Deputy Sous Chef in Oxford

This role will close on 15th July 2026 at 12 noon. The Kitchen has a team of 15 staff and the role of Deputy Sous Chef is to deputise for the Senior Team, to lead kitchen shifts and to be responsible for the preparation of meals in accordance with the College Standards and to maintain the Kitchen, its associated areas and equipment in a clean and hygienic condition. The person appointed to this role must be able to produce well prepared simple dishes as well as highly complex fine dining dishes. Please note due to the shift patterns required for this role, applicants must be 18 or over to comply with working time legislation.

Key Responsibilities

• Food Preparation/Kitchen Management: To prepare, cook and serve high quality, nutritious food for college members and their guests as well as for events, weddings and conferences. To have total accountability for the operation of the Kitchen and associated areas in the absence of the Head Chef and Sous Chef. Ordering food and supplies using current College suppliers and procedures. To support the Head Chef in controlling costs, ensuring minimum wastage through good stock control and production quantities. To assist the Head Chef and Head of Food & Beverages in the completion of statutory records and administration relating to the Kitchens and associated areas. To actively participate in the ongoing management and development of menus, including their costing.
• Food Safety & Hygiene: In conjunction with the Head Chef and Head of Food and Beverages, ensure the College Food Safety, HACCP, Allergen and Health and Safety Policies are communicated, reviewed and arrangements are in place to carry out the policies. To understand and have a working knowledge of all current Food Safety legislation, to be aware of changes in regulations and rules and recommend changes in current practice to the Head of Food & Beverages.
• Staff Management: To be responsible for all staff on your shift and in the absence of the Head Chef, all Kitchen staff. To complete rotas, monthly timesheets, overtime and holiday records for the Head Chefs authorisation. Assist the Head of Food and Beverages in the recruitment, induction, appraisals and performance management of all Kitchen staff. To support the Head Chef to develop skills within the team, increasing awareness of legal requirements and developing culinary expertise.
• General: To notify the Head Chef or Head of Food and Beverages of maintenance issues or equipment issues and in their absence arrange for repair. To notify the Head Chef of any food related incidents or near misses and in their absence, the Head of Food and Beverages. To take active part in the annual training days, undertake training and development as appropriate, and keep apprised of developments in your field of expertise. Attend Department meetings, team meetings and liaise with all departments as necessary. Promote a positive attitude and good working environment. To be willing and prepared to undertake any other duties as directed. To be vigilant and take responsibility for ensuring College property and equipment is kept safe at all times. To ensure all personal data relating to individuals is kept confidential in accordance with College policies and relevant data protection regulations.

Person Specification and Criteria

Essential Criteria:

• Level 3 NVQ in Professional Cookery or equivalent
• Intermediate Food Hygiene (Level 3)
• Knowledge of HACCP and COSHH
• Knowledge of food trends and industry best practice
• Cooking of dishes for fine dining
• Experience of working in key sections of the kitchen to a high standard
• Managing a team
• Stock management, ordering and minimising wastage
• IT skills (Microsoft Office)
• Good command of English language – written and spoken
• Ability to build strong relationships
• Good verbal and written communication skills
• Ability to taste a wide range of foods
• Presents self in a positive way and to be a role model
• Adaptable/flexible and ability to work under pressure

Desirable Criteria:

• Cooking in a College environment
• First Aid qualification
• Experience with food procurement software
• Menu planning, development and costing

Summary of Terms and Conditions of Employment

• Appointment: This is a permanent full time post and there will be an initial probationary period of three months. We may, at our discretion, extend the probationary period. The appointment will be conditional on verification of the successful candidate’s ‘Right to Work’ checks and subject to the receipt of satisfactory references and medical clearance through the University’s Occupational Health Services.
• Salary: Equivalent to Grade 5 of the Brasenose College Pay Scale, currently £32,278 - £39,594 per annum depending on experience. Advancement up the scale is on merit.
• Hours of Working: Full time, 42 hours each week regular working pattern with a set day off. Standard hours for the kitchen are early shift 7am – 3pm and late shift 11.30am – 8.30pm with a paid 30 minute meal break, Monday to Friday. A set day off each week and working alternate weekends on split shifts. The post holder will be required to work the hours necessary to fulfil the job requirements and subject to operational needs. A willingness and ability to adopt a flexible approach to working hours and duties is essential according to the requirements of the College.
• Benefits: Pension - Eligibility to the Oxford Staff Pension Scheme (OSPS). The successful candidate will be entered into this scheme automatically on joining, but on-going membership of the scheme is optional. Salary Exchange Scheme - Staff who join OSPS will also be enrolled into the Salary Exchange Pension Contributions Scheme on or around three months after joining Brasenose staff. This scheme is financially advantageous both to the employee and the College as the employer. Annual leave - The paid holiday entitlement for an equivalent full-time contract for a year is six working weeks (30 days) of annual leave (5 days to be taken over Christmas break when College is closed) plus 8 Statutory Bank Holidays. Annual leave shall be taken at mutually convenient times agreed in advance with the Department Manager. The holiday year begins on 1 January and ends 31 December. For part years of service, the entitlement will be calculated as 1/12th of the annual entitlement for each completed month. Meals - Employees are entitled to take lunch free of charge in Hall when the kitchen is open. Welfare Support - Employee Assistance Programme; a free confidential telephone helpline and online medical guidance. Free annual flu jab. Travel Pass Loan - a discounted travel scheme is available with monthly deductions from salary. Cycle to Work Scheme/Bike Loan - monthly deductions from salary. Sports Facilities - access to the University Sports club. University Card - for discounts in shops, cafes and restaurants and University leisure facilities.