Details Specific to the Post s6

Job Description

Job Title: Sous Chef Faculty/Department: Campus and Accommodation Services (Commercial Services) Reporting to: The Executive Chef and through him/her, the Assistant Director, Campus and Accommodation Services Duration: Continuing Job Family: Craftworker (Catering) Pay Band: 5 DBS requirement: N/A Vacancy Reference: CA0088

Details Specific to the Post

Background and Context Campus and Accommodation Services was formed as a new department in the autumn of 2012. The department is made up of Commercial Services, the Accommodation Office, the Sports and Fitness Centre and the Print room.

Commercial Services are responsible for the provision of all catering for staff, students and guests of the University, for conference and function use (both internal and external customers) and for the management of nine halls of residence in the village of Cottingham accommodating over 1400 residents.

The catering operation at the Cottingham Road campus consists of a main production unit in Staff House that is responsible for the preparation of all fresh food items to supply six satellite catering outlets on the main campus as well as providing a daily lunch time service in the Myton dining room and the Jubilee restaurant. The kitchen also provides the University with an internal hospitality service delivering food and beverages, fine dining to members of the executive team, Council and Senate along with a busy external provision of services to conference, corporate events, weddings and other such events. We are also responsible for the commercial events that take place in Middleton Hall and work closely with other departments to ensure maximum use of commercial activity is achieved.

The halls of residence in Cottingham provide mainly catered accommodation during the semester period for predominantly first year students and for commercial activity in the vacation periods. Commercial Services are responsible for all catering and cleaning services as well as the day to day management of buildings in this area.

The role holder with will have responsibility for catering staff working within all campus catering outlets

Specific Duties and Responsibilities of the post The main focus of the role will be to assist the Executive Chef with the development, implementation and delivery of food production in all Commercial Services catering outlets. Lead and monitor the work of the team or teams who perform at bands 1 to 4. Plan and prioritise the work of the team ensuring the effective use of resources, provide training to the

Sous Chef – Band 5 May 2013 team to improve the standard offered and skill set of staff on bands 1 to 4 and provide expertise and guidance to achieve the business objectives of the department JOB DESCRIPTION

The job duties and responsibilities listed below are intended to describe the general nature of the role. The duties and responsibilities and the balance between the elements in the role may change or vary over time depending on the specific needs at a specific point in time or due to changing needs in the department. Candidates should note that there may not be an immediate requirement to carry out all the activities listed below.

Overall Purpose of the Role

The role holder  Will lead and monitor the work if the team or teams who perform at level 2, 3 and 4  Will plan and prioritise the work of the team ensuring the effective use of resources and agreed objectives  Will have a practical working knowledge of the system/process/operating environment gained through formal instruction or experience  Will use initiative within the boundaries of the role in line with University policies and procedures  Will use discretion to deal with non routine queries but more complex situations will be referred to senior colleagues  Support and encourage team members to implement effective changes to support the production of new menus

Main work activities

Communication  Assist in the planning and support of all campus catering with the implementation and design of menus  Assist the Executive Chef with the compiling of menus to be used in brochures for internal hospitality (Jubilee Restaurant, Myton dining room, student halls of residence) and external events (weddings, charity events, corporate, conferences)  Provide advice of a specialist nature to chefs and kitchen personnel on bands 1 to 4  Attend meetings to report on relevant information regarding specific projects involved in, for example food for life

Teamwork  Deputise for the Executive Chef to provide cover for rostered days off and annual leave  Delegate and supervise the work of a team on a daily basis.  Assist with the induction, probation, training and general management of staff under their remit

Liaison and networking  Will have contact with other University staff to ensure service requirements are met  Have contact with external organisations, for example the Environmental Heath Office to ensure the highest standard of food and food hygiene are maintained

Service Delivery  Responsible for the food preparation, cooking, presentation, portion and waste control  Responsible to ensure the highest standards of food, food presentation and food hygiene are maintained

Sous Chef – Band 5 May 2013  Where appropriate, assist in projects that contribute to an improvement in the service delivery  Assist the Executive Chef with the introduction and on-going support of any office system to improve the efficiency and effectiveness of the department  Assist where appropriate in the development of any new policy relating to the food service areas

Planning and Organisation  Responsible for planning the work of the team members  Advise on the pricing structure of menus based on market conditions  To assist in the development of menus so as to maintain satisfaction whilst reflecting current trends and seasonal produce available  To organise staff rosters to the most economical effect to ensure all services are maintained  .Analysis and Reporting  Ensure we are receiving best value for money by utilising relevant contracts for all purchasing, therefore monitoring and control of food costs  Responsible for production planning within budget limits  Assist with the analysis of customer feedback surveys  Assist the Executive Chef with the recording of data using specialised systems (stock control, kitchen management, functions booking system)  Ensure faults are reported to relevant personnel and auctioned accordingly  Assist the Executive Chef with the maintenance assessment of equipment in line with University policies and procedures  Ensure the department complies with relevant Health and Safety, Food Safety and other legislation and relevant licence conditions  Responsible for maintaining food, beverage and cleaning stocks including the provision of replacements  Responsible for the monitoring and control of stocks, food costs, gross profit and wastage  Responsible for the ordering of all fresh food items and to ensure quality, quantity, price and stock rotation are maintained at all times

Additionally the post holder will be required to:  Fulfil the employees’ duties described in the University’s health and safety policies and co-operate with the health and safety arrangements in place within the department. May be required to undertake specific health and safety roles on request e.g. Display screen equipment assessor, departmental safety officer, fire warden  Show a commitment to diversity, equal opportunities and anti-discriminatory practices This includes undertaking mandatory equality and diversity training  Comply with University regulations, policies and procedures

Sous Chef – Band 5 May 2013 COMPETENCY SPECIFICATION

To fulfil your role, you will need certain knowledge, skills and competencies. The following competency specification provides a framework within which your performance will be assessed. The interview assessment may include, for example, testing on IT skills.

The competencies set out below are mandatory requirements and will be assessed from the application documentation at the shortlisting stage and any candidate who fails the requirement will not be taken forward for further assessment.

Knowledge and Experience Identified by

A minimum of 706/1 and 706/2 or equivalent Application/Interview

Intermediate food hygiene or equivalent Application/Interview

A minimum of three years experience in the catering industry either in a restaurant, hotel or education sector Application/Interview

A good working knowledge of fine dining, restaurant service, function work and cafeteria dining for up to 250 guests Application/Interview

The Competencies set out below are essential and are core requirements needed to perform the role and any candidate who fails the requirement will not be taken forward for further assessment or to interview.

Communication (Oral) Can demonstrate the ability to exchange basic information promptly and in a courteous and effective manner to students, Colleagues, line managers and external contractors Application/Interview

Communication (Written) Can demonstrate the ability to summarise information accurately In a well structured, clear and concise form Application/Interview

Teamwork and motivation Can demonstrate the ability to lead the team. Clarifies priorities And ensures they are understood by team members Application/Interview

Service Delivery Has knowledge and understanding of services available to users of this and related areas of work and ensures that the experience of each customer is positive and satisfactory Application/Interview

Sous Chef – Band 5 May 2013 Planning and organisation Can demonstrate the ability to ensure that the work is carried out effectively and that resources are available to meet demand. Identifies the need for further action and resources by monitoring progress Application/Interview

Initiative and problem solving Can demonstrate the ability to solve standard, predictable problems in accordance with procedures and precedent Application/Interview

Sensory and physical demands Can demonstrate the ability to use equipment and materials that require skills to perform the work, acquired through practice over a period of time Application/Interview

Work environment Can demonstrate the ability to recognise common hazards and risks Takes appropriate action to avoid them and notifies more senior personnel if necessary Application/Interview

Sous Chef – Band 5 May 2013