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
  • Operations Team
  • Kitchen Team
  • Catering staff

The location

  • Head Chef

    Malvern College, Malvern
  • Chef de Partie - Maternity Cover

    Feltonfleet Preparatory School, Cobham
  • Sous Chef

    d'Overbroecks, Oxford
  • Chef de Partie

    Cheltenham College
  • Head Chef

    Handcross Park School, Handcross
  • Head Chef

    Malvern College, Malvern
  • Head Chef

    The Blue School, Birmingham
  • School Chef

    St James School, London
  • Chef de Partie

    Handcross Park School, Handcross
  • Chef de Partie

    Frensham Heights, Farnham
  • Sous Chef

    St Margaret's School, Bushey
  • Head Chef

    St Edmunds College & Prep School, Ware
  • Sous Chef

    St Edmunds College & Prep School, Ware
  • Sous Chef

    Malvern College, Malvern
  • Supervisor

    London Oratory School
  • Deputy General Manager

    Queen's College, Taunton
  • Nursery Chef Manager

    Queen's College, Taunton
  • Hospitality Manager

    Alleyns School, Dulwich
  • Front of House Supervisor

    St Andrews, Pangbourne
  • Chef Manager

    Queen Mary's School, Thirsk
  • Catering Manager

    Handcross Park School, Handcross
  • Chef Manager

    Dukes Education, London
  • Hospitality Supervisor

    Malvern College, Malvern
  • Chef Manager

    St Olave's Prep, London
  • Catering Administrator

    Alleyns School, Dulwich
  • Kitchen Porter

    St James School, London
  • Head Kitchen Porter

    Frensham Heights, Farnham
  • Catering Assistant

    West Heath School, Sevenoaks
  • Catering Assistant

    Queen Marys School, Thirsk

The role

  • Head Chef

    Area: Malvern College, Malvern
    Salary: £30k oer annum
    Hours: This position is Monday - Friday, with weekend and / or evening work as and when required. This is a 24/7 operation.

    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:

    Alastair Bancroft at:  Alastair.Bancroft@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 - Maternity Cover

    Area: Feltonfleet Preparatory School, Cobham
    Salary: £11.22 per hour
    Hours: 40hrs wk, 5/7. Term Time Only. 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:

    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.

  • Sous Chef

    Area: d'Overbroecks, Oxford
    Salary: £15.50 per hour
    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:

    Sue Sims at:  catering.office@doverbroecks.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: Cheltenham College
    Salary: Competitive
    Hours: 40hrs wk, 5/7. Term Time & 52 wks available

    Job Description

    We are currently recruiting Term Time only and full time Chef de Partie roles to commence on 1st September 2019.

    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:

    Mike Rooke at:  M.Rooke@cheltenhamcollege.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.

     

  • Head Chef

    Area: Handcross Park School, Handcross
    Salary: £32k per annum
    Hours: This position is Monday - Friday, with weekend and / or evening work as and when required. This is a 24/7 operation.

    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:

    Iain Ball at:  iball@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: Malvern College, Malvern
    Salary: £30k 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:

    Alastair Bancroft at:  Alastair.Bancroft@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.
  • Head Chef

    Area: The Blue School, Birmingham
    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:

    Ian Carroll at:  carrolli@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.
  • School Chef

    Area: St James School, London
    Salary: £19k per annum
    Hours: 40hrs wk 5/7. Term Time only. 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:

    Brian Turner at:  cateringearsby@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: Handcross Park School, Handcross
    Salary: £11 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:

    Jacqui 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.
  • Chef de Partie

    Area: Frensham Heights, Farnham
    Salary: £20,300 per annum
    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:

    Andrew Sheppard at:   frensham-heightscatering@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: St Margaret's School, Bushey
    Salary: £26k per annum + overtime
    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:

    Bart Stachal at: kitchen@stmargarets.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.

  • Head Chef

    Area: St Edmunds College & Prep School, Ware
    Salary: £35-£38k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends will 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:

    Rachel Bull at:  rbull@stedmundscollege.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.

  • Sous Chef

    Area: St Edmunds College & Prep School, Ware
    Salary: £28-£30k per annum
    Hours: This position is Monday - Friday, with weekend and / or evening work as and when required. This is a 24/7 operation.

    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:

    Rachel Bull at: rbull@stedmundscollege.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.

  • Sous Chef

    Area: Malvern College, Malvern
    Salary: £24,500 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:

    Alastair Bancroft at:  A.Bancroft@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.

  • Supervisor

    Area: London Oratory School
    Salary: Competitive
    Hours: 40hrs/wk Monday to Friday 7am-3pm.

    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:

    Vincenzo Cupello at: london@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 General Manager

    Area: Queen's College, Taunton
    Salary: Competitive
    Hours: 40hrs wk, 5/7. Some evenings & weekends will 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.

    A fantastic opportunity has arisen for a driven and energetic Deputy General Manager to join our companyat one of our prestigious sites located in Taunton.  Working alongside the General Manager, the Deputy General 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. 

    We offer a competitive salary, 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:

    Ross Gulley at: rgulley@holroydhowemail.com

  • Nursery Chef Manager

    Area: Queen's College, Taunton
    Salary: c.£21k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends will 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:

        Ross Gulley at: rgulley@holroydhowemail.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: Alleyns School, Dulwich
    Salary: Competitive
    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.

    An exciting opportunity has arisen for an organised and dedicated Hospitality Manager to join our company at one of our prestigious sites located in Dulwich SE22

    Working 40 hours per week this is a Monday to Friday operation with a need for flexibility to work the occasional evening’s and weekend depending on hospitality business levels.

    As well as having excellent presentation and communication skills, you will be able to provide the General Manager and the catering team with professional support including tasks such as hospitality and event planning to a high standard.  Organisation and administration of team meetings and working with the General Manager in continuing to ensure that hospitality and events are dealt with efficiently from the initial order to delivery of service right through to the final billing.

    The successful applicant will:

    • Have responsibility for all the Hospitality events on site. You will have proven skills in hospitality, good English speaking and written. Understanding health and safety, multitasking, good skills manage people, deal with customer’s s suppliers, ordering, and invoices procedures. Knowledge about budget and costing, stock counted.
    • Able to communicate clearly with all levels of customers, both orally and in written form
    • Immaculately presented
    • Consistently customer focused
    • Able to innovate and respond promptly to changing customer needs
    • Always focused on detail
    • Have a proven background in the hospitality sector and can evidence previous roles where they have improved standards.

    If this sounds like the role for you and you feel you could add to our fundamentally fun and foodie philosophy please email your CV to:

    Jenny Amarn  Email: amarnj@alleyns.org.uk

    “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’’

  • Front of House Supervisor

    Area: St Andrews, Pangbourne
    Salary: £19k per annum
    Hours: 37.5hrs/wk 5/7

    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:

    Sally Knief at:  sknief@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: Queen Mary's School, Thirsk
    Salary: £28-£30k 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.

    Are you looking to take your next step in catering management, keeping your hand in the very top end of fresh food and exciting cooking, but tired of working unsociable hours and every weekend? Then a chef manager role with Holroyd Howe could be your ideal move!

    We are currently looking for a talented and proven Chef Manager in one of our client’s prestigious sites in Thirsk, North Yorkshire.

    Working sociable hours, 5 days over 7, supporting and developing a team of chefs and catering assistants to create amazing food experiences for breakfast, lunch and dinner, our Chef Manager role allows you to work both in the kitchen and front of house to develop your own managerial skills. You will be responsible for both the day to day catering operation but also a wide variety of hospitality events, showcasing your creative flair and ability to deliver high end functions.

    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.

    You will:

      ·         Be craft trained, with a good understanding and ability to work in all areas of the kitchen operation

    ·         Have full understanding and ability to work with Word, Excel and stock and HR systems.

    ·         Be a proven, hands-on leader

    ·         Be financially aware

    ·         Be naturally out going and vibrant

    ·         Have the ability to train and inspire

    ·         Be innovative and creative

    ·         Have excellent organization skills

    ·         Demonstrate great attention to detail

    ·         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 Oli Cullingworth at ocullingworth@holroydhowe.com  

  • Catering Manager

    Area: Handcross Park School, Handcross
    Salary: £34k 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:

    Iain Ball at:iball@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: Dukes Education, London
    Salary: £28k per annum
    Hours: 40hrs wk, 5/7. Term Time only 44wks. 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:

       Leanne Jackon at: larundel-jackson@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 Supervisor

    Area: Malvern College, Malvern
    Salary: £20k 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.

    A fantastic opportunity has arisen for a talented and proven Hospitality Supervisor to join our company at one of our prestigious sites located in Malvern

    Job Description

    Reporting directly into the Hospitality Manager, the successful Hospitality Supervisor will be responsible for:

    ·         Supporting the Hospitality Manager with the day to day operations, including rotas, placement and support of the General Assistants.

    ·         Act as duty supervisor as and when required, responding to all information and requests received via email, telephone or direct contact.

    ·         Planning and organisation in conjunction with the Hospitality Manager and Executive / Head Chef of hospitality events and initiatives for the College.

    ·         Supporting the Hospitality Manager with administrative duties to ensure the smooth running of all services at the College.

    ·         To support the Operations Manager in preparing quotations for all hospitality events.

    This role will require you to supervise College events where catering services are required as part of your normal weekly hours.This will include evening and weekend work.

    The Successful Applicant

    ·         Excellent organisation and prioritisation skills

    ·         Experience in the service industry

    ·         Ability to manage and prioritise own workload

    ·         Strong communication skills

    ·         IT literate, particularly Word and Excel

    “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:

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

  • Chef Manager

    Area: St Olave's Prep, London
    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 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:

       Iain Ball at: iball@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 Administrator

    Area: Alleyns School, Dulwich
    Salary: £22k-£23k per annum dependent on experience
    Hours: 40hrs/wk 8.30am-5.00pm M-F. 47 wks pa

    Job Description

    Holroyd Howe, one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges, has an exciting opportunity in one of their prestigious and high profile schools in East Dulwich.

    Catering Administrator / Catering Support

    Duties will include:

    ·         Management of the Catering office and all accounts system including budgets.

    ·         Entering daily invoices and sales.

    ·         Entering weekly stock and updating the cost.

    ·         Liaising with the Executive Chef to ensure all information needed for menus are accurate.

    ·         Weekly menu typing including detailed Allergens information.

    ·         Management of the Catering Emails.

    ·         Full management of cashing up and programming of tills.

    ·         Entering of approved weekly payroll

    ·         Full Management of DBS applicants.

    ·         Daily/Weekly /book keeping of filing of important food safety/health and safety documents.

    ·         Telephone answering

    ·         Management of confidential documents.

    ·         Operate the till during service or as required by the General Manager.

    Skills required

    ·         Experience of word and excel a must.

    ·         Experience in Catering accounts would be an advantage.

    ·         Experience of Managing budgets

    ·         Experience of working in schools an advantage.

    ·         Experience in similar role.  

    ·         Customer Service

    47 weeks per annum.

    Monday to Friday 8:30am – 5:00pm.  Some overtime may be required

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

    Jenny Amarn General Catering Manager at:  amarnj@alleyns.org.uk

     “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.

  • Kitchen Porter

    Area: St James School, London
    Salary: £8.50 per hour
    Hours: 40hrs wk. Term Time only.

    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:

        Brian Turner at: cateringearsbyholroydhowe.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 Kitchen Porter

    Area: Frensham Heights, Farnham
    Salary: £8.67 per hour
    Hours: 40hrs wk, 5/7. Some evenings & weekends 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:

        Andrew Sheppard at: frensham-heightscatering@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: West Heath School, Sevenoaks
    Salary: £8.30 per hour
    Hours: 25hrs wk. 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:

    David Winslade at :  david.winslade@westheathschool.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: Queen Marys School, Thirsk
    Salary: £8.21 per hour
    Hours: 40hrs wk, 5/7. Some evenings & weekends 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:

    John Harpham at :     jharpham@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.