Chef de PartieUniversity

The closing date for applications is 23.59 on 5th October 2026

Interviews will be held: W/C 12th October 2026 on our Whiteknights Campus and will last 2-3 hours.

This role is not eligible for Skilled Worker visa sponsorship. The successful candidate(s) will have to ensure that they have the right to work in the UK or be able to secure this through another means without the sponsorship of the University. Further information about sponsorship is available on the UK Visas and Immigration Website.

We are different so forget any ideas of what you think we do….

We are looking for a Chef de Partie who shares our passion for great food to join us on our journey to create the best campus food experience. This post is a junior post within our team and will involve working with our Aspiring Chef team. This Post will help develop any aspiring chefs core skills and future progression within the team.

We produce fresh, nutritious and tasty dishes from scratch, with our menus changing daily and following seasonality across six kitchens.

We are committed to the 24 Principles of Menus of Change, guiding our thinking around nutrition and sustainability. We are the first European Member of the Menus of Change Universities Research Collaborative (MCURC). MCURC is a group of 70 like-minded Universities committed to using academic and operational research to improve the health of individuals and the planet.

Find out more about working in Hospitality in a University - https://youtu.be/r97ujErXPS8?feature=shared

Team Structure

The University operate three teams of Chefs, each reporting to a Head Chef covering our Hotel, Cafes, Bars, Event Catering and large Dining Halls. Staff regularly move between teams to ensure professional development.

You will have:

City and Guilds Hospitality and Catering - Level 2 (7132) or equivalent experience of a wide range of Hospitality settings

Keen interest in food, an understanding of food preparation and knowledge of ingredients

Excellent customer service focus

Ability to remain calm under pressure.

We operate a skills based assessment alongside our Chefs in a Kitchen. There is no interview in a meeting room. You need to be wearing appropriate clothing/footwear for Kitchen and bring your own knives. We can provide these on advanced request.

You’ll be asked to complete tasks and assessed on how you complete them. You are free to use your ‘phone for information such as recipes. We may provide written recipes for you to follow. Our team are on-hand to help you use any unfamiliar equipment.

The key points of assessment are highlighted on the Job Description and marked with a P. You should be familiar with HACCP and Safer Food, Better Business - https://www.food.gov.uk/business-guidance/safer-food-better-business-sfbb

We welcome applications from both external and internal candidates. As part of the University’s ongoing commitment to professional development, this role can be considered on a seconded basis for existing staff members. Internal candidates should discuss this with their line manager prior to applying.

All applications must be made via the University website.

Contact details: Karlene Gaskell, Executive Chef, [email protected]

The University is committed to having a diverse and inclusive workforce, supports the gender equality Athena SWAN Charter and the Race Equality Charter, and champions LGBT+ equality. We are a Disability Confident Employer (Level 2).

£26,707 to £30,378 per annum (Enhanced Pay outside of core working hours). Grade 4