POSITION DETAILS

Campus Services
Location: University of Birmingham, Edgbaston, Birmingham UK
Full time starting salary is normally in the range £27,166 to £28,768, with potential progression once in post to £32,145
Grade: 4
Part Time (Annualised hours, 0.8 FTE)
Permanent
Closing date: 11th August 2025

OPERATIONAL REQUIREMENTS:

• Hours as required based on a 35 hour week 7/365 operation (BH and Closure days) on a rota basis, includes weekend and evening work activities to align with Campus Services and University.
• To participate in the BOPS duty management rota (7/365).
• To undertake works activities across all UoB campuses as requested that are commensurate with the grade and role activities to support the Division and wider UoB activities.

REQUIRED KNOWLEDGE, SKILLS, QUALIFICATIONS, EXPERIENCE

• NVQ in Food Preparation level 3 – or equivalent City and Guilds qualification.
• Knowledge of the following is essential: Health and Safety at Work Act, Hazard Analysis and Critical Control Point (HACCP) hygiene and allergen recording systems, COSHH and a relevant Manual Handling course.
• A good level of literacy and numeracy. This can be evidenced by achieving Mathematics and English GCSE at grade C or 4 (or equivalent level 2 qualification) or able to demonstrate relevant experience such that the tasks detailed in the job description can be carried out effectively.
• Substantial proven experience of working within a food preparation environment in a similar position to this post that will enable you to carry out the duties to the expected standards.
• A current level 3 Food Safety Certificate.
• Ability to investigate and resolve problems which will arise daily is essential.
• Ability to demonstrate written communication and computer skills are essential, as this will be required for assisting in recipe writing, costing, delivery and stocktaking of products and in association with other HACCP tasks.
• You should have the ability to work on an individual basis and within and be part of a team.
• General knowledge of fire procedures is desirable.
• An understanding of the importance of equality and diversity in the workplace.
• The ability to identify and respond to equality and diversity issues in line with relevant policies and procedures.

ROLE SUMMARY

You will work with the University’s culinary team to undertake day-to-day activities across the hospitality kitchens including food preparation, stock maintenance, sanitisation and safety monitoring. You will ensure that work is completed in line with Campus Services and University standards, as well as adhering to all relevant legislation. In order to flexibly utilise resource, you may be requested to work elsewhere in the department or wider University.

In support of the Senior Chefs you will be required to undertake the following duties;

• Accurate requisition of items required for the smooth running of the operation.
• Implementing and monitoring sales promotions.
• Allocate duties to staff, ensuring that sufficient and appropriate staff are available to provide a high standard of service and that there is sufficient cover to meet the needs of the business.
• Monitor staff performance, attendance, and timekeeping, referring issues to the Head Chef