training and advice.  \n• To demonstrate craft skills to team members and encourage creative innovation and flair with food.  \n• Ensure timely and effective communication with the whole catering team exists through multiple channels.  \n• Ensure all aspects of staff management and life cycle events including appraisals and administration are actioned within timescales and as per policy.  \n• To meet regularly with the Director of Business and Finance to include weekly and monthly reporting and KPI review.  \n• To be willing to work flexibly in terms of working","cbCaikBtxGXg9BVk","https://ap.wps.com/l/cbCaikBtxGXg9BVk","pdf",125663,"English","# Job Details\n## Reporting Lines and Role Overview\n# Main Responsibilities\n## Catering Leadership and Standards\n## Development, Growth, and Customer Service\n## Finance, Procurement, and Profit and Loss\n## Compliance, Safety, and Safeguarding","[{\"question\":\"Who does the Director of Catering report to and what are the key reporting lines?\",\"answer\":\"The Director of Catering is responsible for the Executive Chef and is responsible to the Director of Business and Finance.\"},{\"question\":\"What are the main responsibilities related to catering operations and standards?\",\"answer\":\"The role leads the delivery of exceptional culinary standards, manages and mentors chefs and staff, ensures high food quality and customer service, and maintains full responsibility for the catering department.\"},{\"question\":\"How does the role drive growth and manage financial and operational requirements?\",\"answer\":\"It includes developing and managing a Catering Development Plan, driving volume and profitable growth, delivering Profit and Loss, managing cash/cashless processes, controlling costs including food waste, and ensuring best-value procurement and appropriate stock management.\"}]","Horsforth School - Job Description - Director of Catering | PDF",1789346030]