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

  • Commis Chef

    Danes Hill School, Oxshott
  • Chef de Partie

    Seaford College, Petworth
  • Chef de Partie/Baker

    Chesham Prep School, Chesham
  • Commis Chef

    Bethany School, Goudhurst
  • Head Chef

    Duke of Kent School, Ewhurst
  • Sous Chef

    The Blue Coat School, Edgbaston
  • Chef de Partie

    Handcross Park School, Handcross
  • Chef de Partie

    Beechwood Park School, St Albans
  • Chef de Partie

    Malvern College, Malvern
  • Head Cook

    Uppingham School, Leicestershire
  • Assistant Cook

    Uppingham School, Leicestershire
  • Cafe Supervisor Fixed Term 3 months

    QEH Bristol
  • Executive Chef

    QEH Bristol
  • Deputy General Manager

    QEH Bristol
  • Executive Chef

    Alleyns School, Dulwich
  • Deputy General Manager

    Alleyns School, Dulwich
  • Supervisor - Barista

    Alleyns School, Dulwich
  • Cafe Manager

    Kings School, Chester
  • Deputy Catering Manager

    St Edmunds College & Prep School, Ware
  • Compliance Administrator

    Uppingham School, Uppingham
  • Chef Manager

    Chelsea, The Laurels. SW1
  • Kitchen Porter

    St James School, London
  • Kitchen Porter

    Kings School, Chester
  • Storeman

    QEH Bristol
  • Catering Assistant

    Seaford College, Petworth
  • Food Service Assistant/Kitchen Porter

    Heath Mount School, Hertford
  • Food Service Assistant

    Newland House School, Twickenham

The role

  • Commis Chef

    Area: Danes Hill School, Oxshott
    Salary: £9 per hour
    Hours: 40hrs wk 5/7. 7am-3.30pm. Term Time only. 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:

    Phil Rickerby at:  prickerby@holroydhowe.com

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

  • Chef de Partie

    Area: Seaford College, Petworth
    Salary: £9.25 per hour
    Hours: 40hrs wk 5/7. Term Time only. 41 wks per annum. One weekend working per month

    Job Description

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

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

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

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

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

    You will:

    * Ideally have experience working within Education catering

    * Have a progressive career to date

    * Have good Health & Safety knowledge

    * Be able to work within set budgets

    * Know how to cost and plan menus accurately

    * Be familiar with training and coaching a team

    * Be up to date with current food trends

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

    This appointment is offered on return of satisfactory professional references.

    To apply, please email your CV and covering letter to Cavill Perrin at cperrin@seaford.org

  • Chef de Partie/Baker

    Area: Chesham Prep School, Chesham
    Salary: £15-£16k per annum
    Hours: 40hrs wk 5/7. Term Time only. 41 wks per annum. Rare evening/weekend working may be required

    Job Description

    Specific Responsibilities:

    ·         To plan, prepare and cook menu items as directed by the Sous / Head Chef.

    ·         To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.

    ·         To assist with stock taking when required.

    ·         To carry out the smooth and efficient running of your section as appropriate.

    Client Service:

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

    ·         To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.

    People:

    ·         To be a team player, assisting other team members when necessary.

    ·         To treat members of the team at location as you would expect to be treated.

    ·         To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef

    Financial Management:

    ·         To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.

    ·         To gain an understanding of food costing, sales mix and menu planning.

    Health & Safety, Food Safety, the Environment:

    ·         To adhere to the company’s 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 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.

    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:

    jcroumignac@holroydhowe.com

  • Commis Chef

    Area: Bethany School, Goudhurst
    Salary: £9.45 per hour
    Hours: 35hrs/wk 11.45am-7.15pm. 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.

  • Head Chef

    Area: Duke of Kent School, Ewhurst
    Salary: £25k 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:

    Jason Taylor-Bowers at:  JTaylor-Bowers@dokschool.org

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

    Area: The Blue Coat School, Edgbaston
    Salary: £19k per annum
    Hours: 40hrs wk 5/7. Term Time Only. Some evenings/weekends may be required

    Job Description

    The school caters for approx 800 pupils/staff daily and 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:

    Alison Richardson at:  richardsona@thebluecoatschool.com

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

  • Chef de Partie

    Area: Handcross Park School, Handcross
    Salary: £12 per hour
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

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

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

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

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

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

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

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

    Gavin Neaves at:  gneeaves@holroydhowe.com

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

    Area: Beechwood Park School, St Albans
    Salary: £21-£22k pa. depending on experience
    Hours: 40hrs/wk. 10am-7pm 5/7 39wks per annum. Some evening/weekend working may be required

    Job Description

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

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

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

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

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

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

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

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

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

    Area: Malvern College, Malvern
    Salary: £10.40 per hour
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required. Part time also available

    Job Description

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

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

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

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

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

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

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

    Alastair Bancroft at:  alastair.bancroft@malverncollege.org.uk

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

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

    Job Description

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

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

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

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

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

    You will: 

    • Ideally have experience working within Education catering  

    • Have a progressive career to date  

    • Have?good Health & Safety knowledge  

    • Be able to work within set budgets 

    • Know how to cost and plan menus accurately 

    • Be familiar with training and coaching a team  

    • Be up to date with current food trends 

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

    This appointment is offered on return of satisfactory professional references. 

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


  • Assistant Cook

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

    Job Description

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

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

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

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

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

    You will: 

    • Ideally have experience working within Education catering  

    • Have a progressive career to date  

    • Have?good Health & Safety knowledge  

    • Be able to work within set budgets 

    • Know how to cost and plan menus accurately 

    • Be familiar with training and coaching a team  

    • Be up to date with current food trends 

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

    This appointment is offered on return of satisfactory professional references. 

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


  • Cafe Supervisor Fixed Term 3 months

    Area: QEH Bristol
    Salary: £9 per hour
    Hours: 40hrs wk, 5/7. Term Time. 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:

      Chris Jefferies at:  qehbristol@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.
  • Executive Chef

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

    Job Description

    Specific Responsibilities:

    • To organise the planning, preparation, cooking and presentation of 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 kitchens 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.

    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 weekly basis, a stock take and evaluate and calculate the cost of sales results, in line with operational standards that may be updated from time to time

    Health & Safety, Food Safety, the Environment:
    • To ensure that all kitchens 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 General Catering Manager.

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

    Chris Jefferies at: qehbristol@holroydhowe.com

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

  • Deputy General Manager

    Area: QEH Bristol
    Salary: £26k per annum
    Hours: 40hrs wk 5/7. 7am-3.30pm. 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.

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

    We offer a competitive salary, meals when on duty, training tailored to the role, onsite parking,excellent company benefit scheme and pension contributions.

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

    • Have worked in a similar environment at that level

    • Be a proven, hands-on leader

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

    • Have the ability to train and inspire 

    • Have excellent Health & Safety knowledge 

    • Be financially astute

    • Be innovative and creative 

    • Have excellent organisation skills 

    • Need to be driven by excellence 

    • Have strong IT literacy 

    • Demonstrate great attention to detail 

    • Be up to date with current food trends

    • Hospitality & function experience

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

    This appointment is offered on return of satisfactory professional references.

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

    Chris Jefferies at: qehbristol@holroydhowe.com

  • Executive Chef

    Area: Alleyns School, Dulwich
    Salary: £38-£40k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends may be required

    Job Description

    Specific Responsibilities:

    • To organise the planning, preparation, cooking and presentation of 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 kitchens 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.

    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 weekly basis, a stock take and evaluate and calculate the cost of sales results, in line with operational standards that may be updated from time to time

    Health & Safety, Food Safety, the Environment:
    • To ensure that all kitchens 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 General Catering Manager.

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

    Jenny Amarn at: amarnj@alleyns.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.

  • Deputy General Manager

    Area: Alleyns School, Dulwich
    Salary: £30-£32k per annum
    Hours: 40hrs wk, 5/7. Some evenings & weekends may be required

    Job Description

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

    To apply for this role please submit your CV and covering letter to:
          
        Jenny Amarn at: amarnj@alleyns.org.uk>

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

    Area: Alleyns School, Dulwich
    Salary: Competitive
    Hours: 40hrs wk 5/7. Term Time only. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:
    * To set objectives and be responsible for the day to day running of the coffee shop and other areas as required by your line manager, including the supervising of two Baristas.
    * To supervise and produce coffees in a timely manner and to Holroyd Howe standard.
    * To assist in the preparation of food and snacks.
    * To keep the work area clean and tidy at all times.
    * 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 hold team meetings on a regular basis to communicate targets, standards required and company and client information.
    * To work in conjunction with the location Managers to prepare budgets; to achieve and maintain the food cost in accordance with the budget.
    * To control and achieve agreed financial targets whilst maximising all commercial opportunities within the coffee shop.
    * To develop and evolve all clients services at the coffee shop, ensuring regular adjustments and improvements are both recommended and implemented.

    Client Service:
    * To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    * To 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 presented and served in line with company standards, using innovation in the method and style of presentation and food service.
    * To produce a marketing plan on a termly basis to ensure the coffee shop is always striving for more.
    * To ensure that you deliver what you promise to the customer, client and team.
    * To ensure that all agreed service objectives are met in line with client expectations.

    People Management:
    * To assess employee performance and recognise training needs and potential as appropriate.
    * To ensure on the job 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 supervising.
    * 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 the location managers receive all appropriate financial information promptly and accurately.
    * To ensure that the coffee shop adheres 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 via nominated suppliers and creative merchandising.
    * To advise and order all necessary dry goods and equipment.
    * To complete a full stock take on a weekly basis and to ensure appropriate levels of stock are kept.

    Health & Safety, Food Safety, the Environment:
    * To ensure that the coffee shop meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    * To conduct Food Safety & Health and Safety Risk Assessments with management and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    * To record and report all accidents within the coffee shop adhering to location and company procedures.
    * To ensure all equipment is well maintained and is in good working order.
    * To establish and maintain coffee shop cleaning schedules.
    * To attend all health and safety, food safety and environmental management training courses as required.

    Additional Responsibilities:
    * 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 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:

    amarnj@alleyns.org.uk

  • Cafe Manager

    Area: Kings School, Chester
    Salary: £20k per annum
    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:

       Matthew Ferguson at:   dining@kingschester.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.

     

  • Deputy Catering Manager

    Area: St Edmunds College & Prep School, Ware
    Salary: £32-£35k per annum
    Hours: 40hrs wk, 5/7. Evenings & weekends on a rota basis

    Job Description

    Specific Responsibilities:

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

     Client Service:

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

     People Management

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

     Financial Management

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

     Health & Safety, Food Safety, the Environment:

    • To ensure that the location meets statutory and company requirements in Health and Safety, Food Safety and environmental legislation and procedures.
    • To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with 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 practised by all employees.
    • To attend all health and safety training courses as required.
    • To promote and encourage environmental improvement initiatives as appropriate within the business.
    Additional Responsibilities
    • To attend all location management meetings as required. To attend patch meetings and company meetings in the absence of the General Manager.
    • To take responsibility for contributing towards your own development with the guidance of the General Manager, attending training courses as identified.
    • To show commitment to company values in all aspects of your role.
    • To act as a positive ambassador for the business.
    • To attend to any reasonable request made by the client or Holroyd Howe Management.

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

    Rachel Bull at:   rbull@stedmunds college.org

     “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.

  • Compliance Administrator

    Area: Uppingham School, Uppingham
    Salary: £18,720 per annum
    Hours: 30hrs/wk, 52wks pa. Mon-Fri

    Job Description

    Client Service:

    * To report and advise on any maintenance and equipment issues raised by The Cluster Chef Managers 
    * To report any client health and safety concerns or breaches raised by the Cluster Chef Managers
    * To communicate with the management team and client regarding the effective resolution of maintenance issues.

    People Management:
    .
    * To ensure safeguarding, mandatory induction and Health and Safety training is carried out in line with the company training policy to meet the needs and requirements of the individual and Holroyd Howe.
    * To carry out safeguarding and Health and Safety audits as required following company guidelines and standards.
    * To treat the team at location as you would expect to be treated.
    * To provide training reports from the knowledge centre to the General Manager and Cluster Chef Managers as required
    * To send out reminders for online training as and when requested by the General Manager
    * To keep an up to date training matrix and inform the management team of any upcoming deadlines and when training is due to be refreshed. 

    Recruitment and Safeguarding:
    .
    * To place adverts for vacancies and shortlist applications, forwarding to the relevant manager
    * To complete all pre-employment checks for new starters
    * To set new starters up on People Matters
    * To complete the mandatory day one inductions with new starters
    * To update the SCR with new starter information
    * To ensure that an up to date SCR is available for inspection at all times
    * To complete DBS applications for new starters

    Health & Safety, Food Safety, the Environment:

    * To ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.
    * To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual.
    * To record and report all accidents within the location adhering to location and company procedures.
    * To ensure all equipment is well maintained and is in good working order.
    * To make recommendations for renewal and replacement of equipment when required.
    * To monitor location cleaning schedules and escalate any concerns to the Cluster Chef Managers.
    * To ensure that all company procedures and work instructions are fully understood and practised by all employees and report any concerns to the appropriate Cluster Chef Manager or Deputy General Manager as appropriate.
    * To attend all health and safety, food safety and environmental management training courses as required.
    * To promote and encourage environmental improvement initiatives as appropriate within the business.

    Additional Responsibilities:

    * To attend management meetings and company meetings as required by the General Manager.
    * To take responsibility for contributing towards your own development with the guidance of the General Manager and to 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 apply for this role please submit your CV and covering letter to:

    Andrew Oxford at:   cateringmanager@uppingham.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 otained for this role along with satisfactory references.

  • Chef Manager

    Area: Chelsea, The Laurels. SW1
    Salary: £32k per annum
    Hours: 40 hrs per week, 5/7, term time only.

    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 for a new opening in one of our client’s prestigious school in South 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 covering letter to:

    Rebecca Senior at:  rsenior@holroydhowe.com

     

  • Kitchen Porter

    Area: St James School, London
    Salary: £8.50 [er hour
    Hours: 40 hrs per week, 5/7, term time only. Evenings/weekends as required

    Job Description

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

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

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

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

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

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

        Brian Turner at: cateringearsbyholroydhowe.com

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

    Area: Kings School, Chester
    Salary: £7.83 per hour
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

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

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

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

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

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

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

        Matthew Ferguson at: dining@kingschester.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.
  • Storeman

    Area: QEH Bristol
    Salary: £8.21 per hour
    Hours: 30hrs/wk 6.30am-12.30pm. Term Time only.

    Job Description

    Specific Responsibilities
    * To ensure that all HACCP principles are operational in the storeroom
    * To sweep and mop the store room out on a daily basis
    * To ensure a par level system is set up to ensure 100% of goods available 100% of the time
    * To keep shelves well stocked and clean, using the supermarket theory
    * To store goods in line with HACCP principles and legislation
    * To ensure that stock sheet prices are kept up to date.
    * To ensure necessary goods are refrigerated/frozen and kept fresh at all times
    * To ensure the ‘first in first out’ system of stock rotation is adhered to
    * To ensure ordering is completed daily and delivery deadlines are adhered to
    * To build strong relations with your suppliers and work with the Head Chef to ensure the maximum benefit is gained
    * To implement a system to ensure that all requisition are received on time
    * To deal effectively with suppliers and be able to handle and resolve any queries regarding delivery/stock discrepancies
    * To not accept any deliveries which are not of the correct quality
    * Any other reasonable request

    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 forqard your CV and a covering letter to:

    Chris Jefferies at:  qehbristol@holroydhowe.com

  • Catering Assistant

    Area: Seaford College, Petworth
    Salary: £8.25 per hour
    Hours: 20hrs/wk 5/7. Some evening/weekend working may be required

    Job Description

    Specific Responsibilities:

    • To assist in the preparation of food and snacks.

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

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

    Client Service:

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

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

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

    People

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

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

    Health & Safety, Food Safety, the Environment

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

    • To rigorously follow the unit cleaning schedules.

    Additional Responsibilities

    • To attend all location meetings as required.

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

    • To act as a positive ambassador for the business.

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

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

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

    Susan Hallam at :     shallam@seaford.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.

  • Food Service Assistant/Kitchen Porter

    Area: Heath Mount School, Hertford
    Salary: £8.57 per hour
    Hours: 25.5hrs wk. 5/7.Term Time Only. Some evening/weekend working may be required

    Job Description

    We are currently looking for a flexible, reliable, friendly and enthusiastic part time Food Serviec Assistant to become another committed member of our award winning team.

    This is a term-time only contract (25.5 hours per week 4-5.5 hrs per day one late finish 12-7 otherwise days must be available until 3.30) to join a busy team at Heath Mount School from April 2019.

    As a FSA you will be required to wash up, clean to a schedule, take part in regular training and assist in food production.

    You must be able to work well as part of a team and adapt well when given additional duties and responsibility.

    Please note manual handling will be required and the department is a fast paced and busy environment.

    This position is term time only days and would suit someone with their own transport only.

    Training days, leavers functions and one Saturday per year would also be required.  Overtime may also be available during the day or evening Monday- Friday.

    Please send a CV and cover letter quoting FSA role if you would like an application form to Mrs Jenny Jacobs, heath-mount@holroydhowe.com Closing date March 29th.

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

    Description: http://media.gra.businesslink.gov.uk/mm/redux/jobview/apply/left-arrow.pngBack to Job Search Results

     

  • Food Service Assistant

    Area: Newland House School, Twickenham
    Salary: £7.84-£8.00 per hour
    Hours: 35hrs/wk, 5/7 8am-3pm

    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:

    Kevin Crawford at :  newlandhouse@holroydhowe.com

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