Purpose of Role
Prepare, cook, and serve the weekly Chaplaincy Wednesday Meal for 80–150 students, ensuring high‑quality, culturally sensitive, and budget‑appropriate meals. The meal is served at 18:00 each Wednesday during semester time.
Key Responsibilities
1. Plan menus and cook weekly Wednesday meals for students. Meal should consist of 2 dishes with one being a vegetarian option. Meals should also take account of cultural, religious & dietary requirements (eg offering halal option if possible)
2. Plan weekly menus consisting of two dishes, including one vegetarian option
3. Ensure meals reflect cultural, religious and dietary needs, including halal options where possible
4. Maintain up to date- knowledge of common allergens and ensure that allergens are recorded and communicate
5. Plan meals in line with Chaplaincy food budget and manage the spending responsibly (food budget)
6. Order ingredients from the main kitchen one week in advance for Wednesday delivery
7. Maintain kitchen cupboard stock items and inform Chaplaincy EA of any purchases required
8. Ensure preparation of meals to consistent portion sizes and quality standards
9. Communicate effectively and maintain positive working relationships with the Chaplaincy Team, resident students, main kitchen staff and student volunteers
10. Supervise students and volunteers assisting with meal preparation, ensuring they follow Food Hygiene regulations and maintain a clean working environment
11. Encourage and support student volunteers, fostering a welcoming and inclusive kitchen environment
12. Maintaining a clean, safe kitchen environment in line with Food Hygiene and HACCP requirements
13. Ensure full compliance with the University’s HACCP procedures
14. Undertake a full kitchen clean and stock take in the summer break
15. Provide catering for two non-Wednesday events per semester
Essential Criteria
16. Level 2 Food Hygiene certificate with a willingness to obtain Level 3
17. Level 3 HACCP qualification
18. Strong organisational and time management skills
19. Good communication and listening skills
20. Ability to encourage and support student volunteers
21. Understanding of cultural and religious food practices