Term-Time Chef: Healthy Student Catering

Aramark Ltd; Long Eaton; Sur place; GBP 19 000 - 23 000; Temps partiel

Avantages offerts par ce poste

Term-time schedule

Holidays off

Discounted meals

Uniform provided

Wellbeing support

Career progression

Résumé du poste

Aramark Ltd in the United Kingdom is seeking a dedicated Chef for the University of Derby on a term-time only basis. You will prepare high-quality meals following menus and safety standards, and support menu development to meet student nutrition needs.

The role requires proven chef experience, NVQ Level 2 in Professional Cookery (Level 3 desirable) and Food Safety Level 2, with a focus on allergen awareness and teamwork in a fast-paced campus environment.

Qualifications

• Proven experience as a Chef, ideally in education or contract catering.
• NVQ Level 2 in Professional Cookery (Level 3 desirable).
• Food Safety Level 2 (minimum).
• Strong understanding of allergens and dietary requirements.

Responsabilités

• Preparing and cooking meals to a high standard, following Aramark menus and food safety procedures
• Contributing to menu development that reflects student preferences and nutritional guidelines
• Ensuring food is served on time, well-presented, and portion-controlled
• Maintaining exceptional cleanliness and hygiene standards in the kitchen
• Complying with Health & Safety and Food Hygiene regulations, including HACCP
• Collaborating with the wider catering team to ensure smooth kitchen operations
• Assisting with stock control, ordering, and waste management
• Supporting allergen and special dietary requirements with accuracy and care
• Participating in training and team meetings as required

Connaissances

Chef experience

Organisational skills

Team player

Allergen awareness

Formation

NVQ Level 2 in Professional Cookery

NVQ Level 3 in Professional Cookery

Food Safety Level 2

Description du poste

Aramark Ltd in the United Kingdom is seeking a dedicated Chef for the University of Derby on a term-time only basis. You will prepare high-quality meals following menus and safety standards, and support menu development to meet student nutrition needs.

The role requires proven chef experience, NVQ Level 2 in Professional Cookery (Level 3 desirable) and Food Safety Level 2, with a focus on allergen awareness and teamwork in a fast-paced campus environment.