Hours of Work

8pm-4am Operating Hours Monday to Friday, during Peak periods you will be required to be flexible and cover Saturdays. 1 Sunday in 4 with a day off in the week which can be negotiated if successful .

This role will require you to work across multiple sites Magna Park and Fenny Lock, depending on the site needs. You will need to manage holiday cover across the sites and step in to cover in a hands on position.

Within this position you will receive a 33% shift premium, enjoy free food whilst on duty and you will be provided with Uniform.

What’s the role about?

Through your Profession you will have the opportunity to develop and stretch personally and professionally to achieve your potential.

The Partnership supports agile and flexible working practices, such as when, where and how we work. We have several different ways to work flexibly, including part-time, flexible or compressed hours, and job sharing.

We celebrate diversity and inclusion in the John Lewis Partnership and we are committed to becoming the UK’s most inclusive business, reflecting and connecting with the diverse communities that we serve.

What you’ll be doing

Create a menu which is fit for purpose, meets the needs of Partners and provides food inspiration.
Lead the food preparation process ensuring the right balance between nutrition, profitability and price.
Managing and working closely with other Chefs of all levels
Determining food inventory needs, stock requirements and ordering.
Responsible for ensuring the kitchens meet all regulations including the highest standards of food safety and hygiene legislation as well best practices
Being responsible for Food Production health and safety.
Set the standards for the administration of Food preparation to accurately record management information and food safety requirements.
Act as an exemplar operator leading and coaching your team to success
Develop self and team’s capability and capacity to create career and succession strength .
Recognise, celebrate, and reward individual and team success and lead democratic vitality
Ensure consistent approach when managing performance
Establish and build effective relationships with stakeholders, gaining customer feedback to drive continuous improvement
Deliver and promote healthy and balanced food information so Partners act as ambassadors.
Lead the full compliance with JLP Catering policies and legislation
Lead the full compliance with Health and Safety Regulations
Carry out due diligence tasks and keep accurate due diligence checks and records

What you’ll have

Advanced Food Hygiene Certificate Level 3
Current Catering Experience
Contract Catering Experience
Line Manager Experience
Good Basic Education - GCSEs - A Levels or Vocational equivalents
Intermediate Food Hygiene Certificate.
Recognised Food Production Certificate. City & Guilds 706 1 & 2 or equivalent
Operational experience in PDRs, canteens or hospitality at a supervisory level

What else could you bring