Junior or Senior Sous Chef

We are recruiting for a skilled and enthusiastic Junior or Senior Sous Chef to complement our friendly catering team. This is an exciting opportunity for a creative and talented chef to develop their culinary and leadership skills and to engage in a wide range cooking styles within our modern and fully equipped kitchen.

A commitment to produce high quality cuisine, manage complex dietary requirements and to lead in a busy kitchen environment is essential along with a positive professional attitude. 

Salary: £35,681 - £43,984 per annum, depending on experience

(£33,951-£42,254 p.a. plus £1,730 pa Oxford Weighting Allowance).

Excellent benefits include:



• 40 hours per week working five out seven days with regular alternate weekends off
• 30 days holiday including the festive period, plus bank holidays
• Mainly straight shifts if desired with focus on positive work-life balance
• Training opportunities
• Generous contributory pension scheme
• Meals on duty
• Uniform provided & laundered

Full Time, Permanent.

Reporting to: Executive Chef & Head Chef and Senior Sous Chef

Overall Objective

Main duties include the preparation and cooking of food for a wide cliental base to a very high standard whilst playing a key role in helping organise and supervise the team so that food production and service run smoothly.

Main Responsibilities to include:

1) Food Production and Menu Planning

• Providing and maintaining a consistently high standard of food preparation and presentation.
• Inspiring and leading the brigade, particularly in the absence of the Head Chef and Senior Sous Chef
• Ensuring the provision of meals for all who have special dietary requirements or allergies.
• Ensuring that food quality and flavour is always checked before serving.
• Assisting the Executive Head Chef with planning and implementing term time menus which consider seasonal availability whenever possible.
• To be conscious of current eating and drinking trends and to be responsive to student and College Fellow’s requests.
• Ensuring that directives from the Executive Head Chef are employed re the organisation and supervision of the brigade so that food production and service runs smoothly.
• Liaising closely with the serving teams to ensure that any service problems are resolved as quickly as possible.
• Ensuring that all food is ready for service at the specified times and that a chef is present during food service to ensure there is a sufficient supply of food while monitoring portion control.

2) Management of Legislative Requirements

• Ensuring the accurate recording of all critical control points.
• Leading by example regarding safe and hygienic work practices within the kitchen and helping to oversee compliance from all kitchen staff according to the College’s Food Hygiene and Health & Safety policies.
• Ensuring temperature records are kept during storage, cooking and holding of food items before service.
• Ensuring that end of service duties are carried out efficiently including the correct storage of unused items, all unused appliances are turned off, work tops and shelves are sanitised, and the entire kitchen area is locked and secure.

3) Personnel and Training

• Assisting with the management of all junior kitchen staff, identifying any additional training needs to maintain standards and personal growth.
• Leading by example to inspire a positive team spirit and enhance staff motivation.
• Responsibility for ensuring effective communication amongst the kitchen team and with other areas of the catering department – including necessary daily briefings, handovers to subsequent shifts and the organisation of work schedules in collaboration with the Executive Chef, Head Chef and Senior Sous Chef.
• Managing staff attendance including the monitoring of time keeping and reporting of sickness absence.

4) Purchasing, Stock Control and Financial Management

• Ensuring that all purchases are sourced through the agreed College purchasing arrangements.
• Checking prices on orders and delivery to ensure the College benefits from specified discounts.
• Ensuring that goods are signed for only after they have been checked, and that poor quality or damaged items are reported to the storekeeper or supplier.

5) Other Duties

• Accepting a flexible attitude towards work and to understand that the requirements of the post may vary and develop, depending on changing circumstances within the College.
• Ability to work flexibly in terms of hours and objectives; willingness to oversee functions, events and SCR High Table service as required

Essential skills, Qualifications, and Experience

• Level 3 Professional Cookery qualification/equivalent or higher.
• Some experience of working in a relevant management/leadership role.
• Intermediate Level Food Hygiene Certificate and relevant food hygiene and safety legislation knowledge.
• Ability to produce a wide variety of dishes, including vegetarian, vegan and other restricted diet meal types.
• Proven ability in the management of food allergies.
• Proficient in health and safety practices including COSHH and HACCP.
• Good working knowledge of MS Word & Excel and databases.

Full Time, Permanent.

Reporting to: Executive Chef & Head Chef

Overall Objective

 Main duties include the preparation and cooking of food for a wide cliental base to a very high standard whilst playing a key role in helping organise and supervise the team so that food production and service run smoothly.

Main Responsibilities to include:

1) Food Production and Menu Planning

•  Providing and maintaining a consistently high standard of food preparation and presentation.
• Inspiring and leading the brigade, particularly in the absence of the Head Chef and Senior Sous Chef
• Ensuring the provision of meals for all who have special dietary requirements or allergies.
• Ensuring that food quality and flavour is always checked before serving.
• Assisting the Executive Head Chef with planning and implementing term time menus which consider seasonal availability whenever possible.
• To be conscious of current eating and drinking trends and to be responsive to student and College Fellow’s requests.
• Ensuring that directives from the Executive Head Chef are employed re the organisation and supervision of the brigade so that food production and service runs smoothly.
• Liaising closely with the serving teams to ensure that any service problems are resolved as quickly as possible.
• Ensuring that all food is ready for service at the specified times and that a chef is present during food service to ensure there is a sufficient supply of food while monitoring portion control.

2) Management of Legislative Requirements

• Ensuring the accurate recording of all critical control points.
• Leading by example regarding safe and hygienic work practices within the kitchen and helping to oversee compliance from all kitchen staff according to the College’s Food Hygiene and Health & Safety policies.
• Ensuring temperature records are kept during storage, cooking and holding of food items before service.
•  Ensuring that end of service duties are carried out efficiently including the correct storage of unused items, all unused appliances are turned off, work tops and shelves are sanitised, and the entire kitchen area is locked and secure.

3) Personnel and Training

• Assisting with the management of all junior kitchen staff, identifying any additional training needs to maintain standards and personal growth.
• Leading by example to inspire a positive team spirit and enhance staff motivation.
• Responsibility for ensuring effective communication amongst the kitchen team and with other areas of the catering department – including necessary daily briefings, handovers to subsequent shifts and the organisation of work schedules in collaboration with the Executive Chef and Head Chef.
• Managing staff attendance including the monitoring of time keeping and reporting of sickness absence.

4) Purchasing, Stock Control, Digital Platforms and Financial Management

• Ensuring that all purchases are sourced through the agreed College purchasing arrangements using current digital platforms
• Ensure that event booking information is up to date using the applicable digital databases
• Checking prices on orders and delivery to ensure the College benefits from specified discounts.
• Ensuring that goods are signed for only after they have been checked, and that poor quality or damaged items are reported to the storekeeper or supplier.

5) Other Duties

• Accepting a flexible attitude towards work and to understand that the requirements of the post may vary and develop, depending on changing circumstances within the College.
• Ability to work flexibly in terms of hours and objectives; willingness to oversee functions, events and SCR High Table service as required

Essential skills, Qualifications, and Experience

• Level 3 Professional Cookery qualification/equivalent or higher.
• High level of experience of working in a relevant management/leadership role.
• Intermediate Level Food Hygiene Certificate and relevant food hygiene and safety legislation knowledge.
• Ability to produce a wide variety of dishes, including vegetarian, vegan and other restricted diet meal types.
• Proven ability in the management of food allergies.