Job Description

Description

The College

Brasenose College is one of the older Colleges in Oxford and is still thriving five centuries later. BNC has 370 undergraduates and 210 graduate students and 115 support staff making it one of the medium-sized Oxford colleges, with a friendly atmosphere. Outside of the three 10 week terms, during Easter and summer, the College is exceptionally busy hosting international conferences and Bed and Breakfast guests. For further information please visit the website https://www.bnc.ox.ac.uk/

Department and Job Purpose

The Kitchen has a team of 15 staff and the role of Senior Chef de Partie is to deputize for the Senior Team, to lead kitchen shifts and to be responsible for the preparation of meals in accordance with the College Standards and to maintain the Kitchen, its associated areas and equipment in a clean and hygienic condition. The person appointed to this role must be able to produce well prepared simple dishes as well as highly complex fine dining dishes.

Key Responsibilities

Main duties include:

Food Preparation/Kitchen Management

To prepare, cook and serve high quality, nutritious food for college members and their guests as well as for events, weddings and conferences. To have total accountability for the operation of the Kitchen and associated areas in the absence of the Head Chef and Sous Chef. Ordering food and supplies using current College suppliers and procedures. To support the Head Chef in controlling costs, ensuring minimum wastage through good stock control and production quantities. To assist the Head Chef and Food and Head of Food & Beverages in the completion of statutory records and administration relating to the Kitchens and associated areas. To actively participate in the ongoing management and development of menus, including their costing.

Food Safety & Hygiene

In conjunction with the Head Chef and Head of Food and Beverages, ensure the College Food Safety, HACCP, Allergen and Health and Safety Policies are communicated, reviewed and arrangements are in place to carry out the policies. To understand and have a working knowledge of all current Food Safety legislation, to be aware of changes in regulations and rules and recommend changes in current practice to the Head of Food & Beverages.

Staff Management

To be responsible for all staff on your shift and in the absence of the Head Chef all Kitchen staff. To complete rotas, monthly timesheets, overtime and holiday records for the Head Chefs authorisation. Assist the Head of Food and Beverages in the recruitment, induction, appraisals and performance management of all Kitchen staff. To support the Head Chef to develop skills within the team, increasing awareness of legal requirements and developing culinary expertise.

General

To notify the Head Chef or Head of Food & Beverages of maintenance issues or equipment issues and in their absence arrange for repair. To notify the Head Chef of any food related incidents or near misses and in their absence, the Head of Food & Beverages. To take active part in the annual training days, undertake training and development as appropriate, and keep apprised of developments in your field of expertise. Attend Department meetings, team meetings and liaise with all departments as necessary. Promote a positive attitude and good working environment. To be willing and prepared to undertake any other duties as directed. To be vigilant and take responsibility for ensuring College property and equipment is kept safe at all times. To ensure all personal data relating to individuals is kept confidential in accordance with College policies and relevant data protection regulations.

Person Specification & Criteria

Knowledge and Qualifications

Essential
Level 3 NVQ in Professional Cookery or equivalent Intermediate Food Hygiene (Level 3) Knowledge of HACCP and COSHH Knowledge of food trends and industry best practise

Desirable
First Aid Qualification

Experience

Essential
Cooking of dishes for fine dining Experience of working in key sections of the kitchen to a high standard Managing a team | Essential Stock management, ordering and minimising wastage

Desirable
Cooking in a College environment

Skills and competencies

Essential
IT skills (Microsoft Office) Good command of English language - written and spoken Ability to build strong relationships Good verbal and written communication skills Ability to taste a wide range of foods

Desirable
Food procurement software Menu planning, development and costing

Personal qualities

Essential
Presents self in a positive way and to be a role model Adaptable/flexible and ability to work under pressure

Terms & Conditions of Employment

Appointment:

This is a permanent full time post and there will be an initial probationary period of six months. During this period the post holder's employment may be terminated by one week's notice on either side. Following successful completion of probation, the period of notice to terminate employment is two months. The appointment will be conditional on verification of the successful candidate's 'Right to Work' checks and subject to the receipt of satisfactory references and medical clearance through the University's Occupational Health Services.

Salary:

Equivalent to Grade 5 of the Brasenose College Pay Scale, currently 31,459 - 36,616 per annum depending on experience. Advancement up the scale is on merit.

Pension:

OSPS.

Hours of Working:

Full time, 42 hours each week regular working pattern with a set day off. Standard hours for the kitchen are early shift 7am - 3pm and late shift 11.30am - 8.30pm with a paid 30 minute meal break, Monday to Friday. A set day off each week and working alternate weekends on split shifts. The post holder will be required to work the hours necessary to fulfil the job requirements and subject to operational needs. A willingness and ability to adopt a flexible approach to working hours and duties is essential according to the requirements of the College.

About Brasenose College

Benefits:

Pension - Eligibility to Brasenose College's pension schemes. Dependent on role, this may be NEST, OSPS (Oxford Staff Pension Scheme) or USS (University Superannuation Scheme). The successful candidate will be entered into this scheme automatically on joining, but on-going membership of the scheme is optional. Salary Exchange Scheme - Staff who are eligible for OSPS or USS, and who join our pension scheme will be enrolled into the Salary Exchange Pension Contributions Scheme on or around three months after joining Brasenose. This scheme is financially advantageous both to the employee, and the College as the employer. Annual leave - The paid holiday entitlement for an equivalent full-time contract for a year is six working weeks (30 days) of annual leave (5 days to be taken over Christmas break when College is closed) plus 8 Statutory Bank Holidays. Annual leave shall be taken at mutually convenient times agreed in advance with the Department Manager. The holiday year begins on 1 January and ends 31 December. For part years of service the entitlement will be calculated as 1/12th of the annual entitlement for each completed month. Meals - Employees are entitled to take lunch free of charge in Hall when the kitchen is open. Welfare Support - Employee Assistance Programme; a free confidential telephone helpline and online medical guidance. Free annual flu jab. Travel Pass Loan - a discounted travel scheme is available with monthly deductions from salary. Cycle to Work Scheme/Bike Loan - monthly deductions from salary. Sports Facilities - access to the University Sports club. University Card - for discounts in shops, cafes and restaurants and University leisure facilities.

Recruitment Monitoring:

This post is subject to recruitment monitoring to ensure that the selection process is consistent with the law and the College's Equal Opportunity Policy and Code of Practice. You are asked to complete the Recruitment Monitoring Form which is completed through the online application process. The information supplied on the form will play no part in the selection process and will not be seen by any members of the shortlisting panel.

Data Protection:

All data supplied by applicants will be used only for the purposes of determining their suitability for the post and will be held in accordance with the principles of the General Data Protection Act 2018. In accordance with the GDPR regulations 2018 please see the relevant privacy notice on the website.

https://www.bnc.ox.ac.uk/downloads/GDPR/PrivacyNotice_AcademicandNonAcademicStaffApplicant.pdf



Brasenose College is an equal opportunities employer.

About Us:

Founded in 1509 and located centrally in beautiful Radcliffe Square, Brasenose College stands as a distinguished institution at the heart of Oxford's rich academic history. Over the centuries, we have evolved into a beacon of intellectual prowess, consistently upholding a tradition of academic excellence. Brasenose College boasts a vibrant community of students and alumni, creating a network that stretches far beyond the halls of the College. Our influence resonates globally, with scholars and professionals alike contributing to various fields around the world.



We are a medium sized college with around 370 undergraduates, 210 graduate students and 130 support staff. Outside of the three 10-week terms, during Easter and summer, the College is exceptionally busy hosting international conferences and Bed and Breakfast guests.