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

  • Head Chef

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

    St Edmund's College & Prep School, Ware
  • Head Chef

    Westonbirt School, Tetbury
  • Head Chef

    Dragon School, Oxford
  • Pastry Chef

    Dragon School, Oxford
  • Chef de Partie

    Dragon School, Oxford
  • Sous Chef

    The Blue Coat School, Edgbaston
  • Sous/Pastry Chef

    Trinity School, Shirley Park, Croydon
  • Chef de Partie

    City of London School
  • Head Chef

    Edge Grove School, Aldenham
  • Sous Chef

    Handcross Park School, Handcross
  • Head Cook

    Uppingham School, Leicestershire
  • Assistant Cook

    Uppingham School, Leicestershire
  • Catering Manager

    St Augustine's Priory, London
  • Chef Manager

    Chesham Prep School, Chesham
  • General Manager

    Westonbirt School, Tetbury
  • Deputy Catering Manager

    Giggleswick School, Settle
  • Chef Manager

    Hoe Bridge School, Woking
  • Kitchen Porter

    Kings School, Chester
  • Kitchen Porter

    St Paul's School, Barnes, London
  • Kitchen Porter

    St James School, London
  • Weekend Kitchen Assistant

    Sherfield School, Hook
  • Food Service Assistant

    Oratory School Reading/Oxford
  • General Catering Assistant

    Malvern College, Malvern
  • Food Service Assistant/Trainee Pastry Chef

    Sherfield School, Hook

The role

  • Head Chef

    Area: St Margaret's School, Bushey/Watford
    Salary: £30k per annum
    Hours: This position is Monday - Friday, with weekend and / or evening work as and when required. This is a 24/7 operation.

    Job Description

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

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

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

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

    Health & Safety, Food Safety, the Environment:

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

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

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

    Bart Stachal at:  bstachal@holroydhowe.com

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

    Area: St Edmund's College & Prep School, Ware
    Salary: £32k 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:

    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.

  • Head Chef

    Area: Westonbirt School, Tetbury
    Salary: £32k 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:

    Patricia Mateus at:  pmateus@holroydhowe.com

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

    Area: Dragon School, Oxford
    Salary: £38k 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:

    Scott Harrison-Jones at:  sharrisonjones@holroydhowe.com

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

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

    Job Description

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

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

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

    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 craft skills, you will be able to demonstrate a real passion for food and service and possess bags of enthusiasm. 

    You will: 

    • Ideally have experience working within Education catering  

    • Have a progressive career to date  

    • Have?good Health & Safety knowledge  

    • Be able to work within set budgets 

    • Know how to plan menus 

    • Be confident cooking for 500 plus covers  

    • 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 Scott Harrison-Jones at sharrisonjones@holroydhowe.com

  • Chef de Partie

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

    Job Description

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

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

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

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

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

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

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

    Scott Harrison-Jones at:  sharrisonjones@holroydhowe.com

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

    Area: The Blue Coat School, Edgbaston
    Salary: £19k per annum
    Hours: 40 hrs per week, 5/7, term time only. Evenings/weekends as required

    Job Description

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


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

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

    Aliuson 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.

  • Sous/Pastry Chef

    Area: Trinity School, Shirley Park, Croydon
    Salary: £22,500 per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

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


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

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

    Simon Martin at: trinity-school@holroydhowe.com


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

  • Chef de Partie

    Area: City of London School
    Salary: £21k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

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

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

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

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

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

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

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

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

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

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

    Job Description

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

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

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

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

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

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

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

    John Bantawa-Doman at:  catering@edgegrove.com

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

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

    Job Description

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

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

    GAvin Neeaves 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.
  • 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  


  • Catering Manager

    Area: St Augustine's Priory, London
    Salary: £25k per annum
    Hours: 40 hrs per week, 5/7, term time only.

    Job Description

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

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

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


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

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

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

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

    Audrey Thompson at:  Staugustines@holroydhowe.com

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

    Area: Chesham Prep School, Chesham
    Salary: £28,500 per annum
    Hours: 40 hrs per week, Monday to Friday, term time only. Evenings/weekends as required

    Job Description

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

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

    Financial Management:

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

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

        Jean Christophe Roumignac at: jcroumignac@holroydhowe.com

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

  • General Manager

    Area: Westonbirt School, Tetbury
    Salary: £36-£38k per annum
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

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

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

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

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

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

    • To work in conjunction with the company Operations Manager to prepare 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.

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

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

    Client Service:

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

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

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

    • To ensure all food is 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 meetings.

    People Management:

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

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

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

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

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

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

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

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

    Financial Management:

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

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

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

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

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

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

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

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

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

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

    • To complete a full stock take on a monthly basis and to ensure appropriate levels of stock are kept.

    Health & Safety, Food Safety, the Environment:

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

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

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

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

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

    • To establish and maintain 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, 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 patch meetings and company meetings as required by the Operations Manager.

    • To take responsibility for contributing towards your own development with the guidance of the Operations 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:

     

    Patricia Mateus at:  pmateus@holroydhowe.com

     

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

  • Deputy Catering Manager

    Area: Giggleswick School, Settle
    Salary: c.£25k per annum
    Hours: 40hrs wk 5/7

    Job Description

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

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

    A fantastic opportunity has arisen for a talented Deputy Catering Manager to join our company at one of our prestigious sites located in North Yorkshire. Working closely with the Director of Catering you will contribute to the smooth running of the site, along with ensuring the company standards are maintained at all times.

    The site caters for day pupils as well as boarders and staff and includes breakfast, lunch, supper and an extensive hospitality service. This is a 7 days a week operation.

    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. The role will include working in the kitchen under the Executive Head Chef, ensuring the food is served to the high standards demanded by Holroyd Howe and the client, this will be alongside office based responsibilities.

    The ideal candidate will possess the following:

    * Strong craft background

    * Looking for their first step into management

    * Be naturally out-going and vibrant

    * Have the ability to train and inspire

    * Have excellent Health & Safety knowledge

    * 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

    The successful candidate will ideally have experience of working within large teams and a customer base of up to 500 people a day. 

    “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 fowsard your CV and covering letter to:

    Joanne Airey at:  jairey@gigglewick.org.uk

     

  • Chef Manager

    Area: Hoe Bridge School, Woking
    Salary: £30-£32k per annum
    Hours: 40hrs/wk. 45wks per annum. Some evening/weekend working may be required

    Job Description

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

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

    Financial Management:

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

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

        James Byrne at: jbyrne@holroydhowe.com

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

  • Kitchen Porter

    Area: 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.
  • Kitchen Porter

    Area: St Paul's School, Barnes, London
    Salary: £16,100 per annum
    Hours: 37.5hrs/pw 5/7. Some evening/weekend working may be required

    Job Description

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

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

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

    Health & Safety, Food Safety, the Environment:

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

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

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

        Callum Curtis-Bennett at: ccb@stpaulsschool.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.
  • Kitchen Porter

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

    Job Description

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

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

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

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

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

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

        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.
  • Weekend Kitchen Assistant

    Area: Sherfield School, Hook
    Salary: £8.50 per hour
    Hours: Saturday/Sunday 11am-7pm Term Time Only

    Job Description

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

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

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

    Health & Safety, Food Safety, the Environment:

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

    Additional Responsibilities:

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

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

        Julian Riches at: catering@sherfieldschool.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

    Area: Oratory School Reading/Oxford
    Salary: £7.83 per hour
    Hours: 40hrs wk 5/7. Some evenings/weekends may be required

    Job Description

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

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

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

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

    Additional Responsibilities

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

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

    Amanda Weis at :  a.weis@oratory.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.

  • General Catering Assistant

    Area: Malvern College, Malvern
    Salary: £7.83 per hour
    Hours: Part time Evenings & Weekends

    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:

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

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

  • Food Service Assistant/Trainee Pastry Chef

    Area: Sherfield School, Hook
    Salary: £8.50 per hour
    Hours: 10.30am-7pm 5/7. Term Time only 40 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:

    Julian Riches at :catering@sherfieldschool.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.