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

    Bevendean Pre Prep School
  • Senior Sous Chef

    Downside School, Radstock
  • Junior Chef de Partie

    Summer Fields School, Oxford
  • Chef

    New Beacon, Sevenoaks
  • Sous Chef

    St Edmunds College & Prep School, Ware
  • Chef de Partie

    Summer Fields School, Oxford
  • Chef

    Hockerill Anglo-European College, Bishops Stortford
  • Chef de Partie

    Shrewsbury School
  • Sous Chef

    St Margaret's School, Bushey
  • Apprentice Chef

    Queen's College, Taunton
  • Sous Chef

    Queen's College, Taunton
  • Head Chef

    St Helens, Northwood
  • Sous Chef - Pastry

    The Peterborough School
  • Chef de Partie

    Dixie Grammar School, Market Bosworth
  • Coffee Shop Supervisor

    Lingfield College, Lingfield
  • Chef Manager

    Easton Square Upper School, Kensington
  • Front of House Supervisor

    Pangbourne College, Reading
  • Kitchen Porter

    Summer Fields School, Oxford
  • Kitchen Porter

    St Edmunds College & Prep School, Ware
  • General Catering Assistants - Full Time & Term Time Only

    Ashville College, Harrogate
  • Food Service Assistant x 2 Part Time

    Summer Fields School, Oxford
  • Food Service Assistant x 2 Full Time

    Summer Fields School, Oxford
  • General Catering Assistant

    St Edmunds College & Prep School, Ware
  • General Catering Assistant

    Trinity School, London

The role

  • Chef de Partie

    Area: Bevendean Pre Prep School
    Salary: £11 per hour
    Hours: 40hrs wk 5/7. Term Time only 38.9wks/pa. Some evening/weekend working may be required

    Job Description

    We are looking for a Chef de Partie to prepare and cook lunch for up to 200 children and teachers under the supervision of the Head Chef/Manager, at this prestigious Pre-Prep School in Oxshott, Surrey. 

    Other duties will include occasional hospitality and events.

    This is a term time only job (38.9 weeks per year)There are overtime duties available within the company. 

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Head Chef/Manager.
    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:

    Maria Rickerby at:  mrickerby@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.

  • Senior Sous Chef

    Area: Downside School, Radstock
    Salary: £27-£30k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends may be required

    Job Description

    As Senior Sous Chef, you will be responsible for supporting the head chef in the daily running of the operation in a large fast paced kitchen 365 days a year , producing over 1000 meals a day at peak times plus Hospitality. 

    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:

    Chris Jefferies at: Catering@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.

  • Junior Chef de Partie

    Area: Summer Fields School, Oxford
    Salary: £9.50 per hour
    Hours: 37.5hrs/wk 5/7. Some evenings/weekends are 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:

    Anna Clinkard at:  anc@summerfields.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

    Area: New Beacon, Sevenoaks
    Salary: £11 per hour
    Hours: 28hrs/wk Monday to Thursday

    Job Description

    We are looking for an experienced Chef to prepare and cook for up to 25 boarders and teachers at one of our prestigious schools, The New Beacon in Sevenoaks.

    You will also be required to prepare and deliver the afternoon teas and after school club.

    Specific Responsibilities:
    To plan, prepare and cook menu items as directed by the Chef Manager.
    To be passionate about cooking beautiful food from fresh, creating themed meals as requested.
    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.

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

    Additional Responsibilities:
    To take responsibility for contributing towards your own development with the guidance of the chef manager and attend training courses as identified.
    To show commitment to company values in all aspects of your role.
    To act as a positive ambassador for the business.
    To attend to any reasonable request made by the client or Holroyd Howe Management.
    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 Holroyd Howe is committed to safeguarding and promoting the welfare of children and expects all employees to share this commitment An enhanced DBS disclosure and Barred List check will be obtained for this role.

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

    Leandra Boyes at: Lboyes@holroydhowe.com


     

  • Sous Chef

    Area: St Edmunds College & Prep School, Ware
    Salary: £28-£30k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends will 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:

    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.

  • Chef de Partie

    Area: Summer Fields School, Oxford
    Salary: Up to £23k per annum
    Hours: 37.5hrs wk, 5/7. Some evenings & weekends will 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:

    Anna Clinkard at:  summer-fields@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

    Area: Hockerill Anglo-European College, Bishops Stortford
    Salary: £26k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends will 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:

    Wayne Giles at:  catering@hockerill.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: Shrewsbury School
    Salary: £10 per hour
    Hours: 37.5hrs/wk 5/7.

    Job Description

    A Chef de Partie with previous pastry experience is required to join the kitchen of a Private school catering for more than 2000 meals daily. This role of Chef de Partie will require you to work across the sections in the kitchen but the Head Chef is seeking a chef who has a passion for the pastry section. This is an excellent opportunity to join a hardworking, stable team of chefs who are ambitious to achieve further awards and accolades.
    Requirements:
    A Chef de Partie with a level of experience on pastry is required to work at this property offering flexibility to the Head Chef.  A background working to at least one AA Rosette or a high-quality contract caterer is essential for this role.
    Benefits Include:
    • Uniform Provided
    • Meals on Duty
    • Fantastic work/life balance
    • Christmas off
    • Excellent Opportunities to Progress

    If you are interested in this position please send your CV and covering letter to:

    Matthew Warburton at mwarburton@shrewsbury.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.

      

  • Sous Chef

    Area: St Margaret's School, Bushey
    Salary: £26-£27k 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:

    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.

  • Apprentice Chef

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

    Job Description

    Do you have aspirations of one day leading a team of chefs who are as passionate and skilled as you? Do you dream of walking in to a modern, well-equipped kitchen knowing it is up to you and the team around you to deliver great food and service? Well if so…Holroyd Howe are offering a fantastic opportunity as a Chef Apprentice for those that want to start their career as a Chef with some of the best apprenticeship providers in the industry, whilst earning a great salary. Don’t worry, no prior experience is required, just a desire to learn and an interest in becoming a Chef – we will provide you with the rest.

    Our support will help you develop and grow your culinary skills to the highest standard.

    Learning and developing in a Kitchen is an exciting and challenging opportunity. With a full team, ranging from experienced trainers through to Executive Chefs, to provide support and mentoring – you have the best base to grow from. You will develop a rich understanding of all dishes, as well as a passion for the fresh, delicious and diverse produce that we use. So, if you’re determined, enthusiastic and want to be granted the freedom to progress your career within Holroyd Howe as an Apprentice Chef – apply today!

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

    Denis Turner at:  dturner@holroydhowemail.com

     “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.

     

  • Sous Chef

    Area: Queen's College, Taunton
    Salary: £25-£28k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends will 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:

    Denis Turner at:  dturner@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.
  • Head Chef

    Area: St Helens, Northwood
    Salary: £35k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends may be required

    Job Description

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

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

    We are currently looking for talented and proven Head Chef in one of our client’s prestigious sites in Hertfordshire.

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

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

    You will:

    ·     Be a proven, hands-on leader

    ·     Have the ability to train and inspire

    ·     Have a progressive career to date

    ·     Have good Health & Safety knowledge

    ·     Be financially astute with good understanding GP calculation

    ·     Be up to date with current food trends

    The successful candidate will ideally have experience managing teams of up to 25 people and managing a customer base of up to 1000 people a day.

    The site caters for day pupils and staff and includes breakfast and lunch service but also an extensive hospitality service.

    “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 Mark Simmonds at msimmonds@holroydhowe.com

     

     

  • Sous Chef - Pastry

    Area: The Peterborough School
    Salary: £16-£17k per annum
    Hours: 40hrs wk 5/7. Term Time only. Some evening/weekend working may be required

    Job Description

    Do you want a better work life balance but retain your culinary skills, cook with fresh ingredients and showcase your own innovation on a daily basis?

    We are one of the UK's leading contract caterers, providing fresh and innovative food services solely to independent schools and colleges.

    We are currently looking for talented and proven Term Time Only Sous Chefs with a strong background in Pastry in one of our client’s prestigious sites in Peterborough. The hours are sociable, working Monday to Friday during the school term time with very occasional weekend and evening work to support events.

    You will be working in a great kitchen environment using and serving fresh, seasonal produce using modern techniques and always looking at developing the food offer. As well as the day to day operation you will be able to use your creative and craft skills to provide exceptional hospitality events including fine dining functions, canapé receptions and hot and cold buffets.

    As well as having excellent presentation, communication and inter-personal 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 and/or high end hotel and restaurants

    ·     Have a progressive career to date

    ·     Have a strong knowledge or background in Pastry

    ·     Have good Health & Safety knowledge

    ·     Be able to work within set budgets

    ·     Be familiar with training and coaching junior chefs

    ·     Be up to date with current food trends

    “The company 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:

    Luciano Catalinotto at: Lcatalinotto@holroydhowe.com

  • Chef de Partie

    Area: Dixie Grammar School, Market Bosworth
    Salary: £12,600 per annum
    Hours: 8.30am-3.00pm Mon-Fri. Term Time only, 40wks pa

    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:

    Joel Pankhurst at:  pankhurst@dixie.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.
  • Coffee Shop Supervisor

    Area: Lingfield College, Lingfield
    Salary: £9 per hour
    Hours: 40hrs wk, 5/7. Some evenings & weekends may be required

    Job Description

      Specific Responsibilities

    • To carry out all stock ordering, ensuring 100% product availability

    • To ensure all Coffee Bar staff are trained to the required standard to ensure an efficient and enjoyable customer experience

    • To monitor and adjust stock levels as appropriate

    • To be passionate about the Coffee Bar operation and be aware of new concepts and ideas in the industry and on the high street that may enhance the current offer

    • To ensure queues are kept to a minimum

    • To analyse the sales mix regularly and make appropriate adjustments to the current offer

    • To actively encourage staff to research new trends and to make suggestions for the Coffee Bar

    • To ensure all pre-ordered goods obligations are carried out 100% of the time

    • To ensure all Coffee Bar staff are confident in suggesting ‘add on items’ to enhance the customers choice

      Client Service

    • To ensure all food is presented in line with Holroyd Howe standards

    • To be customer focused at all times, by being visible during service periods and communicating and determining customer needs

    • To ensure your work station is manned during all service periods

    • To project a willing and helpful attitude to customers with a ‘can do’ attitude

    • To immediately act on customer feedback

    • To carry out your duties in line with the Holroyd Howe standard

    • To adhere to any rotas/schedules as laid down by your manager

    • To act as a positive ambassador for the business

    • To ensure you deliver what you promise to customer and team members

    • To treat others as you would expect to be treated

    • To maintain controls to ensure the security of the premises, materials and money

    • To ensure a memorable experience to each customer by personalising your service

    • To take an active role in promoting sales to customers when working front of house

    • To undertake duties as requested that are necessary to ensure an efficient and effective service is delivered

    • To assist in providing an excellent standard of customer service

    • Ensuring that adequate consumables are available at all times

    • To communicate any stock needs in a proactive way

      Quality Standards

    • To read Health and Safety and Food Hygiene Regulations and notices regularly and adhere to company and location standards at all times

    • To report all accidents within the location to your line manager, adhering to Barclays and Holroyd Howe procedures

    • To wear footwear, uniform and protective clothing to comply with Holroyd Howe standards

    • To maintain high levels of personal and food hygiene

    • To ensure cleaning areas under your control are maintained to the Holroyd Howe and COSHH standard

    • To ensure all equipment is maintained and report defects to your manager immediately

    • To report any present/ prospective problems or hazards to your line manager as soon as possible

    • To notify your line manager immediately, if you have suffered from any of the symptoms as defined on your pre-employment medical questionnaire

      People

    • To attend all location meetings, and training programs as required.

    • To take responsibility for your own development with guidance of your line manager

    • To ensure that your department has a feeling of genuine hospitality, which customers can enjoy and can relax away from the workplace

    • To seek knowledge of the products or services that you are supplying so you can advise and guide your customers

    • To be a team player assisting other team members as necessary

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

      Andrea Carroll at:  lingfieldcollegel@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: Easton Square Upper School, Kensington
    Salary: £25k per annum
    Hours: 40hrs wk 5/7. Term Time only. Some evening/weekend working may be required

    Job Description

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

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

    We are currently looking for a talented and proven Chef Manager in one of our client’s prestigious school in West London.

    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 must be a real foodie for this role

    You will:

    * Have full understanding and ability to work with Word and Excel.

    * 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’’

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

    Leanne Jackson at:larundeljackson@holroydhowe.com

    Due to holidays interviews will take place w/c 27th August 2019

  • Front of House Supervisor

    Area: Pangbourne College, Reading
    Salary: Up to £16,200 per annum
    Hours: 40hrs/wk 5/7. Term Time + 6 wks

    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:

    Kelly Ford at:  Catering@pangbourne.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: Summer Fields School, Oxford
    Salary: £9/hr
    Hours: 30hrs wk. 5/7

    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:

    Anna Clinkard at:anc@summerfields.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: St Edmunds College & Prep School, Ware
    Salary: £8.48 per hour
    Hours: 40hrs wk 5/7. Term Time only + 6 wks. Some evening/weekend working may be required

    Job Description

    This is a great opportunity for you to join our team and progress through training to higher levels within the Catering Department.  You must be available to start in September 2019.

    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:

        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.

  • General Catering Assistants - Full Time & Term Time Only

    Area: Ashville College, Harrogate
    Salary: £8.71 per hour
    Hours: Negotiable

    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:

    Jean Lowerson at :  cj.lowerson@ashville.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 x 2 Part Time

    Area: Summer Fields School, Oxford
    Salary: £9 per hour
    Hours: 30hrs wk. 5/7. 37.8 wks per annum

    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:

    Anna Clinkard at : anc@summerfields.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.

  • Food Service Assistant x 2 Full Time

    Area: Summer Fields School, Oxford
    Salary: £9 per hour
    Hours: 37.5hrs/wk 5/7. 40.12 wks per annum

    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:

    Anna Clinkard at : anc@summerfields.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.

  • General Catering Assistant

    Area: St Edmunds College & Prep School, Ware
    Salary: £8.48 per hour
    Hours: 40hrs wk 5/7. Term Time only + 6 wks. Wkd working is require.

    Job Description

    Specific Responsibilities:

    • To assist in the preparation of food and beverages.

    • 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:

    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.

  • General Catering Assistant

    Area: Trinity School, London
    Salary: £9.10 per hour
    Hours: 32.5hrs/wk 5/7. Term Time only

    Job Description

    General Catering Assistant required for 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, based in the Trinity School in Croydon area of London.

    32.5 hours per week – 5 out of 7 days, weekend work is required. Flexibility is required to suit the business needs around certain times of the year. Overtime is available and required with advanced notice.

    The role offers a competitive rate of pay at £9.10 per hour with all school holiday terms paid per year, uniform and meals when on duty are provided.

    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:

    trinityhospitality@holrodhowe.com

    The school is now closed for business for the summer holidays, however we will respond to your application after 27.08.2019.