Junior Sous Chef

The Main Kitchen plays a vital role within the College community. It is responsible for providing breakfast, lunch and dinner for students and their guests and for conferences during the vacation from the modern and spacious kitchen, along with fine dining events in the various satellite kitchens around College.

The post holder will assist the Head Chef and Second Chef with the preparation and production of food for events in all areas of College where necessary.

In the absence of the Head Chef and the Second Chef, the Junior Sous Chef assumes full responsibility for the general running of the kitchen, including placing food orders, maintaining high standards of Health and Safety and ensuring the team is working in an efficient and appropriate way to maintain excellent catering standards. This includes liaising with the Catering Manager and the Events Office and checking the events booking software (Kinetics) to ensure all function and event details are correct.

The successful candidate will be interested in providing high-quality catering in a busy professional kitchen.

Please send your application, including a covering letter outlining the skills that the applicant could bring to the post and a full CV, by email (as a single pdf) to vacancies@sjc.ox.ac.uk.

Applicants are requested to complete our voluntary Recruitment Monitoring Form.

St John’s College, Oxford, is committed to Equal Opportunities and welcomes applications from all sections of the community.