Chef de Partie

We are a world class research-intensive university. We deliver teaching and learning of the highest quality. We play a leading role in economic, social and cultural development of the North East of England. Attracting and retaining high-calibre people is fundamental to our continued success.

The Role
We have an exciting opportunity for an experienced, multi-talented and highly skilled Chef to join our highly motivated team in the University's In-House catering department EAT@NEWCASTLE.
You will have experience in working within a similar environment with relevant food preparation and cooking experience and possess a level 2 Food safety for caterer's certificate. You will be able to undertake a range of food preparation tasks to a high standard whilst always complying with Food Hygiene regulations.
The role will provide high-quality food for university customers through traditional cooking methods or cook chill.
The University catering and hospitality is a busy fast paced environment, working in multiple locations across Newcastle University Campus. Kitchens where you may be in a team of 6 or 7 or events where you may be customer facing, you will regularly engage with and work closely with Kitchen Porters and General Assistants, loading vehicles along with managing daily deliveries can make for heavy work. A typical day is an 8 hour plus shift 9 to 5 or 10 -6, to meet business needs you will need some degree of adaptability and flexibility. At times you may work alone, but in general it is a huge team effort and one which comes with huge loyalty and personal reward.
The standard rota system is 5 out of 7 days (notice of shifts will always be provided).
For general enquiries, please contact us at 0191 208 6363 or email, catering@ncl.ac.uk.
To apply, please upload CV and cover letter outlining how your skills and experience align to the person specification within the job description (available on the university's website, accessed by the 'Apply' button).
Interviews are expected to be held week commencing 8th September 2025, where they will be a formal interview, and skills based practical assessment.

Key Accountabilities

• To prepare and produce food in accordance with the Service's Hazard Analysis and Critical Control Point (HACCP) Policy either through cook chill or traditional cooking methods to meet customer demand.
• To ensure the work environment and work practices comply with operating procedures, food hygiene regulations and health and safety legislation, e.g. equipment is clean and in full working order, monitoring food temperatures and reporting irregularities.
• Support line manager with the planning of menus and recipes to meet current trends, expectations and customer demand.
• To order, control and use food items required for menu production, checking they are of the type, quality and quantity required, to ensure cost effectiveness and to minimise wastage.
• To be responsible for achieving agreed gross profit within your area of control.
• Assist with co-ordinating the activities of catering staff, where appropriate, to ensure service delivery.
• Participate in the development of policies and procedures for the Service to establish best practice for service provision to customers.
• Support the Service's commitment to training and development by participating fully in training courses designed to improve personal skill levels and knowledge. Plan, oversee and where appropriate, deliver training and development to staff e.g. PDR and Induction.