Senior Chef de Partie

University Grade 5 currently £35,020 p.a. – £40,752 p.a. for 40 hours per week.
Full-time and Permanent.
40 hour week, with some split-shift working 5 days out of 7 to include evening and occasional weekend working.
Closing date: Friday 6 March 2026 at 12:00.

Our passionate kitchen team have built a great reputation for delivering outstanding food. Often quoted as one of the best colleges in Oxford for its food, we are looking for someone to contribute to these high standards.

We operate a 60 – 72-seater dining room within the iconic Radcliffe Observatory Tower, but we pride ourselves on exciting high-quality food across a range of formats, including daily lunch for up to 140, weekly formal college dinners, graduation ceremonies, prestigious VIP events, buffets and commercial events.

The college is committed to the professional development of all team members, and we actively invest and support our staff to grow their careers.

The current Kitchen Brigade is comprised of;

• Head Chef
• Two Sous Chefs
• Head Pastry Chef
• Senior Chef de Partie
• Chef de Partie
• Junior Chef de Partie
• Kitchen Assistant

Main Duties and Responsibilities

• Prepare, cook and present food to a consistently high standard, overseeing and directing the work of others where required.
• Ensure the required standards of food hygiene, allergen management, and health and safety are maintained at all times.
• Liaise with, and work harmoniously alongside, the whole catering team, including the Food Service team, to ensure smooth service delivery.
• Work as part of a team to promote a positive working environment, encouraging pride, professionalism and high standards in all work produced.
• Behave in a professional and appropriate manner towards all members of the College.
• Assist with the planning, preparation and development of menus for College events, formal halls and special functions.
• Run a designated section of the kitchen independently and confidently during service.
• Work flexibly across all sections of the kitchen as required by business needs.
• Adhere strictly to time schedules in the preparation and cooking of food to ensure efficient and punctual service.
• Maintain strict portion control and contribute actively to waste reduction and cost control measures.
• Take responsibility as Chef Lead for selected college events, overseeing food preparation, coordinating the kitchen team, and ensuring successful delivery from planning through to service.
• Assist with procurement processes, including stock control, ordering, supplier liaison and maintaining accurate records in line with college procedures.
• Support kitchen administration and IT systems as required, including recipe management, stock systems, allergen documentation and event planning systems.
• Ensure regular checks of equipment are carried out and report any issues promptly to the Head Chef or Sous Chef.
• Supervise, train and delegate work to members of the kitchen team, supporting their development and maintaining high standards.
• Participate in relevant training to continuously improve professional standards and skills.
• Maintain a flexible attitude towards work, understanding that the requirements of the post may vary and develop in line with the needs of the college.

Events services with Food

 Outline of current events requiring kitchen services. Please note that these are an indication and may change and develop.

• Monday to Friday lunch canteen
• Up to 5 formals a week, more often this is a maximum of 4 per week.
• Graduation buffets
• Freshers welcome canape events
• Fundraising and Alumni events
• Conference and events services:
  • Commercial dinners
  • Conference catering
  • Wedding Receptions

Sustainability

Within the college’s Kitchen, we ensure all food services are delivered as sustainably as possible. This includes working with local suppliers and seasonal produce where possible, purchasing energy-efficient goods and ensuring any carbon produced by our meal services in college can be reduced as far as possible.

Green Templeton recognises that the actions and choices of our community have a huge impact on the college’s environmental footprint, and are committed to embedding sustainable thinking throughout its operations.

Person Specification

The successful candidate will be able to demonstrate that they have or are

Essential Criteria

• Excellent verbal and written communication skills.
• Articulate, innovative and creative in approach to food and presentation.
• Ability to relate professionally and effectively with colleagues, students, Fellows and guests.
• Ability to follow instruction and respond positively to supervision and feedback.
• A competent level of computer literacy, including basic use of stock, ordering or menu systems.
• Reliable, enthusiastic and self motivated with a strong work ethic.
• Well organised with excellent time management skills and the ability to prioritise effectively.
• Ability to work calmly under pressure and in demanding service environments.
• Qualified to a minimum of NVQ Level 3 in Professional Cookery, or equivalent qualification, or qualified by substantial experience.
• Proven experience working within a professional catering environment, with the ability to work confidently across all kitchen sections.
• Experience of supervising others, including delegating tasks, providing instruction and supporting training and development.
• Experience of producing high quality food within a fine dining or comparable high standard environment.
• Flexible approach to working hours in line with the operational needs of the college.
• Physically capable of carrying out the duties of the role.
• A genuine passion for seasonal, sustainable produce, with enthusiasm for developing and refining dishes and menus.

Desirable Criteria