Weekend Breakfast/Salad Chef (Fixed Term)

JOB DESCRIPTION AND SELECTION CRITERIA

Weekend Breakfast/Salad Chef (Fixed Term)

Wadham College

Wadham is one of the largest of the colleges of the University of Oxford, with approximately 450 undergraduates, 170 postgraduates, around 70 Fellows and over 100 staff. Founded in 1610, Wadham celebrated its 400th anniversary in 2010. It has an annual turnover of some £10M and reserves in excess of £100M.

Wadham attracts undergraduate and postgraduate students from a wide range of backgrounds thanks to its informal atmosphere, academic strength, historic environment and the open-minded, progressive and socially aware attitude of its community. Wadham College is proud to be a Living Wage employer since April 2015 and has been awarded Investors in People since 2003.

The College’s Governing Body consists of the Warden and Fellows and is chaired by the Warden. The current Warden is Lord Macdonald QC, who came to Wadham in September 2012, and is one of the country’s top criminal lawyers and a former Director of Public Prosecutions.

More information about Wadham College can be found at

General Overview

The Breakfast/Salad Chef is responsible under the supervision of the Head Chef for providing the highest standards of catering, hygiene and cleanliness and will be expected to undertake any reasonable tasks at the request of the Head Chef, Sous Chef or Domestic Bursar.

The Breakfast/Salad Chef will be part of the kitchen team, whilst working primarily on their own at weekends to ensurethe provision of high quality meals to Fellows, students, staff, guests and customers. Communal dining is an integral part of the collegiate experience. During term-time, meals are provided for students and Fellows whilst during the conference period (outside of term-time) meals are usually provided for conference guests and visitors. This is a fixed term position for 12 months and trailing and development opportunities are available as part of the role.

Responsibilities and duties

1. Prepare, cook and present food to a consistently high standard and in a timely manner whilst maintaining the economical and efficient use of ingredients.
2. Ensure the required standard of personal health and hygiene, food hygiene, and health and safety are always met.
3. Work flexibly across all sections of the kitchen as required.
4. Safely and correctly clean and store all kitchen equipment used in the production of food.
5. You will be required to work effectively as part of a team of chefs and Kitchen Porters, as well as working well with the Head Butler, Deputy Head Butler, Senior Butlers’ Assistant, Assistant Butlers and remaining SCR/Hall Team to ensure the smooth running of the catering department.
6. Assist in ensuring all equipment is in safe working order and to report any defects to the Head Chef, Sous Chef or, in their absence, the Supervisor on duty.
7. Assist in keeping all sections tidy, and ensuring all food is in date and stored correctly.
8. Check in deliveries and correct storage of deliveries.
9. Ensure minimum kitchen wastage
10. Ensure records are kept up to date in accordance with current food hygiene regulations.
11. Maintain strict confidentiality at all times.
12. Undertake any job-related training requested by the College
13. Work as part of a busy team and be flexible and willing to help colleagues when required.
14. Behave in an appropriate professional manner to all members of College, visitors and staff.
15. Undertake any other tasks appropriate for the role. You will be expected to perform different tasks as necessitated by the operational requirements of the College.

SELECTION CRITERIA

Essential

1. NVQ Level 2 food hygiene qualification or be willing to train to achieve this.
2. Demonstrable experience in a busy kitchen, working as part of an established kitchen team
3. General experience in all sections of a kitchen
4. Knowledge of handling food allergies
5. Ability to keep all necessary records in accordance with the food hygiene regulations
6. Able to work under limited supervision and be able to use their own initiative.
7. Ability to understand and implement H&S information with respect to safe practice including COSHH, HACCP and RIDDOR. Training will be provided if required.
8. Able to check in stock, store and rotate appropriately
9. Ability to carry out the requirements of the role which involves standing for long periods of time, lifting and carrying
10. Able to communicate with staff across all levels of the organisation
11. Able to work effectively as part of a small team
12. To maintain development by undertaking training suitable to the post
13. Professional approach with a high attention to detail
14. Ability to work effectively under pressure/with distractions
15. To have a flexible attitude towards scheduling and duties
16. To maintain College confidentiality at all times
17. Friendly, honest and reliable
18. To be presentable and maintain dress and department standards

Desirable

1. NVQ Level 2 catering qualification (City and Guilds 7061/7062) or equivalent.
2. Previous experience of working in large institutions e.g. schools, colleges, hotels etc.
3. Ability to produce a wide variety of dishes, including vegetarian

APPLICATION PROCESS

Applicants are asked to submit an application form, including the contact details of two individuals willing to act as referees. The first referee should be the applicant’s current or most recent line manager or Head of Department. The second referee should ideally be a former line manager or Head of Department.

Applicants should ensure that they outline the reasons for their interest on the application form and the qualities they feel would make them particularly suitable for this position. Applications will be judged solely on the basis of how the applicant demonstrates that they meet the selection criteria outlined above.

The deadline for applications is 12 noononTuesday 16th May 2017. Shortlisted applicants will be notified thereafter for interview. All applicants will receive a response as soon as possible.

Wadham College Equality Statement

Subject to statutory provisions, no applicant, student or member of staff will be discriminated against on the basis of age, disability, gender reassignment, marriage or civil partnership, pregnancy or parenthood, race, religion or belief, sex, or sexual orientation.

Updated: May 2017