PROBATION PERIOD:

12 weeks, with the potential to become permanent upon successful completion
Parking: Please note there is no free on-site parking available at the college.About the Role
We are seeking a skilled and dedicated Sous Chef to join the catering team at Magdalen College School, one of Oxford’s most prestigious institutions. This is a temporary to permanent position with an excellent opportunity for career growth in a professional and rewarding environment. You’ll support the Head Chef and lead daily kitchen operations to deliver high-quality food for students, staff, and events.

5. ACCOUNTABILITIES

• Full responsibility for kitchen staff and food production during Head Chef’s absence.
• Ordering and stock management.
• Daily due diligence and kitchen compliance.
• Menu development and quality assurance.
• Staff motivation, development, and engagement.

HOW TO APPLY

If you’re a passionate and experienced Sous Chef with a background in education or high-volume catering, and you’re looking for a long-term opportunity in an exceptional working environment, we’d love to hear from you.
Chef INDHS
Job Type: Temp to perm
Contract length: 12 weeks
Pay: £16.83 per hour

Schedule:

• Day shift
• Monday to Friday
• Weekend availability

Experience:

• Cooking in UK: 2 years (required)
• Chef in UK: 1 year (required)
• School Chef in UK: 1 year (required)

Language:

• English (required)

Licence/Certification:

• Enhanced DBS (preferred)

Location:

• Oxford OX1 4AU (preferred)

Work Location: In person
Reference ID: Chefs INDH

1. PURPOSE OF THE JOB

• Assist the Head Chef in producing daily meals and hospitality services.
• Ensure compliance with Food Safety and Health & Safety regulations.
• Lead, support, and motivate the kitchen team, fostering a positive and efficient working culture.

3. KEY RESPONSIBILITIES

• Maintain high food standards and presentation.
• Support menu development tailored to Magdalen College School’s standards.
• Deliver services across:
• Core feeding
• Retail outlets
• Hospitality
• Manage and maintain 3-week menu cycles.
• Conduct daily team briefings.
• Supervise and manage:
• Temperature monitoring
• Daily food production and methods
• Stock control and stocktakes
• Ordering
• Actively lead the kitchen brigade and BOH (Back of House) management.
• Implement and track Personal Development Reviews (PDRs).
• Coordinate special functions and events, some of which may occur on weekends (paid at overtime rate).
• Ensure compliance with allergen management and special dietary needs.
• Cover all kitchen areas as per rota (breakfast and lunch).
• Deliver “theatre cooking” during service when required.