Location:

Oxford - Prestigious College (Magdalen College School)

Contract Type:

Temporary to Permanent

Duration:

52 weeks of work per year

Working Hours:

Monday to Friday, 7:00 AM - 3:30 PM
40 hours per week (8 hours per day, with a 30-minute unpaid break)

Please note: You may occasionally be required to work during 5 to 6 weekends per year to support special functions or events. Any weekend work will be paid at the enhanced overtime rate of £25.25 per hour.Pay Rate:

£16.83 per hour
Overtime (weekends/events): £25.25 per hour

Probation Period:

12 weeks, with the potential to become permanent upon successful completion

Parking: Please note there is no free on-site parking available at the college.About the Role

We are seeking a skilled and dedicated Sous Chef to join the catering team at Magdalen College School, one of Oxford's most prestigious institutions. This is a temporary to permanent position with an excellent opportunity for career growth in a professional and rewarding environment. You'll support the Head Chef and lead daily kitchen operations to deliver high-quality food for students, staff, and events.

1. Purpose of the Job

Assist the Head Chef in producing daily meals and hospitality services.

Ensure compliance with Food Safety and Health & Safety regulations.

Lead, support, and motivate the kitchen team, fostering a positive and efficient working culture.

2. Organisation Overview

Students: 953

Staff: 300

Catering Staff: 24

Operating Days: Monday to Friday (Day School)

Meal Service: Breakfast & Lunch (average of 750 lunches served daily)

3. Key Responsibilities

Maintain high food standards and presentation.

Support menu development tailored to Magdalen College School's standards.

Deliver services across:

Core feeding

Retail outlets

Hospitality

Manage and maintain 3-week menu cycles.

Conduct daily team briefings.

Supervise and manage:

Temperature monitoring

Daily food production and methods

Stock control and stocktakes

Ordering

Actively lead the kitchen brigade and BOH (Back of House) management.

Implement and track Personal Development Reviews (PDRs).

Coordinate special functions and events, some of which may occur on weekends (paid at overtime rate).

Ensure compliance with allergen management and special dietary needs.

Cover all kitchen areas as per rota (breakfast and lunch).

Deliver “theatre cooking” during service when required.

4. Main Assignments

Compile allergen matrix and ingredient lists for all dishes.

Plan special diets in collaboration with the FOH Supervisor.

Maintain accurate temperature monitoring logs.

Oversee lunch service and food counters.

Revise production levels to reduce waste.

Collaborate with Head Chef and Stores Manager for stock and supply management.

Ensure staff are trained and compliant with legal and company H&S standards.

Provide leadership in the absence of the Head Chef.

5. Accountabilities

Full responsibility for kitchen staff and food production during Head Chef's absence.

Ordering and stock management.

Daily due diligence and kitchen compliance.

Menu development and quality assurance.

Staff motivation, development, and engagement.

6. Person SpecificationEssential:

NVQ Level 2 in Food Production or equivalent

Intermediate Food Hygiene Certificate

IOSH Managing Safely

Strong literacy and numeracy skills

Experience in a busy, client-facing kitchen environment

Excellent communication and interpersonal skills

Effective leadership of kitchen teams

Ability to work flexibly and under pressure

Strong time management and organisational abilities

Proven ability to maintain and exceed standards

Desirable:

Advanced Food Safety or Health & Safety qualifications

PC literate

Analytical problem-solving skills and innovative thinking

Experience developing menus and managing large-scale catering

7. Competencies Required

Leadership & People Management

Quality of Services Provided

Rigorous Results Management

Business Consulting

Employee Engagement

How to Apply

If you're a passionate and experienced Sous Chef with a background in education or high-volume catering, and you're looking for a long-term opportunity in an exceptional working environment, we'd love to hear from you.

Chef INDHS