Head Chef
Application Deadline: 14 July 2025
Department: Kitchen
Employment Type: Permanent - Full Time
Location: Brasenose College
Reporting To: Head of Food and Beverage and Domestic Bursar
Compensation: £38,674 - £46,913 / year
Description
Role Overview
The Head Chef will oversee all kitchen operations across the College whilst remaining hands on in the kitchen.They will lead and develop the delivery of fresh, high quality, innovative food and support the commercial business of the college. The role also includes managing, motivating and developing the kitchen team. Mealtimes are an important part of studying and working at Brasenose where the community is developed and relationships forged.
The Head Chef will report to the Head of Food and Beverage and the Domestic Bursar, and have close liaison to other College managers (particularly the Conference & Events Manager, Front of House Team, Financial Controller, and HR Manager.)
Specific Responsibilities
Food Innovation
* Lead food innovation through developing the food provision to emerging trends and changes in customer demand.
* Production of fresh, high quality, safe food that is appealing, promotes healthy eating, sustainable and is appropriately sourced.
* Create and cost menus that suit the colleges multi-cultural community, various diets, allergies and intolerances.
* Ensure that wastage is minimised through careful stock management and repurposing of leftover food.
Financial Management
* Establish and achieve the annual department budget, in liaison with the Finance Team and Head of Food and Beverage.
* Manage kitchen expenditure working with the Head of Food and Beverages.
* Ensure all orders are placed in a timely manner and manage stock levels.
* Provide data, management information and written reports as and when required.
* Keep up to date with relevant legal developments and advise on compliance and risk factors with regards to the role’s area of responsibility, and ensure necessary steps are taken.
Food Hygiene, H&S and Maintenance
* Ensure the highest standards of food hygiene, cleanliness and safety are maintained.
* Implement, maintain and monitor all food safety, hygiene and safety policies and procedures and risk assessments to include but not limited to:
o HACCP
o Temperature record keeping
o COSHH data and chemical usage
o Cleaning record sheets
o Kitchen annual compliance training
o Ensure Risk assessments reviewed annually and updated as necessary
* Maintain all equipment maintenance, cleaning and environmental services contracts and regularly review and test the market to ensure best value for the college.
* To be vigilant and take responsibility for ensuring Kitchen and College property and equipment is kept safe at all times.
Training, Development and Staff Management
* To nurture relationships to create an inclusive and supportive working environment and culture, being mindful of working in a diverse environment.
* To create a culture in the team of continuous improvement and personal development, motivating staff to fulfil their potential.
* To manage the recruitment, retention, induction and probation of all Kitchen staff.
* Ensure relevant new starter training is completed within set timescales and continuous professional development training opportunities are in place.
* Carry out annual staff appraisals and identify training requirements.
* Provide continuous on the job training of all kitchen brigade and establish a coaching style of leadership amongst senior team members.
* Manage Sickness absence including monitor and recording all sickness absence following the college’s reporting process, and to liaise effectively with HR on individual cases and reasonable adjustments.
* Development of the team to provide resilience, to aid retention and assist with succession planning.
* Keep up to date with latest trends in the industry attending training as necessary.
* To respect privacy and confidential information and be aware of GDPR requirements.
* To improve your leadership style and to model professional senior manager behaviour, including understanding the line between your personal views and those of the College, and to know when to keep your own counsel.
General
* The post holder will be required to be familiar with, and work in accordance with, all College’s policies and procedures.
* To participate in training and development required by the College.
* To be willing and prepared to undertake any other duties as directed by the Domestic Bursar or Bursar. The job description may be subject to review in consultation with the postholder.
* To ensure all personal data relating to individuals is kept confidential in accordance with College policies and relevant data protection regulations.
Person Specification and Criteria
Knowledge and Qualifications
Essential
* Level 3 NVQ in Professional Cookery or equivalent.
* Intermediate Food Hygiene (Level 3) & Food Allergy Awareness.
* Knowledge of HACCP and COSHH.
* Knowledge of food trends and industry best. working practices.
Desirable
* First Aid Qualification.
Experience
Essential
* High end catering experience in a senior position.
* Experience of working in key sections of the kitchen to a high standard.
* Managing a kitchen team.
* Stock management, ordering and minimising wastage.
Desirable
* Cooking in a College environment.
Skills and Competencies
Essential
* IT skills (Microsoft Office).
* Good command of English language – written and spoken.
* Good verbal and written communication skills.
* Large scale catering experience.
* Food procurement software.
Desirable
* Menu planning, development and costing.
Personal Qualities
Essential
* Presents self in a positive way and to be the leader of the kitchen team.
* A professional and flexible proactive approach to work with a high level of attention to detail.
* Strong inspiring leadership skills and training and coaching techniques.
* Adaptable/flexible and ability to work under pressure.
Terms and Conditions
AppointmentThere will be an initial probationary period of six months.The appointment will be conditional on verification of the successful candidate’s ‘Right to Work’ checks in advance of employment commencing and subject to the receipt of satisfactory references and medical clearance through the University’s Occupational Health Services.
SalaryEquivalent to College Grade 7 of the College Pay Scale, currently £38,674 - £46,913 per annum, depending on previous related experience. This includes a market adjustment of £1,500. Advancement up the scale is on merit.
Hours of WorkingThis role is full-time on 42 hours each week, on a shift pattern, working 5 out of 7 days. Due to the level of the post the hours of work are not prescriptive, and the post holder is expected to be flexible to meet the demands of the job.
Evening and weekend working as required. Contactable in emergency situations and, when necessary, to attend on site.
Application close dateThis advert will close on 14th July 2025 at midday. Applications will be reviewed on receipt and shortlisted candidates interviewed. Should the role be filled before the closing date, we reserve the right to close the vacancy. Early application is encouraged.
Benefits:
* Pension: Employment with the College provides access to the Universities Superannuation Scheme (USS) and it is for this scheme alone that it will pay the employer’s contributions. The successful candidate will be entered into this scheme automatically on joining, but on-going membership of the scheme is optional.
https://www.uss.co.uk/members/members-home/resources/factsheets-and-member-guides
* Salary Exchange Scheme: The successfulcandidate will also be enrolled into the Salary Exchange Pension Contributions Scheme on or around three months after joining Brasenose staff. This scheme is financially advantageous both to the employee and the College as the employer.
* Annual leave – The paid holiday entitlement for a full-time contract is six working weeks (30 days) annual leave (5 days to be taken over Christmas break when College is closed) plus 8 Statutory Bank Holidays. Annual Leave shall be taken at mutually convenient times agreed in advance with the Head of Food and Beverage. Bank Holidays which fall within the full terms of the University of Oxford are normally worked, for which compensatory time- off in lieu will be given. The holiday year begins on 1 January and ends 31 December.
* Meals - Employees are entitled to take lunch free of charge, when the kitchen is open.
* Clothing - Chef’s whites and safety wear will be provided.
* Welfare Support - Employee Assistance Programme - a free confidential telephone helpline and online medical guidance. Free annual flu jab.
* Travel Pass Loan - a discounted travel scheme is available with monthly deductions from salary.
* Cycle to Work Scheme/Bike Loan – monthly deductions from salary.
* Sports Facilities – Access to the University Sports club.
* University Card - for discounts in shops, cafes and restaurants and University Leisure facilities.
Other Information
No smoking is allowed in any part of the College, except the designated smoking area
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