St Anne’s College, Oxford

Third Chef

Full time, Permanent

Salary in the range of £23,014 - £25,097 per annum

(dependant on qualifications and experience).

The College

St Anne’s is a modern, informal, academically ambitious College and is one of the largest in the University. It is known for its domestic setting and the diversity of its student body. It is an energetic and friendly co-educational community of some 730 students plus tutors and staff.

St Anne’s has a radical tradition. It can trace its origins back to 1879, and the formation of the Association for the Education of Women in Oxford. It became a College in 1952 and first admitted men in 1979. The College has always set its face outwards towards the world, driven by its commitment to making accessible the opportunities of an Oxford education to those of academic potential who otherwise might not encounter them. The College has over 422 undergraduate students and, in recent years, has built up its graduate community to around 308. It has a small endowment, and relies on its successful vacation conference business and upon the generosity of its large and committed alumnae base to secure its financial stability. For further information about the College, please visit

The Catering Department

St Anne’s College Catering Department has a long history of providing a very high standard of food and service to it’s many students, staff, conference guests and visitors, attending or visiting College, throughout the year.

The Chefs are encouraged to think creatively and put forward new suggestions and as a result the menus are regularly changed, offering fresh and appetising options. The Catering Department prides itself in having Chefs who have won recognition through national Chef competitions.

Overview

Job TitleThird Chef

LocationOxford

Reports toHead Chef, through the Deputy Head Chef. Day to day instruction may be provided by any of the more senior Chefs. The Third Chef will also follow the direction of the Catering Manager as required.

Direct reportsNone

Hours44 hours per week, hours are variable according to shift roster. A rota system is in operation which includes split shifts, evenings and weekends.

Key areas of responsibility

To work with the Head Chef and the Kitchen brigade in preparation of all food for staff, students and our busy conference business in either, or both, of the two kitchens in College.

  • Work will be carried out in all areas of the Kitchen e.g. pastry, stoves, vegetable preparation.
  • The Third Chef will be required to take responsibility on occasion; this may include occasionally running the Kitchen.
  • Ordering and stock-control of food items will at times be carried out by the Third Chef.
  • Appropriate care and attention to detail should be taken at all times to ensure food of a very high standard is produced.
  • Responsibility for temperature checks which are carried out and recorded on a daily basis.
  • Responsibility for cleaning schedules which should be followed on a daily basis. A high standard of hygiene should be maintained at all times.
  • Health and safety procedures and standards will be followed at all times, and personal health and hygiene standards should be maintained at all times.
  • The Third Chef will be required to work effectively as part of a team of Chefs and Kitchen Porters, as well as work well with the Catering Manager and Deputy, the Dining Hall Supervisors and General Assistants to ensure a smooth running of the Catering Department.
  • The Third Chef will undertake any other duties as may be required by the Head Chef or the more senior Chefs.
  • Full induction into the role will be carried out for the appointee. The Third Chef will be required to undertake training as required throughout their career with us.

Person Specification

The ideal applicant will preferably have experience of working in a busy kitchen environment. They may have a catering qualification, though relevant experience will be also be considered and/or training offered, if required. They will be able to demonstrate an enthusiasm for the cooking and the preparation of food, creativity for menu planning and be able to work well as part of a team.

Terms and Conditions

Appointment: / The appointment will be conditional on confirmation of eligibility to work in the UK. Further information is available at:
Hours of work: / 44 hours per week, Monday to Friday. hours are variable according to shift roster. A rota system is in operation which includes split shifts, evenings and weekends. Overtime, if agreed in advance will be paid at the standard pay rate.
Salary: / In the range of £23,014 - £25,097 per annum (dependant on qualifications and experience).
Annual Leave: / 30 days per year, this includes 8 public holidays. From 1st October 2018 this will rise to 38 days per year. Some holiday must be taken during winter closure. All other holidays will be agreed with the manager.
Pension: / The College offers membership of OSPS.
Meals: / Free lunch is provided on working days, when the post holder works either side of lunch.
Parking: / You may be eligible to apply for a parking permit for which an annual fee applies.
Other: / Employment is subject the policies and procedures outlined in the Staff Handbook.

Application process

Prospective candidates should download and return an application form with a CV and a covering letter stating why you are interested in, and suitable for, this role. The closing date is 19thApril at 12 noon.

Applications should be sent to

The policy and practice of St Anne’s College require that all staff are afforded equal opportunities within employment. Entry into employment with the College and progression within employment will be determined only by personal merit and the application of criteria which are related to the duties of each particular post and the relevant salary structure. In all cases, ability to perform the job will be the primary consideration. Subject to statutory provisions, no applicant or member of staff will be treated less favourably than another because of age, disability, gender reassignment, marriage or civil partnership, pregnancy or maternity, race, religion or belief, sex, or sexual orientation. Applicants are encouraged to complete the equal opportunities monitoring form.