About St John’s College
St John’s College is one of the larger colleges within the University of Oxford. Founded in 1555 by Sir Thomas White, the College is a long-established member of the thirty-eight colleges of Oxford University. Like all colleges, it is an independent, self-governing establishment, which functions both as an academic institution and as a social and residential centre for its members. The College has around 650 students and 100 Fellows. For further information about the College, please visit our website at www.sjc.ox.ac.uk .
Main Duties
· Mopping, sanitising and cleaning all floors in the kitchen and other areas related to the Catering Dept.
· Keeping the kitchen yards and bin areas tidy
· Operate the bin compactor when necessary
· Keep all food waste bins clean, emptied when necessary and sanitised
· Dismantling ovens and other equipment; clean and sanitise.
· Washing the pots and pans in pot wash area of the College kitchens.
· Washing plates and other utensils in the pass through dishwasher
· Collect dirty plates etc from the dining hall during lunch and dinner
· Report any obvious defects in equipment to the Head Chef.
· Sanitise all work surfaces
· In agreement with the Head Chef, work in the other College kitchens, including the Main Kitchen, Senior Common Room Kitchen, St Giles House kitchen, Garden Quad kitchen and Kendrew Café kitchen.
· Assist with deliveries and taking them to the allocated storage space.
· Support the College chefs with basic food preparation, (peeling potatoes, vegetables and fruit for example)
Health and Safety
· Comply with the Colleges Health and Safety Policies
· Comply and adhere to the College’s Food Safety Management System, under the direction of the College Chefs
· Wear the appropriate uniform supplied by the College
Training
· You will be required to attend mandatory training sessions, such as manual handling, COSHH (control of substances hazardous to health), fire awareness and other relevant training deemed necessary
Reporting Structure
The Kitchen Assistant reports directly to the Head Chef.
Personal Documentation
The selected candidate will be required to present documentation demonstrating the Right to Work in the UK.
Selection Criteria
Essential
· Self-motivated
· Conscientious
· Good interpersonal and communication skills (including a basic level of written and spoken English)
· Ability to work calmly under pressure
· Positive attitude to and pride in work
· Punctuality and reliability
· Flexibility regarding working hours (the post holder must be willing to work weekends and evenings)
Desirable
· Experience of work in a similar working environment
· Previous manual handling training
· Previous COSHH training
Terms and Conditions
Salary: £27,372.80 per annum plus £189.64 Oxford Weighting Allowance.
Hours of work: 40 hours per week as rostered by the Head Chef on 5 days out of 7 shift patterns, including working alternate weekends, working some bank holidays, and evening work.
Holidays: Annual entitlement is 38 days inclusive of 8 Bank Holidays (pro rata for part time staff) and is to be taken by agreement with the Head Chef. The College operates fixed closure days where you will be required to use holidays. The holiday year runs from 1 January to 31 December.
Overtime: time worked in addition to your usual hours will usually be compensated for with time off in lieu. Where pay is provided by way of overtime, this will be at “Flat Rate”, with the exception of designated “Special Holidays” (currently these are Christmas Day and New Year’s Day where overtime will be at Double Time). Overtime/Time in Lieu will only become applicable once full contractual hours have been worked in any given week.
Clothing: A uniform and safety shoes will be provided.
Meals: The post holder is entitled to free meals on days when working at the College site.