Job Description

About St John's College

St John's College is one of the larger colleges within the University of Oxford. Founded in 1555 by Sir Thomas White, the College is a long-established member of the thirty-eight colleges of Oxford University. Like all colleges, it is an independent, self-governing establishment, which functions both as an academic institution and as a social and residential centre for its members. The College has around 650 students and 100 Fellows. For further information about the College, please visit our website atwww.sjc.ox.ac.uk.

Overview of the Role

The Chef de Partie plays a vital role within the kitchen brigades. Under the supervision of the Head Chef and Second Chef, prepare excellent quality food from fresh, sustainable ingredients for the Fellows of the College, College staff, and students, along with conference and private events. The post holder will have experience within a similar environment and know all sections of the kitchen to prepare and provide excellent quality dishes using their initiative, involving fine dining and large-scale catering events.

Main Duties

General

Under the direction of the Head Chef, prepare food to the highest standard within your section

Adhere to portion and waste controls

Stock up and replenish service points as necessary

Ensure regular checks of equipment, reporting any issues to the Head Chef or

Second Chef

Adhere to time schedules in the preparation and cooking of food, Safety Regulations

Comply with the Food Safety Act, and adhere to the College Food Safety Management System and general food hygiene regulations

Comply with Health and Safety regulations and fire safety precautions (including COSHH and the correct use of Personal Protective Equipment)

Be aware of and follow the College's food allergy procedures

Be willing to work in any other part of the College's Catering area

Training

Assist with the training of apprentice Chefs

Participate in training to improve your standards and performance

Selection Criteria

Essential

Relevant professional qualification (e.g. City and Guilds 706 1 or 2 or NVQ) or equivalent professional experience

Experience of working across different sections in a large and busy kitchen and successfully preparing high-quality food using fresh ingredients

Familiarity with current health and safety practices

Good interpersonal and communication skills (including an intermediate level of written and spoken English)

Experience of working flexibly and as part of a busy kitchen team

Ability to work calmly under pressure

Positive attitude to and pride in work

Experience in providing good customer service

Punctuality and reliability

Flexibility regarding working hours (the post holder must be willing to work weekends, evenings, and help out where and when required)

Smart appearance

Desirable

Be passionate about food

Accredited Level 2 Food Safety within the last two years

Terms and Conditions

Salary:

Basic salary of 36,925.05 per annum. Domestic salaries are reviewed annually in August.

Hours of Work:

40 hours per week as rostered by the Head Chef

Work patterns may vary between term-time and vacation periods, according to the needs of the College.

Holidays:

Annual entitlement is 38 days, inclusive of 8 Bank Holidays (pro rata for part-time staff) and is to be taken by agreement with the Head Chef. The College operates fixed closure days where you will be required to use holidays. The holiday year runs from 1 January to 31 December.

Overtime:

time worked in addition to your usual hours will usually be compensated for with time off in lieu of. Where pay is provided by way of overtime, this will be at "Flat Rate", except designated "Special Holidays" (currently these are Christmas Day and New Year's Day, where overtime will be at Double Time). Overtime/Time in Lieu will only become applicable once full contractual hours have been worked in any given week.

Clothing:

A uniform and safety shoes will be provided.

Job Types: Full-time, Permanent

Pay: 36,925.05 per year

Benefits:

Company events Company pension Cycle to work scheme Discounted or free food Employee discount Enhanced maternity leave Enhanced paternity leave Gym membership Health & wellbeing programme On-site gym Sick pay
Work Location: In person