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Fitzwilliam
College

Chef de Partie
£25,499 includes recruitment
payments

+ excellent benefits

(pro-rata for part-time working)

• Additional holiday in recognition of long

service up to a max of 30 days

• Free lunch in College when on duty

(working 6 hours or more)

• Free parking (subject to availability) with

free electric charging points

• Defined contribution pension scheme

with life assurance. (maximum employer
contribution of 9%)

• Enhanced Sick Pay after qualifying

period

• Enhanced Maternity, Paternity and

Adoption pay schemes, subject to
qualifying conditions

• Cycle to Work Scheme

• Use of free gym/squash courts/sports

facilities

• Agile Working policy (where

appropriate) supporting flexible working
and environmental benefits

• Free University card providing local

savings and discounts and subsidised
travel on U bus service

• Long Service Awards

• Support from in-college Wellbeing Co-

ordinator including mindfulness
sessions

• Active staff events team organising

social and sporting events including
Christmas and Summer events and an
annual ‘Day Out’

• Free weekly yoga sessions

• Free Flu vaccination scheme

• Contribution towards glasses/eye

tests for VDU use in line with HSE
recommendation up to £50 for glasses
and £25 for an eyesight test

• £25 Christmas Voucher

Chef de Partie
Reporting to the Executive Chef

The contracted hours of work are 37.5 per week,
working ten days out of fourteen on a flexible
rota basis, with every other weekend off and
late nights being the exception rather than the
rule. On very rare occasions, you may be
required to work an additional weekend, or
finish later, when there is a large event. The
kitchen is closed over Christmas, for which staff
need to save some annual leave.

Application Procedure
Applicants should submit a covering letter
and CV or application form to Susan Kay,
HR Manager [email protected]

Please note this is a rolling recruitment
campaign and we will be considering
applications during the advertising period.

In applying for this role, you will provide
personal data which the College will process
in accordance with its data protection
obligations and Data Protection Policy:
https://www.fitz.cam.ac.uk/about/official-
information/data-protection

Title: Section Chef
Reporting to: Sous Chef / Head Chef
Reporting to Post Holder: Commis/
Apprentice Chefs/Kitchen Porters

The post holder is required to ensure the
preservation and preparation of foods in a
safe manner ensuring the food is fit for human
consumption. The post holder will comply with
the Customer Service Charter

Management & Operations

• Lead and line manage a team of Chefs

(Commis & Apprentice) and Kitchen
Porters

• Preparation and cooking of food in all areas
• Assist with the planning of the daily menus

needs of the business

Food Hygiene / Health & Safety

• At all times comply with the College Food

Safety Policy and all current legislation
pertaining to the role

• At all times comply with the requirements

of the College health and

• safety policy and positively contribute to

maintaining a safe working environment

• Ensure the Food Safety Management

System is implemented

• Be a competent ‘Monika’ user

The Role

Human Resources

• Assist with the implementation of the

training and development plans for all
kitchen staff

• Assist the Head Chef to ensure the

Apprentices training programme is carried
out

• Attend training courses when required

General

• Become a competent ‘Saffron’ user
• To undertake any other duties appropriate to

the grade as required by the Head Chef

Fitzwilliam is a special and welcoming
academic community committed to
developing the talents of its students,
supporting its Fellows, and the training
and professional development of its
staff.

Fitzwilliam is one of 31 colleges within the
University of Cambridge, and is a community
of around 1,000 people, including
undergraduates, postgraduates, Fellows and
staff. The College is set in beautiful grounds on
a large, seven-acre site within 10 minutes’ cycle
ride of all the major University faculties and
departments.

Each new individual who joins
Fitzwilliam enriches our College and is
encouraged to participate actively in
College life. Principles of respect and
fairness underpin all our work.
Wellbeing is key to high academic and
professional achievement and the
College plays an important role in
providing appropriate support in this
regard, for students and staff alike.

Our Catering and Events Team

The Catering and Events Department
comprises of a large team of staff overseen by
the Head
of Catering and Events. The Executive Chef has
overall responsibility for the kitchen but it is
managed day to day by the Head Chef with a
team of Chefs. The Catering Department
also consists of a front of house team, a Coffee
Shop and Bar as well as a number of Casual
Assistants. The Events Department is a smaller
team who book and manage the events and
work closely with the Catering team.

The ideal candidate will be an experienced chef
with a passion for food, along with great
communication skills and an eye for detail. You
must be able to work under pressure and to
strict deadlines. All candidates will need to
hold a relevant hygiene certificate and be
trained to at least NVQ Level 3 (or equivalent),
or have the relevant demonstrable experience.

Tenure and Probation
This is a permanent role and will be subject
to satisfactory completion of a six month
probationary period.

Hours of Work
The contracted hours of work are 37.5 per week,
working ten days out of fourteen on a flexible
rota basis, with every other weekend off and
late nights being the exception rather than the
rule. On very rare occasions, you may be
required to work an additional weekend, or
finish later, when there is a large event. The
kitchen is closed over Christmas, for which staff
need to save some annual leave.

Equality and Diversity
Fitzwilliam College is committed to promoting
a diverse and inclusive community – a place
where we can all be ourselves and succeed on
merit. The aim for our workforce is to be truly
representative of all sections of society and for
each employee to feel respected and able to give
of their best.

Recruitment Payment
For full-time workers after successful
completion of probationary period, £1,000
discretionary recruitment payment will be paid
with a further £1,000 discretionary payment
will be made on completion of 12 months'
service.

Pre-employment checks

Right to Work in the UK
We have a legal responsibility to ensure that
you have the right to work in the UK before
you can start working for us. If you do not
have the right to work in the UK already,
any offer of employment we make to you
will be conditional upon you gaining it.

Health Declaration
Once an offer of employment has been
made the successful candidate will be
required to complete a work health
declaration form.

References
Offers of appointment will be subject to the
receipt of satisfactory references.

Information if you have a disability
The College welcomes applications
from individual with disabilities. We are
committed to ensuring fair treatment
throughout the recruitment process. We
will make adjustments to enable applicants
to compete to the best of their ability
wherever it is reasonable to do so and, if
successful to assist them during their
employment.

Person
Specification

Essential Desirable

Qualifications and Education • Level 3 (or equivalent)
NVQ in professional
cookery – or relevant
experience

• Level 2 (or above) Food

Hygiene

• A good level of education

• Level 3 (or above) Food

Hygiene

• Any craft skills training
• Any formal management

training

Knowledge and Experience • Must have worked as a
Commis Chef (or be an
existing CDP) for at least years

• A working knowledge of

IT to include Excel and
Microsoft Word

• A basic understanding of

food cost calculations

• Experience of working in

College environment

• Experience of managing an

IT support system

• Previous budgetary

experience

Personal Attributes • Excellent communication
and interpersonal skills

• Ability to work

unsupervised and under
pressure

• Willing to help and support

all members of the team in
order to achieve the team
goal

• Ability to innovate
• Proactive and self-

motivated with a desire to
always deliver the best
standards of customer
service

• Conscientious with an eye

for detail

• Ability to maintain

discretion and
confidentiality where
appropriate

• Flexible approach to work

and working hours in order
to meet the needs of the role

• Ability to follow set

procedures

• Professional and business-

like appearance