Please read in conjunction with Notes for applicants.

Reporting relationships

The General Assistant will report to the Chef Manager but on a daily basis will report to the Senior Catering Assistant or the Chef on duty.

General duties

• Stock checking and stacking of goods
• Helping the Chefs prepare the food as required
• Serving food on the hotplate to students at mealtimes (including till operation) in a friendly and efficient manner
• Develop a friendly and helpful atmosphere to all customers
• Cleaning down after meals
• Clearing and cleaning waste bins
• Washing and storing of equipment
• Routine cleaning of production and service equipment
• Deep cleaning of specific areas and equipment
• Observe requirements of Health and Safety at Work Act and to act on COSSH recommendations for cleaning practices, ensuring that the correct cleaning material is used for the individual task
• Observe Food Hygiene Regulations
• Observe regulations regarding fire prevention and control
• Compliance with the correct dress code including protective footwear
• Attend further training courses as required
• Further tasks as directed by the Senior General Assistant, Chef on duty, Chef Manager
• A friendly attitude and a commitment to a high level of customer service

Person specification

The successful candidate will have shown that they have the following skills, experience and attributes:

• Recent experience of working in a commercial catering environment (larger than a cafe, takeaway or B&B)
• A valid Food Hygiene qualification
• Basic food preparation skills
• Able to use basic catering equipment
• Hard working, well motivated, positive attitude
• Good communication skills and a friendly manner for dealing with students and staff
• Capable of undertaking some moderately strenuous duties (e.g. standing for long periods and lifting
• The ability to establish effective working relationships with colleagues and to be a good team member
• Able to follow both written and oral instructions
• Smart, tidy and clean
• Awareness of the health and safety issues in a catering environment

Terms and conditions

Working hours

37½ hours a week with one hour for lunch. Some flexibility is essential here.

Working time

Normal hours of work are between the hours of 07.00 to 20.00 on a 5 out of 7 day shift basis, which means that there will regularly be work on Saturdays and Sundays. The shifts will be set monthly by the Chef Manager.

The Employee may take one hour for lunch between 14.00 and 15.00.

The Employee may be required to work such hours outside normal hours of employment as the Employer considers necessary to meet the needs of the business.

Holidays

17 working days per year and the period over Christmas when the College is closed (24 December – 1 January inclusive). The College operates during bank holidays and work may be required on one of more of these days, with time off in lieu.

Salary and benefits

Salary will be on St. Clare's Scale for Catering staff which is £13, 962,78 per annum Grade 1 point 4.

Annual cost of living increases are considered on the 1 September each year.

Overtime rate of 1½ times normal rate is paid for any hours in excess of 37½ hours worked within a calendar week. Bank holidays at 1½ times normal rate.

Pension

A contributory pension is offered through St Clare's group personal pension scheme. The employer pays double the contribution of the employee, up to a maximum of 10% of gross salary, ie. the employer pays up to 10%, and the employee pays up to 5%. Employee's contributions above 5% may be made, but do not attract a matching contribution from the employer.

There is a death-in-service benefit of four time's annual salary.

Probationary Period:

The first six months will be probationary, within which notice is two weeks on either side. Thereafter notice is one month on either side

References and checks

All offers of employment and contracts are issued subject to satisfactory references and satisfactory outcomes on completion of all necessary checks, including criminal records and establishing the right to work in the UK. In some cases some or all of these checks will have been undertaken before an offer is made. Taking up employment will be subject to the satisfactory completion of all necessary procedures.

Under the National Minimum Standards for Boarding Schools, we are required to undertake additional checks on all employees.

Full written references, and phone references on quoted referees, including current employer, may be obtained before or after interview. You should indicate specifically if you wish St. Clare's to refrain from contacting your current employer.

Police checks / Criminal Records Bureau checks will also be undertaken, for which employees / prospective employees are required to provide information and consent.

A Certificate of Good Conduct is acceptable if you are returning from abroad.

Contact with all previous employers where the employee has worked with children or vulnerable adults is also required. This is to establish the reason for leaving the position. On occasions, further information and a reference may be sought in writing, by phone or by other means. By providing details of previous employment, it is assumed that the employee/prospective employee has given consent for this contact, and no specific consent of the employee / prospective employee will be sought.

Satisfactory completion of a health questionnaire.

The College reserves the right to contact any previous employer and to make any additional enquiries it considers necessary in order to meet its responsibilities in relation to employment of people working with students who are under the age of 18.

Statutory Deductions

Tax and National Insurance will be deducted from salaries in accordance with UK employment regulations. St. Clare's, Oxford will require P45s (if available) and National Insurance numbers before commencement of employment.

How to apply

Applications must be made using this standard application form. Applications must be submitted by email to recruitment@stclares.ac.uk

Closing date for applications: before 6 p.m. on Tuesday 1st. May, 2012.