- To assist the kitchen in the preparation of meals in part or in full
- To be responsible for the final presentation, taste, and appearance of food
- To work as part of the kitchen brigade under the direction of the Executive Head Chef, Head Chef, Sous Chefs and Chef de Parties to produce the highest standards of food for routine daily catering and for special events according to menus
- To ensure the security of stores, kitchen premises and equipment
- To liaise and work harmoniously with the Hall and SCR staff
- To comply with the Food Safety Act and General Food Hygiene Regulations
- To comply with Health and Safety Regulations including COSHH
- To maintain the highest standards of personal hygiene, cleanliness and presentation wearing appropriate uniform at all times
- To undertake training as required
- Economy in the use of cleaning materials
- To behave in an appropriate manner to all members of College, visitors and staff
- To assist junior members, visitors and colleagues with a disability, as appropriate
- To undertake any other tasks commensurate with the role as may be required by the Executive Head Chef and Head Chef
Normal hours of work are 40 per week, to be worked in accordance with the shift rota and the needs of the department. Additional working hours may be required when authorised and as necessitated by the needs of the Department. Flexibility is required and there is a system for the banking of hours in order to ensure staff cover to meet the needs of the business.
- Hours of work are not onerous and the Chef arranges work to provide alternate weekends off, subject always to any unusual requirements or staff holidays
- 60 minute unpaid break each day, dependent on the shifts
- Free meals when working over the lunch period and in excess of six hours per day.
- Eligible for a share of a discretionary conference service charge
- Entitlement to five weeks’ paid holiday in each full working year
- One week is taken in each of the Christmas/New Year and Easter closed periods and the remainder by arrangement with the Executive Head Chef
- An Employee Assistance Programme (free service)
- Uniform and protective footwear are provided and laundered without charge
- Tax-free bicycle hire/purchase salary sacrifice scheme (after completion of a probationary period)
- Season ticket loans for public transport (after completion of a probationary period)
A person will be well placed for a rewarding career in food production. For over more than twenty years, Christ Church apprentices have progressed to senior positions in our brigade or in college kitchens elsewhere in Oxford, as well as in hotels and restaurants more widely.
Whilst we do sometimes offer employment opportunities at Christ Church on completion of the apprenticeship, we cannot guarantee this.
- Enthusiastic approach and enjoys cooking as a hobby, for example, cooking/baking at home
- Good general intelligence and a clean and organised approach to work
- Attention to detail
- Good communication skills
English and maths GCSE passes desired.
- Commis Chef Level 2
- Functional Skills Level 1
- Functional Skills Level 1
- Basic Food Hygiene qualification(s)