Job Description
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Chef
Facilities Directorate, Commercial Services
Duty Manager and Operations Co-ordinator
Continuing
Craftworker (Catering)
2
Craftworker (Catering) Band 2
No
CA0077R
Details Specific to the Post
Background and Context
Campus and Accommodation Services was formed as a new department in the autumn of
2012. The department is made up of Commercial Services, the Accommodation Office, the
Sports and Fitness Centre and the Print room.
Commercial Services are responsible for the provision of all catering for staff, students and
guests of the University, for conference and function use (both internal and external
customers) and for the management of nine halls of residence in the village of Cottingham
accommodating over 1400 residents.
The halls of residence in Cottingham provide mainly catered accommodation during the
semester period for predominantly first year students and for commercial activity in the
vacation periods. Commercial Services are responsible for all catering and cleaning services
as well as the day to day management of buildings in this area.
The catering operation at the Cottingham Road campus consists of a main production unit in
Staff House that is responsible for the preparation of all fresh food items to supply six
satellite catering outlets on the main campus as well as providing a daily lunch time service
in the Myton dining room and the Jubilee restaurant. The kitchen also provides the University
with an internal hospitality service delivering food and beverages, fine dining to members of
the executive team, Council and Senate along with a busy external provision of services to
conference, corporate events, weddings and other such events. We are also responsible for
the commercial events that take place in Middleton Hall and work closely with other
departments to ensure maximum use of commercial activity is achieved.
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Specific Duties and Responsibilities of the post
The postholder will work within a team and will be responsible for the provision of a high
quality catering and bar service to staff, students and visitors of the University. Tasks will
include basic food preparation, food and drink service whilst working within strict budget
guidelines,
The post holder is responsible for ensuring that all departmental policies and procedures are
maintained.
The postholder may be required to work at any Commercial Services unit as required which
could include production kitchens, café outlets and / or the student halls of residence in
Cottingham
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GENERIC JOB DESCRIPTION
The job duties and responsibilities listed below are intended to describe the general nature
of the role. The duties and responsibilities and the balance between the elements in the role
may change or vary over time depending on the specific needs at a specific point in time or
due to changing needs in the department. Candidates should note that there may not be an
immediate requirement to carry out all the activities listed below.
Overall Purpose of the Role
 Roles at this level are involved in work that is prescribed and reactive, performing
straightforward tasks within a given set of duties
 The role holder will:
o Work as part of a team to provide a catering service to staff, students and guests
o Be aware of basic principles and practice and have an understanding of this type
of work gained through on-the-job training
o Under direct supervision within existing established routines and procedures
Main Work Activities
Communication
 Assist with the ordering and checking of all food and non-alcoholic beverage
requirements to include quality, quantity, price, stock rotation etc
 Complete relevant records and documentation
 Respond effectively with and record complaints.
 Have contact with and maintain effective relations with all University departments and
staff to ensure service provided meets required standards.
Teamwork
 Under the guidance of a team leader, where necessary provide day-to-day support to
other members of staff and members of staff new to the work area
 Assist with the training of staff at Band 1
Service Delivery
 Responsible for the provision of a high quality catering service to students, staff and
guests of the University
 Prepare and cook home produced items such as cakes, quiches and other baked items,
in accordance with menus, portion and waste control
 Prepare and cook non-specialised foods such as salads, sandwiches and other buffet
style items, in accordance with menus, portion and waste control
 Deal with basic customer feedback.
 Ensure the highest standards of food presentation and food hygiene
 Hold keys for the unit
Planning and Organisation
 Maintain food & beverage stocks and equipment including the provision of replacements.
 Ensure repairs are reported and actioned
 Assist in the maintenance assessment of equipment in line with University procedures
 Be involved in theme days and other promotions
 Assist in the maintenance of an accurate inventory of kitchen equipment, crockery,
cutlery etc.
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Additionally the post holder will be required to:
 Fulfil the employees’ duties described in the University’s health and safety policies
and co-operate with the health and safety arrangements in place within the department.
May be required to undertake specific health and safety roles on request e.g. Display
screen equipment assessor, departmental safety officer, fire warden.
 Show a commitment to diversity, equal opportunities and anti-discriminatory practices.
This includes undertaking mandatory equality and diversity training.
 Comply with University regulations, policies and procedures.
 Work flexibly, this will include work outside normal office hours due to the nature of the
operation and the various locations involved.
 This job involves a fair degree of lifting and handling and requires a reasonable
knowledge of Food Safety requirements for which the person will undertake regular
training and updates
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COMPETENCY SPECIFICATION
To fulfil your role, you will need certain knowledge, skills and competencies. The following
competency specification provides a framework within which your performance will be
assessed. The interview assessment may include, for example, testing on IT skills.
.
The Competencies set out below are essential and are core requirements
needed to perform the role and any candidate who fails the requirement will not be
taken forward for further assessment or to interview.
Competency
Knowledge and Experience
Has a broad range of kitchen experience within the private
and/or public sector (for example hotels, restaurants)
Identified by
Application/Interview
Has City & Guilds 706/1 & 706/2 or relevant catering &
hospitality NVQ (level 2 or above) or equivalent
Application/Interview
Has a basic Food Hygiene Certificate or relevant equivalent
Application/Interview
Has a good general education showing clear evidence of
literacy and numeracy (GCSE Maths and English A-C or
equivalent qualification and/or experience)
Application/Interview
Communication (Oral)
Can demonstrate the ability to exchange basic information
promptly and in a courteous and effective manner to students,
colleagues, line managers and external contacts.
Application/Interview
Teamwork and Motivation
Can demonstrate the ability to delegate work to others and/or
help to build co-operation to deliver team results.
Application/Interview
Service Delivery
Has knowledge and understanding of services available to
users of this and related areas of work and ensures that the
experience of each customer is positive and satisfactory.
Application/Interview
Planning and Organisation
Can demonstrate the ability to organise work in ways that
saves time and helps others meet deadlines.
Application/Interview
Sensory and Physical Demands
Can demonstrate the ability to use simple methods, tools and
equipment and/or use physical exertion to achieve the
specified standard of work without supervision.
Application/Interview
Work Environment
Can demonstrate the ability to recognise common hazards and
risks. Takes appropriate action to avoid them and notifies the
supervisor if necessary.
Application/Interview
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