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Chef Supervisor - The Lookout Lepe Beach HC3S 6146

Job Details:


Salary Range: £17,224- 18,794


Work Location: The Look Out, Lepe


Hours per week: 37 hours per week covering a seven-day operation including some evenings


Contract Type: Permanent


Closing Date: 22nd March 2019

Advert Text:

HC3S is Hampshire County Council’s in house catering service. Working in this cafe you’ll manage a small team in the preparation and cooking of food for customers. With responsibility for ordering stock and ensuring that correct procedures are followed, you’ll also use your communication skills to motivate and lead your team.

 You’ll provide excellent customer service and build relationships with both customers staff.

Experience of working in a relevant catering environment is essential and you must be physically able to lift tables and chairs and kitchen equipment.

To find out more about HC3S please click on the following link

Job Purpose:

To manage the kitchen at the cafe, this will include both hands on cooking and preparation of foods as well as motivating, directing and leading the team.

To ensure all targets on food costs, staffing hours are achieved and appropriate action taken when required.

Being the first point of contact for the clients/ customers on a day to day basis you will also act as the HC3S representative and so must ensure excellent customer service.

Role Responsibilities:


Service:  To provide excellent leadership and direction to the on site catering team in the kitchen. To maintain positive relationships with the staff and customers.


Setting up for service:  To supervise the kitchen and take part in the setting up and cleaning the kitchen.


Cooking, Serving and customer liaison: Ensure food is cooked according to the recipes, procedures and processes and that portion control guidelines are followed.  To take personal responsibility and to specifically ensure that customers receiving a special diet have both the correct food cooked and then served to them.  


Administration and financial/stock control: Accurately complete required information - financial, HR, legislative, health and safety, and self monitoring, targets – following the correct procedures.  Review weekly meal numbers, food costs and staffing hours against targets and agree action to be taken with District Manager, if required.  Ensure good stock control processes are in place and there is accurate recording of stock.  Ensure procedures are in place to record any additional monies passed to a school (such as morning break) and to accurately record and agree the number of products served 


Effective use of resources and people management:  Maximise efficient use of all resources – people, equipment, food and cleaning materials. Train staff and oversee their personal development whilst developing and maintaining team work morale and the efficient operation of the unit(s).  Undertake Valuing Performance chats with staff on an annual basis.


Corporate and Statutory Initiatives: To follow all procedures and legislative requirements such as Equality Policy, Health and Safety Policy, Sustainability initiatives, e-government including social media policy, and very importantly the Food Safety Management System and all processes and procedures contained within that.


Role Requirements:

Essential Qualifications:

City & Guilds 706 1&2 or NVQ 1 & 2

Food Hygiene level 2


Desirable Qualifications

NVQ level 3

Food Hygiene level


Essential knowledge skills and experience:

Experience of working in a relevant catering environment.

Be able to demonstrate financial awareness

Good communication skills

Enjoy leading a team

Physically able to lift service and kitchen equipment


Desirable knowledge skills and experience:

Customer focused experience of work with the public

Working Conditions:

The following section provides an outline of the working conditions that may be encountered in this role.

Working at a fast pace

Lone working at times (early morning in particular)

Frequent bending and lifting

Putting out and away, tables and chairs/benches  for service on a daily basis

Exposure to noise levels through cooking/service (eg. Mechanical ventilation)

Exposure to heat through ovens/fryers/hot cupboards

Exposure to chemicals with irritant classification

Temperature variants – kitchens can be hot in summer and cold in winter

Use of knives

Exposure to food products which may be irritants (tomatoes, potatoes, onions, garlic, fruits etc)

As part of the pre-employment checks that are undertaken for this role, you will be asked to complete a Post Offer Medical Questionnaire. The questionnaire is confidential, and is screened by our Occupational Health Department, who will ensure that you are medically fit for this role before being


Contact details for an informal discussion:


Karen Bega, District Manager, 07808879853


Hampshire County Council is committed to safeguarding and promoting the welfare of children, young people and adults. We expect all employees, workers and volunteers to share this commitment. We will ensure that all our recruitment and selection practices reflect this commitment.
Corporate Equalities Employment Policy:  In order to combat indirect discrimination, no unnecessary conditions or requirements will be applied to any for achieving equality of opportunity in its employment practices. All sections of the population will have equal access to jobs. No applicant or employee will receive less favourable treatment because of their gender, disability, age, ethnic or national origin, marital status, creed, sexuality, trade union activity or responsibility for dependants unless a Genuine Occupational Qualification (GOQ) applies. In order to combat indirect discrimination, no unnecessary conditions or requirements will be applied to which would have a disproportionately adverse effect on any one group.

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