Job description

Job title:

Food Technician

Grade:

Salary dependent on qualifications and experience

Hours / weeks:

37 hours per week(8am -4pm),Term Time plus 5 INSET days

Contract type:

Permanent

Reports to:

Head of Food Department

Job purpose

The Food Technician provides high-quality technical, organisational and practical support for the Food Preparation and Nutrition department. The postholder should ensure that ingredients, equipment and teaching spaces are ready for effective learning; supports safe practical work; and helps maintain a calm, hygienic and well-organised environment in which students can develop confidence, independence and practical food skills.
To contribute to the overall ethos, work and aims of the Academy.

Main responsibilities A. Preparation for teaching and practical lessons

Prepare, weigh, portion, label and organise food ingredients required for practical lessons, demonstrations, assessments, clubs and other departmental activities.
Set out suitable equipment, utensils, appliances and resources in advance of lessons, following teachers' instructions and schemes of work.
Prepare demonstration areas and, where requested, assist with the preparation of exemplar dishes, samples or visual resources.
Check lesson requirements in advance and inform teaching staff promptly of shortages, substitutions, equipment faults or other concerns.
Support the orderly collection, distribution and return of ingredients and equipment before, during and after practical sessions.
Assist with the organisation of ingredients and equipment for GCSE practical assessments and controlled assessment-related activities, in line with relevant examination requirements and staff direction.

B. Support during practical sessions

Provide practical support to teaching staff and students during Food Preparation and Nutrition lessons, while working under the direction of the class teacher.
Reinforce safe and hygienic working routines, including correct use of equipment, cleaning procedures and prevention of cross-contamination.
Offer appropriate practical guidance that helps students develop skills, independence and confidence without replacing the teacher's role or completing assessed work for them.
Support individual students and small groups when directed, including students with additional needs, by clarifying routines, helping them organise their workspace and encouraging safe participation.
Respond calmly and promptly to minor spills, breakages and practical issues, and immediately report accidents, hazards, unsafe behaviour or safeguarding concerns to the appropriate member of staff.

C. Hygiene, cleaning, health and safety

Maintain consistently high standards of cleanliness and hygiene in food rooms, preparation areas, storage spaces, refrigerators, freezers, sinks, work surfaces and shared equipment.
Ensure aprons, tea towels and dish cloths are washed and ready for use daily.
Complete routine cleaning and disinfection tasks before and after practical work, following food-safe cleaning schedules and relevant risk assessments.
Monitor refrigerator and freezer temperatures, food storage, date labels, allergen information and stock rotation, keeping accurate records where required.
Follow safe procedures for food handling, storage and disposal, including separation of raw and ready-to-eat foods and management of allergen risks.
Check that equipment is safe and suitable for use; remove defective items from service, label them clearly and report faults promptly.
Ensure emergency and safety equipment is accessible and report any concerns relating to first-aid supplies, fire safety, electrical safety or gas appliances through the Academy's procedures.
Contribute to departmental risk assessments, COSHH records, hygiene checks and other health and safety documentation as directed.

D. Equipment, stock and resources

Maintain an accurate and orderly inventory of ingredients, consumables, utensils, small equipment and other departmental resources.
Check stock levels regularly; identify future needs; prepare orders for authorisation; and liaise with approved suppliers in accordance with Academy purchasing procedures.
Receive and check deliveries for quantity, quality, damage, use-by dates, temperature and accuracy, reporting discrepancies promptly.
Rotate stock using first-in, first-out principles and dispose of unsuitable food and waste safely, responsibly and in line with Academy procedures.
Clean, inspect and carry out permitted routine care of equipment, arranging repair or servicing through the designated member of staff when required.
Organise cupboards, stores and preparation areas so that resources are clearly labelled, secure, accessible and easy to audit.
Support cost control by monitoring waste, portioning accurately, seeking value for money and maintaining appropriate records of expenditure or lesson costs.

**
E. Departmental and wider Academy support**

Work closely with the Curriculum Leader and teaching staff to plan technical support and anticipate departmental needs.
Assist with displays, open evenings, enrichment activities, food clubs, educational visits, special events and transition activities where reasonably required.
Contribute to the development of efficient departmental systems, cleaning schedules, stock records and safe operating procedures.
Participate in relevant training, meetings, performance development and whole-Academy activities appropriate to the role.
Maintain confidentiality and handle information in accordance with data-protection requirements and Academy policies.
Undertake other duties consistent with the nature and level of the post, as reasonably directed by the line manager or Headteacher.
This is not an exhaustive list of duties; they may be varied from time to time without changing the general character of the job or the level of responsibility. A high degree of flexibility and adaptability is an important element of this role.

The duties and responsibilities listed above describe the post as it is at present. This role will be reviewed annually as part of the performance appraisal process and the post holder is expected to accept any reasonable alterations that may from time to time be necessary.

Westfield Academy is committed to safeguarding and promoting the welfare of Children and Young people. To meet this responsibility, we follow a rigorous selection process. All successful candidates will be subject to an enhanced Disclosure and Barring Service check.

Person specification

Attributes

Essential (or expected to train / qualify to that standard)

Desirable

Qualifications and training

Good standard of general education, including literacy and numeracy.
Food hygiene qualification at Level 2 or willingness to obtain it promptly.
Willingness to complete relevant health and safety, safeguarding, allergen and first-aid training.
Level 2 or 3 food hygiene, food safety, catering or related qualification.
Relevant technician, catering or education-support training.

Knowledge

Sound knowledge of food hygiene, safe food storage, cleaning and prevention of cross-contamination.
Awareness of food allergens and the importance of accurate ingredient information.
Understanding of safe use of common kitchen tools and appliances.
Knowledge of school Food Preparation and Nutrition practical work, GCSE practical assessment requirements, food allergen awareness, COSHH or departmental risk assessment.

Experience

Practical experience of food preparation, catering, hospitality, food education or a comparable setting.
Experience of maintaining clean, organised work areas and managing supplies.
Previous experience as a school technician or in a role supporting young people.
Experience of ordering, inventory control, budgeting or equipment maintenance.

Skills and abilities

Strong organisation and time-management skills.
Ability to follow instructions, plan ahead and work independently.
Clear communication and positive interpersonal skills.
Ability to maintain accurate records and use basic digital systems.
Ability to work safely and calmly in a busy practical environment.
Ability to adapt recipes, quantities or resources to meet lesson needs.
Confidence supporting demonstrations, enrichment activities or practical events.

Personal qualities

Reliable, punctual, flexible and proactive.
Patient and encouraging when working with students.
High standards of cleanliness and attention to detail.
Commitment to teamwork, equality, inclusion and professional conduct.
Commitment to safeguarding and promoting the welfare of children.
Enthusiasm for food education, nutrition and helping young people develop life skills.

Role Description & Requirements