Chef de Partie (Maternity cover)

The Catering Department at Newnham College is seeking to recruit a self-motivated Chef de Partie to join the busy kitchen brigade as cover for maternity leave. This represents an ideal opportunity for a qualified chef with vision and flair to join a professional catering operation working on a wide range of food production and catering events.

To start from mid-July 2026, the annual salary for this post is paid at point 34 on the University’s single salary spine, which currently is £31,236 per annum. Working hours averaged across a rota of 37.5 hours per week, you will work alternative Saturdays, but there is no Sunday working. Some flexibility is expected.

As well as the opportunity to grow and develop on a professional level the College also offers other benefits as a College employee, including 33 days a year holiday, (inclusive of bank holidays), your Birthday as an additional paid day off, free lunches and parking (where available), free use of the College gym (when open) and the post is pensionable under the College’s attractive contributory pension scheme with a current employer contribution rate of 14.5%.

The successful candidate will possess the appropriate qualifications or equivalent and be a conscientious and reliable team player, able to motivate those working with them. We are also looking for a team member who can help to ensure that the College’s high standards of food production and presentation are met within budgetary guidelines, and that working standards of food safety and hygiene are adhered to fully.

How to apply
A job description with person specification is available by clicking on “Job Description” and an application form and equal opportunities form can be found on the main vacancy page: https://newn.cam.ac.uk/about/vacancies. Please demonstrate in the application form how you meet the essential requirements of the role found in the person specification.
Completed applications should be emailed to [email protected] by the closing deadline of noon on Monday 8 June 2026. It is anticipated that interviews will take place during the week commencing Monday 15 June 2026.

Newnham College is an equal opportunities employer.

Job Title:	Chef de Partie (Maternity cover)
Reporting to:	Executive Head Chef and Deputy Head Chef, via the Sous Chefs. The Catering Operations Manager is the Head of Department and reports to the Domestic Bursar.
Significant working relationships:	The post holder will work closely with all members of the Catering and Front of House teams. The post holder will also be in frequent contact with Senior Members, visitors, students, and staff.
Place of work:	Newnham College, Cambridge
Tenure:	Maternity cover post for the duration of maternity leave (starting approximately mid-July 2026)
Hours:	An average of 37.5 hours per week worked across a rota including alternate Saturdays. There is no Sunday working. Being flexible is a requirement.
Salary:	Spine point 34 on the University’s single salary spine, currently £31,236 per annum
Holidays:	33 days including 8 public holidays, plus your Birthday as an additional paid day off.
Pension:	The College offers membership of USS (Universities Superannuation Scheme), with a current employer contribution rate of 14.5%
General terms and conditions:	This post is subject to proof of the right to work in the UK and governed by the provisions in College staff handbook, policies and procedures which may change from time to time. Confirmation in post is subject to satisfactory references and the successful completion of a 6-month probationary period. Thereafter the notice period is 1 month.
Main Purpose of Role/Overview:
Working under the direct supervision of the Sous Chef or the Deputy Head Chef, a Chef de Partie is assigned a particular section, such as the vegetable preparation area, stove or grill and is tasked with preparing the portions of food for which their particular kitchen area is responsible. In addition to preparing meals, a Chef de Partie has responsibilities for vigilance with regard to allergens and health and safety, and in keeping the kitchen operational and clean. There may be some oversight of the work of junior or apprentice chefs, as required.

Main duties and responsibilities:

Ensuring the highest possible standards of food preparation:

To produce a wide variety of dishes to a high specification to the standards determined by the Executive Head Chef;
To make menu suggestions to the Executive Head Chef with associated costings;
To work to prepare and produce high quality food in appropriate quantities to cater for Fellows, alumnae, students and staff and conference and bed and breakfast guests;
To be aware of and work within budgetary guidelines;
To be aware of and work within the College guidelines regarding allergens;
To be aware of and work within the College guidelines for the safe storage of food and minimise food wastage.
To be aware of, and to enforce the accident reporting procedure.
To achieve and maintain the highest possible standards of health and hygiene and report any deficiencies to the Executive Head Chef.
Ensure that the College food safety policy is adhered to at all times.
Ensure the College Health and Safety policy is adhered to all times.
Maintain a high standard of hygiene within your section including all equipment.
Ensure that you are appropriately dressed and wear a clean uniform each day.
To take an active part in daily team briefings.
Develop a good working relationship with all members of the Catering team.
To be prepared to work additional hours/shifts where business demands.
Undertake other related duties as requested.

Maintaining excellent standards of health and hygiene:

Working as an efficient member of the Catering team:

General

To take part in the College’s Workplace Discussion scheme (appraisal) and to undertake training as required.
To be responsible for your own health and safety in the workplace.
To fully comply with all the College’s policies including health and safety, equal opportunities and data protection.
To undertake any other reasonable request or duties, commensurate with this post.

The above is not an exhaustive list of duties. The post-holder may be asked to take on different tasks as required, and all are expected to work collaboratively to support the overall work of the College.

Person Specification

	Essential	Desirable
Qualifications, experience and background	A recognised qualification such as NVQ levels 1 and 2 in Professional Cookery or equivalent. Intermediate Food Hygiene Level 2, Allergen awareness training. Previous experience in a similar role. Plated service for large events experience.	Food Hygiene level 3 First Aid trained Experience of working in a collegiate environment
Specific knowledge/skills (technical)	A good understanding of implementation of health and safety legislation as it applies to the catering profession. Good customer service skills and a collaborative team player Good eye for detail and for excellent food presentation. A willingness and ability to contribute to menu development Ability to take instructions and carry them out effectively and efficiently Ability to work to deadline, with changing priorities, and remaining calm under pressure. Good listening skills and ability to inspire junior staff	Knowledge/awareness of HACCP
Personal attributes	Creative approach to the production of high-quality food. Ability and willingness to learn new skills. Honest, reliable and hard working. Flexible attitude and pro-active approach to work.

Newnham College is an equal opportunities employer May 2026

Chef de Partie (Maternity cover)

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