Pembroke College in central Oxford is seeking a talented and motivated Junior Sous Chef to join our vibrant kitchen team. This is an exciting opportunity to be part of a professional and friendly brigade, delivering a wide range of culinary services, from informal student meals to prestigious formal banquets.
The role is permanent, full-time (40 hours a week, five days out of seven)
Why Join Us?
Career Development: Grow within a team that values professional progress. This role offers opportunities for training, mentorship, and hands-on leadership experience as you support and guide junior kitchen staff.
Diverse Culinary Experiences: Engage in a range of culinary activities, from everyday student dining to formal banquets, buffets, and conferences. This role lets you showcase and expand your skills in both daily service and special events.
Positive Work Environment: Join a supportive, inclusive kitchen where teamwork, well-being, and safety are top priorities. We promote work-life balance with a schedule of 5 days out of 7, typically with early (7 am to 3:30 pm) or late (12:30 pm to 9 pm) shifts.
Generous Benefits Package: Enjoy a comprehensive benefits package including University pension membership, a generous holiday allowance, complimentary meals on duty, a travel pass and cycle scheme, and access to our Employee Assistance Programme to support staff well-being.
Role Overview
To assist the senior chefs in the preparation and delivery of meals to the required standards, ensuring quality, health, and safety compliance in all kitchen operations. The Junior Sous Chef will also step in for the senior chefs, when necessary, manage kitchen staff, and help ensure that meals meet the Colleges high standards.
Key Responsibilities
Meal Preparation: Assist in daily meal production, ensuring consistency in quality and presentation, within budget constraints.
Operational Support: Maintain a constant flow of meals during service, ensuring proper portioning, temperature control, and recording of service data.
Health and Safety: Adhere to all relevant food hygiene and safety regulations, including HACCP protocols, and ensure that the kitchen is kept clean and orderly.
Leadership: Provide support and guidance to the kitchen team, leading by example and assisting with training and development.
Special Events: Assist with the preparation of buffets, conferences, and other special catering needs.
Stock and Waste Management: Oversee the proper storage of ingredients, manage inventory, and minimise food wastage.
Maintenance and Reporting: Ensure equipment is in good working order and report any issues or hazards.
Requirements
Education: GCSE or NVQ equivalent, hygiene qualification, and first aid certification are preferred.
Experience: At least 9-12 months of professional kitchen experience, ideally in a large-scale or institutional setting.
Skills: Strong knowledge of food preparation techniques, understanding of health and safety protocols, and the ability to work under pressure.
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