Closing Date: 05 March 2018
The Chef de Partie/ Weekend Breakfast Chef will report on a day-to-day basis to the Head Chef and will be expected to undertake any reasonable tasks at the request of the Head Chef, Senior Sous Chef and Sous Chefs, Catering Manager and the Home Bursar.
The Chef will be working as part of a team to ensure the provision of high quality meals to fellows, students, staff, guests and commercial customers. The role is based on 40 hours per week to include two 8-hour shifts on Saturday and Sunday mornings when they will be responsible for the preparation and supervision of Breakfasts and three further 8 hour afternoon/evening shifts during the week.
Communal dining is an integral part of the collegiate experience. During term-time, refectory catering is provided for students, while a high-standard lunch and dinner service are also provided for the college’s Fellows. Corporate, society and alumni events feature throughout the calendar and academic year.
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