Job Description
This is an exciting opportunity for a skilled chef to join one of Cambridges Colleges working in a close-knit team delivering high standards of food covering all aspects of the college food and dining offerings.
Job Title
Chef de Partie
Reporting to
Head chef/ Senior Sous chef
Contract Type
Permanent
Probation Period
Six months
Salary Range
£27,181
Hours of Work
37.5 hours per week, Straight shifts with no splits, working
only 1 in 4 weekends with most weekend work being 8am-4pm, during term time with the need to cover additional shifts during the summer period and for occasional one-off events.
Annual Leave
Annual paid leave of 25 days plus public holidays. Adjusted pro
rata for part time hours.
Pension Eligibility
The College offers membership of a contributory pension
scheme with matched employer contributions up to 8%.
Mental Health Peer Support Programme
All staff members have access to the College’s Mental Health Peer Support Programme
Additional Benefits
Medicash healthcare plan
Free lunches on working days
Free Life Assurance cover
Enhanced sick pay
Cycle purchase scheme
Annual season ticket loan
Free on-site car parking (subject to availability)
Free gym usage
Job Purpose
Main Duties
To take responsibility for food service on a regular basis.
To ensure all food served is of the highest quality, as requested by the Head Chef/Senior Sous Chef.
To work in each section of the kitchen as required and to the expected standards.
To assist in the creation of inspirational menus, based on the College’s requirements.
To ensure a high standard of cleanliness and food hygiene practices are maintained in all areas.
To ensure HACCP due diligence is recorded and updated as required.
Adhere to all health, safety and security regulations including COSHH.
To assist with checks of the kitchen, reporting any problems to the Head Chef / Senior Sous Chef.
To check off food deliveries, ensuring all food delivered is of the highest quality and the appropriate delivery record sheets are completed and signed.
To ensure all staff have a working knowledge of the equipment within the kitchen.
To keep abreast of changes in market trends within the industry and conduct research as requested.
To carry out any reasonable requests made by a member of the management team in a timely and cost-effective manner.
The above is not an exhaustive list of duties. The post-holder may be asked to take on different tasks as required, and all employees are expected to work collaboratively to support the overall work of the College.
Person specification
Essential
Desirable
Education and Experience
Intermediate Food Hygiene Certificate
Education and Experience
Experience working in a professional kitchen
NVQ Level 2 in Catering & Hospitality (Food Preparation & Cooking), or equivalent gained through apprenticeship
Educated to GCSE level or equivalent
INDC