At a Glance
- Tasks: Prepare and cook fresh, seasonal dishes in vibrant gastro pub kitchens.
- Company: Join Jubilee Hospitality, a leader in supplying quality chefs across the UK.
- Benefits: Earn £15.00-£18.00 per hour, with weekly pay, holiday pay, and pension.
- Other info: Ongoing work opportunities throughout Oxford with dedicated consultant support.
- Why this job: Flexibility to work around your schedule while gaining experience in respected venues.
- Qualifications: Experience as a Chef de Partie, Sous Chef, or Head Chef preferred.
The predicted salary is between 18 - 18 £ per hour.
- What You'll Be Doing
- Preparing and cooking fresh, seasonal dishes
- Working in professional gastro pub kitchens
- Supporting established kitchen brigades during busy services
- Maintaining high food quality and hygiene standards
We are looking for chefs who
- Have recent experience working as a Chef de Partie, Sous Chef or Head Chef
- Have worked in fresh food restaurants, gastro pubs, hotels or contract catering
- Can confidently run a section without supervision
- Hold a Food Hygiene Certificate (preferred)
- Have their own transport or can reliably travel to venues across Oxford
- Pay and Hours
£15.00-£18.00 per hour, depending on experience.
Weekly pay, holiday pay and pension.
Flexible shifts that fit around your availability.
Ongoing work throughout Oxford and the surrounding area.
Opportunity to work in a variety of respected fresh food venues.
About Jubilee
Jubilee Hospitality has over 20 years' experience supplying quality chefs to hospitality businesses across the UK.
We pride ourselves on building long-term relationships with both our chefs and clients, offering regular work, competitive pay and dedicated consultant support.
Jubilee Personnel Services Limited is acting as an employment agency in relation to this vacancy.
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We think you need these skills to ace Relief Agency Chef | Gastro Pub Work | Oxford
Experience as a Chef de Partie
Experience as a Sous Chef
Experience as a Head Chef
Ability to prepare and cook fresh, seasonal dishes
Ability to run a section without supervision
Food Hygiene Certificate
Knowledge of high food quality standards
