Salary range : £24044 - £26038 per annum plus 5% non-standard working allowance
FTE : 1.0 (35 hours per week)
Term : Open
Closing date : 17 January 2025
The Catering and Hospitality department within The University of Strathclyde seeks to appoint a Chef De Partie on a full time basis. The successful candidate will work full time (35 hours per week) with an enhanced overtime rate payable on any additional hours worked. The Catering and Hospitality department is closed over the Christmas period each year for approximately two weeks. Although the majority of the catering business is predominantly Monday to Friday, a flexible approach to a varied work pattern of 5 days over 7, including evenings and weekends, is essential. Shifts will vary to meet campus, conference and events business requirements. A non-standard working allowance of 5% of basic salary applies.
As a Chef de Partie you will be expected to be passionate about the production and delivery of a high standard of food, and will do so in a polite and respectful manner to other staff and customers. A “Can Do” attitude will be evident as will a professional approach to all tasks.
Whilst working as part of a team to provide high quality, quick service, you will use your own initiative to achieve the tasks that are allocated to you. To be successful as a Chef de Partie, you should be able to assist with menu and recipe creation and ordering, assist with the observation of health and safety, lead and train Commis Chefs, monitor production specification and wastage, demonstrate excellent organisational skills and ensure that all duties are completed in a timely manner.
You will represent catering in a professional, safe and courteous manner, ensuring agreed departmental standards are met.
You will be working in a fast moving, high energy environment which will require relevant supervision, food preparation and service experience in a quality focused environment.
As well as monitoring food preparation, service and safety standards of junior chefs, responsibilities include informing the Kitchen leadership team of malfunctioning or broken kitchen equipment, supervising the unpacking and organising of deliveries, and mopping up kitchen spills to prevent accidents and injuries. You will also ensure that all food items are properly stored to prevent spoilage.
Interviews are scheduled to take place on 27 January 2025.
For informal enquiries, please contact Joe McGroarty, Executive Head Chef at joseph.mcgroarty@strath.ac.uk