Job title:Chef

Post number:CA8211

Reports to:Campus Head Chef (CHC)

Department:Accommodation and Hospitality Services

Location:Falmer

Grade:2

Purpose of the role:

The role holder will provide support to the site-based Chef team and will assist in the production and delivery of high quality foodservice for a diverse group of customers, including students, staff and conference and events guests. The role holder will prepare and cook food under the direction of the CHC or Senior Chef on duty and will also assist in other areas of day to day kitchen operations i.e. stock counts, delivery checks.

Line management responsibility for: None

Main areas of responsibility:

  1. To assist in the production of food for agreed service areas i.e. food outlets, halls catering, hospitality and conference services.
  1. To ensure food prepared delivered to a consistently high standard.
  1. To assist in the procurement of food and beverage ingredient purchases by informing more senior members of the chef team of commodity requirements.
  1. To carry out all duties in line with current food hygiene and health and safety legislation.

General responsibilities

These are standard to all University of Brighton job descriptions.

  • To undertake other duties appropriate to the grade and character of work as may be reasonably required, including specific duties of a similar or lesser grade.
  • To adhere to the University’s Equality and Diversity Policy in all activities, and to actively promote equality of opportunity wherever possible.
  • To be responsible for your own health and safety and that of your colleagues, in accordance with the Health and Safety at Work Act.
  • To work in accordance with the Data Protection Act.

The person specification focuses on the knowledge, qualifications, experience and skills (both general and technical) required to undertake the role effectively. Please ensure that your application demonstrates how you meet the essential criteria. You will be assessed by your completed application form (A), at interview (I) and in some instances through an exercise (E).

Essential criteria / A, I, E
Knowledge / •The ability to prepare and cook high quality food to suit a range of customer needs, including for conference and banqueting events
•A working understanding of processes, systems and legislation related to large scale food production/service and food safety.
•Numerate, with the ability to understand dish cost calculations.
•Excellent customer service skills.
•Excellent standard of oral communication skills, confident in communicating with other members of the team.
•Ability to meet agreed objectives to agreed timescales.
•Committed to continuous self-development.
•A positive approach to problem solving and handling difficult issues.
•The ability to demonstrate sound judgement. / A,I
A,I
A,I
A
A,I
A,I
A
A,I
A
Qualifications /
  • Qualified to City and Guilds 706/1 or equivalent
  • Level 2 Food safety qualification
/ A
A
Experience /
  • A proven track record of successfully working as part of a chef team in a commercial kitchen environment.
/ A,I
Managing people
Technical/work based skills /
  • Good craft skills and the flexibility in preparing and cooking food for diverse customer groups.
/ A,I
Other requirements /
  • Physical ability to carry out duties and manual handling as required in a busy kitchen.
/ A
Desirable /
  • Experience of working in a similar kitchenenvironment.
  • Working toward further chef qualifications

  • Any appointment is generally made at the bottom of the salary range for the grade dependent upon experience and previous salary.
  • This is a full time post.
  • Annual leave entitlements are shown in the table below and increase after 5 years’ service. In addition, to the eight Bank Holidays, there are university discretionary days between Christmas and New Year. All leave, including bank holidays and discretionary days, is pro-rated for part time employees.

Grades / Basic entitlement per year / Grades / After 5 years’ service
1-3 / 23 days / 1-3 / 28 days
4-7 / 25 days / 4-7 / 30 days
8-9 / 27 days / 8-9 / 30 days
  • Further information about the department can be found here Accommodation and Hospitality and eat.brighton
  • Read the University’s 2016 - 2021 Strategy
  • The University has an attractive range of benefits and you can find more information about them on our website

Date: April 2018