Job Introduction

• 37.5 hours per week
• £17.00 per hour
• 5 days out of 7
• Earlier shift: 05:00 till 14:00
• Morning shift : 07:00 till 15:00
• Middle shift: 11:00 till 19:00
• Later shift: 16:00 till 00:30
• Must be flexible to work across all shift patterns
• Car parking on site

Check your local transport links here: Plan Your Journey | Traveline - the destination you should input is OX10 6AA

• Lead and manage the culinary team, ensuring smooth daily operations and providing guidance to the production team.
• Oversee and delegate responsibilities to sous chefs, commis chefs, chef de parties, and other kitchen staff to maintain efficiency.
• Schedule on and off-duty shifts for your team, fostering a balanced work-life environment to maintain morale and productivity.
• Ensure strict adherence to all Environmental Health and Safety (EHO) guidelines and monitor sanitation practices to guarantee compliance with health and safety regulations.
• Plan and execute menus, ensuring variety and quality while following the set military dining rotations.
• Make adjustments to menus as needed, optimising the use of available stock and minimising waste.
• Manage inventory and stock levels, ensuring meal presentation meets Sodexo and client expectations.
• Collaborate with front-of-house (FOH) management to drive service excellence and elevate the overall dining experience.
• Train and develop your team, ensuring they are regularly refreshed on client and Sodexo standards.