Senior Chef de Partie
Permanent - Full Time £31,459 - £36,616 / yearJob Overview
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
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