Job Description

Job Description

Post: School Chef

Hours: 36

Contract: 39.4 weeks (Term Time + 2 preparation days)

Salary & grade: Scale 6, Points 18 - 20 (£33,168.51- £34,164.18)

Line Manager/ Appraiser: Principal/ Regional Chef Educator

Accountable to: Principal/ Regional Chef Educator

Key Purpose of the Role:

To lead the day-to-day operation of the school kitchen, ensuring the provision of fresh, nutritious and appealing lunches that meet School Food Standards, food safety requirements and the school's expectations. Maintain high standards of food quality, allergens, hygiene and meal provision.

Job Requirements

Key Responsibilities:

1. Food Preparation, Quality & Standards

To lead and work as part of a team preparing fresh meals to agreed standards.
To prepare and serve meals in accordance with the school's agreed menu cycle, ensuring consistency, quality and appropriate portion control.
To ensure all pupils, including those with allergies, food intolerances and special dietary requirements, are catered for appropriately.
To ensure meals are presented attractively and served in a timely manner.
To maintain high standards of food hygiene, cleanliness and safety at all times.
To support the school's commitment to healthy eating and pupil wellbeing.

2. Kitchen Operations

To support with the delivery of the whole school approach to food education by working with the Head/SLT and class teachers to deliver the school’s vision
To organise and oversee the day-to-day running of the kitchen.
To allocate and oversee daily tasks for kitchen staff and ensure duties are completed to the required standard.
To ensure the kitchen is prepared for service each day and left clean, safe and secure at the end of service.
To manage stock rotation and monitor use-by dates to minimise waste and maintain compliance.
To ensure fridge, freezer and food temperature records are completed accurately and maintained in accordance with food safety regulations.
To oversee termly deep cleaning arrangements and ensure cleaning schedules are completed.

3. Ordering and Administration

To place food and sundry orders and ensure stock levels are maintained appropriately.
To check deliveries, invoices and delivery notes, ensuring any discrepancies are reported promptly.
To organise the efficient storage of deliveries and ensure stock is stored safely and correctly.
To work in conjunction with the Regional Chef Educator to monitor meal uptake numbers, food costs, stock take results and budgets.
To maintain all kitchen records, including temperature logs, cleaning records and other compliance documentation.
To monitor waste levels and identify opportunities to improve efficiency and reduce waste.
To report complaints, incidents and operational concerns to the Headteacher or Line Manager.

4. Menu Planning

To plan menus in collaboration with the Principal/Regional Chef Educator, aligning with food standards and seasonal availability.
To create and following recipes (as well as established recipes provided by the Regional Chef Educator) that meet the nutritional guidance for schools as outlined by the School Food Standards 2027
To notify the Principal and Regional Chef Educator of any significant deviations from the planned menu in advance of service.
To work with the Regional Head Chef Educator to review menus, maintain food standards and support the ongoing development of the school's catering provision.
To collaborate with the Green Leader to use school-grown produce.
To coordinate with staff on school events and the bakery to ensure operational alignment.
To lead or support preparation for special meals (e.g., celebration days, community lunches), possibly outside regular hours.

5. Health & Safety

To train and supervise staff in all aspects of kitchen health, hygiene, and food safety.
Enforce the correct use of uniforms and ensure that cleaning and hygiene standards are followed at all times.
To keep kitchen equipment in good working order and report any issues.
To ensure adherence to all food safety and hygiene regulations.

7. Team Management / Staff Supervision

To ensure sufficient staffing and manage shift cover where needed.
To induct new staff in kitchen operations, safety, and conduct.
To provide ongoing direction to kitchen staff and maintain a positive, professional working culture.
To build on existing cooking knowledge, both personally and also to cultivate it within the kitchen team in line with the school and Trust ethos.

8. School Projects

To work with school staff to support food-related projects and initiatives where appropriate.

9. Conduct

To set a high standard of conduct and communication with all staff and pupils.
To be familiar with and comply with all school policies and procedures.
To foster a welcoming, inclusive, and respectful kitchen environment.
Other Duties
To undertake any other reasonable duties that may be required from time to time commensurate with the post of School Chef.
The school is committed to safeguarding and promoting the welfare of children and young people and expects all staff to share this commitment.
We hope that the information provided is useful and informative. Further details can be found via our website at www.elliotfoundation.co.uk.
If you wish to arrange an informal discussion in relation to the Trust and/or the specific role, please do not hesitate to contact Simon Pink via email at Simon.Pink@elliotfoundation.co.uk
Please submit an application form a and covering letter to Rida Begum via email at recruitment@elliotfoundation.co.uk
Closing Date: 31st October 2026
Interview Dates: Week commencing 2nd November 2026