Junior Sous Chef - Central Production Kitchen

The University of Manchester; Manchester; On-site; GBP 42,000 - 52,000; Full time

Job summary

The University of Manchester Hospitality Central Production team is seeking an Executive Head Chef to lead day-to-day kitchen activity for conferences, events, and outlets from Oxford Road, Manchester. You will translate production plans and service requirements into high-quality, timely food production while promoting teamwork and continuous improvement.

You will coordinate an allocated section, supervise colleagues on shift, ensure food safety, quality and dispatch, and deputise for the Sous

Responsibilities

• Coordinate an allocated production section and deputise for the Sous Chef on operational matters.
• Translate production plans, recipes and service requirements into safe, efficient kitchen activity.
• Check product quality, ensure proper cooling, storage, labelling, packing and dispatch.

Job description

Overall Purpose

Working under the direction of the Sous Chef, the postholder will support the preparation, production, packing and dispatch of consistently high-quality food for Hospitality services, events and outlets. The role combines skilled food production with the day-to-day coordination of colleagues on shift, translating production plans, recipes and service requirements into safe, efficient and timely kitchen activity while promoting high standards, teamwork and continuous improvement. The postholder will coordinate an allocated section or production activity, check product quality and consistency, and help ensure food is cooled, stored, labelled, packed and dispatched safely and on time. They will also support colleagues and deputise for the Sous Chef on agreed operational matters.

About the Team

The role is based within the Hospitality Central Production team at the Central Production Unit, Oxford Road, Manchester. The team produces food for catered conferences and events, lunches, dinners, banqueting, weddings, cafés and other food outlets across the University. The operation is focused on food safety, service excellence, teamwork, sustainability and the consistent delivery of high-quality food.

Catering at the University encompasses a broad and diverse range of business areas including retail outlets, catered halls, student bars, conferencing, events and hospitality. There are many benefits to working at the University: 26 days holiday plus Bank Holidays Generous pension scheme with generous employer contribution A strong commitment to personal and career development, as well as wellbeing and mental health support Annual salary review To find out more about staff benefits and working within catering at the University, visit our catering staff website: www.umc-limited.co.uk

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Enquiries about the role, shortlisting and interviews

Name: Eddie MaKuwaza Executive Head Chef

Email Address: [e-mail]

General enquiries and administrative support

[e-mail]

Technical and job portal support

https://jobseekersupport.jobtrain.co.uk/support/home

Applications close at midnight on the closing date.

Further particulars (with person specification) linked below.