Senior Sous Chef

Cambridge

Location Hughes Hall, Cambridge CB1 2EW

Reporting to Head Chef

Contract Type Permanent

Probation Period Six months

Salary Range SP 42 £37,099

Hours of Work

37.5 per week Straight shifts with no splits, working only 1 in 4 weekends with most weekend work being 8am-4pm, during term time with the need to cover additional shifts during the summer period and for occasional one-off events.

Annual Leave

Annual paid leave of 25 days plus public holidays. Adjusted pro rata for part time hours. Annual leave should normally be taken outside Full Term.

Pension Eligibility

The College offers membership of a contributory pension scheme with matched employer contributions up to 8%.

Mental Health Peer Support Programme

All staff members have access to the Colleges Mental Health Peer Support Programme, supportingMinds Mentally HealthyUniversities initiative

Additional Benefits

Medicash healthcare plan

Free lunches on working days

Free Life Assurance cover

Enhanced sick pay

Cycle purchase scheme

Annual season ticket loan

Free on-site car parking (subject to availability)

The University of Cambridges oldest graduate college, Hughes Hall bears the name of its founding Principal, Elizabeth Phillips Hughes. Established in 1885 as a women-only teaching College, we now accept postgraduate students and mature undergraduates in all areas of study and research, offering scholarships and bursaries targeted at new and continuing students.

We are one of the most international colleges, bridging the academic and external worlds, with an open and informal atmosphere. A distinctive aspect of college life at Hughes Hall is an egalitarian culture where interaction and engagement between the senior membership and students is open and encouraged; and everyone is allowed to walk on the grass!

A dynamic and progressive College, we have 56 Governing Body Fellows, 219 further Senior Members from all walks of life, 874 full- and part-time postgraduates and 177 mature

undergraduates from more than 80 countries. Particularly distinctive is our Bridge Fellows programme, which brings a diverse group of outstanding individuals from outside the University into our Fellowship as full members of Governing Body. An oasis of calm and quiet near the busy city centre, we provide a relaxing yet stimulating environment for study and research. Hughes Hall is situated alongside Fenners Cricket Ground, just off the cosmopolitan Mill Road.

We are focused on being an intellectual force at the centre of the University, concentrating on translating research into impact and inter-disciplinary collaboration. We have strengths in five subject areas, broadly in the Sciences and Social Sciences, where collaboration between the academic and wider worlds thrives: Physical Sciences, Engineering and Mathematics; Life Sciences; Business and Economics; Education and Social Sciences; and Law. We have world-leaders in each of these fields developing dynamic communities of interest within the College, with a reach far beyond our boundaries.

A determination to change the world for the better is realised through ourBridge initiative which leverages the Colleges multidisciplinary perspective, international nature, and external focus to help turn brilliant ideas into lasting change. The Bridge at Hughes Hall helps researchers build relevant skills and enables networking and matchmaking between our academic community and external partners. It is structured around four themes, in various stages of development, through which we aspire to have impact on societies and engage our students: Global Health; The Future of Education; Environment and Energy; and Artificial Intelligence and Big Data. The Bridge also supports ourcentres:the Centre for Climate Change Engagement, Oracy Cambridge, Cambridge Governance Labs, and the Cambridge Centre for Digital Innovation.

These hubs of academic and professional innovation are having a wide-reaching influence, drawing global attention to Hughes Hall, and are one aspect of a large, vibrant, friendly, and ambitious community dedicated to supporting one another in the pursuit of excellence, using academic learning to bring about real change and growth in the world.

Ourwebsitecontains further information about our history, people, work, and values.

Job Purpose

To work within the Catering team towards meeting the daily operational needs of the department planning and directing food preparation and hygiene in the kitchen. The Senior Sous Chef will be responsible for managing the kitchen team under the supervision of the Head Chef and assume responsibility for the kitchen function in the Head Chefs absence. You will build and maintain good relationships with all College members, customers and suppliers and be aware of challenges that arise in the kitchen. The Senior Sous Chef will be responsible for staff scheduling, mentoring junior chefs and managing staff members in the Head Chefs absence. You will take direction from the Head Chef on all matters involving Departmental Standards Policy, Health and Safety Policy, due diligence, and staff development / training.

Main Duties and responsibilities

Run the kitchen in the absence of the Head Chef and lead with a positive can-do attitude.

To motivate all members of the kitchen team and facilitate smooth back of house operations, working in collaboration with front of house colleagues to ensure a harmonious department.

Daily supervision of the junior chefs and kitchen porters with particular attention to the allocation of their duties and specific tasks.

Demonstrate and maintain high standards of cooking to meet/exceed customer and College expectations.

Assist the Head Chef in the control of daily food costs/ordering.

Devise and plan menus for student and conference meals taking into account the special and varied requirements of the College community.

Ensure receipt of goods and issue of items to main kitchen and other outlets. Quality and quantity of items should be checked. Stock rotation must be adhered to.

Train and develop staff to achieve high standards of quality food production by teaching new skills, emphasising the importance of presentation, trying new dishes.

Instil into the kitchen a culture of essential hygiene practices connected with the cooking and storage of food; the importance of clean, tidy, hygienic working practices, such as use of knives, chopping boards, table surfaces etc. Lead by example in observing the rules concerning personal hygiene and appearance.

To adhere to and ensure adherence to all allergen policies and legal requirements.

To undertake staff briefings with all team members at the start of their working day and to ensure front of house staff are briefed on allergen and dietary information.

Ensure all daily record keeping is maintained.

The above is not an exhaustive list of duties. The post-holder may be asked to take on different tasks as required, and all employees are expected to work collaboratively to support the overall work of the College.

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