Third Chef

LLOYD'S REGISTER INTERNATIONAL; Oxford; On-site; GBP 36,000 - 42,000; Full time

Benefits offered by this job

Staff meals

Pension scheme

Travel loans

University Club membership

Visitor access to university grounds

Job summary

Balliol College in Oxford is seeking a Third Chef to support high-quality food delivery across the College kitchens and events. You will work as a senior member of the kitchen team, assisting with menu development, stock control and cost management while ensuring food safety standards are met.

The role requires prior professional kitchen experience at or above Chef de Partie, Level 3 Food Safety, and a willingness to work a 40-hour, 5-out-of-7 rota with potential overtime.

Qualifications

• Broad practical experience across key sections of a professional kitchen.
• Experience in preparing and presenting food to a high standard, including fine-dining or equivalent high-quality food production.
• Ability to understand, interpret and consistently follow recipes, specifications and agreed presentation standards.
• Level 3 Food Safety/Food Hygiene qualification, or equivalent. Training can be provided.

Responsibilities

• Prepare, cook and serve high-quality, nutritious food for College members and guests, including events.
• Work to schedules for timely preparation, cooking and service.
• Adhere to portion control standards and minimise food waste.
• Ensure service points are stocked and replenished during service.
• Oversee day-to-day kitchen operations in the absence of senior chefs.
• Help develop menus, manage stock, cost control and staff development.

Education

NVQ Level 3 in Professional Cookery

Level 3 Food Safety/Food Hygiene qualification

Chef de Partie Standard

Tools

HACCP

Job description

Third Chef

Salary: Grade 5 (Balliol chef salary scale) - £35,705 - £42,171 per annum. There is potential for future progression through the discretionary points to £46,060 per annum. Contract type: Full-time, permanentLocation: Balliol College, Oxford, OX1 3BJDepartment: KitchenReports to: Executive Head ChefHours: 40 hours per week, Monday to Sunday, working 5 out of 7 days in accordance with the rota. The rota operates between 7:30am and 10:30pm. Work outside of these hours may occasionally be required for which paid overtime or time-off in lieu will be granted.Holiday: 6 weeks (30 days), plus Bank Holidays, during a complete holiday year, five of which are taken during the Christmas period when the College is closed. The College reserves the right to require staff to work on Bank Holidays.Probation period:4 monthsNotice period: 1 month on either side (during probation) 3 months on either side (after probation)

Balliol College

Situated in an historic site in central Oxford, Balliol has been a hub of learning and community since its foundation in 1263. As one of the larger colleges within the University of Oxford, it is home to roughly 860 students, with undergraduates making up just under half of the student body. The College also employs over 80 Fellows, 50 lecturers, and about 180 support staff, with Professor Seamus Perry as its current Master. While academic excellence is at the core of Balliol’s mission, visitors are often struck by the College’s informal and welcoming atmosphere. Beyond its walls, Balliol has an active and engaged global community of over 10,000 alumni and donors.

Further information about the College is available at www.balliol.ox.ac.uk.

Purpose of the Post

The role is responsible for supporting the delivery of consistently high-quality food and the effective day-to-day operation of the College kitchen. Working as a senior member of the kitchen team, the postholder will prepare and present nutritious, high-quality food for College members, guests, functions, weddings, conferences and other events, while maintaining excellent standards of food safety, hygiene and cost control.

The role also carries supervisory responsibility, including overseeing kitchen operations and staff during designated shifts and in the absence of the Executive Head Chef, Head Chef and Sous Chef. The postholder will contribute to menu development, stock and cost control, staff training and development, and the continuous improvement of kitchen standards and working practices.

A key purpose of the role is to provide strong operational leadership while remaining actively involved in food preparation and service, helping to foster a professional, supportive and collaborative kitchen environment and ensuring a consistently high standard of food and service across all College catering operations

Job duties and responsibilities:

The main duties are included below. This is not an exhaustive list and may be amended in line with College needs.

Food Preparation/Kitchen Management

• Prepare, cook and serve high-quality, nutritious food for College members and their guests, as well as for functions, weddings, conferences and other College events.
• Work effectively to agreed schedules, ensuring the timely preparation, cooking and service of food.
• Adhere to agreed portion control standards and minimise food waste through careful preparation, production and handling.
• Ensure service points are appropriately stocked and replenished throughout service as required.
• Take responsibility for the day-to-day operation of the kitchen and associated areas in the absence of the Executive Head Chef, Head Chef and Sous Chef, ensuring established College procedures and standards are maintained.
• Order food, ingredients and other supplies from approved College suppliers, following established purchasing procedures, either by telephone or through the appropriate online ordering systems.
• Support the Executive Head Chef, Head Chef and Sous Chef in controlling food costs and minimising wastage through effective stock control, appropriate production quantities and careful use of ingredients.
• Assist the Executive Head Chef, Head Chef and Sous Chef with the accurate completion and maintenance of statutory and operational records relating to the kitchen and associated areas, including temperature records, delivery records, blast-chilling records and temperature probe calibration records.
• Actively contribute to the ongoing development of menus, including providing input into dish development, costing, quality control and continuous improvement.

Food Safety, Health & Safety

• Maintain a good working knowledge of relevant Food Safety, Health and Safety (including COSHH), and Fire Safety legislation, and remain aware of relevant changes to regulations and requirements.
• In conjunction with the Executive Head Chef, Head Chef and Sous Chef, ensure the College’s Food Safety, Allergen, and Health and Safety policies and procedures are clearly communicated, consistently implemented, and adhered to at all times. Proactively identify opportunities for improvement and, where appropriate, make suggestions to enhance working practices, food safety standards and the overall efficiency of kitchen operations.
• Regularly check and monitor the condition and safe storage of food, paying particular attention to effective stock rotation, together with the cleanliness, organisation and general standards of all food storage facilities, including dry stores, fridges, freezers and walk-in units. Ensure the College’s Food Safety Policy and procedures are followed at all times, taking appropriate action where necessary to maintain the required standards.

Staff Management

• Take responsibility for supervising kitchen staff during your shift and, in the absence of the Executive Head Chef, Head Chef and Sous Chef, oversee the day-to-day operation of the kitchen.
• Oversee the kitchen and its operations during scheduled weekend shifts, ensuring appropriate standards of food quality, service, food safety and working practices are maintained.
• Assist the Head Chef with the preparation and administration of staff rotas, and support permanent and casual staff with the accurate completion of weekly overtime records and timesheets.
• Assist the Executive Head Chef, as required, with the induction, appraisal and performance management processes for kitchen staff.
• Support the Executive Head Chef in developing the skills and knowledge of the kitchen team, including raising awareness of relevant legal requirements, College procedures and professional kitchen standards.
• Assist with the training, guidance and development of junior chefs, helping them to develop their culinary skills, knowledge and confidence.

General

• Promptly report any maintenance or equipment issues to the Executive Head Chef and, in their absence, take appropriate action to arrange repairs in accordance with College procedures.
• Promptly report any food-related incidents, accidents or near misses to the Executive Head Chef and take appropriate immediate action where required.
• Actively participate in annual training days and undertake relevant training and professional development as required, keeping knowledge and skills up to date with developments and best practice within the profession.
• Attend departmental and team meetings as required, and communicate and liaise effectively with other College departments to support the smooth running of College operations.
• Contribute to a positive, professional and supportive working environment, promoting high standards of conduct, teamwork, discipline and mutual respect within the kitchen.
• Liaise and work collaboratively with Hall and SCR staff, fostering effective communication and positive working relationships to support the delivery of a consistently high standard of service.
• Behave in a professional, courteous and respectful manner towards all College members, colleagues, visitors and guests.
• Remain vigilant and take appropriate responsibility for ensuring that College property, facilities and equipment are used correctly, securely maintained and safeguarded at all times.
• Ensure that all personal and confidential information is handled appropriately and in accordance with College policies and relevant data protection legislation.
• Undertake other reasonable duties appropriate to the role as required, demonstrating flexibility in response operational needs.

Selection Criteria – skills and experience

The successful candidate will be able to demonstrate the following essential qualities, skills and experience:

Personal Qualities

• High standards of personal presentation and hygiene.
• A strong team player, able to work collaboratively and support colleagues.
• Willing and able to taste a wide range of foods as required as part of the role.
• Able to meet the physical demands of a busy kitchen environment for extended periods.
• Flexible, reliable and adaptable, with a positive approach to changing operational requirements.
• A genuine passion for food and the delivery of high-quality cuisine.

Technical Knowledge and Experience

• Broad practical experience across key sections of a professional kitchen.
• Experience in preparing and presenting food to a high standard, including fine-dining or equivalent high-quality food production.
• Ability to understand, interpret and consistently follow recipes, specifications and agreed presentation standards.
• Level 3 Food Safety/Food Hygiene qualification, or equivalent. Training can be provided.
• NVQ Level 3 in Professional Cookery, Chef de Partie Standard, or an equivalent recognised culinary qualification.
• Previous experience at Chef de Partie or above.
• Good working knowledge of HACCP, COSHH and relevant food safety procedures.
• Ability to undertake basic mathematical calculations relevant to kitchen operations, including quantities, portions and recipe calculations.

Communication and Working Relationships

• Able to communicate clearly and effectively in English in a professional kitchen environment.
• Builds and maintains positive working relationships with colleagues and other College departments.
• Communicates information, concerns and operational issues clearly, promptly and to the appropriate person.
• Presents themselves in a professional, approachable and positive manner.

Food and Service Delivery

• Demonstrates the skills and experience required to prepare, cook and present food consistently to a high standard.
• Maintains a strong focus on the needs and expectations of College members, guests and other customers.

Employee Benefits

Staff meals: A free two-course lunch is available in the Hall, when the kitchens are open.

Pension: Oxford University Staff Pension Scheme (OSPS). This is a contributory pension scheme, with contributions from both the employee and the College.

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Travel: Interest-free ticket loans enabling the purchase of bus passes and annual rail season tickets to Oxford. Discounted travel is available on some services.

University Club: Free membership of the University Club, which offers food, drink and accommodation in an exclusive space for staff, postgraduates and alumni.

University.

Visitor access: Free visitor access to the 45 colleges and halls of the University, the University’s Libraries, Botanic Gardens, Arboretum and Museums.

Employee discounts:Available at local and national retailers and online services using exclusive discount codes for University staff and with a TOTUM (formerly NUS) card.

Balliol nursery: A day-time nursery on Rawlinson Road, subject to availability. Subsidised rates are available for Balliol staff.