Sous chef Work, Jobs in Cuddesdon (with Salaries)

Deputy Sous Chef
BRASENOSE COLLEGE, University of Oxford —Oxford
- £32,278 - £39,594 a year
- Weekend availability
- Inventory control
- English
- Microsoft Office
- Free parking
- Employee discount
18h
Sous Chef
Berkley Care Group —Oxford
- £21.69 an hour
- Full-time
- Management
- Organisational skills
- Communication skills
- Annual leave
- Employee assistance programme
Deputy Sous Chef
Brasenose College —Oxford
- £32,278 - £39,594 a year
- Weekend availability
- Management
- Inventory control
- English
- Annual leave
- Employee assistance programme
Head Chef
The Pointer —Aylesbury
- From £40,000 a year
- Full-time
- Cooking
- Team management
- Mentoring
- Employee discount
Quick apply
7d
Junior Sous Chef
St Johns College —Oxford
- £40,160.55 a year
- Weekend availability
- Management
- Customer service
- Computer literacy
- Gym membership
Quick apply
Sous Chef
Brunning & Price - The Greyhound —Oxford
- Up to £35,000 a year
- Full-time
- Hotel
- Leadership
- Hotel experience
- Employee discount
- Referral programme
Quick apply
Hospitality Sous Chef
CH&CO —Oxford
- £35,000 a year
- Weekend availability
- Hospitality
- Employee assistance programme
- Employee discount
6d
Senior Sous Chef
Lionhearth Pubs —Chipping Norton
- £40,000 a year
- Full-time
- Mentoring
- Organisational skills
- In-person
- Employee discount
- Referral programme
Quick apply
6d
Senior Sous Chef & Pizza Chef
Oxford Blue —Oxford
- £14 - £15 an hour
- Part-time
- Cleaning
- In-person
Quick apply
14h
Chef de Partie
Weston Manor Hotel —Bicester
- £15 - £16 an hour
- Weekend availability
- Hotel
- Organisational skills
- Cleaning
Quick apply
10d
Sous Chef
The Standard, Oxford —Oxford
- £33,000 - £40,000 a year
- Full-time
- Hospitality
- Management
- Cleaning
- Employee discount
Quick apply
Junior Sous Chef, The Bell
Bamford Collection —Chipping Norton
- £36,500 - £40,500 a year
- Full-time
- Cooking
- Employee assistance programme
- Employee discount
Quick apply
7d
Head Chef
The Spread Eagle Hotel, Thame —Thame
- £40,000 - £45,000 a year
- Full-time
- Inventory control
- Hotel
- Recruiting
- Employee discount
Quick apply
8d
Sous Chef
Pierre Victoire (Oxford) —Oxford
- £40,000 - £45,000 a year
- Full-time
- Hospitality
- Management
- Mentoring
Quick apply
11d
Executive Head Chef
Old Swan & Minster Mill —Minster Lovell
- Up to £60,000 a year
- Full-time
- Hospitality
- Bar
- Inventory control
- Free parking
- Employee assistance programme
Quick apply
8d
Junior Sous Chef
Parsonage Grill —Oxford
- £16.58 an hour
- Full-time
- Bar
- Cooking
- Hotel
- Employee assistance programme
- Employee discount
Quick apply
Sous Chef
The Lamb Inn —Witney
- £35,000 - £38,000 a year
- Full-time
- Management
- Inventory control
- In-person
- Free parking
- Employee discount
Quick apply
6d
Senior Sous Chef
Horwood House Hotel —Milton Keynes
- £38,000 - £40,000 a year
- Full-time
- Sales
- Customer service
- Hotel
- Free parking
- Employee discount
Quick apply
1d
junior sous chef
Wagamama —Oxford
- £13.70 an hour
- Full-time
- Inventory control
- Continuous improvement
- Training & development
1d
Sous Chef
Flight Club - Oxford —Oxford
- Full-time
- Management
- Employee assistance programme
- Employee discount
Quick apply
11d

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Deputy Sous Chef

BRASENOSE COLLEGE, University of Oxford
Oxford

Apply Now

Job details

Permanent | Full-time
£32,278 - £39,594 a year
18 hours ago

Benefits

Free parking
Discounted or free food
Company pension
Company events
Employee discount

Qualifications

Supplier ordering
Kitchen staff training and mentoring
Inventory control
Food service team management
Stock ordering
Food hygiene
Internal department liaison
English
Microsoft Office Suite
Microsoft Office
Food safety and hygiene regulations
Menu planning
Food waste reduction
First Aid Certification
HACCP
Team management
Meal preparation
Kitchen team management
Recruiting
Cleaning
NVQ
Level 3 in Professional Cookery
Food Hygiene Certificate
Kitchen inventory control
Training & development
Chef experience
Level 3 Food Hygiene Certificate
Kitchen stock ordering
Leadership
Communication skills
Professional kitchen experience
Rota coordination
COSHH compliance

Full job description

Please note that applications will be reviewed on receipt, we reserve the right to close the advert as the role is filled. Early application is encouraged.

The Kitchen has a team of 15 staff and the role of Deputy Sous Chef is to deputise 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.

Please note due to the shift patterns required for this role, applicants must be 18 or over to comply with working time legislation.

Key Responsibilities

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 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 and 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 and 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 and Criteria

Essential Criteria

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
Cooking of dishes for fine dining
Experience of working in key sections of the kitchen to a high standard
Managing a team
Stock management, ordering and minimising wastage
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
Presents self in a positive way and to be a role model
Adaptable/flexible and ability to work under pressure

Desirable Criteria

Cooking in a College environment
First Aid qualification
Experience with food procurement software
Menu planning, development and costing

Summary of Terms and Conditions of Employment

Appointment: This is a permanent full time post and there will be an initial probationary period of three months. We may, at our discretion, extend the probationary period. 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 £32,278 - £39,594 per annum depending on experience. Advancement up the scale is on merit.

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.

Pay: £32,278.00-£39,594.00 per year

Benefits:

Company events
Company pension
Discounted or free food
Employee discount
Free parking

Work Location: In person

Apply Now

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sous chef jobs in cuddesdon

Deputy Sous Chef

Sous Chef

Deputy Sous Chef

Head Chef

Junior Sous Chef

Sous Chef

Hospitality Sous Chef

Senior Sous Chef

Senior Sous Chef & Pizza Chef

Chef de Partie

Sous Chef

Junior Sous Chef, The Bell

Head Chef

Sous Chef

Executive Head Chef

Junior Sous Chef

Sous Chef

Senior Sous Chef

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Sous Chef

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