Chef de Partie

5w1 month ago

The University of Edinburgh

Edinburgh, GB · Full-time · £24,729 – £25,804

About this role

Where passion meets purpose. Be part of something bigger as a Chef de Partie at the University of Edinburgh's John McIntyre Conference Centre, the largest catering unit within the Accommodation, Catering and Events department. This is your opportunity to contribute to a 24/7 organisation that embraces both traditional and modern catering.

Day-to-day, you will work in a 650-seater buffet restaurant that provides approximately 28,000 meals each week during the student period, and also serve breakfast, lunch and dinner to commercial guests year-round. Your culinary skills will be essential in maintaining high standards across multiple services.

You will join a successful team within a diverse and vibrant international community. The ACE values drive everything we do: passion, collaboration, inclusion, ownership, and innovation. This environment encourages you to thrive and bring new ideas to life while making a real impact.

Growth and development are central to this role. You will benefit from comprehensive staff benefits including generous annual leave entitlement and a defined benefits pension. Here, your work has real impact and your development matters.

Requirements

Extensive kitchen knowledge.
Flexibility to work a 5 over 7 days schedule including weekends.
Excellent communication skills.
Demonstrated experience of working within a successful team.
Ability to thrive in a high-volume buffet restaurant environment.
Commitment to the university's values of passion, collaboration, inclusion, ownership and innovation.

Responsibilities

Prepare and cook high-quality meals for the 650-seater buffet restaurant and commercial guests.
Manage a designated section of the kitchen, ensuring consistency and timely service.
Supervise and support junior kitchen staff, fostering a collaborative team environment.
Maintain strict food hygiene and safety standards in line with university policies.
Assist the head chef with menu planning and stock control to minimise waste.
Adapt to flexible working patterns, including weekends, to meet operational demands.
Contribute to the continuous improvement of kitchen operations and service delivery.

Benefits

15% Premium Band for flexible working.
Generous annual leave entitlement.
Defined benefits pension scheme.
Comprehensive staff benefits and support.
Interesting and rewarding work in a diverse and vibrant international community.
Opportunity to be part of a 24/7 organisation with a mission to enrich student learning and growth.