Overview
Sous Chef - Campus Services - 103212 - Grade 5
Location: University of Birmingham, Edgbaston, Birmingham UK
Full time, fixed term contract up to September 2026, annualised hours. Closing date: 21 October 2025.
Full time starting salary normally in the range £29,647 to £31,460, with potential progression to £35,388 once in post.
Grade: 5
This role is part of Commercial Business and Operations, providing food and beverage services for staff, students and visitors across campus and student accommodation, and hospitality services for meetings, conferences and events. You will be responsible for preparing, producing and presenting food within these operations.
Role Summary
To work alongside and deputise for the Head Chef, contributing to the development of the culinary service, ensuring that food is prepared, produced and served to the required standards, and that supporting financial and administrative work is completed to the specified standard and in line with all relevant policies. Flexibly, you may be requested to work elsewhere in the department or wider University.
Main Duties
Leadership
* You will be responsible for delivering an excellent culinary service and for training, coaching and supporting staff to do the same
* Encouraging participation from staff in developing goals and plans
* Planning delivery, delegating as appropriate to ensure smooth flow of culinary operations and consistent delivery of high-quality food
* Ensuring the kitchen can cope with periods of high volume
* Planning the implementation of operational budgets devised by the Food and Beverage Management Team and Head Chef
* Carrying out regular job chats and PDRs with the team, ensuring compliance with University policies and procedures
Planning and Execution
* Proactively monitors the menus on offer, ensuring the food offer remains relevant and meets customer needs
* Ensure effective communications across the culinary team, cascading messages as appropriate
* Work with the Head Chef to ensure resources are used effectively and efficiently, seek opportunities to increase sales, maintain margins and control costs
* Design and produce weekly or monthly staff rotas if required
* Actively manages and motivates staff by providing feedback and setting objectives to improve performance
* Manage ongoing staff performance using performance management tools to support organisational objectives
Policies, Procedures and Health and Safety
* Monitor stock, rotate stock, minimise wastage and ensure use before best before dates
* Responsible for monthly food stock take
* Ensure team compliance with Health and Safety legislation and local policies, including COSHH, HACCP, hygiene and allergen recording
* Promptly report equipment failure and take action to minimise downtime
* Maintain high standards of hygiene in the workplace
* Contribute to team briefings and departmental meetings
* Undertake other reasonable duties as requested by a manager
* Support equality and diversity, moderating own behaviour to avoid unfair discriminatory impact
Required Knowledge, Skills, Qualifications, Experience
* NVQ in Food Preparation Level 3 (or equivalent City and Guilds)
* Substantial proven experience in a food preparation environment, including experience as a chef de partie
* Knowledge of Health and Safety at Work Act, HACCP, hygiene and allergen recording systems, COSHH, and a relevant Manual Handling course
* Good literacy and numeracy; GCSE grade C or equivalent, or demonstrated relevant experience
* Food Safety Certificate Level 3; supervisory experience in a food environment
* Excellent communication and interpersonal skills
* Ability to suggest improvements for efficiency, safety or service
* PC literate, familiar with Microsoft Office Suite (desirable)
* Ability to work well individually and as part of a team
* Understanding of equality and diversity in the workplace
* Professional appearance; a uniform is provided
* Ability to respond to equality and diversity issues in line with policies
Dimensions
This role has day-to-day leadership responsibility for a team, delivering an excellent service and contributing to the development of the service and menus.
Planning and Organising
Plan workloads, monitor service performance, organise staff to deliver an excellent service, and take corrective action when issues arise.
Problem Solving and Decision Making
Solve problems and handle customer complaints independently. Take action to rectify Health and Safety issues, place daily/weekly orders, and manage staff sickness and related matters.
Internal and External Relationships
Work closely with the Head Chef to develop the service; day-to-day responsibility for your team.
Informal enquiries: Gary Griffiths, g.griffths@bham.ac.uk
Equality, Diversity and Inclusion
We are committed to equality, diversity and inclusion and hold accreditations such as Athena SWAN and Disability Confident. We strive to be a fair and inclusive place to work and to create a sustainable university.
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