Vacancies

We are always looking for enthusiastic, success-driven people who want to help us be the best in the business.

In turn, we offer excellent packages and a fun environment where your career can flourish.

Category

  • Chef
  • Management
  • Kitchen Team
  • Catering staff

The location

  • Second Chef

    Lanesborough Prep School, Guildford
  • Commis Chef

    Pennthorpe School, Rudgwick, Horsham
  • Chef de Partie/Relief Chef

    London (inside M25)
  • Head Chef

    The Blue Coat Schol, Edgbaston
  • Cook

    The Peterborough School, Peterborough
  • Head Chef

    Edge Grove School, Aldenham
  • Chef de Partie

    Ashville College, Harrogate
  • Sous/Pastry Chef

    Ashville College, Harrogate
  • Relief Support Chef x 3

    Sussex, Surrey & Kent
  • Sous Chef

    Handcross Park School, Handcross
  • Demi Chef de Partie

    Pangbourne College, Pangbourne
  • Chef de Partie

    Beechwood Park School, St Albans
  • Chef de Partie

    St Edmunds, Canterbury
  • Sous Chef

    Trinity School, Shirley Park, Croydon
  • Chef de Partie

    City of London School
  • Head Chef

    Summerfield School, Oxford
  • Chef de Partie

    Malvern college, Malvern
  • Chef de Partie

    Chesham Prep School, Chesham
  • Head Chef

    St Margaret's School, Bushey/Watford
  • Commis Chef

    Newland House School, Twickenham
  • Chef de Partie

    Malvern College, Malvern
  • Relief Chef Manager

    London (inside M25)
  • Hospitality Chef

    Alleyns School, Dulwich
  • Chef de Partie

    Alleyns School, Dulwich
  • Head Cook

    Uppingham School, Leicestershire
  • Assistant Cook

    Uppingham School, Leicestershire
  • Chef Manager

    Central London
  • Chef Manager

    Chesham Prep School, Chesham
  • PA & Communications Executive

    Head Office Reading, RG6
  • Front of House Supervisor

    Dragon School, Oxford
  • Hospitality Manager

    Central London
  • Chef Manager

    Oliver House, South Clapham, London
  • Catering Manager (Maternity Cover)

    Llandoery College, Llandovery
  • Assistant Manager

    Lingfield College, Lingfield
  • Deputy Manager

    QEH, Bristol
  • Catering Manager

    Ealing, London W5
  • Learning & Development Coach

    Field Based with regular travel to Reading
  • Kitchen Porter

    Pennthorpe School, Rudgwick, Horsham
  • Kitchen Porter

    Pangbourne College, Pangbourne
  • Kitchen Porter

    Lee Abbey, Earls Court, London
  • Kitchen Porter

    Feltonfleet School, Byfleet
  • Hospitality Assistant

    Danes Hill School, Oxshott
  • Catering Assistant

    The Peterborough School, Peterborough
  • Catering Assistant

    Tormead School, Guildford
  • Catering Assistant

    Wolverhampton Grammar School, Wolverhampton
  • Catering Assistant

    Feltonfleet School, Byfleet

The role

  • Second Chef

    Area: Lanesborough Prep School, Guildford
    Salary: £11.37 per hour
    Hours: 37.5hrs/pw, Mon-Fri. Term Time Only.

    Job Description

    Specific Responsibilities:

    To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
    To carry out the smooth and efficient running of the section as appropriate.
    To assist the Chef Manager with compiling food orders and developing new food concepts.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

    Client Service:

    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

    People Management:

    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.

    Financial Management:

    To ensure all financial controls, costings, wastage and orders are met within the client budget.
    To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

    Health & Safety, Food Safety, the Environment: 

    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To ensure all equipment is well maintained and is in good working order.
    To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives as appropriate within the business.

    Additional Responsibilities:

    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
    To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for the Chef Manager.

    To apply for this role please submit your CV and covering letter to:

    Amanda Jones at:  AJO@rgsg.co.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Commis Chef

    Area: Pennthorpe School, Rudgwick, Horsham
    Salary: £10.20 per hour
    Hours: 40hrs/wk 40wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To assist in the preparation and cooking of menu items as directed by the Head / Sous Chef.
    To assist in the development and planning of menus, including future food trends and be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.

    Financial Management:
    To gain an understanding of food costing, sales mix and menu planning.
    to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Food Hygiene, Health and Safety and Environmental policies.
    To ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Healthy and Safety and Environmental policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    James Byrne at:  jbyrne@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.


  • Chef de Partie/Relief Chef

    Area: London (inside M25)
    Salary: £22k per annum
    Hours: 40hrs/wk. 42wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    A full, clean driving license is required for this role.

    To apply for this role please submit your CV and covering letter to:

    Christophe Vandamme at:  cvandamme@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Head Chef

    Area: The Blue Coat Schol, Edgbaston
    Salary: £28k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:

    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    To control portion size and monitor waste.
    To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.
    To maintain records relating to food production activities and supplier information as required by the Catering Manager.
    To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.
    To set objectives and be responsible for the day to day running of the kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of the location and Holroyd Howe.
    To assess employee performance and recognise training needs and potential as appropriate.
    To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:

    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.
    To deal with complaints about food in accordance with the company’s procedure.

    People Management

    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
    To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.

    Financial Management:

    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.

    Health & Safety, Food Safety, the Environment:

    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environment legislations and procedures.
    To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    To ensure all kitchen staff and high risk food handlers are trainined to the appropriate standard.
    To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To establish and maintain location cleaning schedules.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To attend all health and safety training courses as required.
    To promote and encourage environment improving initiative, as appropriate within the business.

    Additional Responsibilities:

    To take responsibility for contributing towards your own development with the guidance of your Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for Catering Manager.

    To apply for this role please submit your CV and covering letter to:

    Alison Richardson at:  richardsona@thebluecoatschool.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.



  • Cook

    Area: The Peterborough School, Peterborough
    Salary: £9.20 per hour
    Hours: 30hrs/wk. Some weekend/evening work may be required

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges.  

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school. 

    We are currently looking for a talented and proven Cook in one of our client’s prestigious sites in Peterborough. 

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer. 

    As well as having excellent presentation, communication and man management skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm. 

    You will: 

    • Ideally have experience working within Education catering  

    • Have a progressive career to date  

    • Have?good Health & Safety knowledge  

    • Be able to work within set budgets 

    • Know how to cost and plan menus accurately 

    • Be familiar with training and coaching a team  

    • Be up to date with current food trends 

    “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment.  An enhanced DBS disclosure must be obtained for this role’’ 

    This appointment is offered on return of satisfactory professional references. 

    To apply, please email your CV and covering letter to Jasom Ingram at jingram@holroydhowe.com
  • Head Chef

    Area: Edge Grove School, Aldenham
    Salary: £24k per annum
    Hours: 43hrs per week, Monday to Sunday 5/7, term time only. Evenings/weekends as required

    Job Description

    Specific Responsibilities:
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    To control portion size and monitor waste.
    To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.
    To maintain records relating to food production activities and supplier information as required by the Catering Manager.
    To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.
    To set objectives and be responsible for the day to day running of the kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of the location and Holroyd Howe.
    To assess employee performance and recognise training needs and potential as appropriate.
    To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.
    To deal with complaints about food in accordance with the company’s procedure.

    People Management
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
    To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.

    Financial Management:
    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.

    Health & Safety, Food Safety, the Environment:
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environment legislations and procedures.
    To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    To ensure all kitchen staff and high risk food handlers are trainined to the appropriate standard.
    To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To establish and maintain location cleaning schedules.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To attend all health and safety training courses as required.
    To promote and encourage environment improving initiative, as appropriate within the business.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of your Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for Catering Manager.

    To apply for this role please submit your CV and covering letter to:

    John Bantawa-Doman at:  catering@edgegrove.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Chef de Partie

    Area: Ashville College, Harrogate
    Salary: £9.50 per hour
    Hours: 40 hrs per week, 5/7, term time only. Evenings/weekends as required

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges.

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school.

    We are currently looking for a talented and proven Chef de Partie in one of our client’s prestigious sites in Harrogate. Working sociable hours 5 days over 7 in term time only, this job allows a great work life balance whilst developing your craft skills and producing exceptional food.

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer.

    As well as having excellent presentation, communication and man management skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm.

    You will:

    * Have a progressive career to date

    * Be looking to improve and develop your skills

    * Have a proven craft background

    * Have good Health & Safety knowledge

    * Be able to work within set budgets

    * Be up to date with current food trends

    “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment. An enhanced DBS disclosure must be obtained for this role’’

    This appointment is offered on return of satisfactory professional references.

    To apply for this role please send your CV and covering letter to:

    Jean Lowerson at: j.lowerson@ashville.co.uk

     

  • Sous/Pastry Chef

    Area: Ashville College, Harrogate
    Salary: £21,500 per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges.

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school.

     

    We are currently looking for a talented and proven Sous Chef with a Pastry background in one of our client’s prestigious sites in Harrogate. Working sociable hours 5 days over 7, this job allows a great work life balance whilst developing your craft skills and producing exceptional food.

     

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer.

     

    As well as having excellent presentation, communication and man management skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm.

    You will:

    * Ideally have experience working within Education catering or contract catering

    * Have a proven background in pastry work

    * Have a progressive career to date

    * Have good Health & Safety knowledge

    * Be able to work within set budgets

    * Know how to cost and plan menus accurately

    * Be familiar with training and coaching a team

    * Be up to date with current food trends

     

    “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment. An enhanced DBS disclosure must be obtained for this role’’

    This appointment is offered on return of satisfactory professional references.

    To apply for this role please forward your CV and covering letter to:

    Jean Lowersonat:  j.loweron@ashville.co.uk

  • Relief Support Chef x 3

    Area: Sussex, Surrey & Kent
    Salary: £28k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    • To assist the Operations Manager in the development of the business within the location during the Manager’s absence, ensuring the company’s reputation for food quality and service is enhanced with clients and customers.

    • To plan, prepare, cook and present food to the standards required by the company and the client.

    • To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the needs of the location and Holroyd Howe.

    • To ensure that the location meets statutory and company requirements regarding Health and Safety, Food Safety and environment legislation and procedures.

    • To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.

    • To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.

    Client Service:

    • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

    • To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.

    • To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

    • To ensure that you deliver what you promise to the customer, client and team.

    • To ensure that all agreed service objectives are met in line with client expectations.

    People Management:

    • To assess employee performance and recognise training needs and potential as appropriate depending on the duration of the cover required.

    • To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.

    • To carry out disciplinary procedures following company guidelines and standards.

    • To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.

    • To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.

    • To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.

    • To treat your team at location as you would expect to be treated.

    Financial Management:

    • To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.

    • To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.

    • To present to the client, as and when directed by your Operations Manager, accurate financial information.

    • To ensure that all bookwork is completed in a timely fashion, accurately and efficiently and in line with Holroyd Howe procedures.

    • To ensure that all standards of food preparation and service are established and achieved in line with location budget.

    • To consistently look at ways of maximising income through effective purchasing through nominated suppliers and creative merchandising.

    • To produce, as instructed by your Operations Manager, a client annual budget.

    • To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.

    • To advise of and order all necessary dry goods and equipment.

    • To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results depending on the duration of the cover required.

    Health & Safety, Food Safety, the Environment:

    • To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.

    • To record and report all accidents within the location adhering to location and company procedures.

    • To ensure all equipment is well maintained and is in good working order.

    • To make recommendations for renewal and replacement of equipment when required.

    • To maintain location cleaning schedules.

    • To ensure that all company procedures and work instructions are fully understood and practised by all employees.

    • To promote and encourage environmental improvement initiatives, as appropriate within the business.

    Additional Responsibilities:

    • To attend all location management meetings and patch meetings as required.

    • To take responsibility for contributing towards your own development with the guidance of the Operations Manager and attending training courses as identified.

    • To show commitment to company values in all aspects of your role.

    • To act as a positive ambassador for the business.

    • To attend to any reasonable request made by Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:

    Mark Atkinson at: matkinson@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

     

  • Sous Chef

    Area: Handcross Park School, Handcross
    Salary: £25k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:
    To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
    To carry out the smooth and efficient running of the section as appropriate.
    To assist the Chef Manager with compiling food orders and developing new food concepts.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    People Management:
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.
    Financial Management:
    To ensure all financial controls, costings, wastage and orders are met within the client budget.
    To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.
    Health & Safety, Food Safety, the Environment: 
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To ensure all equipment is well maintained and is in good working order.
    To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives as appropriate within the business.
    Additional Responsibilities:
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
    To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for the Chef Manager.

    To apply for this role please submit your CV and covering letter to:

    Jacqueline Eldridge at:  catering@handxpark.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Demi Chef de Partie

    Area: Pangbourne College, Pangbourne
    Salary: £14.5k-£15.5k per annum
    Hours: 37.5hrs/wk working 5/7 on a rota basis. 40 weeks plus paid holiday (36 weeks term-time + 4 weeks of lets).

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Iain Hedley at:  pangbournecollege@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Chef de Partie

    Area: Beechwood Park School, St Albans
    Salary: £18-£19k depending on experience
    Hours: 40 hrs per week, 5/7, term time only. Evenings/weekends as required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Keeley Dixon at:  kitchen@beechwoodpark.herts.sch.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.




  • Chef de Partie

    Area: St Edmunds, Canterbury
    Salary: £18k per annum
    Hours: 40hrs/wk.. This is a 7 day/wk operation therefore evening/weekend work is required on a rota basis

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:

    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:

    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Phil Vince at:  stedmunds@holroydhowe.com


    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Sous Chef

    Area: Trinity School, Shirley Park, Croydon
    Salary: £22k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7, term time only 41 wks/pa. Evenings/weekends as required

    Job Description

    Specific Responsibilities:
    To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Chef Manager.
    To carry out the smooth and efficient running of the section as appropriate.
    To assist the Chef Manager with compiling food orders and developing new food concepts.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

    People Management:
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.
    Financial Management:
    To ensure all financial controls, costings, wastage and orders are met within the client budget.
    To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

    Health & Safety, Food Safety, the Environment: 
    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To ensure all equipment is well maintained and is in good working order.
    To ensure safe working practices are followed and equipment faults are reported to the Chef Manager.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives as appropriate within the business.

    Additional Responsibilities:
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.
    To take responsibility for contributing towards your own development with the guidance of the Chef Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for the Chef Manager.

    To apply for this role please submit your CV and covering letter to:

    Simon Martin at:  smartin@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Chef de Partie

    Area: City of London School
    Salary: £13.01 per hour
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Vaida Skorupskaite Landa at:  vaida.skorupskaite@cityoflondondonschool.org.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Head Chef

    Area: Summerfield School, Oxford
    Salary: £30k pro rata
    Hours: 40hrs/wk. 42wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:

    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    To control portion size and monitor waste.
    To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.
    To maintain records relating to food production activities and supplier information as required by the Catering Manager.
    To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.
    To set objectives and be responsible for the day to day running of the kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of the location and Holroyd Howe.
    To assess employee performance and recognise training needs and potential as appropriate.
    To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:

    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.
    To deal with complaints about food in accordance with the company’s procedure.

    People Management

    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
    To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.

    Financial Management:

    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.

    Health & Safety, Food Safety, the Environment:

    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environment legislations and procedures.
    To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    To ensure all kitchen staff and high risk food handlers are trainined to the appropriate standard.
    To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To establish and maintain location cleaning schedules.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To attend all health and safety training courses as required.
    To promote and encourage environment improving initiative, as appropriate within the business.

    Additional Responsibilities:

    To take responsibility for contributing towards your own development with the guidance of your Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for Catering Manager.

    To apply for this role please submit your CV and covering letter to:

    Scott Harrison-Jones at:  sharrisonjones@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Chef de Partie

    Area: Malvern college, Malvern
    Salary: £10.18 per hour
    Hours: 40 hrs per week, Monday to Sunday 5/7, term time only. Evenings/weekends as required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Colin Richardson at:  colin.richardson@malverncollege.org.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Chef de Partie

    Area: Chesham Prep School, Chesham
    Salary: £9.50 per hour
    Hours: 37.5hrs/pw 5/7. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:

    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    James Grant at:  cheshamprep@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.



  • Head Chef

    Area: St Margaret's School, Bushey/Watford
    Salary: £29k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    To control portion size and monitor waste.
    To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.
    To maintain records relating to food production activities and supplier information as required by the Catering Manager.
    To ensure Health and Safety and Food Safety Standards are maintained in line with company policy.
    To set objectives and be responsible for the day to day running of the kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of the location and Holroyd Howe.
    To assess employee performance and recognise training needs and potential as appropriate.
    To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.
    To deal with complaints about food in accordance with the company’s procedure.

    People Management
    To assess kitchen team performance and recognise training needs and potential as appropriate.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
    To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To treat your team at location as you would expect to be treated.

    Financial Management:
    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.

    Health & Safety, Food Safety, the Environment:

    To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environment legislations and procedures.
    To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    To ensure all kitchen staff and high risk food handlers are trainined to the appropriate standard.
    To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To establish and maintain location cleaning schedules.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To attend all health and safety training courses as required.
    To promote and encourage environment improving initiative, as appropriate within the business.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of your Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To assist / deputise for Catering Manager.

    To apply for this role please submit your CV and covering letter to:

    Bart Stachal at:  bstachal@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Commis Chef

    Area: Newland House School, Twickenham
    Salary: £10.30 per hour
    Hours: 35hrs/wk, 5/7 some evening/weekends may be required

    Job Description

    Specific Responsibilities:
    To assist in the preparation and cooking of menu items as directed by the Head / Sous Chef.
    To assist in the development and planning of menus, including future food trends and be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times; approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.

    Financial Management:
    To gain an understanding of food costing, sales mix and menu planning.
    to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Food Hygiene, Health and Safety and Environmental policies.
    To ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Healthy and Safety and Environmental policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Kevin Crawford at:  newlandhouse@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Chef de Partie

    Area: Malvern College, Malvern
    Salary: £10.18 per hour
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required. Part time also available

    Job Description

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Sous / Head Chef.
    To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
    To assist with stock taking when required.
    To carry out the smooth and efficient running of your section as appropriate.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To be a team player, assisting other team members when necessary.
    To treat members of the team at location as you would expect to be treated.
    To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:
    To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:
    To adhere to the company’s Hygiene, Health and Safety policies.
    To rigorously follow the company cleaning schedules.
    To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To attend training sessions when required.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Marianne Hayward at:  mhp@malcol.org

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Relief Chef Manager

    Area: London (inside M25)
    Salary: £28k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:
    To assist in the overall operational duties, supporting both the Operations Managers and location Managers where appropriate and within an acceptable geographical area.
    To assist the Operations Manager in the development of the business within the location during the Manager’s absence, ensuring the company’s reputation for food quality and service is enhanced with clients and customers.
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the needs of the location and Holroyd Howe.
    To ensure that the location meets statutory and company requirements regarding Health and Safety, Food Safety and environment legislation and procedures.
    To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.
    To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.

    People Management:
    To assess employee performance and recognise training needs and potential as appropriate depending on the duration of the cover required.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To carry out disciplinary procedures following company guidelines and standards.
    To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.
    To treat your team at location as you would expect to be treated.

    Financial Management:
    To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.
    To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
    To present to the client, as and when directed by your Operations Manager, accurate financial information.
    To ensure that all bookwork is completed in a timely fashion, accurately and efficiently and in line with Holroyd Howe procedures.
    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through effective purchasing through nominated suppliers and creative merchandising.
    To produce, as instructed by your Operations Manager, a client annual budget.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To advise of and order all necessary dry goods and equipment.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results depending on the duration of the cover required.

    Health & Safety, Food Safety, the Environment:
    To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    To record and report all accidents within the location adhering to location and company procedures.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To maintain location cleaning schedules.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To promote and encourage environmental improvement initiatives, as appropriate within the business.

    Additional Responsibilities:


    To attend all location management meetings and patch meetings as required.
    To take responsibility for contributing towards your own development with the guidance of the Operations Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:

       Christophe Vandamme at: cvandamme@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Hospitality Chef

    Area: Alleyns School, Dulwich
    Salary: £21k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges. 

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school.

    We are currently looking for a talented and proven Hospitality Chef in one of our client’s prestigious sites in Dulwich, London.

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer. You will work most closely with the Executive & Head Chef in building a strong team capable of delivering on the 5* food standards expected of the school.

    As well as having excellent presentation, communication and people management skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm.

    You will:

    • Ideally have experience working within Education catering 

    • Have a progressive career to date 

    • Have a good Health & Safety knowledge 

    • Be able to work within set budgets

    • Know how to cost and plan menus accurately

    • Be familiar with training and coaching a team 

    • Be up to date with current food trends

     “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment. An enhanced DBS disclosure must be obtained for this role’’

    This appointment is offered on return of satisfactory professional references.

    To apply for this role please forward your CV to Bernie Engelhardt: engelhardtbh@alleyns.org.uk
  • Chef de Partie

    Area: Alleyns School, Dulwich
    Salary: £14-£22.50 per hour
    Hours: 40hrs/wk mainly M-F. 1-2 evening shifts p/w

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges. 

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school.

    We are currently looking for a talented and proven Chef de Partie in one of our client’s prestigious sites in Dulwich, London.

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer. You will work most closely with the Executive & Head Chef in building a strong team capable of delivering on the 5* food standards expected of the school. You will also help to prepare and cook the food for our Hospitality side of the business which isa a growing department and flexibility may be required around working hours.

    As well as having excellent presentation, communication and people management skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm.

    You will:

    • Ideally have experience working within Education catering 

    • Have a progressive career to date 

    • Have a good Health & Safety knowledge 

    • Be able to work within set budgets

    • Know how to cost and plan menus accurately

    • Be familiar with training and coaching a team 

    • Be up to date with current food trends

     “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment. An enhanced DBS disclosure must be obtained for this role’’

    This appointment is offered on return of satisfactory professional references.

    To apply for this role plase forward your CV to Bernie Engelhardt: engelhardtbh@alleyns.org.uk

  • Head Cook

    Area: Uppingham School, Leicestershire
    Salary: £19,200 per annum
    Hours: 46hrs/wk, 32 weeks pa + 105 cleaning hours outside of term time

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges.  

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school. 

    We are currently looking for a talented and proven Head Cook in one of our client’s prestigious sites in Uppingham. 

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer. 

    As well as having excellent presentation, communication and man management skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm. 

    You will: 

    • Ideally have experience working within Education catering  

    • Have a progressive career to date  

    • Have?good Health & Safety knowledge  

    • Be able to work within set budgets 

    • Know how to cost and plan menus accurately 

    • Be familiar with training and coaching a team  

    • Be up to date with current food trends 

    “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment.  An enhanced DBS disclosure must be obtained for this role’’ 

    This appointment is offered on return of satisfactory professional references. 

    To apply, please email your CV and covering letter to Samantha Mackenzie at cateringmanager@uppingham.co.uk  


  • Assistant Cook

    Area: Uppingham School, Leicestershire
    Salary: £17,745 per annum
    Hours: 46hrs/wk, 32 weeks pa + 105 cleaning hours outside of term time

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges.  

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school. 

    We are currently looking for a talented and proven Assistant Cook in one of our client’s prestigious sites in Uppingham. 

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer. 

    As well as having excellent presentation, communication and man management skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm. 

    You will: 

    • Ideally have experience working within Education catering  

    • Have a progressive career to date  

    • Have?good Health & Safety knowledge  

    • Be able to work within set budgets 

    • Know how to cost and plan menus accurately 

    • Be familiar with training and coaching a team  

    • Be up to date with current food trends 

    “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment.  An enhanced DBS disclosure must be obtained for this role’’ 

    This appointment is offered on return of satisfactory professional references. 

    To apply, please email your CV and covering letter to Samantha Mackenzie at cateringmanager@uppingham.co.uk  


  • Chef Manager

    Area: Central London
    Salary: £28k per annum
    Hours: 40hrs/wk. 46wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the need of the location and Holroyd Howe.
    To assess employee performance and recognise training needs and potential as appropriate.
    To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.
    To monitor the work of the location team and carry out appraisals ensuring that information is filed appropriately, with development plans that are actively used.
    To hold team meetings on a regular basis to communicate targets, standards required, company and client information.
    To assist the Operations Manager in preparing the annual budget; to achieve and maintain the food cost in accordance with the budget.
    To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To regularly monitor customer feedback and produce a suitable action plan based on the results.
    To be customer focused at all times by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.
    To attend client meetings as requested.
     
    People Management:
    To recruit appropriately skilled employees, ensuring their right to work within the UK in accordance with company recruitment procedures.
    To assess employee performance and recognise training needs and potential as appropriate.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
    To carry out disciplinary procedures following company guidelines and standards.
    To develop the team by empowering them,  supporting  them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.
    To treat your team at location as you would expect to be treated.

    Financial Management:

    To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.
    To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
    To present to the client, as and when directed by your Operations Manager, accurate financial information.
    To ensure that all bookwork is completed in a timely manner; accurately and efficiently and in line with Holroyd Howe procedures.
    To ensure that the location adhere to company banking and cash security procedures in line with the company policy
    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through  effective purchasing through nominated suppliers and creative merchandising.
    To produce, as instructed by your Operations Manager, a client  annual budget.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To advise and order all necessary dry goods and equipment.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.
     
    Health & Safety, Food Safety, the Environment:
    To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and Environmental legislations and procedures.
    To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regards to Hygiene and Safety are established and maintained in line with the company manual.
    To record and report all accidents within the location, adhering to location and company procedures.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To establish and maintain location cleaning schedules.
    To respond to all company memos and requests as required.
    To ensure that all company procedures and work instructions are fully understood and practiced by all employees.
    To attend all health and safety training courses as required.
    To promote and encourage environmental improvement initiatives as appropriate within the business.
     
    Additional Responsibilities:
    To attend all location management meetings and patch meetings as required.
    To take responsibility for contributing toward your own development with the guidance of the Operations Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:

        Christophe Vandamme at: cvandamme@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Chef Manager

    Area: Chesham Prep School, Chesham
    Salary: £28.5k per annum
    Hours: 40 hrs per week, 5/7, term time only. Evenings/weekends as required

    Job Description

    Specific Responsibilities:
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the need of the location and Holroyd Howe.
    To assess employee performance and recognise training needs and potential as appropriate.
    To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.
    To monitor the work of the location team and carry out appraisals ensuring that information is filed appropriately, with development plans that are actively used.
    To hold team meetings on a regular basis to communicate targets, standards required, company and client information.
    To assist the Operations Manager in preparing the annual budget; to achieve and maintain the food cost in accordance with the budget.
    To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To regularly monitor customer feedback and produce a suitable action plan based on the results.
    To be customer focused at all times by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.
    To attend client meetings as requested.
     
    People Management:

    To recruit appropriately skilled employees, ensuring their right to work within the UK in accordance with company recruitment procedures.
    To assess employee performance and recognise training needs and potential as appropriate.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
    To carry out disciplinary procedures following company guidelines and standards.
    To develop the team by empowering them,  supporting  them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.
    To treat your team at location as you would expect to be treated.

    Financial Management:
    To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.
    To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
    To present to the client, as and when directed by your Operations Manager, accurate financial information.
    To ensure that all bookwork is completed in a timely manner; accurately and efficiently and in line with Holroyd Howe procedures.
    To ensure that the location adhere to company banking and cash security procedures in line with the company policy
    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through  effective purchasing through nominated suppliers and creative merchandising.
    To produce, as instructed by your Operations Manager, a client  annual budget.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To advise and order all necessary dry goods and equipment.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.
     
    Health & Safety, Food Safety, the Environment:
    To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and Environmental legislations and procedures.
    To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regards to Hygiene and Safety are established and maintained in line with the company manual.
    To record and report all accidents within the location, adhering to location and company procedures.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To establish and maintain location cleaning schedules.
    To respond to all company memos and requests as required.
    To ensure that all company procedures and work instructions are fully understood and practiced by all employees.
    To attend all health and safety training courses as required.
    To promote and encourage environmental improvement initiatives as appropriate within the business.
     
    Additional Responsibilities:
    To attend all location management meetings and patch meetings as required.
    To take responsibility for contributing toward your own development with the guidance of the Operations Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:

    Jean Christophe Roumignac at: jcroumignac@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
     

  • PA & Communications Executive

    Area: Head Office Reading, RG6
    Salary: £25-£30k dependent on experience
    Hours: 37.5hrs/wk Monday to Friday

    Job Description

    We are seeking an experienced PA to work in our friendly support office in Reading, supporting our Chief Executive & Founder.

    Holroyd Howe specialise in providing freshly prepared, nutritious food exclusively to independent schools and colleges across the country. We are passionate about food and nurturing our people.

    As well as having excellent administration and communication skills, you will need to be professional, pro-active, solution oriented, be able to multi task and prioritise your workload.

    The exciting role supports our Chief Executive and Founder, ensuring support is provided accurately and timely.

    Duties will include:

    PA duties for Chief Executive & Founder

    ·         Scheduling meetings and managing diaries to ensure best use of time

    ·         Monitoring mailboxes, responding and escalating when appropriate

    ·         Planning travel and accommodation itineraries

    ·         Providing a range of administration assistance

    ·         Submit expenses claims. Responsible for reviewing and approving expenses on behalf of Chief Executive and escalating when appropriate

    ·         Draft internal and external communications including letters, emails, and company announcements

    ·         Recording accurate minutes and actions at internal senior leadership team meetings, following up actions to ensure progress is made

    Events

    ·         Organise client entertaining events including Taste of London, 6 Nations, concerts, dinners

    ·         Organise employee entertaining events including people awards evening, office Summer party & Christmas celebrations

    ·         Work closely with directors to assist planning company events such as Food Files, regional meetings and conferences

    Communication

    ·         Raise awareness of the Holroyd Howe Foundation’s chosen charity, create and distribute communication on behalf of the Foundation committee to encourage the business to achieve fundraising targets

    ·         Update the company website and maintain the internal intranet site by creating engaging stories and ensuring all content is in keeping with brand guidelines

    ·         Collating information & writing award submissions for external industry awards

    ·         Monitor company Twitter account and encourage participation within the business

    Knowledge required

    · Experience of working in a fast-moving environment with competing deadlines and priorities

    · Understanding of and active engagement in using social media platforms (i.e. Facebook, Twitter, YouTube, Instagram, etc.)

    Skills and qualifications

    · Considerable experience in a PA and/or communications role

    · Excellent written and spoken English

    · Interpersonal skills and able to work with teams across the business, and a real team player

    · Excellent project management skills with ability to multi-task and set priorities with tight timelines

    Behaviours and values

    · Willing to push the boundaries and bring fresh, innovative ideas to life whilst always meeting deadlines.

    · Solution oriented

    · Professional

    · Motivated

    · Proactive

    · Ability to multi task

    · Trustworthy

    · A love for food

    · ‘can-do’ attitude

    As we operate in an education setting, an enhanced DBS and Barred List Check will be required.

    To apply for this role please forward your CV and covering letter to:

    Anna Fullwood at: afullwood@holroydhowe.com

  • Front of House Supervisor

    Area: Dragon School, Oxford
    Salary: £9.50 per hour
    Hours: 22.5hrs/wk. 5/7. Some evening/weekend work may be required

    Job Description

    Specific Responsibilities:

    To ensure all daily tasks are completed
    To keep the restaurant areas in a clean and tidy state at all times.
    To ensure that all cleaning schedules and food safety sheets are completed and signed daily.
    Ensure that staffing is correct for all services.
    Provide a professional attitude towards staff at all times
    To provide a friendly, efficient and hygienic service to all customers.

    Client Service:

    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

    People

    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment


    To attend food safety, health and safety and environmental training courses as required.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities

    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Patricia Mateus at:  pmateus@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Hospitality Manager

    Area: Central London
    Salary: £28k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:

    • To set objectives and be responsible for the day to day running of the hospitality department, including supervising the recruitment and selection process to ensure that it effectively meets the need of the location and Holroyd Howe.
    • To assess employee performance and recognise training needs and potential as appropriate.
    • To ensure that the location’s hospitality department achieves, as a minimum, the financial targets agreed with the client in line with the budget.
    • To monitor the work of the hospitality department team and carry out appraisals ensuring that information is filed appropriately, with development plans that are actively used.
    • To hold team meetings on a regular basis to communicate targets, standards required, company and client information.
    • To work in conjunction with the General / Operations Manager to prepare budget, to achieve and maintain the food cost in accordance with the budget.
    • To control and achieve agreed financial targets whilst maximising all commercial opportunities.
    • To develop and evolve all client services of the hospitality department, ensuring regular adjustments and improvements are both recommended and implemented.
    • To be responsible for all personnel assigned to the catering services, irrespective of whether or not they are employees of the Company, in accordance with Company personnel and training policies.
    • To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislations and procedures.
    Client Service:
    • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    • To regularly monitor customer feedback and produce a suitable action plan based on the results.
    • To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer requests.
    • To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    • To produce a development and marketing plan on an annual basis.
    • To ensure that you deliver what you promise to the customer, client and team.
    • To ensure that all agreed service objectives are met in line with client expectations.
    • To provide an excellent standard of client service.
    People Management:
    • To assess employee performance and recognise training needs and potential as appropriate.
    • To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    • To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
    • To carry out disciplinary procedures following company guidelines and standards.
    • To develop the team by empowering them, supporting them, encouraging them and maintaining an ‘open door’ policy.
    • To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    • To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.
    • To treat your team at location as you would expect to be treated.
    Financial Management:
    • To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.
    • To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
    • To present to the client, as and when directed by your Operations Manager, accurate financial information.
    • To ensure that all bookwork is completed in a timely fashion; accurately and efficiently and in line with Holroyd Howe procedures.
    • To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    • To consistently look at ways of maximising income through effective purchasing via nominated suppliers and creative merchandising.
    • To produce, as instructed by your Operations Manager, a client annual budget.
    • To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances persist.
    • To advise of and order all necessary dry goods and equipment.
    • To complete, on a weekly basis, a stock take and evaluate and calculate the cost of sales results, in line with operational standards that may be updated from time to time
    Health & Safety, Food Safety, the Environment:
    • To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    • To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    • To record and report all accidents within the location, adhering to location and company procedures.
    • To ensure all equipment is well maintained and is in good working order.
    • To make recommendations for renewal and replacement of equipment when required.
    • To establish and maintain department cleaning schedules.
    • To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    • To attend all health and safety, food safety and environmental management training courses as required.
    • To promote and encourage environmental improvement initiatives, as appropriate within the business.
    Additional Responsibilities:
    • To attend all location management meetings as required. Also attend patch meetings and company meetings in the absence of the General Manager.
    • To take responsibility for contributing towards your own development with the guidance of the Operations Manager and attending training courses as identified.
    • To show commitment to company values in all aspects of your role.
    • To act as a positive ambassador for the business.
    • To attend to any reasonable request made by the client or Holroyd Howe Management.
    To apply for this role please submit your CV and covering letter to:

    Melissa Rahaman at:mrahaman@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment. An enhanced DBS disclosure and Barred List check will be obtained for this role along with satisfactory references.
  • Chef Manager

    Area: Oliver House, South Clapham, London
    Salary: £27k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:
    To plan, prepare, cook and present food to the standards required by the company and the client.
    To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.
    To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the need of the location and Holroyd Howe.
    To assess employee performance and recognise training needs and potential as appropriate.
    To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.
    To monitor the work of the location team and carry out appraisals ensuring that information is filed appropriately, with development plans that are actively used.
    To hold team meetings on a regular basis to communicate targets, standards required, company and client information.
    To assist the Operations Manager in preparing the annual budget; to achieve and maintain the food cost in accordance with the budget.
    To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To regularly monitor customer feedback and produce a suitable action plan based on the results.
    To be customer focused at all times by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To ensure all food is cooked, presented and served in line with company standards as outlined in the Restaurant and Grab & Go guides, using innovation in the method and style of presentation and food service.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.
    To attend client meetings as requested.
     
    People Management:
    To recruit appropriately skilled employees, ensuring their right to work within the UK in accordance with company recruitment procedures.
    To assess employee performance and recognise training needs and potential as appropriate.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To ensure that all employees are knowledgeable and motivated about their roles and the business through effective induction, accurate job descriptions and on the job training.
    To carry out disciplinary procedures following company guidelines and standards.
    To develop the team by empowering them,  supporting  them, encouraging them and maintaining an ‘open door’ policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.
    To treat your team at location as you would expect to be treated.

    Financial Management:
    To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.
    To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
    To present to the client, as and when directed by your Operations Manager, accurate financial information.
    To ensure that all bookwork is completed in a timely manner; accurately and efficiently and in line with Holroyd Howe procedures.
    To ensure that the location adhere to company banking and cash security procedures in line with the company policy
    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through  effective purchasing through nominated suppliers and creative merchandising.
    To produce, as instructed by your Operations Manager, a client  annual budget.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances arise.
    To advise and order all necessary dry goods and equipment.
    To complete, on a monthly basis, a stock take and evaluate and calculate the cost of sales results.
     
    Health & Safety, Food Safety, the Environment:

    To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and Environmental legislations and procedures.
    To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regards to Hygiene and Safety are established and maintained in line with the company manual.
    To record and report all accidents within the location, adhering to location and company procedures.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To establish and maintain location cleaning schedules.
    To respond to all company memos and requests as required.
    To ensure that all company procedures and work instructions are fully understood and practiced by all employees.
    To attend all health and safety training courses as required.
    To promote and encourage environmental improvement initiatives as appropriate within the business.
     
    Additional Responsibilities:

    To attend all location management meetings and patch meetings as required.
    To take responsibility for contributing toward your own development with the guidance of the Operations Manager and attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:

        Rebecca Senior at: rsenior@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Catering Manager (Maternity Cover)

    Area: Llandoery College, Llandovery
    Salary: £35k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

    Specific Responsibilities:
    To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the needs of the location and Holroyd Howe
    To assess employee performance, recognise potential and meet training needs as appropriate.
    To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.
    To monitor the work of the location team and carry out appraisals, ensuring that information is filed appropriately, with development plans that are actively used.
    To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
    To work in conjunction with the company Operations Manager to prepare the budget. To achieve and maintain the food cost in accordance with the budget.
    To control and achieve agreed financial targets whilst maximising all commercial opportunities.
    To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.
    To be responsible for all personnel assigned to the catering services, irrespective of whether or not they are employees of the Company, in accordance with Company personnel and training policies.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To regularly monitor customer feedback and produce a suitable action plan based on the results.
    To be customer focused at all times, by being visible during service periods, approachable, and exceeding expectations in delivering customer needs.
    To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    To produce a development and marketing plan on an annual basis.
    To ensure that you deliver what you promise to the customer, client and team.
    To ensure that all agreed service objectives are met in line with client expectations.
    To conduct regular client review meetings.

    People Management

    To recruit appropriately skilled employees, ensuring their right to work within the UK in accordance with company recruitment procedures.
    To assess employee performance, recognise potential and meet training needs as appropriate.
    To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    To ensure that all employees are knowledgeable and motivated in their roles and the business through effective induction, accurate job descriptions and on the job training.
    To carry out disciplinary procedures following company guidelines and standards.
    To develop the team by empowering them, supporting them, encouraging them and maintaining an “open door” policy.
    To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.
    To treat your team at location as you would expect to be treated.

    Financial Management

    To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.
    To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
    To present to the client, as and when directed by your Operations Manager, accurate financial information.
    To ensure that all bookwork is completed in a timely, accurate and efficient fashion and in line with Holroyd Howe procedures.
    To ensure that the location adhere to company banking and cash security procedures in line with the company policy
    To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    To consistently look at ways of maximising income through effective purchasing from nominated suppliers and creative merchandising.
    To produce, as instructed by your Operations Manager, a client annual budget.
    To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances persist.
    To monitor and order all necessary dry goods and equipment.
    To complete a stock take on a monthly basis and evaluate and calculate the cost of sales results.

    Health & Safety, Food Safety, the Environment:
    To ensure that the location meets statutory and company requirements in Health and Safety, Food Safety and environmental legislation and procedures.
    To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    To record and report all accidents within the location adhering to location and company procedures.
    To ensure all equipment is well maintained and is in good working order.
    To make recommendations for renewal and replacement of equipment when required.
    To establish and maintain location cleaning schedules.
    To respond to all company memos and requests as required.
    To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    To attend all health and safety training courses as required.
    To promote and encourage environmental improvement initiatives as appropriate within the business.

    Additional Responsibilities
    To attend all location management meetings as required. To attend patch meetings and company meetings in the absence of the General Manager.
    To take responsibility for contributing towards your own development with the guidance of the Operations Manager, attending training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:

    Gavin Bastyan at:  gbastyan@holorydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Assistant Manager

    Area: Lingfield College, Lingfield
    Salary: £23-£25k per annum
    Hours: 40hrs/wk. 45wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    * To set objectives and be responsible for the day to day running of the school’s core catering services
    * To assess employee performance, recognise potential and meet training needs as appropriate.
    * To monitor the work of the location team and carry out appraisals, ensuring that information is filed appropriately, with development plans that are actively used.
    * To hold team meetings on a regular basis to communicate targets, standards required and company and client information.
    * To work in conjunction with the Head Chef to control and achieve agreed financial targets within your remit.
    * To develop and evolve all client services at the school, ensuring regular adjustments and improvements are both recommended and implemented and that theme days, demo days and other curriculum based events.
    * To be responsible for all personnel assigned to the catering services, irrespective of whether or not they are employees of the Company, in accordance with Company personnel and training policies.
    * To ensure all Holroyd Howe service standards are met both through all core services.
    Client Service:
    * To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    * To regularly monitor customer feedback and produce a suitable action plan based on the results.
    * To be customer focused at all times, by being visible during service periods, approachable, and exceeding expectations in delivering customer needs.
    * To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    * To assist the General Manager in producing a development and marketing plan on an annual basis.
    * To ensure that all agreed service objectives are met in line with client expectations.
    People Management
    * To assess employee performance, recognise potential and meet training needs as appropriate.
    * To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    * To ensure that all employees are knowledgeable and motivated in their roles and the business through effective induction, accurate job descriptions and on the job training.
    * To carry out and assist the General Manager in disciplinary procedures following company guidelines and standards.
    * To support the General Manager in the development of the team by empowering them, supporting them, encouraging them and maintaining an “open door” policy for both our employees and any issues raised by the School.
    * To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.
    * To treat your team as you would expect to be treated.
    Financial Management
    * To assist the General Manager in ensuring that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.
    * To assist the General Manager in ensuring that all bookwork is completed in a timely, accurate and efficient fashion and in line with Holroyd Howe procedures.
    * To ensure that we adhere to company banking and cash security procedures in line with the company policy, if and when applicable.
    * To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    * To consistently look at ways of cost saving through effective purchasing from nominated suppliers and creative merchandising.
    * To monitor and order all necessary drinks for core catering
    * To co-ordinate, in conjunction with the Head Chef, on a weekly basis, a stock take and evaluate and calculate the cost of purchase results, in line with operational standards that may be updated from time to time
    Health & Safety, Food Safety, the Environment:
    * To ensure that the location meets statutory and company requirements in Health and Safety, Food Safety and environmental legislation and procedures.
    * To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    * To record and report all accidents within the location adhering to location and company procedures.
    * To ensure all equipment is well maintained and is in good working order.
    * To make recommendations for renewal and replacement of equipment when required.
    * To ensure that all company procedures and work instructions are fully understood and practised by all employees.
    * To attend all health and safety training courses as required.
    * To promote and encourage environmental improvement initiatives as appropriate within the business.
    Additional Responsibilities
    * To efficiently manage the location in the Manager’s absence
    * To attend all location management meetings as required.
    * To take responsibility for contributing towards your own development with the guidance of the General Manager, attending training courses as identified.
    * To show commitment to company values in all aspects of your role.
    * To act as a positive ambassador for the business.
    * To attend to any reasonable request made by the client or Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:
         
        Andrea Carroll at: ndsenior@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Deputy Manager

    Area: QEH, Bristol
    Salary: £20k per annum
    Hours: 40 hrs per week, 5/7, term time only. Evenings/weekends as required

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges. 

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school.

    A fantastic opportunity has arisen for a driven and energetic Deputy Manager to join our company at one of our prestigious sites located in Central Bristol.  Working alongside the General Manager, the Deputy Manager will be involved in all aspects of the day to day running of the catering function within the establishment, delivering excellent customer service and exceeding the client's expectations and achieving exceptional customer satisfaction results.

    This role is working term time only and along with a competitive salary we offer meals when on duty, training tailored to the role, onsite parking,excellent company benefit scheme and pension contributions.

    As well as having excellent presentation and communication skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm.

    • Have worked in a similar environment at that level

    • Be a proven, hands-on leader

    • Excellent people management skills
    • Be naturally out going and vibrant 

    • Have the ability to train and inspire 

    • Have excellent Health & Safety knowledge 

    • Be financially astute

    • Be innovative and creative 

    • Have excellent organisation skills 

    • Need to be driven by excellence 

    • Have strong IT literacy 

    • Demonstrate great attention to detail 

    • Be up to date with current food trends

    • Hospitality & function experience

    “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment. An enhanced DBS disclosure must be obtained for this role’’

    This appointment is offered on return of satisfactory professional references.

    To apply for this role please forward your CV and a covering letter to:

    Chris Jefferies at: qehbristol@holroydhowemail.com

  • Catering Manager

    Area: Ealing, London W5
    Salary: £25k per annum
    Hours: 40 hrs per week, Monday to Friday, term time only. Evenings/weekends as required

    Job Description

    Specific Responsibilities:

    • To set objectives and be responsible for the day to day running of the location, including supervising the recruitment and selection process to ensure that it effectively meets the needs of the location and Holroyd Howe

    • To assess employee performance, recognise potential and meet training needs as appropriate.

    • To ensure that the location achieves, as a minimum, the financial targets agreed with the client in line with the budget.

    • To monitor the work of the location team and carry out appraisals, ensuring that information is filed appropriately, with development plans that are actively used.

    • To hold team meetings on a regular basis to communicate targets, standards required and company and client information.

    • To work in conjunction with the company Operations Manager to prepare the budget. To achieve and maintain the food cost in accordance with the budget.

    • To control and achieve agreed financial targets whilst maximising all commercial opportunities.

    • To develop and evolve all client services at location, ensuring regular adjustments and improvements are both recommended and implemented.

    • To be responsible for all personnel assigned to the catering services, irrespective of whether or not they are employees of the Company, in accordance with Company personnel and training policies.

    • To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

     

    Client Service:

    • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

    • To regularly monitor customer feedback and produce a suitable action plan based on the results.

    • To be customer focused at all times, by being visible during service periods, approachable, and exceeding expectations in delivering customer needs.

    • To ensure all food is presented and served in line with company standards, using innovation in the method and style of presentation and food service.

    • To produce a development and marketing plan on an annual basis.

    • To ensure that you deliver what you promise to the customer, client and team.

    • To ensure that all agreed service objectives are met in line with client expectations.

    • To conduct regular client review meetings.

     

    People Management

    • To recruit appropriately skilled employees, ensuring their right to work within the UK in accordance with company recruitment procedures.

    • To assess employee performance, recognise potential and meet training needs as appropriate.

    • To ensure training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.

    • To ensure that all employees are knowledgeable and motivated in their roles and the business through effective induction, accurate job descriptions and on the job training.

    • To carry out disciplinary procedures following company guidelines and standards.

    • To develop the team by empowering them, supporting them, encouraging them and maintaining an “open door” policy.

    • To motivate and lead by example, ensuring you and your team have fun at work and are proud of your efforts.

    • To monitor the development and progress of key staff at location in order to make recommendations and appointments for succession planning.

    • To treat your team at location as you would expect to be treated.

     

     

    Financial Management

    • To ensure that the location has an accurate and efficient financial control system in place and the Evolution software system is in full use.

    • To ensure that Head Office and your Operations Manager receive all the appropriate financial information promptly and accurately.

    • To present to the client, as and when directed by your Operations Manager, accurate financial information.

    • To ensure that all bookwork is completed in a timely, accurate and efficient fashion and in line with Holroyd Howe procedures.

    • To ensure that the location adhere to company banking and cash security procedures in line with the company policy

    • To ensure that all standards of food preparation and service are established and achieved in line with location budget.

    • To consistently look at ways of maximising income through effective purchasing from nominated suppliers and creative merchandising.

    • To produce, as instructed by your Operations Manager, a client annual budget.

    • To maintain budgetary records and ensure that all budgets are adhered to, unless exceptional circumstances persist.

    • To monitor and order all necessary dry goods and equipment.

    • To complete a stock take on a monthly basis and evaluate and calculate the cost of sales results.

     

    Health & Safety, Food Safety, the Environment:

    • To ensure that the location meets statutory and company requirements in Health and Safety, Food Safety and environmental legislation and procedures.

    • To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.

    • To record and report all accidents within the location adhering to location and company procedures.

    • To ensure all equipment is well maintained and is in good working order.

    • To make recommendations for renewal and replacement of equipment when required.

    • To establish and maintain location cleaning schedules.

    • To respond to all company memos and requests as required.

    • To ensure that all company procedures and work instructions are fully understood and practised by all employees.

    • To attend all health and safety training courses as required.

    • To promote and encourage environmental improvement initiatives as appropriate within the business.

     

    Additional Responsibilities

    • To attend all location management meetings as required. To attend patch meetings and company meetings in the absence of the General Manager.

    • To take responsibility for contributing towards your own development with the guidance of the Operations Manager, attending training courses as identified.

    • To show commitment to company values in all aspects of your role.

    • To act as a positive ambassador for the business.

    • To attend to any reasonable request made by the client or Holroyd Howe Management.

    To apply for this role please submit your CV and covering letter to:

    Ffiona Ferneyhough at:fferneyhough@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

     

  • Learning & Development Coach

    Area: Field Based with regular travel to Reading
    Salary: £23k per annum + Car and Benefits
    Hours: 37.5hrs/wk Monday to Friday, flexibility required regarding working hours

    Job Description

    Overall Objective
    Through effective partnering with key stakeholders you will identify and understand our regional/School needs and design relevant training to help our staff develop the skills they need to not only provide our Schools with excellent service but to help them progress and develop within their careers

    Key responsibilities

    • To continually review operational standards/compliance and develop and implement effective and engaging induction/on-boarding process
    • Research, propose and implement new and creative ways to imbed our company values, training our staff in service delivery and ensure that communication between Operations and L&D is consistent, clear and heard
    • To manage Holroyd Howe learning platforms to ensure that all mapped content is relevant, assigned correctly and is up-to-date
    • Manage the database that underpins the Holroyd Howe Learning platforms to ensure accurate
    • Working with other members of the L&D Team, ensure that we are offering appropriate & required training interventions i.e. classroom, eLearning, mobilisation support etc
    • Designing inspirational learning materials that meet the needs of a wide range of internal customers; Team Members to Managers, Managers and field-based colleagues
    • Deliver learning in a range of formats that enthuse and enable delegates to learn and apply new skills and behaviours
    • Delivering National Training Calendar courses – these are the solutions that help our team members to be effective as they start on their journey in a new role
    • Deliver classroom courses, as identified that form part of the Developing My Skills portfolio
    • Undertake training needs analyses to fully understand interventions and tools required to support and drive the company goals
    • Working in partnership with key stakeholders to ensure buy-in to all planned learning and development activity
    • Lead the implementation of national and local training initiatives
    • Support and lead key training initiatives as agreed with the Learning & Development Manager
    • Support and coach location managers on individual performance development plans and identifying team training interventions

    Key Performance Indicators

    • Identifying training needs and supporting these with effective delivery programmes which improve the skills/knowledge/behaviour of relevant audience
    • Delivery of L&D Team KPI’s
    • Effective communication and delivery of training
    • Effective management of the Knowledge Centre and Learning Paths associated to Induction Journeys for Job Training Category’s

    Knowledge required

    • Knowledge of customer service programmes, design and delivery
    • Knowledge of eLearning platforms
    • Knowledge of the learning cycle and how to measure ROI
    • Knowledge of managing a database
    • Excellent analytical skills and how to use Excel to support KPIs and inform training requirements |& support
    • Excellent Stakeholder management skills

    Skills and qualifications

    • Strong administrative skills
    • Experience working with Learning Management Systems/Database
    • Experience working with
    • Experience in delivering training in customer service and induction programmes
    • Experience of designing training materials
    • Experience of working through the whole training cycle and delivering projects at all stages of the cycle
    • Excellent planning and organising skills with the ability to deal with ambiguity when needed
    • Great attention to detail
    • Level 3 qualification in CIPD or equivalent or committed to completing one
    • Minimum of 2-5 years’ experience in training or have undertaken training responsibility in a previous role
    Behaviours and values
    • Customer focused and ability to motivate and influence others
    • A strong communicator at all levels
    • Ability to adapt and change your delivery style dependant on audience and session objectives
    • Excellent problem-solving skills
    • As a self-starter you will have the ability to work independently, manage and prioritise your own workload and demonstrate the Holroyd Howe values at all times
    • A passion for food and the hospitality and customer service industry
    To apply for this role please submit your CV and covering letter to:
         
        Anna Fullwood at: afullwood@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.



  • Kitchen Porter

    Area: Pennthorpe School, Rudgwick, Horsham
    Salary: £7.90 per hour
    Hours: 40hrs/wk. 40wks per annum. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To clean and wash up all kitchen and service items in an efficient manner.
    To assist in the preparation of food as required.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To operate heavy equipment according to manufactures instructions.

    Client Service:
    To project a willing and helpful attitude to customers.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment:
    To attend health and safety and food safety training courses as required.
    To ensure cleaning areas under your control are maintained to the company and COSHH standards.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

        James Byrne at: jbyrne@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Kitchen Porter

    Area: Pangbourne College, Pangbourne
    Salary: £8.05 per hour
    Hours: 37.5hrs/wk working 5/7 on a rota basis. 40 weeks plus paid holiday (36 weeks term-time + 4 weeks of lets).

    Job Description

    Specific Responsibilities:
    To clean and wash up all kitchen and service items in an efficient manner.
    To assist in the preparation of food as required.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To operate heavy equipment according to manufactures instructions.

    Client Service:
    To project a willing and helpful attitude to customers.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment:
    To attend health and safety and food safety training courses as required.
    To ensure cleaning areas under your control are maintained to the company and COSHH standards.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

        Iain Hedley at: pangbournecollege@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Kitchen Porter

    Area: Lee Abbey, Earls Court, London
    Salary: £8.09 per hour
    Hours: 40 hrs per week, Monday to Sunday 5/7, term time only. Evenings/weekends as required

    Job Description

    Specific Responsibilities:
    To clean and wash up all kitchen and service items in an efficient manner.
    To assist in the preparation of food as required.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To operate heavy equipment according to manufactures instructions.

    Client Service:
    To project a willing and helpful attitude to customers.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment:
    To attend health and safety and food safety training courses as required.
    To ensure cleaning areas under your control are maintained to the company and COSHH standards.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

        Philip Lockyer at: plockyer@hotmail.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Kitchen Porter

    Area: Feltonfleet School, Byfleet
    Salary: £8.50 per hour
    Hours: 37.5hrs/wk, term time only. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To clean and wash up all kitchen and service items in an efficient manner.
    To assist in the preparation of food as required.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To operate heavy equipment according to manufactures instructions.

    Client Service:
    To project a willing and helpful attitude to customers.
    To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment:
    To attend health and safety and food safety training courses as required.
    To ensure cleaning areas under your control are maintained to the company and COSHH standards.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

        Pam Talbot at: catering@feltonfleet.co.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.
  • Hospitality Assistant

    Area: Danes Hill School, Oxshott
    Salary: £8.71 per hour
    Hours: 40 hrs per week, 5/7, term time only. Evenings/weekends as required

    Job Description

    Holroyd Howe is one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges.

    We are a team of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of each school.

    We are currently looking for a Hospitality Assistant in one of our client’s prestigious sites in Oxshott, near Leatherhead. This is a Term Time only role  working 40 hours per week, and may include some evening and weekend work as required.

    Specific Responsibilities:

    • To oversee the delivery, collection and presentation of the hospitality service at the location.

    • To ensure that all time constraints are met each and every time.

    • To ensure that the client receives the highest possible standard of hospitality.

    Client Service:

    • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

    • To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.

    • To ensure all food is presented and served in line with company standards.

    • To provide an excellent standard of client service.

    People:

    • To co-operate with all team members and undertake duties in the hospitality areas as requested to ensure an efficient and effective service is delivered at all times.

    • To treat your team members at location as you would expect to be treated.

    Health & Safety, Food Safety, the Environment:

    • To adhere to the company’s Hygiene, Health and Safety and Environmental policies and procedures at all times.

    • To attend all health and safety training courses as required.

    • To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:

    • To attend all location management meetings as required.

    • To take responsibility for contributing towards your own development with the guidance of the Hospitality Manager / General Manager and attend training courses as identified.

    • To show commitment to company values in all aspects of your role.

    • To act as a positive ambassador for the business.

    • To attend to any reasonable request made by the client or Holroyd Howe Management.

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment An enhanced DBS disclosure and Barred List check will be obtained for this role.

    To apply for this role please forward your CV and a covering letter to:

    Stephen Eagle at:dhill@holroydhowe.com

  • Catering Assistant

    Area: The Peterborough School, Peterborough
    Salary: £7.99 per hour
    Hours: 17.5hrs p/w. 5/7. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To assist in the preparation of food and snacks.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To provide a friendly, efficient and hygienic service to all customers.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

    People
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment
    To attend food safety, health and safety and environmental training courses as required.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:

    Jason Ingram at :  jingram@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Catering Assistant

    Area: Tormead School, Guildford
    Salary: £7.98 per hour
    Hours: 07.30-16.00 Monday to Friday. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    To assist in the preparation of food and snacks.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To provide a friendly, efficient and hygienic service to all customers.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

    People
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment
    To attend food safety, health and safety and environmental training courses as required.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:


    Mark Rigby at : mrigby@tormeadschool.org.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Catering Assistant

    Area: Wolverhampton Grammar School, Wolverhampton
    Salary: £8 per hour
    Hours: 20hrs/wk Term Time only. Weekly overtime available

    Job Description

    Specific Responsibilities:
    To assist in the preparation of food and snacks.
    To keep the kitchen and restaurant areas in a clean and tidy state at all times.
    To provide a friendly, efficient and hygienic service to all customers.

    Client Service:
    To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.
    To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

    People
    To treat your team members at location as you would expect to be treated.
    To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

    Health & Safety, Food Safety, the Environment

    To attend food safety, health and safety and environmental training courses as required.
    To rigorously follow the unit cleaning schedules.

    Additional Responsibilities
    To attend all location meetings as required.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

    To apply for this role please submit your CV and covering letter to:
    Simon Mason at :  smason@holroydhowe.com

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.

  • Catering Assistant

    Area: Feltonfleet School, Byfleet
    Salary: £8.50 per hour
    Hours: 34hrs per week. Term time only. Some evening/weekends working may be required

    Job Description

    Specific Responsibilities:

    • To assist in the preparation of food and snacks.

    • To keep the kitchen and restaurant areas in a clean and tidy state at all times.

    • To provide a friendly, efficient and hygienic service to all customers.

     

    Client Service:

    • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.

    • To be customer focused at all times, by being visible during service periods, approachable and quick to exceed expectations in fulfilling customer needs.

    • To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold through out catering areas and to keep areas and service counters clean and fully stocked.

     

    People

    • To treat your team members at location as you would expect to be treated.

    • To co-operate with all team members and undertake duties in the kitchen / service areas as requested to ensure an efficient and effective service is delivered at all times.

     

    Health & Safety, Food Safety, the Environment

    • To attend food safety, health and safety and environmental training courses as required.

    • To rigorously follow the unit cleaning schedules.

     

    Additional Responsibilities

    • To attend all location meetings as required.

    • To show commitment to company values in all aspects of your role.

    • To act as a positive ambassador for the business.

    • To attend to any reasonable request made by the client or Holroyd Howe Management.

    • To ensure compliance with the company’s policy on safer recruitment and safeguarding children and young adults at all times whilst at work.

     

    To apply for this role please submit your CV and covering letter to:

    Pam Talbot at: catering@feltonfleet.co.uk

    Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment  An enhanced DBS disclosure and Barred List check will be obtained for this role.