Job Description

Overview of the Role

The Main Kitchen plays a vital role within the College community. It is responsible for providing breakfast, lunch and dinner for students and their guests and for conferences during the vacation from the modern and spacious kitchen, along with fine dining events in the various satellite kitchens around College.

The post holder will assist the Head Chef and Second Chef with the preparation and production of food for events in all areas of College where necessary. In the absence of the Head Chef and the Second Chef, the Junior Sous Chef assumes full responsibility for the general running of the kitchen, including placing food orders, maintaining high standards of Health and Safety and ensuring the team is working in an efficient and appropriate way to maintain excellent catering standards.

This includes liaising with the Catering Manager and the Events Office and checking the events booking software (Kinetics) to ensure all function and event details are correct. The successful candidate will be interested in providing high-quality catering in a busy professional kitchen.

Main Duties

General

Under the direction of the Main Kitchen Head Chef and Second Chef, prepare and present all food to the highest standard in the Main Kitchen and any other area that comes under the remit of the Catering Department. 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. Adhere to time schedules in the preparation and cooking of food for all events, in and outside of the Main Kitchen. Monitor the cleaning schedule, ensuring that the kitchen porters are carrying out their duties in order to maintain a clean and hygienic environment to work in. You will be expected to work in either the Senior Common Room Kitchen or the Kendrew Cafe Kitchen as requested from time to time Management Assistance In the absence of the Main Kitchen Head Chef and the Second Chef, Assume full responsibility for the running of the kitchen. Plan a schedule of work for the kitchen team. Liaise with the Catering Manager and/or Events Office, to ensure that function details (menus, numbers, dietary requirements etc.) are correct. Supervise staff, ensuring they perform to a high standard. Ensure that all staff adhere to the relevant Health and Safety regulations and policies. Place food orders when necessary, with the appropriate suppliers. Present the Main kitchen's HACCP and Due Diligence procedures to an EHO in the event of an inspection. Act responsibly and as role model for the kitchen team. Follow all HR policies and procedures Safety Regulations Comply with the Food Safety Act and general food hygiene regulations, including the management of food allergens. Comply with Health and Safety regulations and fire safety precautions (including COSHH, HACCP and the correct use of Personal Protective Equipment). Comply with the College's Health and Safety Policy. Report accidents and incidents using the College Health and Safety system Training Assist with the training of new staff including Chef de Partie(s), Apprentice Chefs and Kitchen Assistants Participate in training with the aim to improve your own standards, performance and professional development. Using the College training portal, attend and complete online training assigned to you within the allocated time frame Reporting Structure

Selection Criteria

Essential

Professional qualifications: City and Guilds 706/1 & 706/2 in Professional Cookery or NVQ Level 3 in Professional Cookery/Hospitality and Catering Level 2 Food Hygiene Certificate Experience of supervising a team in a similar environment Familiarity with current health and safety regulations and policies A passion for providing fine dining from fresh ingredients, following current and traditional trends Excellent interpersonal and communication skills (including an intermediate level of written and spoken English) Ability to work calmly under pressure Positive attitude and pride in every aspect of work Experience of providing good customer service o Punctuality and reliability Knowledge of Microsoft Office and generally IT literate Flexibility regarding working hours (the post holder will be required to work alternate weekends and some evenings) o Smart appearance.

Desirable

Experience of HACCP Management Knowledge/experience of event booking software (Kinetics) Health and Safety training

Benefits

Salary: Basic salary of 38,430.56 plus a 1730 Oxford Weighting Allowance

Hours of Work: 40 hours per week on a 5-days-out-of-7 basis, including evenings and weekends.

You will be required to work on a flexible basis, depending on the business needs of the College.

Holidays: The holiday year runs from 1 January to 31 December.

Clothing: A uniform and safety shoes will be providedning experiences.

Job Types: Full-time, Permanent

Pay: 39,430.56 per year

Benefits:

Company pension Cycle to work scheme Free flu jabs Gym membership On-site gym Sick pay
Work Location: In person