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Third Chef

Up to £33393 per annum

Luke Graham Senior Consultant – Estates & Facilities

Job Description

MMP are working with one of the largest Oxford colleges, we are looking for a Third Chef to support the Head chef and Sous Chefs in managing and supervising the Kitchens. The post-holder will be expected to work as part of a busy environment and cover colleagues during absence and for events.

The salary is in the region of £33,393 per annum, based on previous skills and experience.

This post will provide an ideal career opportunity to join an Oxford college and someone passionate about working with food. The post would be ideal for someone with capacity for ideas and creativity as there will be a great deal of planning fine dinners as well as working with a range of quality ingredients within a supportive Kitchen team.

The actual full-time working hours are 41.5 per week (44 hours when including a daily, 30 minute break) with some evening and weekend shifts.

College benefits include: Free meals when on duty, university discounts, access to leisure services, development and training opportunities, bus pass scheme, and health and an excellent pension scheme.


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Paying £35 -£43K plus excellent benefits

Monday - Friday 7am - 3pm. All year round with requirement to take annual leave during school holidays. Very occasional weekend working / working some evenings when required to support events and busy periods.

The Catering Manager, reporting to the Director of Operations, is responsible for overseeing the in-house catering team and ensuring the delivery of high-quality, cost-effective food services. Key duties include managing day-to-day kitchen operations, accommodating diverse dietary needs, and maintaining high standards of food preparation and customer service. The role involves staff management, including recruitment, motivation, and development, as well as handling events catering and efficiently managing the catering budget. Additionally, the Catering Manager ensures compliance with hygiene, health, and safety regulations, conducts staff training, and handles induction for new kitchen staff. Regular reporting to the Director of Operations and collaboration with internal and external event organizers are integral to the role.

If you are intersted in the role please apply within.