JOB DESCRIPTION 1. JOB TITLE: KITCHEN ASSISTANT 4. DEPARTMENT: CATERING SERVICES

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1 JOB DESCRIPTION 1. JOB TITLE: KITCHEN ASSISTANT 2: HRMS REFERENCE NUMBER: HRMS13249a 3. ROLE CODE: KAC 4. DEPARTMENT: CATERING SERVICES 5. ORGANISATION CHART: Director of Catering Services Executive Chef Head Chef Second Chef Chef Kitchen Assistant 6. JOB PURPOSE: To work within the kitchen team at the University of Chester (Thornton Science Park and Chester Campus) to provide a high standard of food service to the students, staff and visitors to the University of Chester. The post holder will work under the Chef in the day to day business operations. The post holder will be responsible for daily preparations and will assist the chef in the production of a number of dishes every day. This is a completely hands on role and the post holder will be expected to work in a team in the food production area. The post holder may from time to time be expected to deputies during sickness and holiday cover. 7. BACKGROUND INFORMATION: To work within any kitchen of the Catering Services which primarily provides residential students with 3 meals a day, 7 days a week. The service is extended to include non-residential students, staff and visitors to the University. The department also provides a high standard of both service and

2 provision for conference business, and special functions which occur throughout the year. 8. WORK PERFORMED AND/OR KEY RESULT AREAS: 8.1 Communicating Effectively The role holder will be expected to report to the Chef on a daily basis to establish and plan daily requirements. Other communication will involve direct verbal communications with the Executive Chef, Head Chef and Second Chef to confirm expectations and quality standards. 8.2 Leadership and Working Collaboratively The post holder will be expected to work as an effective member of the kitchen team; this role does not hold any supervisory responsibilities. The post holder will also be expected to self-motivate, but will be encouraged to give regular feedback on aspects that could improve team performance. 8.3 Liaison and Networking The role holder will be expected to liaise with the chef team on a regular basis to maintain adequate direction. 8.4 Delivering a High Quality Standard of Service The role holder will work within the kitchen team to provide a high quality product to customers, including those with special dietary requirements and ensure the high departmental standards are maintained. 8.5 Effective Decision Making This role will require the role holder to make basic decisions to ensure the quality standards of the department are met. 8.6 Planning and Organising Self and Others The role holder will be expected to carry out the required duties, as determined by the chef, in a timely manner. 8.7 Innovation and Improvement (Effective Problem Solving) The role will require the role holder to use a certain amount of initiative to solve basic problems and ensure the customers expectations are met. 8.8 Analysis and Research Is not a requirement for the role 8.9 Sensory and Physical Demands This is a hot environment with a number of hazards, such as hot surfaces and liquids, combustible fuels, sharp knives and potentially dangerous equipment, particularly during the cleaning process. There may also be long periods of time where the role holder will be on their feet.

3 8.10 Work Environment The role holder will be required to ensure that working practises and methods of operating equipment are safe Pastoral Care and Welfare The role holder will be expected to show basic sensitivity to colleagues and customers Team Development Once established in post, the role holder may be required to help new colleagues settle into the role Teaching and Learning Support This is not a requirement of the role 8.14 Knowledge and Experience See person specification, below, for more details General To undertake any other duties commensurate with your grade, and/or hours of work, as may reasonably be required of you To take responsibility for upholding and complying with the University s Equality and Diversity policies and for behaving in ways that are consistent with fair and equal treatment for all To comply with all University Health and Safety policies.

4 Job Title: Kitchen Assistant PERSON SPECIFICATION Department: Catering Criteria / Method of identification Qualifications: NVQ Level 1 qualification or equivalent (eg GCSE, CSE etc) NVQ Level 1 in Catering NVQ Level 2 in Catering Basic Food Hygiene Certificate Proven Experience: Experience of hot and cold food preparation Experience of working within a large team within the food industry Experience/an active interest in patisserie Delivering academic and service excellence: Effective communication skills, both written and verbal High standards of personal hygiene The ability to accept feedback and act upon it Managing self and inspiring others: Self-motivated with the ability to prioritise and work to tight deadlines and use initiative Working together: The ability to listen well, follow direction, and understand the needs of others To be able to demonstrate adaptability, flexibility and teamwork Application/ Application/ Application/ Application/ The ability to remain calm under pressure Organisational and stakeholder awareness: Customer Service experience Application/ Requirements are those, without which, a candidate would not be able to do the job. Applicants who have not clearly demonstrated in their application that they possess the essential requirements will normally be rejected at the shortlisting stage. Requirements are those that would be useful for the post holder to possess and will be considered when more than one applicant meets the essential requirements. Method of identification is where the selection panel will match the candidate s skills and abilities to the required criteria outlined (i.e. application form, interview, test)

5 UNIVERSITY OF CHESTER TERMS & CONDITIONS OF EMPLOYMENT CATERING SERVICES KITCHEN ASSISTANT FIXED TERM CONTRACT UNTIL 30 TH JUNE 2015 (PRIMARILY BASED AT THORNTON SCIENCE PARK) SALARY SCALE University Scale OS2, points 3-6, 14,631-15,765 (pro rata) per annum payable monthly in arrears. HOURS OF WORK 30 hours per week, 5 days per week over a 7 day rota A flexible approach to work will be required as there may be occasions when it would be necessary for you to work additional hours as dictated by the workload. DEDUCTIONS A deduction of 5p per hour will be deducted for food and beverages whilst on duty. UNIFORM A uniform will be provided, which must be kept in a clean and presentable condition and always worn whilst on duty. HOLIDAY ENTITLEMENT 22 days per annum (pro-rata during the commencement and cessation years), rising to 27 days after five years' continuous service. Two extra statutory days per annum during the Christmas period. MEDICAL EXAMINATION Successful candidates will be required to complete an Occupational Health questionnaire, and may be required to undergo a medical examination. ESSENTIAL CERTIFICATES Short-listed candidates will be asked to bring to interview, proof of qualifications as outlined on the Job Description and Person Specification provided. Upon appointment, copies of essential certificates will be required by HRM Services. PENSION SCHEME The University operates two pension schemes for support staff: The default scheme is the Higher Education Defined Contribution Scheme (HEDCS), which is administered by Friends Life.

6 The Cheshire Local Government Pension Scheme, to which the University is an admitted body. All support staff are entitled to participate in one of these schemes. Some staff will be automatically enrolled into a scheme, depending on their age and earnings, but if they do not wish to remain a member of the scheme, they will be entitled to opt out after enrolment. EQUAL OPPORTUNITIES The University has a policy of equal opportunity aimed at treating all applicants for employment fairly. SMOKING POLICY The University operates a No-Smoking policy. PROBATIONARY PERIOD A nine months' probationary period applies to all University posts. CLOSING DATE Candidates should apply for this vacancy via our online recruitment website ( by Monday 6 th October 2014 quoting reference number HRMS13249a.