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

  • Sous/Pastry Chef

    Ashville College, Harrogate
  • Relief Chef

    Uppingham School, Leicestershire
  • Sous Chef

    Wesminster Abbey Choir School, London
  • Head Chef

    Royal High School, Bath
  • Chef de Partie (Fixed Term - 13 months)

    St Edward's Senior School, Cheltenham
  • Chef de Partie (Fixed Term - 13 months)

    St Edward's Senior School, Cheltenham
  • Weekend Breakfast Chef

    Seaford College, Petworth, South Downs
  • Chef de Partie

    Seaford College, Petworth, South Downs
  • Sous Chef

    St Hilda's School, Bushey, Watford
  • Senior Chef de Partie

    Wesminster Abbey Choir School, London
  • Commis Chef

    Woodrow High, Amersham
  • Chef de Partie

    Winston Churchill, Wembley Park, London
  • Chef de Partie

    Marie d'Orliac School, Parsons Green, London
  • Sous Chef

    City of London School
  • Sous Chef

    St Edmund's College, Ware
  • Head Chef

    RGS Worcester
  • Cook

    The Peterborough School, Peterborough
  • Commis Chef

    The Abbey School, Reading
  • Assistant Chef Manager

    The New School at West Heath, Sevenoaks
  • Sous/Pastry Chef

    Scarborough College, Scarborough
  • Commis Chef

    Newland House School, Twickenham
  • Relief Sous Chef

    Surrey/Sussex
  • Chef de Partie

    Rydal Penhros School, Colwyn Bay
  • Head Chef

    Kingham High School, Chipping Norton
  • Chef de Partie

    Frensham Heights School, Farnham
  • Chef de Partie

    Chesham Prep, Chesham
  • Assistant Cook

    Uppingham School, Leicestershire
  • Chef de Partie

    Cheltenham College, Cheltenham
  • Chef de Partie

    Summer Fields School, Oxford
  • Assistant Chef Manager

    Upton House School, Windsor
  • Chef Manager

    Eaton Square, Kensington
  • Kitchen Manager

    Hazelwood School,Oxted, Surrey
  • Operations Manager

    Swindon, Reading, Slough & Surrounding areas
  • Operations Manager

    Bristol Based covering Bristol, Bath, South Wales & Taunton
  • Catering Manager

    St Margaret's School, Bushey
  • Assistant Manager

    Lingfield College
  • Chef Manager

    Lee Abbey, Earls Court, London
  • Relief Chef Manager

    London & surrounding counties
  • FOH Team Leader/Hospitality Manager

    St Margaret's School, Bushey
  • Chef Manager

    Minerva Education, London
  • Chef Manager

    The Abbey School, Reading
  • Cafe Manager

    Kings School. Chester
  • Chef Manager

    Bickley Park School, Bromley
  • Sustainability & Environmental Manager

    National
  • Chef Manager

    Hatherop Castle School, Cirencester
  • Chef Manager

    London
  • Chef Manager

    Vita et Pax, Southgate, Greater London
  • Kitchen Porter

    The Francis Holland, Sloane Square, London
  • Kitchen Porters

    Seaford College, Petworth, South Downs
  • Kitchen Porter

    Feltonfleet School, Byfleet
  • Kitchen Porter

    Feltonfleet School, Byfleet
  • Kitchen Assistant - Weekends

    Sherfield School, Hook
  • Kitchen Porter

    Notre Dame School, Cobham
  • Kitchen Porter

    Summer Fields School, Oxford
  • Food Service Assistant Fixed Term 1 year

    Kings School. Chester
  • Food Service Assistant

    Kings School. Chester
  • General Catering Assistant

    Wolverhampton Grammer School, Wolverhampton
  • Weekend General Catering Assistants

    Seaford College, Petworth, South Downs
  • General Catering Assistant

    Hindleap Warren, Hindleap
  • General Assistant Front of House

    Llandovery College., Llandovery
  • Hospitality Assistant

    City of London School for Girls, Barbican
  • General Catering Assistants x 2

    Giggleswick School, Settle, N.Yorks
  • General Catering Assistants x 2

    Notre Dame School, Cobham
  • Food Service Assistant

    Summer Fields School, Oxford
  • General Catering Assistant

    Woodrow High, Amersham
  • Food Service Assistant/Trainee Pastry Chef

    Sherfield School, Hook
  • General Catering Assistants

    St Edward's Senior School, Cheltenham

The role

  • Sous/Pastry Chef

    Area: Ashville College, Harrogate
    Salary: £16,500-£17,000 per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only. Evenings/weekends as 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 Sous Chef with a Pastry background in one of our client’s

    prestigious sites in Harrogate. Working sociable hours 5 days over 7 in term time only, this job allows a great work

    life balance whilst developing your craft skills and producing exceptional food.

     

    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 proven background in pastry work

    * 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 for this role please forward your CV to:

    Jean Lowerson at: j.lowerson@ashville.co.uk
  • Relief Chef

    Area: Uppingham School, Leicestershire
    Salary: £19,364 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 Relief Chef in one of our client’s prestigious sites in Uppingham.

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

    You will:

     

    * Be a proven, hands-on leader

    * Be financially aware

    * Be naturally out going and vibrant

    * Have the ability to train and inspire

    * Be innovative and creative

    * Have excellent organization skills

    * Demonstrate great attention to detail

    * Be up to date with current food trends

    “Holroyd Howe is committed to safeguarding and promoting the welfare of children and vulnerable adults and

    expects all employees to share this commitment. An enhanced DBS disclosure must be obtained for this role’’

    This appointment is offered on return of satisfactory professional references.

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

    Samantha Mackenzie at:  cateringmanager@uppingham.co.uk

  • Sous Chef

    Area: Wesminster Abbey Choir School, London
    Salary: £20,500 Per Annum
    Hours: 48hrs/wk 5/7 Term Time 40 weeks per annum

    Job Description

    Specific Responsibilities:

    • To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef.

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

    • To assist the Head Chef with compiling food orders and developing new food concepts.

    • To plan, prepare, cook and present food to the standards required by the company and the client.

    • To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

     

    Client Service:

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

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

    • To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

     

    People Management:

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

    • To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.

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

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

     

    Financial Management:

    • To ensure all financial controls, costings, wastage and orders are met within the client budget.

    • To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

     

    Health & Safety, Food Safety, the Environment:

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

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

    • To ensure safe working practices are followed and equipment faults are reported to the Head Chef.

    • To ensure that all company procedures and work instructions are fully understood and practised by all employees.

    • To promote and encourage environmental improvement initiatives as appropriate within the business.

     

    Additional Responsibilities:

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

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

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

    • To act as a positive ambassador for the business.

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

    • To assist / deputise for the Head Chef.

     

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

      Karen Riches at: : kriches@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: Royal High School, Bath
    Salary: Up to £35k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. 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:

     

    Emma Wilton at: ewilton@holroydhowemail.com

     

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

     

  • Chef de Partie (Fixed Term - 13 months)

    Area: St Edward's Senior School, Cheltenham
    Salary: £12,500 per annum
    Hours: 32.5 hrs /wk. 5/7 Some evening/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:

     

    Tony Berry at: t.berry@stedwards.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.

  • Chef de Partie (Fixed Term - 13 months)

    Area: St Edward's Senior School, Cheltenham
    Salary: £12,500 per annum
    Hours: 32.5 hrs /wk. 5/7 Some evening/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:

     

    Tony Berry at: t.berry@stedwards.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.

  • Weekend Breakfast Chef

    Area: Seaford College, Petworth, South Downs
    Salary: £9 per hour
    Hours: Weekends Term Time only

    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 companys 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:

     

    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.

     

  • Chef de Partie

    Area: Seaford College, Petworth, South Downs
    Salary: £9.25 per hour
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only 41 weeks per annum + Lets. Evenings/weekends as required

    Job Description

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

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

    We are currently looking for a talented and proven Chef 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

  • Sous Chef

    Area: St Hilda's School, Bushey, Watford
    Salary: £18,000 per annum
    Hours: 40 hrs per week, Monday to Friday. Term time only 42 weeks per annum. 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 Head Chef.

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

    • To assist the Head Chef with compiling food orders and developing new food concepts.

    • To plan, prepare, cook and present food to the standards required by the company and the client.

    • To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

     

    Client Service:

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

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

    • To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

     

    People Management:

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

    • To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.

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

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

     

    Financial Management:

    • To ensure all financial controls, costings, wastage and orders are met within the client budget.

    • To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

     

    Health & Safety, Food Safety, the Environment:

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

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

    • To ensure safe working practices are followed and equipment faults are reported to the Head Chef.

    • To ensure that all company procedures and work instructions are fully understood and practised by all employees.

    • To promote and encourage environmental improvement initiatives as appropriate within the business.

     

    Additional Responsibilities:

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

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

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

    • To act as a positive ambassador for the business.

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

    • To assist / deputise for the Head Chef.

     

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

      Andrew Louis at: aclouis@aldenham.com

     

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

  • Senior Chef de Partie

    Area: Wesminster Abbey Choir School, London
    Salary: £21,600 per annum
    Hours: 45 hrs per week, Monday to Sunday 5/7 Term Time only 40 weeks.

    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:

     

    Philip Lockyer at: plockyer@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.

  • Commis Chef

    Area: Woodrow High, Amersham
    Salary: £10 per hour
    Hours: 35hrs per week, Monday to Sunday 5/7. Term Time 38 wks. Evenings/weekends as 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:

     

    Eddie Brovarnik at: woodrowhigh@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: Winston Churchill, Wembley Park, London
    Salary: £12 per hour
    Hours: 35hrs per week, Monday to Sunday 5/7. Term Time. Evenings/weekends as 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:

     

    Ffiona Ferneyhough at:fferneyhough@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: Marie d'Orliac School, Parsons Green, London
    Salary: £12 per hour
    Hours: 37.5hrs/pw Term Time only Mon-Sun 5/7

    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:

     

    Ffiona Ferneyhough at:fferneyhough@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: City of London School
    Salary: £24k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only 178 days per annum. 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 Head Chef.

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

    • To assist the Head Chef with compiling food orders and developing new food concepts.

    • To plan, prepare, cook and present food to the standards required by the company and the client.

    • To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

     

    Client Service:

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

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

    • To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

     

    People Management:

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

    • To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.

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

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

     

    Financial Management:

    • To ensure all financial controls, costings, wastage and orders are met within the client budget.

    • To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

     

    Health & Safety, Food Safety, the Environment:

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

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

    • To ensure safe working practices are followed and equipment faults are reported to the Head Chef.

    • To ensure that all company procedures and work instructions are fully understood and practised by all employees.

    • To promote and encourage environmental improvement initiatives as appropriate within the business.

     

    Additional Responsibilities:

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

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

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

    • To act as a positive ambassador for the business.

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

    • To assist / deputise for the Head Chef.

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

     

    Vaida Landra at : vaida.skorupskaite@cityoflondonschool.org.uk

     

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

  • Sous Chef

    Area: St Edmund's College, Ware
    Salary: £28k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. 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 companys 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 Bowden at: abowden@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: RGS Worcester
    Salary: £30k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7. 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:

     

    Emma Megarity at: eem@rgsw.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.

     

  • Cook

    Area: The Peterborough School, Peterborough
    Salary: £13,659 per annum
    Hours: 35hrs per week, Monday to Sunday 5/7. Term Time 43 wks pa. Evenings/weekends as 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 Cook in one of our client’s prestigious sites in Peterborough. 

    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 Jasom Ingram at jingram@holroydhowe.com

  • Commis Chef

    Area: The Abbey School, Reading
    Salary: £8.62 per hour
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only. Evenings/weekends as 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:

     

    Annica Eskelius at: eskeliusan@theabeey.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.

     

  • Assistant Chef Manager

    Area: The New School at West Heath, Sevenoaks
    Salary: £25k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. Evenings/weekends as 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 Assistant Chef Manager in one of our client’s prestigious sites in Sevenoaks.

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

    You will:

    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 send a CV and covering letter to:

    David Winslade:  david.winslade@westheathschool.com

    This appointment is offered on return of satisfactory professional references.
  • Sous/Pastry Chef

    Area: Scarborough College, Scarborough
    Salary: £19-£19,500 per annum
    Hours: 40 hrs per week, Monday to Sunday 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. 

    We are currently looking for a talented and proven Sous Chef with experience and a background in Pastry, in one of our client’s prestigious sites in Scarborough. 

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

    The role is full time, working sociable hours 5 days over 7, with the opportunity to develop your skills providing both main volume catering for the school but also fine dining and hospitality events. 

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

    You will: 

    • Ideally have experience working within Education catering  

    • Have a progressive career to date  

    • Have?good Health & Safety knowledge  

    • Be able to work within set budgets 

    • Know how to plan menus 

    • Be 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 Paul Freeman-Hacker at catering@scarboroughcollege.co.uk 


  • Commis Chef

    Area: Newland House School, Twickenham
    Salary: £10.30 per hour
    Hours: 8am-3pm 5/7. Term Time only 39 wks per annum.

    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:

     

    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.

     

  • Relief Sous Chef

    Area: Surrey/Sussex
    Salary: £20k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. 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 Regional Development Chef.

    * To carry out the smooth and efficient running of the sections as appropriate.

    * To assist the teams with compiling food orders and developing new food concepts.

    * To plan, prepare, cook and present food to the standards required by the company and the client.

    * To ensure that the company’s reputation for excellent food and service is enhanced with the client and customers.

    Client Service:

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

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

    * To ensure all food is cooked, presented and served in line with company standards, using innovation in the method and style of presentation and food service.

    People Management:

    * To assess kitchen team performance and recognise training needs and potential as appropriate.

    * To assist in the development of the kitchen team by empowering it, supporting it, encouraging it and maintaining an ‘open door’ policy.

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

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

    Financial Management:

    * To ensure all financial controls, costings, wastage and orders are met within the client budget.

    * To ensure purchasing is made using nominated suppliers and a system for quality and credit controls is maintained.

    Health & Safety, Food Safety, the Environment:

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

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

    * To ensure safe working practices are followed and equipment faults are reported to the Head Chef.

    * To ensure that all company procedures and work instructions are fully understood and practised by all employees.

    * To promote and encourage environmental improvement initiatives as appropriate within the business.

    Additional Responsibilities:

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

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

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

    * To act as a positive ambassador for the business.

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

    * To assist / deputise for the Head Chef.

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

    This appointment is offered on return of satisfactory professional references.

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

    James Byrne at:  jbyrne@holroydhowe.com

  • Chef de Partie

    Area: Rydal Penhros School, Colwyn Bay
    Salary: £17,500 per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. Evenings/weekends as 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:

     


    Paul Gardner at: pgardner@holroydhowemail.com

     

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

  • Head Chef

    Area: Kingham High School, Chipping Norton
    Salary: £30k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. 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:

     

    Anna Thatcher at: a.thatcher@kinghamhill.org

     

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

     

  • Chef de Partie

    Area: Frensham Heights School, Farnham
    Salary: £20k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. Evenings/weekends as required.

    Job Description

    Specific Responsibilities:

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

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

    • To assist with stock taking when required.

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

     

    Client Service:

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

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

     

    People:

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

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

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

     

    Financial Management:

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

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

     

    Health & Safety, Food Safety, the Environment:

    • To adhere to the company’s Hygiene, Health and Safety policies.

    • To rigorously follow the company cleaning schedules.

    • To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

     

    Additional Responsibilities:

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

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

    • To act as a positive ambassador for the business.

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

    • To attend training sessions when required.

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

     

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

     

    Andrew Sheppard at:   frensham-heightscatering@holroydhowe.com

     

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

  • Chef de Partie

    Area: Chesham Prep, Chesham
    Salary: £9-£9.50 per hour
    Hours: 40hrs/pw Term Time only (41 weeks) Mon-Sun 5/7

    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:

     

    James Grant at:cheshamprep@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.

     

     

  • 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  


  • Chef de Partie

    Area: Cheltenham College, Cheltenham
    Salary: £19k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only 40 weeks per annum

    Job Description

    Specific Responsibilities:

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

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

    • To assist with stock taking when required.

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

     

    Client Service:

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

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

     

    People:

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

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

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

     

    Financial Management:

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

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

     

    Health & Safety, Food Safety, the Environment:

    • To adhere to the company’s Hygiene, Health and Safety policies.

    • To rigorously follow the company cleaning schedules.

    • To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

     

    Additional Responsibilities:

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

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

    • To act as a positive ambassador for the business.

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

    • To attend training sessions when required.

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

     

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

     

    Andrew Sullivan at: A.Sullivan@CheltenhamCollege.org

     

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

  • Chef de Partie

    Area: Summer Fields School, Oxford
    Salary: £11.55 per hour
    Hours: 37.5hrs/pw Term Time only (40.12 paid weeks) Mon-Sun 5/7

    Job Description

    Specific Responsibilities:

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

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

    • To assist with stock taking when required.

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

     

    Client Service:

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

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

     

    People:

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

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

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

     

    Financial Management:

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

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

     

    Health & Safety, Food Safety, the Environment:

    • To adhere to the company’s Hygiene, Health and Safety policies.

    • To rigorously follow the company cleaning schedules.

    • To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.

     

    Additional Responsibilities:

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

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

    • To act as a positive ambassador for the business.

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

    • To attend training sessions when required.

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

     

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

     

    Anna Clinkard at:  anc@summerfields.com

     

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

     

  • Assistant Chef Manager

    Area: Upton House School, Windsor
    Salary: £27k per annum
    Hours: 7.30am-3.30pm 5/7. Term Time 48 wks pa

    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 Chef Manager in one of our client’s prestigious sites in Windsor.

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

    You will:

    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 send a CV and covering letter to:

    Nicola James:  uptonhouse@holroydhowe.com


    This appointment is offered on return of satisfactory professional references.

  • Chef Manager

    Area: Eaton Square, Kensington
    Salary: £25k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only. Evenings/weekends as required

    Job Description

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

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

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

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

    You will:

     

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

    * Be a proven, hands-on leader

    * Be financially aware

    * Be naturally out going and vibrant

    * Have the ability to train and inspire

    * Be innovative and creative

    * Have excellent organization skills

    * Demonstrate great attention to detail

    * Be up to date with current food trends

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

     

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

     

    Leanne Jackson at:larundeljackson@holroydhowe.com

  • Kitchen Manager

    Area: Hazelwood School,Oxted, Surrey
    Salary: £25-28k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. 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 ensure the Company’s allergen procedures are fully adhered to

    • 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 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.

    • To provide costed seasonal hospitality menus

     

    Health & Safety, Food Safety, the Environment:

     

    • To ensure that the kitchen meets statutory and company requirements of Health and Safety, Food Safety and environment legislations and procedures.

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

    • To ensure all kitchen staff and high-risk food handlers are trained to the appropriate standard.

    • To ensure all appropriate staff are trained on the use and cleaning of dangerous equipment.

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

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

    • To establish and maintain location cleaning schedules.

    • To ensure that all company procedures and work instructions are fully understood and practised by all employees.

    • To attend all health and safety training courses as required.

    • To promote and encourage environment improving initiative, as appropriate within the business.

     

    Additional Responsibilities:

     

    • To take responsibility for contributing towards your own development with the guidance of your Manager and attending training courses as identified.

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

    • To act as a positive ambassador for the business.

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

    • Overall responsibility of presentation in all areas.

    • Keeping up to date with current food trends.

     

    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 along with satisfactory references.

  • Operations Manager

    Area: Swindon, Reading, Slough & Surrounding areas
    Salary: Attractive Salary & benefits package
    Hours: This position is Monday - Friday, with weekend and / or evening work as and when required. This is a 24/7 operation.

    Job Description

    A fantastic opportunity has arisen for a talented and proven Operations Manager to join our Company, covering Swindon, Slough,Reading and surrounding areas.

    The Role

    • The role will require you to manage and oversee several Location Managers in the independent schools market and be responsible for developing the food offering, service and standards across the scho

      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 looking for a commercially focused Operations Manager who is a foodie, loves the industry and really wants to play an integral part in making positive changes to Holroyd Howe.

    Knowledge Required

    • Ability to display a real passion for food and customer service

    • An analytical approach to problem solving

    • Ability to plan ahead and work on own initiative

    • Commercially and operationally strong, with the ability to drill down into detail when appropriate.

    • Knowledge and experience of owning and delivering on P&L responsibility.

    • Able to address problems quickly both internally and with difficult customers, whilst supporting the teams.

    • Can achieve results through others, and generate an environment where people feel they belong, and want to succeed.

    Skills and Qualifications

    • High standard of secondary education; NVQ3/BTEC/City & Guilds/HND/Degree or equivalent

    • Intermediate Food Hygiene Certificate or above

    • Excellent organisational and time management skills

    • Excellent communicator (written/spoken/presentation) both internally and externally.

    • Computer literate

    • Excellent leadership and influencing skills

    • High level of report writing and financial management

    • Excellent negotiating skills

    • Successful progressive background in catering environment

    • Full clean driving license

    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 along with satisfactory references.

    To apply for these roles please forward your CV and a covering letter to Bev Lusty at:  blusty@holroydhowe.com
  • Operations Manager

    Area: Bristol Based covering Bristol, Bath, South Wales & Taunton
    Salary: Attractive Salary & benefits package
    Hours: 40hrs per week. Monday to Sunday 5/7. Evenings/weekends as required.

    Job Description

    A fantastic opportunity has arisen for a talented and proven Operations Manager to join our Company covering Bristol, Bath, South Wales & Taunton.

    The Role

    • The role will require you to manage and oversee several Location Managers in the independent schools market and be responsible for developing the food offering, service and standards across the scho

      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 looking for a commercially focused Operations Manager who is a foodie, loves the industry and really wants to play an integral part in making positive changes to Holroyd Howe.

    Knowledge Required

    • Ability to display a real passion for food and customer service

    • An analytical approach to problem solving

    • Ability to plan ahead and work on own initiative

    • Commercially and operationally strong, with the ability to drill down into detail when appropriate.

    • Knowledge and experience of owning and delivering on P&L responsibility.

    • Able to address problems quickly both internally and with difficult customers, whilst supporting the teams.

    • Can achieve results through others, and generate an environment where people feel they belong, and want to succeed.

    Skills and Qualifications

    • High standard of secondary education; NVQ3/BTEC/City & Guilds/HND/Degree or equivalent

    • Intermediate Food Hygiene Certificate or above

    • Excellent organisational and time management skills

    • Excellent communicator (written/spoken/presentation) both internally and externally.

    • Computer literate

    • Excellent leadership and influencing skills

    • High level of report writing and financial management

    • Excellent negotiating skills

    • Successful progressive background in catering environment

    • Full clean driving license

    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 along with satisfactory references.

    To apply for these roles please forward your CV and a covering letter to Bev Lusty at:  blusty@holroydhowe.com
  • Catering Manager

    Area: St Margaret's School, Bushey
    Salary: £35k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7

    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:

     

    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.

  • Assistant Manager

    Area: Lingfield College
    Salary: £22-£25k
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only 42 weeks per annum. Evenings/weekends as required

    Job Description

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

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

    A fantastic opportunity has arisen for a talented and proven Assistant Manager to join our company at one of our prestigious sites located in Lingfield, RH7 6PH.

    Assistant Manager - 40 hours per week – predominantly Monday to Friday; however, flexibility is required to suit the business needs around certain times of the year, with evening work and some weekend work.

    To be considered for this role you must have proven experience as a fully-fledged Assistant Manager with a background of managing volume catering. Candidates must also have a great command of English both written and oral.

    The successful candidate will also need to provide evidence in previous roles of instances where they have improved standards. Experience of managing hospitality in a fine dining environment will be considered an advantage.

    * Reporting into the Catering Manager, you will be responsible for supporting her with core catering and events

    * You will be responsible for managing your own time throughout the day in accordance with the school’s weekly events schedule.

    * You should have a good understanding of health and safety and be able to multitask effectively.

    * You must be able to manage people well and be able to communicate effectively with the schools external stakeholders.

    * You must be financially astute with experience costings

    * Attention to detail is a must have for anyone in the school’s catering industry to be successful.

    * You need to be able to communicate clearly both orally and in written form

    * You must be immaculately presented at all times.

    * Be consistently customer focused

    * Be able to innovate and respond promptly to changing customer needs

    * Be computer literate with experience using Microsoft Office packages

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

    This appointment is offered on return of satisfactory professional references.

    To apply, please email your CV to Andrea Carroll at: ndsenior@holroydhowe.com

  • Chef Manager

    Area: Lee Abbey, Earls Court, London
    Salary: £32k per annum
    Hours: 37.5hrs/pw Term Time only. Mon-Sun 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.

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

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

    You will:

     

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

    * Be a proven, hands-on leader

    * Be financially aware

    * Be naturally out going and vibrant

    * Have the ability to train and inspire

    * Be innovative and creative

    * Have excellent organization skills

    * Demonstrate great attention to detail

    * Be up to date with current food trends

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

     

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

     

    Ffiona Ferneyhough at:  fferneyhough@holroydhowe.com
  • Relief Chef Manager

    Area: London & surrounding counties
    Salary: £30k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. Evenings/weekends as required.

    Job Description

    • To assist the Operations Manager in the development of the business within the location during the Manager’s absence, ensuring the company’s reputation for food quality and service is enhanced with clients and customers.

    • To plan, prepare, cook and present food to the standards required by the company and the client.

    • 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 ensure that the location meets statutory and company requirements regarding Health and Safety, Food Safety and environment legislation and procedures.

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

    • To develop and evolve all client services at location, 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 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, 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.

    People Management:

     

    • To assess employee performance and recognise training needs and potential as appropriate depending on the duration of the cover required.

    • 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 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 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 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 of 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 depending on the duration of the cover required.

     

    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 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 maintain location cleaning schedules.

    • 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 attend all location management meetings and patch meetings as required.

    • To take responsibility for contributing towards 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 Holroyd Howe Management.

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

    Mark Simmonds at: msimminds@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.

     


  • FOH Team Leader/Hospitality Manager

    Area: St Margaret's School, Bushey
    Salary: £22,500 per annum
    Hours: 37.5 hrs per week. Monday to Sunday 5/7. Evenings/weekends as required.

    Job Description

    Specific Responsibilities:

    • To set objectives and be responsible for the day to day running of the hospitality department, 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’s hospitality department achieves, as a minimum, the financial targets agreed with the client in line with the budget.

    • To monitor the work of the hospitality department 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 work in conjunction with the General / Operations Manager to prepare 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 of the hospitality department, 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 that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislations and procedures.

     

    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 requests.

    • 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 provide an excellent standard of client service.

     

    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 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 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 of and order all necessary dry goods and equipment.

    • 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 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 department 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 all location management meetings as required. Also 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 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:

     

    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 along with satisfactory references.

  • Chef Manager

    Area: Minerva Education, London
    Salary: £22k-£27k depending on experience
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only 42 wks pa. Evenings/weekends as required

    Job Description

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

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

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

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

    You will:

     

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

    * Be a proven, hands-on leader

    * Be financially aware

    * Be naturally out going and vibrant

    * Have the ability to train and inspire

    * Be innovative and creative

    * Have excellent organization skills

    * Demonstrate great attention to detail

    * Be up to date with current food trends

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

     

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

     

    Leanne Jackson at: larundel-jackson@holroydhowe.com

  • Chef Manager

    Area: The Abbey School, Reading
    Salary: £30k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. Evenings/weekends as required.

    Job Description

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

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

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

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

    You will:

     

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

    * Be a proven, hands-on leader

    * Be financially aware

    * Be naturally out going and vibrant

    * Have the ability to train and inspire

    * Be innovative and creative

    * Have excellent organization skills

    * Demonstrate great attention to detail

    * Be up to date with current food trends

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

     

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

     

    Annica Eskelius at: eskeliusan@theabbey.co.uk

  • Cafe Manager

    Area: Kings School. Chester
    Salary: £20k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only 42 weeks per annum. Evenings/weekends as 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:

       

        M 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.

  • Chef Manager

    Area: Bickley Park School, Bromley
    Salary: £30k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only. 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 Chef Manager in one of our client’s prestigious school in South East London.

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

    You will:

     

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

    * Be a proven, hands-on leader

    * Be financially aware

    * Be naturally out going and vibrant

    * Have the ability to train and inspire

    * Be innovative and creative

    * Have excellent organization skills

    * Demonstrate great attention to detail

    * Be up to date with current food trends

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

     

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

     

    Rebecca Senior at:  rsenior@holroydhowe.com

  • Sustainability & Environmental Manager

    Area: National
    Salary: £26k per annum
    Hours: This position is Monday - Friday, with weekend and/or evening work as and when required.

    Job Description

    As the demand from clients and industry increase, we need to further educate our stakeholders on how we are working as a responsible and sustainable business. This subject matter expert will be responsible for developing and delivering a sustainability strategy and engaging the schools we work with to adopt sustainable practises.

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

    Reporting to the Director of Nutrition and Food Development the role will be responsible for

    Key responsibilities

    • Conducting sustainability assessments at sites to view the baseline, reviewing behaviours, infrastructure, logistics and programmes

    • General operational support with client queries regarding day to day operations including; energy, waste, recycling, packaging, legal compliance etc.

    • Programme roll out – e.g. food waste management and reporting, staff training and inductions

    • Strategy development to enhance our position as sustainable providers within the Independent sector

    • Sales support – bids, presentations

    • Client/pupil workshops and roadshows

    • Development of pupil educational programmes around sustainability, reducing plate waste and recycling

    • Communication internally and externally

    • Marketing/PR support – representation at industry groups, events, awards

    People Management:

    • To work with location teams and regional operations teams to role out programmes and training

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

    Health & Safety, Food Safety, the Environment:

    • Fully comply with all Holroyd Howe food, health and safety procedures at all times.

    • To attend all health and safety, hygiene and environmental management training courses as required.

    Additional Responsibilities:

    • To take responsibility for contributing towards your own development with the guidance of the Director of Nutrition and Food Development 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 manage your time and diary in an effective manner

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

     

    Amy Roberts at:   aroberts@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: Hatherop Castle School, Cirencester
    Salary: £35k per annum
    Hours: 40hrs per week. Monday to Sunday 5/7. Evenings/weekends as required.

    Job Description

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

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

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

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

    You will:

    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 send a CV and covering letter to:

    Gavin Bastyan:  gbastyan@holroydhowe.com

    This appointment is offered on return of satisfactory professional references.
  • Chef Manager

    Area: London
    Salary: £30k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only. Evenings/weekends as required

    Job Description

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

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

    We are currently looking for a talented and proven Chef Manager in one of our client’s prestigious schools in South East 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 foward your CV and a covering letter to:

    Rebecca Senior at:   renior@holroydhowe.com

  • Chef Manager

    Area: Vita et Pax, Southgate, Greater London
    Salary: £29k per annum
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only 42 weeks per annum

    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.

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

    Bart Stachal at: bstachal@holroydhowe.com

    Kitchen Porter

    Area: The Francis Holland, Sloane Square, London
    Salary: £9.75 per hour
    Hours: 40hrs per week. Monday to Sunday 5/7. 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:

     

    Daryl Pettyfer at: catering@fhs-sw1.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 Porters

    Area: Seaford College, Petworth, South Downs
    Salary: £8.25 per hour
    Hours: 40hrs per week. Monday to Sunday 5/7. Evenings/weekends as required.

    Job Description

    We are currently looking for Kitchen Porters in one of our client’s prestigious long-established independent co-educational schools set in 450 acres of an Area of Outstanding Natural Beauty in East Lavington on the Sussex Downs with approximately 700 pupils and 200 staff.

    Working a shift pattern of 7am – 3.30pm/10am – 7pm – 5 days out of 7, uniform will be provided along with meals whilst on duty.  You will have access to free use of a gym and swimming pool on site. Food Hygiene and Health and Safety Level 2 Training will be provided. Transport options and possible travel allowance may be available and can be discussed at interview.

    You will provide a friendly catering service, performing a variety of manual tasks associated with food production and service in the location.

    Specific Responsibilities:

    • To assist in the preparation of food and beverages.

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

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

    Client Service:

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

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

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

    People:

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

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

    Health & Safety, Food Safety, the Environment:

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

    • To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:

    • To attend all location meetings as required.

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

    • To act as a positive ambassador for the business.

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

    “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 these roles please forward your CV and a covering letter to:

    Susan Hallam at:  shallam@seaford.org

     

  • Kitchen Porter

    Area: Feltonfleet School, Byfleet
    Salary: £8.50 per hour
    Hours: This position is 37.5 hrs, Monday - Friday, with weekend and / or evening work as and when 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:

     

    Pam Talbot at:catering@feltonfleet.co.uk

     

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

     

  • Kitchen Porter

    Area: Feltonfleet School, Byfleet
    Salary: £8.50 per hour
    Hours: This position is 37.5 hrs, Monday - Friday, with weekend and / or evening work as and when 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:

     

    Pam Talbot at:catering@feltonfleet.co.uk

     

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

     

  • Kitchen Assistant - Weekends

    Area: Sherfield School, Hook
    Salary: £8.50 per hour
    Hours: 15 hours per week - weekends

    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.

  • Kitchen Porter

    Area: Notre Dame School, Cobham
    Salary: £8.75 per hour
    Hours: 37.5hrs/pw Term Time only (39 weeks) Mon-Sun 5/7

    Job Description

    Specific Responsibilities:

    • To clean and wash up all kitchen and service items in an efficient manner.

    • To assist in the preparation of food as required.

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

    • To operate heavy equipment according to manufactures instructions.

     

    Client Service:

    • To project a willing and helpful attitude to customers.

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

     

    People:

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

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

     

    Health & Safety, Food Safety, the Environment:

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

    • To ensure cleaning areas under your control are maintained to the company and COSHH standards.

    • To rigorously follow the unit cleaning schedules.

     

    Additional Responsibilities:

    • To attend all location meetings as required.

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

    • To act as a positive ambassador for the business.

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

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

     

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

     

      Mandy Crane at:mcrane@notredame.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: Summer Fields School, Oxford
    Salary: £8.81per hour
    Hours: This position is term time only 27 hours per week. Monday to Sunday 5 days out of 7. Shifts are 6.30am-2.30pm, 7am-3pm and 2pm-8pmMonday - Friday, with weekend and / or evening work as and when required. This is a 24/7 operation.

    Job Description

    Specific Responsibilities:

    • To clean and wash up all kitchen and service items in an efficient manner.

    • To assist in the preparation of food as required.

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

    • To operate heavy equipment according to manufactures instructions.

     

    Client Service:

    • To project a willing and helpful attitude to customers.

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

     

    People:

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

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

     

    Health & Safety, Food Safety, the Environment:

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

    • To ensure cleaning areas under your control are maintained to the company and COSHH standards.

    • To rigorously follow the unit cleaning schedules.

     

    Additional Responsibilities:

    • To attend all location meetings as required.

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

    • To act as a positive ambassador for the business.

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

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

     

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

     

    Anna Clinkard at:anc@summerfields.com

     

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

     

     

  • Food Service Assistant Fixed Term 1 year

    Area: Kings School. Chester
    Salary: £7.83 per hour
    Hours: 25hrs week Mon-Fri. Some eveniings/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:

     

    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.

  • Food Service Assistant

    Area: Kings School. Chester
    Salary: £7.83 per hour
    Hours: 15 hours per week. Some evening/weekend work 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:

     

    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.

  • General Catering Assistant

    Area: Wolverhampton Grammer School, Wolverhampton
    Salary: £8 per hour
    Hours: This position is 20 hours per week, Term Time Only, Monday - Friday, with weekend and / or evening work as and when required.

    Job Description

    Specific Responsibilities:

    • To assist in the preparation of food and beverages.

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

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

     

    Client Service:

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

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

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

    People:

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

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

     

    Health & Safety, Food Safety, the Environment:

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

    • To rigorously follow the unit cleaning schedules.

     

    Additional Responsibilities:

    • To attend all location meetings as required.

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

    • To act as a positive ambassador for the business.

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

     

    “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:

      Simon Mason at: smason@holroydhowe.com

  • Weekend General Catering Assistants

    Area: Seaford College, Petworth, South Downs
    Salary: £8.25 per hour
    Hours: Saturday & Sunday. Shifts between 7am and 7pm. Term Time only

    Job Description

    Shifts will vary between 7am and 7pm on Saturdays and Sundays.  You will be providedwith uniform and meals whilst on duty.  You will have access to the on site gym and swimming pool and training will be provided.

    You will provide a friendly catering service, performing a variety of manual tasks associated with food production and service in the location.

    Specific Responsibilities:

    • To assist in the preparation of food and beverages.

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

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

     

    Client Service:

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

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

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

    People:

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

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

     

    Health & Safety, Food Safety, the Environment:

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

    • To rigorously follow the unit cleaning schedules.

     

    Additional Responsibilities:

    • To attend all location meetings as required.

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

    • To act as a positive ambassador for the business.

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

     

    “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: Susan Hallam at:

    shallam@seaford.org 
  • General Catering Assistant

    Area: Hindleap Warren, Hindleap
    Salary: £8.05 per hour
    Hours: 40hrs per week. Monday to Sunday 5/7. Evenings/weekends as required.

    Job Description

    Job Specification

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

    Specific Responsibilities:

    • To assist in the preparation of food and beverages.

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

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

     

    Client Service:

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

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

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

    People:

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

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

     

    Health & Safety, Food Safety, the Environment:

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

    • To rigorously follow the unit cleaning schedules.

     

    Additional Responsibilities:

    • To attend all location meetings as required.

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

    • To act as a positive ambassador for the business.

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

     

    “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:Pam Pearce-Forder at:  hindleapwarren@holroydhowe.com

  • General Assistant Front of House

    Area: Llandovery College., Llandovery
    Salary: £7.83 per hour
    Hours: Evenings and Weekends as required

    Job Description

    Job Specification

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

    Specific Responsibilities:

    • To assist in the preparation of food and beverages.

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

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

     

    Client Service:

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

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

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

    People:

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

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

     

    Health & Safety, Food Safety, the Environment:

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

    • To rigorously follow the unit cleaning schedules.

     

    Additional Responsibilities:

    • To attend all location meetings as required.

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

    • To act as a positive ambassador for the business.

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

     

    “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 Kate Williams at klw@llandoverycollege.com

  • Hospitality Assistant

    Area: City of London School for Girls, Barbican
    Salary: £10.20 per hour
    Hours: 40 hrs per week, Monday to Sunday 5/7. Term time only 40 weeks per annum. Evenings/weekends as 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 Hospitality Assistant in one of our client’s prestigious sites in Barbican, London. This is a Term Time only role (40 weeks per annum) working 40 hours per week, including some evening and weekend work as required.

    Specific Responsibilities:

    • To oversee the delivery, collection and presentation of the hospitality service at the location.

    • To ensure that all time constraints are met each and every time.

    • To ensure that the client receives the highest possible standard of hospitality.

    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 ensure all food is presented and served in line with company standards.

    • To provide an excellent standard of client service.

    People:

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

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

    Health & Safety, Food Safety, the Environment:

    • To adhere to the company’s Hygiene, Health and Safety and Environmental policies and procedures at all times.

    • To attend all health and safety training courses as required.

    • To rigorously follow the unit cleaning schedules.

    Additional Responsibilities:

    • To attend all location management meetings as required.

    • To take responsibility for contributing towards your own development with the guidance of the Hospitality Manager / General Manager and attend training courses as identified.

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

    • To act as a positive ambassador for the business.

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

    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 a covering letter to:

    James Brocklehurst at: cateringmanager@clsg.org.uk

     

  • General Catering Assistants x 2

    Area: Giggleswick School, Settle, N.Yorks
    Salary: £7.85hr term time only role or £16k for full time role
    Hours: One role is 26 hrs/wk Term Time and one is 40hrs/wk 52 weeks 5/7 with some weekend/evening work as 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 two General Catering Assistants in one of our client’s prestigious sites in Giggleswick, Settle, North Yorkshire. One role is 40 hours per week full-time 5/7, including some evenings/weekends as required with a salary of £16,000 per annum + four weeks holiday and bank holidays. The other role is 26 hours per week, £7.85/hr, term time only, 5/7 including some evenings/weekends as required. You will provide a friendly catering service, performing a variety of manual tasks associated with food production and service in the location.

    Specific Responsibilities:

    • To assist in the preparation of food and beverages.

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

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

    Client Service:

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

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

    in fulfilling customer needs.

    • To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold throughout

    catering areas and to keep areas and service counters clean and fully stocked.

    People:

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

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

    • To attend food safety, health and safety and environmental training courses as required. • To rigorously follow the unit cleaning schedules. Additional Responsibilities: • To attend all location meetings as required.

    • To show commitment to company values in all aspects of your role. • To act as a positive ambassador for the business.

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

    “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:

    James Pate at:  catering@giggleswick.org.uk
  • General Catering Assistants x 2

    Area: Notre Dame School, Cobham
    Salary: £8.25 per hour
    Hours: 25hrs/wk & 37.5hrs/wk Term Time (39wks) Monday-Sunday 5/7

    Job Description

    We have two vacancies:

    1 part time 25 hours/wk Maternity Cover.

    1 full time 37.5 hours/wk

    Term Time only (39 weeks)

    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:

     

    Mandy Crane at :mcrane@notredame.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: Summer Fields School, Oxford
    Salary: £8.81 per hour
    Hours: This position is 37.5 hours per week, Term Time only, Monday - Friday, with weekend and / or evening work as and when 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:

     

    Anna Clinkard at : Summer-fields@holroydhowe.com

     

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

  • General Catering Assistant

    Area: Woodrow High, Amersham
    Salary: Competitive, dependent on age & experience
    Hours: 35hrs/wk 40 week per annum. 5/7 including evenings & weekends

    Job Description

    Job Specification

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

    Specific Responsibilities:

    • To assist in the preparation of food and beverages.

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

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

     

    Client Service:

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

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

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

    People:

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

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

     

    Health & Safety, Food Safety, the Environment:

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

    • To rigorously follow the unit cleaning schedules.

     

    Additional Responsibilities:

    • To attend all location meetings as required.

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

    • To act as a positive ambassador for the business.

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

     

    “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: woodrowhigh@holroydhowe.com

  • 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.

  • General Catering Assistants

    Area: St Edward's Senior School, Cheltenham
    Salary: Competitive, dependent on age & experience
    Hours: Permanent/Interim/Term Time & 52 wks available

    Job Description

    Specific Responsibilities:

    • To assist in the preparation of food and beverages.

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

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

    Client Service:

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

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

    in fulfilling customer needs.

    • To project a willing and helpful attitude to customers; to seek the appropriate knowledge of food items sold throughout

    catering areas and to keep areas and service counters clean and fully stocked.

    People:

     

     

     

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

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

    • To attend food safety, health and safety and environmental training courses as required. • To rigorously follow the unit cleaning schedules. Additional Responsibilities: • To attend all location meetings as required.

    • To show commitment to company values in all aspects of your role. • To act as a positive ambassador for the business.

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

    “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 any of these roles please forward a CV and covering letter to:

    Luke Moss at:  lmoss@holroydhowe.com