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PEMBROKE COLLEGE

Cambridge

Candidate Information Pack

JUNIOR SOUS CHEF

CATERING DEPARTMENT

April 23

1

THE DEPARTMENT

From a business meeting, to a celebratory reserving Saturdays throughout the long

dinner or wedding reception, Pembroke vacation for these unique events.

College’s Catering Team are experienced and

well-trained in providing excellent food,

facilities and service. When combined with

our quintessentially English gardens and

historic buildings, Pembroke College offers a

rare and unique venue for hosting your

important events. We cater for weddings

exclusively for alumni and College members,

THE ROLE

To help assist the Head Chef/Deputy Head Chef Ensuring all HACCP, food safety, health and

and Sous Chefs in the day-to-day running of safety systems are in place and monitored daily.

the Kitchen, to support them in producing and Training of staff and delivery of food to agreed

maintaining the highest possible standard of levels and standards. To be able motivate and

food and service for students, Fellows, staff and develop the team whilst promoting a positive

guests. To also ensure the highest possible atmosphere within the catering team.

hygiene standards are achieved at all times.

SALARY & HOURS

£ 30,771 per annum

Plus bonus scheme paid in two

instalments. These are only payable after the

satisfactory completion of the probationary

period.

BONUS SCHEME

worth 2 weeks salary (subject to terms)

2

JOB DESCRIPTION

Responsible to: Head Chef/Deputy Head Chef the training with guidance from Head

Chef/Deputy Head Chef/Sous Chef

Responsible for: Assisting in the supervision  Assisting the Head Chef with the planning

and training of all Chefs in conjunction with the and development of cyclic menus for all

Head Chef/Deputy Head Chef/Sous Chef areas of food service


Continued development of signature

Location: Pembroke College (Hot & Cold dishes for function catering
Kitchens) 

Encouraging the use of fresh produce at

Skills: all times 

Good culinary skills and the ability to  Ensuring the dishes are produced to the

develop others agreed standard recipe 

Creative and passionate about food 
Plan, oversee and assist in the production 

Use a variety of cooking methods and
and service of food at College Feasts,

have the ability to pass this onto other
Dinners, special Fellows’ Dinners,

Chefs
conferences and private catering events 

Ability to motivate staff and work in 
Ensuring that all serveries are adequately

harmony with colleagues
manned by Chefs, prepared for service in a 

Flexible in attitude and approach to work
timely manner and that the presentation

of food is immaculate throughout the

Budget Responsibilities: None meal period

Main Duties and Responsibilities:  Ensuring that food service staff are fully

briefed on menu content prior to service 
Deputising for the Sous Chef in their

absence  Conduct regular checks of all serveries

during the meal period, checking for 
Assist the Sous Chef with leading of a

availability, presentation and cleanliness of
shift and supervising staff in the

the food service area
preparation and service of food and to 

To attend and contribute as required at
Fellows, College guests, students and staff

weekly meetings
achieving the highest possible standards

at all times  Ensure all HACCP and Food Safety

procedures are fully complied with, by 
Ensuring the Kitchen is operating in the

monitoring all kitchen staff and offering
most economical way in terms of staff

training when required
resource, energy usage and minimising

food production costs  To undertake and assist in any other tasks

as instructed by the Catering and Events 
In conjunction with Head Chef, compile

Manager within the overall function of the
and submit food orders ensuring adequate

job
rotation of stock at all times


Developing training plans and introducing

3

PERSON SPECIFICATION

ESSENTIAL Experience – type and depth of experience
required to do the job
Qualifications/academic achievements/

Minimum two years’ experience of working in
education

a kitchen environment with some
NVQ Level 3 Professional Cookery is essential

responsibility for managing and supervising

Basic food hygiene qualification of staff members
Skills/knowledge/training Understanding of HACCP and COSHH
Safe preparation and variety of cooking Personal attributes

methods and have the ability to pass this onto Friendly, co-operative, helpful and
other chefs approachable.

Honest, reliable and hard working with the Responsible and trustworthy.
ability to work under pressure

Ability to work as part of a team.
Creative and passionate about food

Flexible approach and accepting of change.
Good culinary skills and the ability to develop

Ability to communicate effectively to
others

colleagues and other senior management
Ability to motivate staff and work in harmony personnel

with colleagues Confidentiality

Flexible in attitude and approach to work Confidentiality and management of personal

data in line with Data Protection guidelines in
Self-motivated with a desire to succeed

place within the College is required
Have a strong focus on financial control

An ability to use a computer in order to DESIRABLE

perform basic tasks- placing and receiving

emails, placing online orders, menu planning. Understanding of menu costing and calculating

gross profit and food costs.

Trained First Aider or willing to undertake

necessary training

ORGANISATION CHART

Head Chef

Deputy Head

Chef

Sous Chef

Junior Sous Chef

4

ADDITIONAL INFORMATION

Health and Safety: Safer Recruitment:

Persons engaged in work for Pembroke As part of our safer recruitment practices

College must adopt a responsible attitude posts will be subject to the relevant

towards health and safety and comply with compliance checks including an enhanced

any procedures as required by the College in DBS check where this is appropriate.

order to ensure the health, safety, and

welfare of themselves, their colleagues and Equal Opportunities:

any other persons that may be affected by We are an equal opportunities employer and

their actions. They must be prepared to welcome applications from all suitably

undertake any training required in relation to qualified persons regardless of their race, sex,

health and safety or which is identified as identity, disability, religion/belief, sexual

necessary in relation to their work. orientation or age.

The College operates a non-smoking policy;

smoking is only permitted in the designated

smoking areas.

HOW TO APPLY

If you would like to have an informal include separate CVs.

conversation about the post, please call

James Anderson, Senior HR Officer on We look forward to hearing from you.

(01223) 764568.

Privacy Statement
Please complete an Application Form and

Rehabilitation of Offenders

Form (compulsory), and an Equal

Opportunities Form.

Completed application forms together with a

covering letter can be emailed to:

[email protected] or alternatively posted to

The HR Office, Pembroke College,

Trumpington Street, CB2 1RF. Please do not

5

BENEFITS

Here are just some of the benefits we have at Pembroke College to support our

staff

33 days annual Free anti-virus

leave software for Free meal Bonus scheme

(25 days + 8 home devices whilst on duty

bank holidays)

Paid training

Subsidised and On site gym
Medicash health care development

opportunities

Discounts

Employee Annual staff Cycle to work on Dell
Assistance And ‘Buy a

outing products
Programme bike’ schemes

Access to free

Local
passes to the Subsidised

Death in discounts with
Botanical travel on the

service University
Gardens (subject

benefit Card
‘U bus’

to availability)

Staff Christmas

Christmas gift for and more...

Party staff

Some benefits are non-contractual and may be withdrawn.

Some benefits may be subject to a qualifying period and/or subject to terms.

6

HISTORY OF THE COLLEGE

Pembroke College, founded in 1347 by Marie de

St Pol, Countess of Pembroke, is proud of its

traditions. The third oldest of the Cambridge

Colleges, it was the first to have its own Chapel.

In the stained-glass windows of our renovated

Library there is evidence of the way we make

light of that history. Located in the heart of the

University City, Pembroke presents a tranquil

environment with varied architectural styles

framing beautiful gardens and open courts.

Openness characterises Pembroke today.

The College is an intimate yet diverse community, Pembroke College has a reputation as a friendly

committed to welcoming staff and students of College, in which Fellows, students and staff work

exceptional talent regardless of their social, together to create an environment in which

cultural or educational background and giving people can excel.

them the benefit of contact with a large and

distinguished Fellowship. Pembroke thrives on It’s a lovely place to work.

conversations, between generations and

disciplines - between undergraduates, graduates

and senior Members, between current staff,

students and our alumni.

Today the College comprises approximately 442

undergraduates, 260 graduate students, 84

Fellows, and around 175 permanent members of

staff. This number is supplemented as necessary

at various times of the year by temporary staff.

Pembroke contributes to teaching and research

across all subjects in the University and is

currently performing very strongly academically.

There are 20 different departments at the College

such as the Catering Department, International

Programmes, Development Office, Gardens, HR,

Finance, Maintenance, Sports Ground and

Maintenance to name a few. There are lots of

opportunities for jobs and career progression.