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Job Description
Please see Notes for Job Applicants for
general background information on St. Clare's.
Background to the post
This is a senior post at the College, which wants to recruit an able and
accomplished professional to manage its catering operations. Such a person
should find St. Clare's to be a stimulating environment in which to work,
and one in which an individual can make a considerable contribution.
St. Clare's main sites are the Banbury Road Campus and the Bardwell Road
Centre. St Clare's offers residential accommodation to its students in
properties near the Banbury Road campus, at the Bardwell Road Centre,
and at Hampden Manor in Kidlington.
Reporting Relationship
The Chef Manager will report to the Bursar. The Chef Manager will be responsible
for all areas of catering including main dining areas at Banbury Road
and Bardwell Road, the Sugar House and special events whether internal
or external.
In certain areas of catering, close liaison will be needed with other
colleagues, notably Vice-Principals and Course Directors, for their catering
requirements.
Duties & Responsibilities
Production of meals
Producing all meals as required by the College to a high standard of a
varied nature to reflect the international nature of St. Clare's.
Ensuring numbers of meals produced correspond to student and staff numbers.
Monitoring of feedback from students and staff and where appropriate
to take account of their comments.
Financial Responsibility
Overall financial responsibility for the catering budget, ensuring all
areas of catering run within budget.
Health and Safety
Responsible for promoting and maintaining practices which ensure health
and safety within the catering operations. Liaison required with the Health
and Safety Officer, who is authorised to issue directions in this area
as appropriate.
Carrying out risk assessments concerning catering operations.
Ensuring hygiene meets or exceeds all statutory and other requirements
of the Environmental Health and other official bodies.
Training of staff
Identify training needs of staff.
Training of staff to ensure all aspects of food hygiene are kept to
a high standard.
Ensuring all staff have the minimum basic food hygiene certificate.
Providing or arranging further staff training as required to ensure
a high standard of food and hygiene is maintained.
Staff
Setting and maintaining correct staffing levels, within budget.
Ensuring all shifts are correctly staffed to an acceptable level and
that the Dining Areas and Sugar House are open at 'published times'.
Trackcard system
Overseeing the trackcard system.
Review the use made of the system and improve the level of information
obtained and the features utilised.
Supplier Contracts
Setting up supplier contracts for the catering operation. All long term
supplier contracts must be agreed and signed by the Bursar.
Ensuring regular comparisons with competitive suppliers take place in
order to obtain the best purchasing arrangements for St. Clare's.
External Catering Events
Organising catering for special events as required by the College.
Maintenance
Ensure competitive maintenance contracts are obtained and approved by
the Bursar.
Ensure maintenance issues related to the fabric of the building within
the department are dealt with or, if not, brought to the attention of
the Bursar.
General
Liaising as required with external consultants, and other similar institutions
in order to review and improve control systems and to benchmark on prices
and staffing levels.
To look for new ways of improving the service delivered and the quality
of meals provided whilst maintaining a cost efficient operation.
Person Specification
The person appointed will show the flair and imagination necessary to
cater for staff and students from over 40 different countries to organise
major College functions during the year for parents, staff and students.
The successful candidate will have good man management skills and be able
to demonstrate the ability to run an operation within an agreed budget.
The appointee will be expected to take the lead in improving the quality
and range of catering offered to students to ensure that St Clare's current
high standards.
Terms and conditions
Holidays
22 working days per year, plus bank holidays and the period at Christmas
when the College is closed from24 December to 1 January inclusive. The
College is open on bank holidays in May and August and work may be required
on these days, with time off in lieu.
Pension
After 3 months' service you will be eligible to join St Clare's contributory
group personnel pension scheme (the employer pays double the employee's
contribution up to a maximum of 10% of salary).
Life Assurance
On commencement of employment you will be eligible to join the Group Life
Assurance Plan, the benefit being a lump sum of 4 times salary.
Free lunches are offered in the College dining room during the academic
year and on major summer courses on which you are working and when meals
are being served to students.
The probationary period will be 6 months.
Further enquiries and applications
Please apply by short letter enclosing a full curriculum vitae to include
names, addresses and telephone numbers of 2 referees to:
Paul Mason, Bursar
St. Clare's, Oxford, 139 Banbury Road, Oxford OX2 7AL
Tel: 01865 552031
Fax: 01865 310002
Email: recruitment@stclares.ac.uk
Closing date for applications: Tuesday
31 May 2005
Appointments will be subject to enhanced CRB check.
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