Chef De Partie
Grade 3: - Up to £21,592 per annum
Open-Ended/Permanent - Full Time
Contracted Hours per Week: 35
Closing Date: 21-Jul-2022, 6:59:00 AM
Durham University Spring/Summer Recruitment Campaign. We are looking for driven and passionate individuals to join our University kitchen teams. We have varied opportunities across our teams and colleges, please review our adverts to find out more!
The Department and role purpose
“Passionately delivering an outstanding experience”
Chef de Partie posts are full time and permanent, where you will work 35 hours per week.
Salary up to £21,592 per annum, including an annual market supplement of £1500
Typical working hours are between 7am and 9.30pm any 5 days out of 7, which include some evenings and weekends.
We are a team of over 500, providing fresh and diverse catering throughout Durham University.
This includes college dining halls, college bars, college cafés, visitor attractions and branded retail catering outlets.
Our students are extremely important to us but we also provide catering to University colleagues, commercial guests, and VIPs including royalty.
Chef de Parties are key back of house members of the catering team, responsible for supporting the Head Chef with food production and running of the kitchen, and ensuring the highest quality food and standards are delivered. The Chef de Partie will also assist with day to day cleaning of kitchen and catering equipment, receipt and storage of goods, checking and signing for deliveries.
Successful candidates are expected to promote a positive image of University Catering and Durham University at all times.
We are recuiting several permanent and full time roles.
Salary up to £21,592 per annum, including an annual market supplement of £1500.
- Delegate tasks and monitor completion across the work team.
- Explain systems and procedures to new starters, providing hands on advice and guidance where required.
- Assist with the provision of ongoing training and/or coaching.
- Provide a highly responsive and/or frontline service to stakeholders.
- Respond to service users logging and recording queries and information systematically in accordance with procedures.
- Operate a system to record, dispense and distribute resources and information as required.
- Apply skills and techniques to operate and use a range of everyday task or job specific equipment, tools and resources.
- Follow a set of pre-determined tasks and objectives, with some discretion for variation, referring to team members where necessary.
- Gather and collate data and information for others to use for evaluation and decision making.
- Contribute to the tidying, set-up and maintenance of facilities, equipment and resources.
- Liaise with representatives from other teams/service areas where necessary.
- Collaborate with team members to identify work flows, timescales and where support is required.
- Deliver a frontline catering service to stakeholders with team members within a defined service area for concentrated periods of time.
- Operate a range of domestic, office, maintenance tools and equipment efficiently and effectively.
- Monitor and record changes to the working environment and service processes to ensure the safety, security and hygiene of service products and services.
- Follow University identification and security procedures when dealing with stakeholders new to a service area.
- Provide direction to service users about the range of events and activities and how to access them.
- Maintain wash up and food production areas and equipment to an exceptional standard of cleanliness.
- Complete necessary skills training to deliver a service in a catering environment.
- Apply manual dexterity, physical effort and/or sensory skills to carry out work in a defined space or service area.
- Assist team members where necessary to review and update risk assessments.
- Respond to first-line queries from suppliers, stakeholders and contacts where necessary.
- Be able to create high quality dishes, which are prepared, produced, presented and served in accordance with prescribed menus, recipes and standard operating procedures
- Any other reasonable duties.
Specific role requirements
The post holder will be required to work any 5 days out of 7, which include some evenings and weekends. Typical working hours are between 7am and 9.30pm.
Working in the catering team requires an element of pysical manual handling, which can include lifting and transporting catering equipment.
The post holder will be required to work flexibly across all catering areas. Interview dates - Successful shortlisted candidates will be contacted with the confirmed interview time and date.
Start dates will be agreed with candidates following interviews.
Reward and Benefits
To support the delivery of the University's People Strategy to attract, retain and reward the very best, we offer a fantastic range of rewards and benefits to our staff, including:
- 27 days annual leave, plus 4 customary days and 8 bank holidays;
- Automatic enrolment into a pension scheme;
- Corporate and local discounts;
- Wellbeing resources and discounted health benefits;
- Health discounts on sports and activities at Maiden Castle Health and Activity Centre;
- Reward and Recognition Schemes;
- Personal and career development;
- And SO much more!
How to apply
We prefer to receive applications online.
Please note that in submitting your application Durham University will be processing your data. We would ask you to consider the relevant University Privacy Statement https://www.dur.ac.uk/ig/dp/privacy/pnjobapplicants/ which provides information on the collation, storing and use of data
What you are required to submit
- A CV;
- A covering letter which details your experience, strengths and potential in the requirements set out above;
Please ensure that you submit all documentation listed above or your application cannot proceed to the next stage.
At Durham University, our aim is to create an open and inclusive environment where everyone can reach their full potential and believe our staff should reflect the diversity of the global community in which we work. We welcome and encourage applications from members of groups who are under-represented in our work force including people with disabilities, women and black, Asian and minority ethnic communities
When appointing to this role the University must ensure that it meets any applicable immigration requirements, including salary thresholds which are applicable to some visas.
We will notify you on the status of your application at various points throughout the selection process, via automated emails from our e-recruitment system. Please check your spam/junk folder periodically to ensure you receive all emails
Person specification - skills, knowledge, qualifications and experience required
- Experience of working in all sections of the kitchen in a high volume, high quality catering operation.
- Good oral and written communication skills.
- Experience of working as part of a customer focussed, high quality catering team.
- Experience of supervising and food production within a modern high volume catering environment, including high-profile functions.
- Experience of managing time and prioritising in order to meet deadlines.
- Experience of providing advice and guidance to a range of customers and colleagues.
- Ability to proactively solve problems as part of a team and resolve straightforward issues.
- Good IT skills, including use of Microsoft Office.
- Experience of working to standard operating procedures.
- Methodical worker with excellent attention to detail.
- Works in advance and has a positive ‘can do’ attitude.
- A commitment to a flexible and hands on style of working that promotes impartiality and a team approach.
DBS Requirement: Not Applicable.