Sous Chef (Hospitality & Events)

Job reference: PSX-025860
Salary: £32,170 per annum
Faculty/organisational unit: Professional Services
Location: Oxford Road
Employment type: Permanent
Division/team: Hospitality and Events
Hours per week: Full-time (40 hours), 5 out of 7, Monday to Sunday including evenings/weekends
Closing date (DD/MM/YYYY): 16/09/2024
Contract duration: Permanent starting as soon as possible
School/directorate: Directorate of Estates and Facilities

HospitalityOnCampus is seeking a highly motivated and enthusiastic individual to join it’s team as Sous Chef. This vital role will be responsible for managing and leading our main production kitchen in Fallowfield on a day-to-day basis, overseeing a range of catering for hospitality and events across the campus.

Working with the Head Chef and Senior Sous Chef, the post holder will undertake the operational management for food preparation, production and service – managing, leading and guiding staff from the front with an inspiring passion for food, guiding staff to achieve the highest standard of hospitality and food provision for a range of business, including…

• Catered conferencing and events
• Lunch services
• Dinners and banqueting
• Weddings
• Support other food-led outlets within the department

The successful applicant will help to plan and coordinate the delivery of all hospitality, events and dining over multiple venues across the University campus, having operational oversight of the main production kitchen delivering out to the various areas across the department where events take place. Responsibilities will also include leading service on events, including large scale dinners, weddings and conference activity within campus venues.

Working with the Head Chef and Senior Sous Chef, the post holder will help to plan, cost and develop new menus for the business, striving to achieve continuous innovation of menus and a vibrant food culture within the team. 

applicants must have a Professional Cookery Qualifications to (minimum) City and Guilds 706/2. They must have food production management skills gained within a similar environment, as well as a working knowledge of Health and Safety regulations (including up to date Food Safety and Allergen Management), along with a good interpersonal team attitude and self-motivation. Good verbal and written communication skills, a natural positive attitude towards a busy/pressurised environment and the ability to work flexibly across the week to the requirements the business is essential to this role.

This is a full-time role, working 40 hours a week across 5 days out of 7, including evenings and weekends.

To find out more about staff benefits, and working within catering at the University, visit our catering staff website – www.umc-limited.co.uk

As an equal opportunities employer we welcome applicants from all sections of the community regardless of age, sex, gender (or gender identity), ethnicity, disability, sexual orientation and transgender status.  All appointments are made on merit.

Please note that we are unable to respond to enquiries, accept CVs or applications from Recruitment Agencies.

Any recruitment enquiries from recruitment agencies should be directed to People.Recruitment@manchester.ac.uk.

Any CVs submitted by a recruitment agency will be considered a gift.

Enquiries about the vacancy, shortlisting and interviews:

Name: Adam Woof

Tel: 0161 275 7715

Email: adam.woof@manchester.ac.uk

General enquiries:

Email: People.recruitment@manchester.ac.uk

Technical support: jobseekersupport.jobtrain.co.uk/support/home

This vacancy will close for applications at midnight on the closing date.

Please see the link below for the Further Particulars document which contains the person specification criteria.

Advert information