Assistant Chef Manager, Essex Food

Job Title: Assistant Chef Manager, Essex Food

Employment type: Permanent, Full-time

Hours: 38 hours per week. rotating shift pattern, 5 out of 7 days, including evenings and weekends , including some early mornings, late evenings and weekends

Salary: £26,313.00-£27,621 per annum

Closing Date: 05 December 2025

Job reference: REQ601581A

Duties of the Post:

The duties of this post, some of which will require physical effort such as standing for long periods and working in hot conditions will include the following:

1. Preparation and production of high-quality food at all times

2. Deputising in the absence of the Chef Manager and Catering Development Manager

3. Planning and costing menus

4. Production of kitchen staff rotas

5. Ordering stock through our Pelican Procurement System managing stock levels for business levels

6. Working within agreed budgets and meeting budget targets

7. Supervising and developing the kitchen team

8. Work closely with the Front of House team to enhance product knowledge and increase the customer experience.

9. Ensuring the highest level of food hygiene and health and safety standards in the kitchen at all times

10. Complying with health and safety legislation

11. Undertake any reasonable duties as directed by Chef Manager or their nominee

Any other duties as may be assigned from time to time by the Director of Essex Food or their nominee

These duties are a guide to the work that the post holder will initially be required to undertake. They may be changed from time to time to meet changing circumstances.

Skills/Qualifications:

• NVQ Level 3 Professional Chefs Qualification or equivalent experience.
• Advanced Food Hygiene Certificate.
• Substantial previous experience as a Chef at a similar level.
• Experience in working in the Higher Education Sector.
• Experience of working in theatre style kitchens.
• Experience of stock management.
• Experience in managing a kitchen team.
• Knowledge of health and safety and food hygiene regulations.
• Previous experience of managing a cost centre.
• Experience of planning and costing menus.
• Working knowledge of budgets.
• Organised, logical and tidy in their approach to work and their work area.
• Ability to employ a diverse range of cookery skills that can be adapted to the local environment.
• Supervisory skills such as coaching / motivating team members and delegating work.
• Ability to organise and prioritise e.g. plan kitchen rotas.
• Attention to detail.
• Creative approach to work.
• Good IT skills including effective use of Microsoft Word and Excel.
• Excellent communication skills.
• Ability to develop new and existing menus.
• Able to deliver dishes of a consistently high standard.
• Ability to meet the requirements of UK 'right to work' legislation*.
• A flexible approach to work, in order to meet the needs of the business (i.e. to cover early mornings, evenings and weekends).
• Passionate about the catering industry, follows food trends.
• Be able to undertake the physical aspects of this post.

* In accordance with Home Office guidance and the Asylum, Immigration and Nationality Act 2006 the University of Essex has a responsibility to ensure all employees are eligible to work in the UK. Prior to commencing employment, the successful candidate will be asked to provide documentary evidence to this effect. For those who do not have a right to work in the UK, the University is a UKVI licensed sponsor and may be able to provide sponsorship to successful candidates who are offered skilled roles and meet the eligibility criteria. Further information about UK immigration requirements and working in the UK can be found on the Home Office website

Job Type: Full-time

Pay: £26,313.00-£27,621.00 per year

Benefits:

• Childcare
• Company pension
• Cycle to work scheme
• Discounted or free food
• Free or subsidised travel
• Gym membership
• On-site parking

Work Location: In person