Job Description

Salary:

Grade 4.1- 30,599 to 4.6 35,005

Contract type:

Fixed term - 6 months

Department:

Kitchen

Reports to:

Executive Head Chef/ Second Chef/ Third chef

Hours:

40 hours per week, any 5 days out of 7, as per the published rota, flexibility regarding hours will be required. Every other weekend off, straight shifts. Additional hours (generous overtime paid) may be requested at busy times.

Location:

Balliol College Broad Street

Balliol College

Balliol was founded in 1263 and is now one of the larger Oxford College, with about 400 undergraduates in residence at any one time. The College takes academic work very seriously, but visitors are generally struck by the informal and friendly feel of the place. The College occupies a historic site in the middle of Oxford.



Balliol is a constituent college of the University of Oxford and employs some 70 fellows, 40 lecturers and about 120 support staff with Dame Helen Ghosh as its current Master.

Purpose of the Post

The college seeks to appoint a Chef de Partie on a six month contract to assist the Executive Head Chef and Second Chef in food production for all areas of catering within the college. The successful applicant will be able to produce well-prepared simple dishes as well highly complex for our fine dining operation.



The post holder would be eligible to join the Oxford University Staff Pension Scheme - contributions being made by the post holder and the college. A two course hot lunch will be provided when the kitchens are open. There is also a bus pass scheme.

Main Duties:

1. To prepare food to the highest standard within your specified section under the direction of the Executive Head Chef and Second Chef

2. To liaise and work harmoniously with the Hall and SCR staff

3. To play your part in providing a good working environment promoting a positive attitude and pride in your work

4. To adhere to time schedules in preparation and cooking of foods.

5. To adhere to strict portion and waste controls.

6. To stock up and replenish service points as necessary.

7. To assist with training of apprentice Chefs.

8. To comply with the Food Safety Act and general food hygiene regulations

9. To comply with Health & Safety Regulations, including COSHH, the correct use of PPE (Personal Protective Equipment) at all time, and also be aware of fire safety precautions.

10. To participate in any training to improve your standards and performance.

11. To ensure regular checks of equipment and report any problems/deficiency to the Executive Head Chef or Second Chef

12. To behave in an appropriate manner to all members of college, visitors and staff

13. Be prepared to undertake further duties when necessary

In addition, Balliol wishes to recruit those who can be flexible, and are great team players with a passion for food.

Selection Criteria

The person appointed will have the following essential qualities:

Personal Requirements:

Neat personal appearance and high level of personal hygiene Excellent attention to detail A customer-focused attitude Able to work as part of a team Ability to taste a wide range of foods Good level of fitness necessary to work on your feet for the shift

Technical ability (knowledge and experience)

All-round experience of working in key sections of the kitchen including

Fine-dining

Ability to interpret recipes

Basic food hygiene (level 2)

NVQ level 2 or above or equivalent

Junior/Demi Chef de Partie or above

Knowledge of HACCP and COSHH

Ability to perform simple mathematical calculations

Communicating and relating to others

Able to communicate in English Builds strong working relationships with other members of the team Presents self in a positive way

Service delivery

Prepare and deliver food to the highest standard Highly customer-focused Eye for detail

Line management

Share and communicate issues Implement changes as directed Work in line with management to work in cost-effective way Flexible approach and able to adapt to meet the needs of the team

Teaching and learning support

Can improve own performance in the job and consequently improve Balliol College kitchen's performance Proactively seeks to take on stretching responsibilities

Decision-making, problem-solving, planning and organising

Knowledge and experience in stock ordering, wastage and rotation Capable of prioritising tasks and managing own time

Employee Benefits

Staff meals:

A free two-course lunch is available in the Hall, when the kitchens are open.

Pension:

Oxford University Staff Pension Scheme (OSPS). This is a contributory pension scheme, with contributions from both the employee and the College. Further details are available here.

Travel:

Interest-free ticket loans enabling the purchase of bus passes and annual rail season tickets to Oxford. Discounted travel is available on some services. Cycle to work scheme offering discounted rates on bicycles and accessories.

Electric vehicle leasing scheme (salary sacrifice - eligibility criteria apply).

Healthcare

Free flu jabs and eye tests for computer/VDU users

Free use of the College's onsite gym and the University swimming pool

Preferential rates for other University sports facilities and the Nuffield Health gym on Woodstock Road.

University Club

Free membership of the University Club, which offers food, drink and accommodation in an exclusive space for staff, postgraduates and alumni.

Learning and personal development

In addition to training organised by the College, resources are available from

the University

.

Visitor access

Free visitor access to the 45 colleges and halls of the University, the University's Libraries, Botanic Gardens, Arboretum and Museums.

Employee discounts

Available at local and national retailers and online services using exclusive discount codes for University staff and with a TOTUM (formerly NUS) card.

Balliol nursery

A day-time nursery on Rawlinson Road, subject to availability. Subsidised rates are available for Balliol staff.

Application procedure

Informal enquiries

Candidates wishing to have an initial conversation about the role should in the first instance contact Bertrand Faucheux, Executive Head Chef bertrand.faucheux@balliol.ox.ac.uk to arrange a confidential discussion.

Written applications

Applications should be made online at https://www.balliol.ox.ac.uk/careers. This vacancy will close when sufficient applications have been received. Early applications are encouraged.

Interviews

Interviews will be held in person at Balliol College, Oxford OX1 3BJ. Candidates selected for interview will be notified by email.

Right to Work

Shortlisted candidates will be expected to supply original documentation proving that they have the right to work in the United Kingdom (UK).

Equal Opportunities

Balliol College is an equal opportunities employer. All applicants are asked to complete a separate confidential Equal Opportunities Monitoring Form to help us fulfil our duties in this regard. Applicants should let us know if they require reasonable adjustments for any part of the recruitment process.

Data Protection

Personal data is processed in accordance with Balliol College's Privacy Policy which is available at https://www.balliol.ox.ac.uk/privacy-policy