Pembroke College, a vibrant and esteemed academic institution, is seeking a dynamic and hard-working individual to join the kitchen team as a Junior Sous Chef. This is an exciting opportunity to play a vital role as part of a supportive and highly professional team focussed on delivering an exceptional service to the College’s students, Fellows, staff and guests.
Our friendly brigade deliver a wide range of events, from informal student catering to formal banquets for 150 guests.
A 40-hour week is worked, rostered 5 days a week (5 days out of 7), typically either early shifts (7am to 3.30pm), or late shifts (12.30pm to 9pm) with a half-hour meal break, but there may be variations due to operational needs.
Benefits include membership of the University pension scheme, a generous holiday allowance, free meals on duty, and a travel pass/cycle scheme. The college offers an Employee Assistance Programme to support the wellbeing of its staff members.
Major Tasks/Duties:
1. To assist the Head Chef in the daily production of all meals to the required standards, within budgeted costs, meeting the relevant Health and Safety criteria in accordance with regulations, and the College HACCP policies.
2. To assist the Head Chef with receiving and checking deliveries, temperature monitoring and relevant health and safety matters, including the recording of meals numbers and forecasting, in order to alleviate wastage.
3. To ensure a constant supply of meals to all areas during service.
4. To keep a check on quantities and temperatures of food in hot plates etc., recording particulars on relevant forms, informing the Head Chef of any probable shortfall in any particular dish.
5. To ensure the cleanliness and hygiene of his/her area.
6. To assist with any special requirements i.e. buffets, conferences etc., as and when required.
7. To assist with kitchen paperwork i.e. allergen sheets to be completed daily or as required.
8. To ensure that any food to be left in the main coldroom and freezer is stored correctly and tidily, and wastage is processed and disposed of correctly.
9. To ensure that all ovens and stoves etc are turned off at the end of the day’s work.
10. To report hazards or breakdowns of equipment.
11. To provide cover for the Head Chef, Deputy Head Chef and Sous Chefs in his/her absence and assume his/her responsibilities.
12. To lead by example.
13. To undertake any training relevant to the position of Junior Sous Chef.
14. To assist in the training and development of all members of kitchen staff