Pembroke College, in central Oxford, is seeking a talented Sous Chef to join its dedicated kitchen team. This is a unique opportunity to play a leading role in delivering a diverse and exceptional culinary experience in one of Oxford s prestigious colleges.
This is a full-time role, 40 hours per week, worked in straight shifts, 5 days out of 7 days
Why Join Us?
- Career Growth: Work closely with the Head Chef and Executive Head Chef, gaining valuable leadership experience while contributing to innovative menus. Training and development opportunities ensure continued professional growth.
- Culinary Diversity: Engage in a variety of services, from daily student meals to formal banquets, conferences, and bespoke events.
- Supportive Environment: Enjoy working in a positive and inclusive kitchen team where collaboration and well-being are priorities.
- Excellent Benefits: Access to a comprehensive benefits package, including a University pension scheme, generous holiday allowance, complimentary meals on duty, a travel pass and cycle scheme, and support from the Employee Assistance Programme.
Role Overview
The Sous Chef will work closely with the Head Chef to deliver exceptional catering services at Pembroke College. This role involves preparing and presenting high-quality dishes across a variety of catering demands, supervising kitchen operations, and ensuring compliance with all food safety and hygiene standards. The Sous Chef will take responsibility for kitchen operations in the Head Chef's absence and contribute to creating innovative, seasonal menus that reflect modern culinary trends while respecting traditional techniques.
Key Responsibilities
Food Preparation and Service
- Prepare and present high-quality meals for formal halls, student dining, conferences, and VIP events, ensuring consistency in quality and presentation.
- Work collaboratively with the Head Chef and Executive Head Chef to develop creative menus, focusing on seasonality, dietary requirements, and cost-efficiency.
- Assist in producing specialty dishes, including vegetarian, vegan, and allergen-specific meals.
Leadership and Training
- Supervise and train kitchen staff to maintain high culinary standards and adherence to safety regulations.
- Lead the kitchen team during the Head Chef's absence, ensuring smooth and efficient operations.
- Foster a positive and professional working environment.
Compliance and Safety
- Ensure all food safety protocols (HACCP, COSHH) are strictly followed and that relevant documentation is completed.
- Maintain high standards of cleanliness and organisation in the kitchen.
- Report hazards, maintenance needs, and hygiene issues promptly.
Operational and Administrative Duties
- Oversee inventory management, ensuring proper storage and minimising waste.
- Assist in receiving deliveries, checking the quality and standards of goods received.
- Monitor kitchen equipment, ensuring it is well-maintained and in working order.
Selection Criteria
Essential
- NVQ Level 3 in Catering or equivalent qualification.
- Proven experience in a similar role within a professional kitchen.
- Strong knowledge of modern culinary techniques and food trends, including dietary requirements and allergen management.
- Excellent communication and team management skills.
- Demonstrable ability to work under pressure while maintaining attention to detail.
- Food Safety Level 3 certification or equivalent.
Desirable
- Experience in fine dining or event catering.
- Past experience in catering at an academic institution.
To apply, please send your CV and a covering letter by 9am on Monday, 13th January 2025
Early applications are encouraged as the College reserves the right to interview and appoint prior to the deadline.
