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Job Title: Chef

Post Holder Responsible To: Sous Chef and Section Manager Food Production (Head Chef)

Role Type: Permanent, 35 hours per week, working hours and days will vary depending on business need, primarily Monday to Friday, however shift and weekend working will be required on a rota basis.  

Salary:£10.50 per hour /£19,110 per annum

Contract Type: Permanent

Provisional Start Date: ASAP

The Role: 

We have an amazing opportunity available for an experienced Chef to join the award winning Leicester Services Partnership (LSP) catering team based in our newly build kitchen in the stunningly finished Campus Kitchen site.

We are seeking an experienced Chef to join our fantastic team which produces outstanding food using the finest and freshest ingredients. We are looking for an individual who has great people skills, is passionate about food, is able to work on their own initiative, work as part of a team and has a ‘can do’ attitude.

We are looking for someone who shows a passion for food and who is striving to build their career in the catering industry.

You will work alongside a team of experienced chefs and you will learn how to work on the different sections within the kitchen.

Principal Responsibilities
 To assist with food preparation, to cook and serve food as specified by the Section
Manager Head Chef.
 Assist in the production of high quality meals in compliance with the menu and standard
recipes, ensuring the quality of food and service meets the standard set by the Section
Manager Head Chef.
 To ensure a high level of cleanliness is maintained within the kitchen and outlets
 Duties to be carried out in a safe and proper manner in accordance with legislation and
LSP Food Safety Policy.
 When trained, undertake the preparation of food with limited supervision of the Chef or
Senior Chef
 Serve customers in the outlets to the high customer service standard expected
 When outlet-based serve on the till when required
 Assist in ordering of food supplies from nominated suppliers
 Assist in receiving and checking of incoming orders against delivery notes and purchase orders
 Demonstrate understanding of Food Hygiene guidelines in maintaining high standards of personal and kitchen hygiene
 Reporting of breakdown of equipment
 Ensure that the working area is clean and secure at end of the day.
 Attend any relevant training courses, continue own personal development
 To ensure 100% compliance with all legislative guidelines and requirements in connection
with food hygiene and health and safety legislation
 Hours of work will vary depending on the needs of the business, will involve weekend
 Any other tasks that are fitting of the role of Commis Chef

Internal and External Relationships
 Be able to communicate with customers, understand and meet their expectations.
 Line Manager/ Head Chef / Chef de Partie
 Catering Operations Director and Operations Manager
 Customers – students / conference delegates
 University Departments
 Colleagues within LSP

Planning and Organising
 Ensure stock levels maintained are adequate for service
 Prioritising work to ensure mealtimes are met
 Responding to customers’ issues and queries, liaising with line managers/Line Managers to provide a timely and effective service.

Qualifications, Knowledge and Experience

 Relevant experience of food preparation with limited supervision
 Experience of working to portion control
 NVQ Level 1 & 2 or City & Guild 7061 & 2
 Previous experience in a similar role
 Basic food hygiene qualification level 2 or equivalent
 Numeracy and literacy skills sufficient to maintain records

 Previous experience of catering for large numbers
 Knowledge of HACCP/COSHH
 Intermediate food hygiene level 3
 NVQ level 3 or equivalent
 Allergen qualification
 IT Skill, knowledge of Windows and Excel operating systems

Skills, Abilities and Competencies

 Communicate effectively with others
 Maintain a high level of customer service
 Ability to work independently as well as part of a team
 Ability to comply with Health & Safety & COSHH legislation
 Ability to move heavy equipment
 Ability to use own judgement and act accordingly
 Willingness to be flexible as and when required

What we offer:
Competitive salary
27 days annual leave
6 University closure days
Discounted car parking (multi-story)
Pension scheme
Access to occupational health and wellbeing tools
Access to training and development
Enhanced sickness pay scheme and maternity/paternity pay scheme

If you believe you are the right person for the role, email your CV and covering letter to quoting reference ‘Chef’ in the subject line.

Closing date for applications: Monday 11th July 2022