To assist and support the Catering Manager, as a member of the team, in provision of a wide range of catering services for customers to the Unit, providing a smooth, efficient and friendly service to everyone who uses the facility.


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Job Title: Chef

Responsible to: TBA

Location: based on requirements

Department: Catering

Hours/days: Full Time- Monday-Friday- 40 hours per week (hours as required to meet the needs of the business)

Main Accountabilities & Responsibilities:

  • Contribute to the development and maintenance of a positive culture that embeds the Unit’s values, and ensures that students and staff feel valued, safe and supported.
  • Presenting a positive, “can do” attitude working as part of a team and taking personal responsibility for own actions.
  • Committed to a culture of continuous improvement and ensuring that own contribution to the role and the Team is of the highest standard.
  • Represent Radish positively and effectively in dealings with external parties
  • Take responsibility for own continuing professional development as agreed in the appraisal process.
  • Responsible for taking all appropriate measures to safeguard young people and promote their welfare.
  • Deputise for The Catering Manager as and when required.
  • Responsible for the preparation, cooking and presentation of foods to a high specification, taking into consideration any customers with dietary requirements. Maintaining high levels of hygiene and cleanliness by working within Health & Safety & Food legislation guidelines.
  • To ensure that methods of food preparation, food production and presentation comply to company standards.
  • Completion of Catering Contractor’s daily food and equipment records.
  • To ensure sufficient food supplies throughout the service period. In the absence of the Catering Manager place any food orders.
  • To ensure all catering staff follows the food labelling procedure.
  • Control and accurately report food production and wastage.
  • Supervise at meal times and if required serve on the food counter. Performing customer care to the highest standard.
  • Supervise & delegate staff duties as required by the shift.
  • Coach & encourage staff that are given different tasks to complete, where applicable guide students that are completing work experience within the department.
  • Take delivery of food stock, ensuring that goods meet company standard, assist in maintaining and accurate recording of stock levels and stock rotation.
  • Assist with the provision of hospitality.
  • Ensure that equipment is used appropriately and report all defects to the Catering Manager.
  • To ensure the kitchen & dining rooms are clean & tidy and that the cleaning schedule is followed and completed correctly.
  • Maintain high levels of personal hygiene and Jewellery policy & monitor that other members of the team follow suit.
  • Comply with college policies and procedures.
  • Attend all relevant training sessions as required.
  • Carry out any other reasonable duties requested by line manager.

Person Specification:

You will demonstrate, amongst other things, your ability in the following:


  • City and Guilds 706/1 and 2 or NVQ equivalent
  • Minimum Level 2 Food Hygiene Certificate

Skills & Abilities:

  • An effective communicator with robust interpersonal communication skills at all levels.
  • Able to plan and prioritise workload to ensure objectives are achieved within given timeframe.
  • Able to identify problems and make decisions, taking appropriate action to resolve.
  • Able to attain an accurate and consistent standard of service and customer satisfaction.
  • Able to work on own initiative and positively as a team member.
  • Computer literate with the ability to effectively use Microsoft Office packages.

Person specification:

  • Communicates well both in writing and verbally.
  • Work alone and as part of a small or large team.
  • Flexible approach to work.
  • Appreciates that projects need to be completed.
  • Methodical approach with an ability to work under pressure.
  • Uses judgement to know when to ask for help and guidance.
  • Uses own initiative and can work independently.
  • Takes responsibility for own work.
  • Proficient use of all Microsoft programmes.
  • Excellent Organisational skills.
  • Pays attention to detail.
  • Understands and implements processes.
  • Good level of numeracy.
  • Excellent levels of grammar.
  • Makes good use of the opportunities to develop within the role.
  • Builds appropriate professional, friendly and accessible relationships with employees and line managers.
  • Resilient and able to work in an organisation that is undergoing change due to development and growth.
  • Can “keep up” and excel within a fast-paced environment.
  • Demonstrates initiative and influences change.
  • Demonstrates an “investigative” and “can do” approach and attitude to all tasks.
  • A Team player.
  • Excellent presentation skills.
  • Effective and efficient Time management of self and duties.

Other Requirements:

  • Full DBS Clearance.
  • Previous Catering Experience.

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Talk to Us Today.

Here at Radish, our success is built upon engagement and dialogue with our clients, working together to create changing menus and flexible options, shape marketing campaigns and drive buy-in and support.

Get in touch with us to find out more.

Talk to Us Today.

Here at Radish, our success is built upon engagement and dialogue with our clients, working together to create changing menus and flexible options, shape marketing campaigns and drive buy-in and support.

Get in touch with us to find out more.