Salary: Grade 4 (Balliol chef salary scale) £31,211 to £35,705 per annum. There is potential for future progression through the discretionary points to £38,981 per annum.
Contract type: Full-time, permanent
Department: Kitchen
Reports to: Executive Head Chef/ Second Chef/ Third chef
Hours: 40 hours per week, any 5 days out of 7, as per the published rota, flexibility regarding hours will be required. Every other weekend off, straight shifts. Additional hours (generous overtime paid) may be requested at busy times.
Location: Balliol College Broad Street
Probation: 4 months
Notice period: 1 month
Balliol College
Situated in an historic site in central Oxford, Balliol has been a hub of learning and community since its foundation in 1263. As one of the larger colleges within the University of Oxford, it is home to roughly 860 students, with undergraduates making up just under half of the student body. The College also employs over 80 Fellows, 50 lecturers, and about 180 support staff, with Professor Seamus Perry as its current Master. While academic excellence is at the core of Balliol’s mission, visitors are often struck by the College’s informal and welcoming atmosphere. Beyond its walls, Balliol has an active and engaged global community of over 10,000 alumni and donors.
Further information about the College is available at www.balliol.ox.ac.uk.
Purpose of the Post
The college seeks to appoint a Chef de Partie to assist the Executive Head Chef and Second Chef in food production for all areas of catering within the college. The successful applicant will be able to produce well-prepared simple dishes as well highly complex for our fine dining operation.
Main Duties
- To prepare food to the highest standard within your specified section under the direction of the Executive Head Chef and Second Chef
- To liaise and work harmoniously with the Hall and SCR staff
- To play your part in providing a good working environment promoting a positive attitude and pride in your work
- To adhere to time schedules in preparation and cooking of foods.
- To adhere to strict portion and waste controls.
- To stock up and replenish service points as necessary.
- To assist with training of apprentice Chefs.
- To comply with the Food Safety Act and general food hygiene regulations
- To comply with Health & Safety Regulations, including COSHH, the correct use of PPE (Personal Protective Equipment) at all time, and also be aware of fire safety precautions.
- To participate in any training to improve your standards and performance.
- To ensure regular checks of equipment and report any problems/deficiency to the Executive Head Chef or Second Chef
- To behave in an appropriate manner to all members of college, visitors and staff
- Be prepared to undertake further duties when necessary. In addition, Balliol wishes to recruit those who can be flexible, and are great team players with a passion for food.
Selection Criteria
The person appointed will have the following essential qualities:
Personal Requirements:
- Neat personal appearance and high level of personal hygiene
- Excellent attention to detail
- A customer-focused attitude
- Able to work as part of a team
- Ability to taste a wide range of foods
- Good level of fitness necessary to work on your feet for the shift
Technical ability (knowledge and experience)
- All-round experience of working in key sections of the kitchen including
- Fine-dining
- Ability to interpret recipes
- Basic food hygiene (level 2)
- NVQ level 2 or above or equivalent
- Knowledge of HACCP and COSHH
- Ability to perform simple mathematical calculations
Communicating and relating to others
- Able to communicate in English
- Builds strong working relationships with other members of the team
- Presents self in a positive way
- Prepare and deliver food to the highest standard
- Highly customer-focused
Line management
- Share and communicate issues
- Work in line with management to work in cost-effective way
- Flexible approach and able to adapt to meet the needs of the team
Teaching and learning support
- Can improve own performance in the job and consequently improve Balliol College kitchen’s performance
- Proactively seeks to take on stretching responsibilities
Decision-making, problem-solving, planning and organising
- Knowledge and experience in stock ordering, wastage and rotation
- Capable of prioritising tasks and managing own time
Employee Benefits
Meals: A free two-course lunch is available in the Hall when the kitchens are open.
Holiday: The postholder will receive paid leave entitlement of 30 working days (in addition to Bank Holidays) during a complete holiday year, some of which must be taken at Christmas and Easter when the Kitchen is closed.
Pension: Oxford University Staff pension Scheme (OSPS). This is a contributory pension scheme, with contributions from both the employee and the College.
Travel: benefits include interest-free loans enabling the purchase of bus passes, annual rail season tickets to Oxford, and discounted bicycles and accessories.
Healthcare: benefits include free flu jabs, free use of the College’s onsite gym and the University swimming pool, and preferential rates for other University sports facilities.
University Club: staff are eligible for free membership of the University Club, which offers food, drink and accommodation in an exclusive space for staff, postgraduates and alumni.
Learning and personal development: resources are available from the University in addition to training organised by the College.
Visitor access: staff benefit from free visitor access to the 45 colleges and halls of the University and the University’s Libraries, Botanic Gardens, Arboretum and Museums.
Employee discounts: available at local and national retailers and online services using exclusive discount codes for University staff and with a TOTUM (formerly NUS) card.
Right to Work: Shortlisted candidates will be expected to supply original documentation proving that they have the right to work in the United Kingdom (UK).
Equal Opportunities: Balliol College is an equal opportunities employer. All applicants are asked to complete a separate confidential Equal Opportunities Monitoring Form to help us fulfil our duties in this regard. Applicants are encouraged to ask if they require reasonable adjustments for any part of the recruitment process.
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Chef de Partie (permanent role) in Oxford employer: Balliol College
Balliol College in Oxford is an exceptional employer, offering a vibrant work culture that prioritises collaboration and community. With a commitment to employee growth, the College provides ample opportunities for professional development within the higher education sector, all while fostering a welcoming environment for both staff and students. The unique setting of Oxford enhances the experience, making it a rewarding place to contribute to the academic and social life of the College.
