Vacancies

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

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

Category

  • Chef
  • Management
  • Kitchen Team
  • Catering staff

The location

  • Chef de Partie

    Bromsgrove School
  • Sous Chef

    St Dunstan's College, Catford, London
  • Commis Chef

    Ashford School, Ashford
  • Chef Supervisor

    Princethorpe College, Rugby
  • Head Chef

    Princethorpe College, Rugby
  • Commis Chef

    Bethany School, Goudhurst
  • Trainee Chef

    Danes Hill School, Oxshott
  • House Chef

    Uppingham School, Uppingham
  • Chef x 2

    Lady Barn House School, Cheadle
  • Sous Chef

    Aldenham School, Bushey
  • Pastry Chef - Zero Hours

    Aldenham School, Bushey
  • Nutrition and Sustainability Educator

    Head Office, Reading
  • General Manager

    Bristol & Surrounding areas
  • Chef Manager

    Vita Et Pax School, London N14
  • Operations Supervisor

    Downside School, Radstock
  • Duty Manager

    Downside School, Radstock
  • Operations Support Manager

    South West
  • Business Devt Telemarketer & Bid Design Administrator

    Head Office, Reading
  • Cluster Chef Manager

    Uppingham School, Uppingham
  • Kitchen Porter

    St Margaret's School, Bushey
  • Kitchen Porter

    Gatehouse School, London E2
  • Kitchen Assistant

    Bethany School, Goudhurst
  • Kitchen Porter

    RGS Guildford
  • Food Service Assistant Part Time

    Cheltenham College
  • General Catering Assistant

    Uppingham School, Uppingham
  • General Assistant - Part Time

    North Cestrian School, Altincham

The role

  • Chef de Partie

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

    Job Description

    An ambitious Chef de Partie is required in a busy, modern kitchen providing high quality food. You must be able to work under pressure, catering to high volumes. We also cater for fine dining so flair, innovation and attention to detail is essential.

    Knowledge of Food Allergens, Health and Safety, Hygiene and Food Safety is essential. You must be NVQ qualified and have a progressive catering background. 

    As part of a large team you must be a team player. You will be given opportunity for development and further training.

    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:

    Bev Sime at:  bsime@bromsgrove-school.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: St Dunstan's College, Catford, London
    Salary: £23,520 per annum
    Hours: 40hrs/wk Term Time only. 42wks per annum

    Job Description

    Specific Responsibilities:

    •  To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Exec Dev Chef.
    • To carry out the smooth and efficient running of the section as appropriate.
    • To assist the Exec Dev Chef 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 Exec Dev Chef.
    • 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 Exec Dev Chef and attending training courses as identified.
    • To show commitment to company values in all aspects of your role.
    • Full Clean Driving Licence in order to assist with food transportation and deliveries.
    • 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 Exec Dev Chef and Head Chef.

     “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 Brett Smyth at:

    bsmyth@sdmail.org.uk

  • Commis Chef

    Area: Ashford School, Ashford
    Salary: £8.50 per hour
    Hours: 30hrs wk. 5/7

    Job Description

    Specific Responsibilities:

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

    Client Service:

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

    People:

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

    Financial Management:

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

    Health & Safety, Food Safety, the Environment:

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

    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attending training courses as identified.

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

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

    Lee Richardson at:  lrichardson@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 Supervisor

    Area: Princethorpe College, Rugby
    Salary: £21k 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 Head Chef.
    • To carry out the smooth and efficient running of the section as appropriate.
    • To assist the Head Chef 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 Head Chef.
    • 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 Head Chef and attending training courses as identified.
    • To show commitment to company values in all aspects of your role.
    • To act as a positive ambassador for the business.
    • To attend to any reasonable request made by the client or Holroyd Howe Management.

    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 chick must be obtained for this role. 

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

    Andrew Williams at: andrewwilliams@princethorpe.co.uk

  • Head Chef

    Area: Princethorpe College, Rugby
    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:

    Andrew Williams at:  andrewwilliams@princethorpe.co.uk

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

  • Commis Chef

    Area: Bethany School, Goudhurst
    Salary: £10.20 per hour
    Hours: 35hrs wk. 5/7. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:

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

    Client Service:

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

    People:

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

    Financial Management:

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

    Health & Safety, Food Safety, the Environment:

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

    To take responsibility for contributing towards your own development with the guidance of the Sous / Head Chef and attending training courses as identified.

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

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

    Karen Holland at:  kholland@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.

  • Trainee Chef

    Area: Danes Hill School, Oxshott
    Salary: £9.18 per hour
    Hours: 37.5hrs/wk 5/7 Term time Only, 39 wks per annum

    Job Description

    We currently have an opportunity for a Trainee Chef to join our team. This is a great opportunity for a customer focused individual to join a world leading food and facilities management company, which can offer unrivalled opportunities for career progression.

    Main Accountabilities

    ·       To maintain and manage the required high operational and personal standards of hygiene and presentation at all times, in compliance with the Food Safety Act.

    ·       Compliance to the Health and Safety Act and COSHH regulations.

    ·       The preparation, cooking and service of food as directed by the chef in charge, whilst complying to the food safety act, portion control and presentation standards.

    ·        Ensure the correct disposal and storage of all food items as directed by the   chef in charge.

    ·        Monitor and record temperatures of fridges and freezers, hot cabinets,   serveries as directed by the chef in charge.

    ·        Ensure that assured safe catering principals are followed at all times,   encompassing legal requirements of the Food Safety Act.

    ·        To ensure that working areas are kept clean and tidy adopting a “clean as   you go” policy.

    ·        To ensure that all foods served under your control are served and held at     the required temperatures (probed and recorded).

    ·         Ensure that decanting methods and fridge discipline are strictly adhered to.

    ·         Ensure accurate records are maintained as directed by the chef in charge.

    ·         Ensure that the handing over procedures and opening up/closing down   procedures are adhered to, with emphasis on safety and security.

    This appointment is offered on return of satisfactory professional references, and an enhanced DBS check.

    “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’’

    To apply for this exciting oppourtinty please forward your CV and covering letter to Stephen Eagle at:  seagle@holroydhowemail.com

     

  • House Chef

    Area: Uppingham School, Uppingham
    Salary: £19,625 per annum
    Hours: 46hrs wk 5/7. Term Time only. 32wks per annum. Some evening/weekend working 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.

    We are currently looking for a talented and proven House Chef in one of our client’s prestigious sites in Uppingham to join its large catering team which caters for 800 pupils plus staff on a daily basis providing breakfast, lunch and dinner in addition to a host of hospitality events throughout the year.

    Catering is unique at the school, as there are 15 boarding houses (homes) and our chefs cater for smaller numbers of approximately 65 persons daily. Our food offering is nutritious for growing young people, appealing, varied, fun and above all home cooked.

    The successful candidate will be a skilled, passionate, collaborative chef capable of working within a team and independently. You will genuinely care about providing good food and high standards of service.

    We are offering a salary package of £19,625 per annum with benefits such as contribution to pension scheme, and a wider HH employee discount scheme ‘Hapi’. The school also has a leisure centre with pool, gym and squash facilities where staff are offered a minimal fee membership.

    The hours of work are 46hrs per week, on a straight shift basis, working 32 weeks per annum, bolt on weeks available for Easter and Summer School. You will be required to work any 5 days out of 7, which will include one day at the weekend. Overtime is available within functions and other areas in the business.  

    You will receive full training regarding Health & Safety and Food Safety compliance guidelines.

    This appointment is offered on return of satisfactory professional references, and an enhanced DBS check.

    “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and expects all employees to share this commitment. 

    To apply, please email your CV and covering letter to Denise Bibby at complianceadministrator@uppingham.co.uk

  • Chef x 2

    Area: Lady Barn House School, Cheadle
    Salary: Up to £11.30 per hour
    Hours: 40hrs/wk Term Time only. 38wks per annum

    Job Description

    We are currently recruiting for two Chefs for Lady Barn House School, catering for c.450 pupils in this independent Prep and Nursery School in Cheadle.

    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:

    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.

  • Sous Chef

    Area: Aldenham School, Bushey
    Salary: £18k-£19k per annum
    Hours: 37.5hrs/wk, M-F. Term Time Only, 42wks per annum. 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:

    Andrew Louis at:  aclouis@aldenham.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.
  • Pastry Chef - Zero Hours

    Area: Aldenham School, Bushey
    Salary: £12.50 per hour
    Hours: Zero Hours

    Job Description

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

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

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

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

    The role is on a Zero Hours basis, with the opportunity to develop your skills providing both main volume catering for the school but also fine dining and hospitality events.

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

    You will:

    • Ideally have experience working within Education catering 

    • Have a progressive career to date 

    • Have good Health & Safety knowledge 

    • Be able to work within set budgets

    • Know how to plan menus

    • Be familiar with training and coaching a team 

    • Be up to date with current food trends

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

    This appointment is offered on return of satisfactory professional references.

    To apply for this role please forward your CV to Andrew Louis at:

    aclouis@aldenham.com

  • Nutrition and Sustainability Educator

    Area: Head Office, Reading
    Salary: £23k per annum
    Hours: 37.5hrs/wk Monday - Friday,

    Job Description

    Are you a foodie who is passionate about Nutrition and Sustainability? Love to spend time cooking and exploring new foods? Do you find joy in educating others? If so, this is the opportunity for you!

    With continued growth and demand from clients and industry increase, we need to further educate our stakeholders on how we are working as a responsible, sustainable business who prioritises the health and wellbeing of the pupils we feed every day.

    Supporting the business, you will be engaging with schools, educating pupils and colleagues on the importance of sustainability and nutrition and how to live healthier, more sustainable lifestyles.

    It would be desirable to have completed a degree in a related subject, however a passion and enthusiasm for the subject matter is essential.

    Key Responsibilities

    • Support development and delivery of nutrition and sustainability education sessions within schools with pupils aged 4+ years.
    • Design and deliver new approaches that enhance the education and curriculum support we offer to each school/contract.
    • Implement innovative solutions to improve the sustainability, health and wellbeing of children.
    • Work to ensure schools are adopting sustainable practises and support the roll out of the sustainability programme.
    • Implement Holroyd Howe nutrition initiatives that are aligned to the wider public health agenda
    • Support client/pupil workshops and roadshows
    • Support the Sustainability Manager, Nutritionist and other areas of the business regarding client queries regarding day to day operations
    • Communicate internally and externally for the business

    Client Service:

    • Build and maintain positive client relationships, ensuring clients experience and value the additional support Holroyd Howe delivers to a school.
    • Ensure that client expectations around the sustainability, health and wellbeing of our offer are consistently met.
    • Provide advice and knowledge to parents and school stakeholders.

    People Management:

    • To work with location teams and regional operations teams to deliver nutrition and sustainability education session.
    • To treat teams at location as you would expect to be treated.

    Additional Responsibilities:

    • Fully comply with all Holroyd Howe food, health and safety procedures at all times.
    • To take responsibility for contributing towards your own development with the guidance of the Sustainability Manager and Nutritionist 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.

    The Person:

    • A passion for sustainability and nutrition.
    • BSc degree, preferably in sustainability or nutrition.
    • Experience working and teaching pupils/students
    • Excellent verbal and written communication skills
    • Ability to adapt and teach in different environments and situations
    • Professional, organised, presentable, efficient and self-motivated
    • Willing to travel around the country daily and be away from home at times
    • A passion for keeping up to date with research
    • Excellent presentation skills
    • Excellent IT skills
    • Ability to manage a busy diary independently and in an effective manner
    • Have a full, clean driving licence

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

    This appointment is offered on return of satisfactory professional references.

    To apply for this role plase forwrd your CV and covering letter to: 

    Sally Crewe at: screwe@holroydhowe.com


  • General Manager

    Area: Bristol & Surrounding areas
    Salary: £40k 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 General Manager to join our company covering some of our prestigious sites in Bristol and the surrounding areas.   We offer an attractive salary, 'Hapi' Employee benefits, meals whilst on duty and ongoing training and development.

    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 a proven, hands-on leader 

    ·Be naturally out going and vibrant 

    ·Have the ability to train and inspire 

    ·Have excellent Health & Safety knowledge 

    ·Be financially astute, with the ability to produce and manage complex and multiple budgets 

    ·Be innovative and creative ·Have excellent organisation skills 

    ·Need to be driven by excellence 

    ·Have strong IT literacy in order to produce financial reports and forecasts for both the school and the senior team 

    ·Demonstrate great attention to detail 

    ·Be up to date with current food trends and have a level of craft knowledge that allows you to demonstrate a ground level understanding of kitchen operations as such that commands the respect of the chef team. 

    ·Have extensive Hospitality and 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 covering letter to:

    Ravinder Meras at:  rmeras@holroydhowemail.com

  • Chef Manager

    Area: Vita Et Pax School, London N14
    Salary: £27k per annum
    Hours: 40hrs wk. Term Time only. Mon-Fri

    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:

        Mark Simmonds at: msimmonds@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.

  • Operations Supervisor

    Area: Downside School, Radstock
    Salary: £20k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends will be required

    Job Description

    Specific Responsibilities:

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

    Client Service:

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

    People 

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

    Health & Safety, Food Safety, the Environment


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

    Additional Responsibilities

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

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

    Sarah Kieck at:  skieck@downside.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.

  • Duty Manager

    Area: Downside School, Radstock
    Salary: £20-£25k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends will be required

    Job Description

    Customer Satisfaction 
    • To deal with customers, colleagues and contractors in a polite and helpful manner, providing assistance where necessary.
    • To provide an efficient and helpful service at all times ensuring all service areas are fully stocked, priced and well presented, and that the environment is well maintained and attractively displayed.
    • To have a good knowledge of all menus and assist customers where required.
    • To deal efficiently and quickly with customer complaints and queries.
    • To apply any promotions, initiatives and special offers as identified by the company to maximise sales.
    • To research new ideas and promotions relevant to meet the business needs of the catering operation.
    • Effectively promote customer relations by being visible throughout key periods.
    • To actively gain customer feedback during service, passing the information gained to the Executive Chef and General Manager.
    Quality of Work 
    • To induct new and casual staff into their work.
    • To check that all counters and areas of catering are set up ready for service, in accordance with the standards agreed.
    • Coverage of Front of House positions, during staff shortages and busy periods as directed by management 
    • Typing and distribution of daily menus in liaison with Head Chef
    • Answering office telephone promptly and taking appropriate action
    • Assist in all office administration duties
    • To maintain aspects of security of the unit and all keys.
    • To ensure all supervisors hold briefing sessions before every service, discussing menu items, pricing etc.
    • To ensure all supervisors supervise their staff to clear down their section before going off duty.
    Sales/Costs 
    • To ensure all food items are displayed in accordance with the agreed standards, to maximise sales opportunities.
    • Placing day to day orders of front of house goods with suppliers/ head chef using order sheets provided and following agreed par stock levels.
    • To assist in the weekly stock take as directed.
    Flexibility & Initiative 
    • To carry out any other reasonable duty delegated to you by the Management Team
    • To carry out any corrective on job training as identified on a daily basis.
    • To be prepared to help out doing other things in the unit when          necessary
    • To see where you need to change your own activities to meet different circumstances
    Teamwork 
    • To be courteous and helpful to your colleagues at all times.
    • To attend all required statutory and departmental training.
    • To adhere to all Company and unit rules and regulations
    • To communicate effectively with all colleagues, demonstrating a positive and enthusiastic approach.
    • To be prepared to help out the rest of the team in a willing and positive manner
    Hygiene/Health & Safety 
    • To wear the correct uniform and safety shoes as directed at Induction, ensuring that it is looked after.
    • To adhere to the Company personal hygiene standards as detailed in the induction pack.
    • To wear personal protective equipment as required, when carrying out specific duties, in accordance with the standards of performance manual.
    • To comply with all Company hygiene and health & safety procedures as explained to you by the management team
    • To work in a safe and tidy manner at all times, ensuring you consider your colleagues.
    • To report any equipment and/or building fabric faults and any hygiene, health and safety hazard to your Manager.
    • To successfully complete Hygiene, Health and Safety training when instructed
    Attendance/Timekeeping 
    • To attend for duty promptly, ensuring you allow adequate time to change into your uniform.
    • To inform your Manager should you require to go off site during your shift, for any reason.
    • To follow the Company procedures with regards to reporting sickness.
    • To record your attendance accurately, in accordance with the unit signing in & out procedures.
    Good Practice 
    • To consistently deliver a service that demonstrates our "commitment to Quality" and to develop initiatives that strive to improve our level of performance through
    • Compliance with Minimum standards of good housekeeping
    • Being aware of new business opportunities and discuss with General Manager.
    • To act as an ambassador of the Company at all times
    • To uphold Company standards at all times
    • 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:

    Sarah Kieck at:  skieck@downside.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.
  • Operations Support Manager

    Area: South West
    Salary: £30k per annum
    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 talented and proven Operations Support Manager to join our company covering some of our prestigious sites in the South West.  We offer an attractive salary, 'Hapi' Employee benefits, meals whilst on duty and ongoing training and development.

    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

    ·         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 organization skills

    ·         Need to be driven by excellence

    ·         Have strong IT literacy

    ·         Demonstrate great attention to detail

    ·         Be up to date with current food trends

    ·         Have extensive Hospitality and 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, please email your CV to Ravinder Meras at:

    rmeras@holroydhowemail.com

  • Business Devt Telemarketer & Bid Design Administrator

    Area: Head Office, Reading
    Salary: £20-£25k per annum
    Hours: 37.5hrs/wk Monday to Friday

    Job Description

    We have a great opportunity to start a career in sales and business development. This role will be based in the sales and marketing department of the Holroyd Howe head office near Reading.

    Confidence, a positive approach, reliability and good communication skills are vital to this role, enabling you to gather information accurately and produce correspondence and documents that are creative and bespoke to our clients.

    As a vibrant, growing and exciting business, Holroyd Howe is a specialist catering and food services contractor for the independent school sector. We differentiate ourselves through the calibre of our people and we employ people who are enthusiastic, proactive, hardworking, flexible, have a positive and friendly demeanour and excellent interpersonal skills. We are passionate about what we do and look for people with similar energy and passion.

    As part of a fun small and dynamic team you will play a very important role in our sales team and will be responsible for generating new business meetings and leads for the business development team. We have a CRM database of opportunities to help you achieve this.

    The role will include market research, lead generation and developing new business relationships, supporting the sales team, administration and the opportunity to attend client and company events.

    You will also be required to assist the Bid-Coordinators in producing sales proposals and tenders during peak times using the Adobe Creative suite - particularly Adobe InDesign, Adobe Illustrator, Photoshop, Microsoft Word and PowerPoint would be an advantage. Additional training can be provided.

    You will have:

    • ·         A confident and positive telephone manner
    • ·         Initiative and creativity to research and gather information
    • ·         The potential to achieve and exceed sales targets
    • ·         Planning and organisational skills
    • ·         Strong written and interpersonal skills

    ·         A competitive and self-motivated approach with an ability to prioritise your own workload

    ·         Strong IT skills and ideally experience in using CRM and Adobe packages

    ·         A positive personality with natural resilience

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

    If you are looking to make your break into a rewarding sales career in the exciting foodservice sector please send a covering letter and cv to:

    Claire Long at:  clong@holroydhowe.com.

  • Cluster Chef Manager

    Area: Uppingham School, Uppingham
    Salary: £30k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends may be required

    Job Description

    Specific Responsibilities:

    * To ensure that house chefs 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 monitor and control portion size and waste in your houses.
    * To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.
    * To ensure house chefs maintain records relating to food production activities and supplier information and collate and report on this information as required by the Deputy General 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 management of the house kitchens in your cluster 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 team performance in each of your houses 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.
    * To carry out disciplinary procedures following company guidelines and standards.

    Financial Management:

    * To ensure that all standards of food preparation and service are established and achieved in line with location budget.
    * To maintain budgetary records and ensure that all budgets are adhered to.
    * To ensure house chefs order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain.
    * To complete stock takes with the house chefs and evaluate and calculate the cost of sales results.
    * To ensure that the Deputy General Manager receives all appropriate financial information from your houses promptly and accurately.
    * To prepare financial performance reports as required by the General Manager.
    * To communicate financial performance to your houses and address up any areas of under performance
    * To ensure that all bookwork is completed in a timely fashion, accurately and efficiently and in line with Holroyd Howe procedures.

    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 trained 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 the Deputy General Manager.

     “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 forwardyour CV and covering letter to:

    complianceadministrator@uppingham.co.uk

  • Kitchen Porter

    Area: St Margaret's School, Bushey
    Salary: £8.21 per hour
    Hours: 37.5hrs/wk 5/7 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:

        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.
  • Kitchen Porter

    Area: Gatehouse School, London E2
    Salary: £10.40 per hour
    Hours: 30hrs/wk 8.30am-3.00pm. Mon-Fri. 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:

        gatehouse@holroydhowe.com

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

    Area: Bethany School, Goudhurst
    Salary: £8.42 per hour
    Hours: 35hrs wk. 5/7. Some evening/weekend working may be required

    Job Description

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

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

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

    Health & Safety, Food Safety, the Environment:

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

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

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

        Karen Holland at: kholland@holroydhowe.com

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

    Area: RGS Guildford
    Salary: £8.67 per hour
    Hours: 37.5hrs/wk.M-F 7am-3pm. 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:

        Amanda Jones at: AJO@rgsg.co.uk

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

    Area: Cheltenham College
    Salary: Competitive
    Hours: 25hrs wk. Mon-Fri.Term Time Only.

    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:

    Jo Moore at :  jo.moore@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.

  • General Catering Assistant

    Area: Uppingham School, Uppingham
    Salary: £16,572 per annum
    Hours: 40hrs wk, 5/7. Term Time Only. 32wks per annum

    Job Description

    Holroyd Howe, one of the UK's leading contract caterers, providing fresh food services solely to independent schools and colleges, currently has an exciting opportunity for a General Catering Assistant, based in Uppingham. 

    This is a Term Time only role, 32 weeks per annum working 40 hours per week – 5 out of 7 days.  

    The role offers a competitive rate of pay at £16,572 per annum, 'Hapi' Employee Benefits, Gym membership, uniform and meals when on duty are provided along with ongoing training and development.

    Overall Objectives: To provide a friendly catering service, performing a variety of manual tasks associated with food production and service in the location. 

    Specific Responsibilities: 

    To assist in the preparation of food and beverages. 
    To keep the kitchen and dining 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 throughout 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. 

    “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:

    Denise Bibby at:  compliance administrator@uppingham.co.uk

  • General Assistant - Part Time

    Area: North Cestrian School, Altincham
    Salary: £8.21 per hour
    Hours: 15hrs/wk Mon-Fri Term Time only

    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:

    Luke Staton at :    lstaton@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.