The College

PEMBROKE COLLEGE

Cambridge

SOUS CHEF

CATERING DEPARTMENT

January 23

1

THE DEPARTMENT

From a business meeting, to a celebratory reserving Saturdays throughout the long

dinner or wedding reception, Pembroke vacation for these unique events.

College’s Catering Team are experienced and

well-trained in providing excellent food,

facilities and service. When combined with

our quintessentially English gardens and

historic buildings, Pembroke College offers a

rare and unique venue for hosting your

important events. We cater for weddings

exclusively for alumni and College members,

THE ROLE

To manage the kitchen in conjunction with kitchen in conjunction with the Head Chef in

the Head Chef in ensuring the continuing ensuring the continuing development and

development and delivery of the highest delivery of the highest possible standard of

possible standard of food preparation and food preparation and service across the

service across the College at all times. College at all times. Ensuring all HACCP, food

Ensuring all HACCP, food safety, health and safety, health and safety systems are in place

safety systems are in place and monitored and monitored daily. Training of staff and

daily. Training of staff and delivery of food to delivery of food to agreed levels and

agreed levels and standards. To manage the standards.

SALARY & HOURS

**£ 31,869.37 per annum**

Plus bonus scheme paid in two

instalments. These are only payable after the

satisfactory completion of the probationary

period.

BONUS SCHEME

2

**Responsible to**:Head Chef** **and development of cyclic menus for all

areas of food service

**Responsible for**:Supervision and training of 
Continued development of signature

all Chefs in conjunction with the Head Chef dishes for function catering

**Location**:Pembroke College (Hot & Cold  Encouraging the use of fresh produce at

all times Kitchens)

** **Ensuring the dishes are produced to the

**Skills**:agreed standard recipe 

Honest, reliable and hard working with the 
Plan, oversee and assist in the production

ability to work under pressure
and service of food at College Feasts, 

Creative and passionate about food Dinners, special Fellows’ Dinners,

conferences and private catering events 
Good culinary skills and the ability to

develop others  Ensuring that all serveries are adequately

manned by Chefs, prepared for service in a 
Ability to motivate staff and work in

timely manner and that the presentation
harmony with colleagues

of food is immaculate throughout the 
Flexible in attitude and approach to work meal period 

Self-motivated with a desire to succeed  Ensuring that food service staff are fully 

Have a strong focus on financial control briefed on menu content prior to service 

Conduct regular checks of all serveries
**Budget Responsibilities**:Yes (amount TBC) during the meal period, checking for
availability, presentation and cleanliness of
**Main Duties and Responsibilities**:the food service area. 
Deputising for the Head Chef in their 

To attend and contribute as required at
absence

weekly meetings 
Leading a shift and supervising staff in the 

To assist the Head Chef in the purchase of
preparation and service of food and to

goods
Fellows, College guests, students and staff

achieving the highest possible standards  Ensure all HACCP and Food Safety

at all times procedures are fully complied with, by

monitoring all kitchen staff and offering 
Ensuring the Kitchen is operating in the

training when required
most economical way in terms of staff

resource, energy usage and minimising  To undertake and assist in any other tasks

food production costs as instructed by the Catering Manager

within the overall function of the job 
In conjunction with Head Chef, compile

and submit food orders ensuring adequate  Ensure and maintain the highest possible

rotation of stock at all times standards of health and hygiene within

your team 
Assisting the Head Chef with the planning

3

PERSON SPECIFICATION

**ESSENTIAL Experience - type and depth of experience**
**required to do the job**
**Qualifications/academic achievements/**

Minimum two years’ experience of working in
**education**

a kitchen environment with some
NVQ Level 3 Professional Cookery is essential

responsibility for managing and supervising

Intermediate Food Hygiene qualification of staff members

**Skills/knowledge/training **Understanding of HACCP and COSHH
Safe preparation and variety of cooking **Personal attributes**

methods and have the ability to pass this onto Friendly, co-operative, helpful and
other chefs approachable

Honest, reliable and hard working with the Responsible and trustworthy
ability to work under pressure

Ability to work as part of a team
Creative and passionate about food

Flexible approach and accepting of change.
Good culinary skills and the ability to develop

Ability to communicate effec