Evening Chef
| Posting date: | 10 December 2025 |
|---|---|
| Salary: | £37,694 to £47,389 per year, pro rata |
| Hours: | Part time |
| Closing date: | 15 December 2025 |
| Location: | EH14 4AS |
| Remote working: | On-site only |
| Company: | Heriot-Watt University |
| Job type: | Permanent |
| Job reference: | 4480 |
Summary
Job Title: Evening Chef
Grade: Grade 7 - £37,694 - £47,389 pro rata
Contract Type: Part Time (21 hours per week/0.6FTE), Open Ended
Rewards and Benefits: 33 days annual leave, plus 9 buildings closed days (and Christmas Eve when it falls on a weekday) for all full time staff. Use our total rewards calculator: https://www.hw.ac.uk/about/work/total-rewards-calculator.htm to see the value of benefits provided by Heriot-Watt University
Purpose of Role
To support the Head Chef, the wider Kitchen and Events teams – by providing catering lead and overseeing both back and front of house teams and service for out of hours events on campus and at Hermiston House.
Responsible for all catering staff, both front and back of house, working on evening events. The role involves close collaboration with the Head Chef, Catering Operations Manager, Events Team, and Catering Supervisors, ensuring smooth coordination and high standards of service. The position reports directly to the Head Chef.
Key Duties and Responsibilities
a) Create and prepare menus and food items for evening events.
b) Working with the catering operations manager ensure sufficient trained staff and arranged and available to deliver front of house elements of evening and out of hours events.
c) Working with the Head Chef, Catering Operations Manager, Events team and catering supervisors ensure and plan all necessities for evening and out of hours events – wine, linen etc.
d) Pre events plan, manage and carry out all relevant mise en place.
e) On event days – manage and oversee the catering team assigned to deliver the even – this include supervising table dressing, service both front and back of house, ensure food delivered to requisite standards, post event clear up and clean down and return of all items to storage.
f) Oversee all aspects of the event, ensuring that EHO, Health and Safety and any and all relevant Heriot -Watt University processes and procedures are followed and adhered to.
g) Report issues, provide feedback, consumption information and identify any issues to the Head Chef and Catering Operations Manager as needed to support the post holder’s activities and duties.
h) Ensure all staff related actions – including signing off time sheets and arranging staff transport are completed for each and every event as per processes and procedures.
i) In the event that there are no evening or out of hours events on, the post holder will be expected to support the Head Chef with the development of menus, training of kitchen staff, and where necessary participate in and oversee the day to day operations of the kitchen team – this work to be undertaken if necessary during normal operations opening hours.
Education, Qualifications and Experience
Essential
Current or very recent experience in similar grade of post in top end hotel or restaurant
H&S qualification - IOSH
Food Hygiene - Minimum level 2
Full UK driving licence and commitment to drive University vehicles
Flexibility
Experience in mun development
Evidenced ability to produce dishes from fresh
Desirable
Level 3 Food Hygiene
Train the trainer
Experience of running front of house service on events
How to Apply
Please submit via the Heriot-Watt on-line recruitment system (1) Cover letter describing their interest and suitability for the post; (2) Full CV.
Applications must be submitted by midnight on Monday 15th December 2025.
Interviews expected to take place in January 2026.
Grade: Grade 7 - £37,694 - £47,389 pro rata
Contract Type: Part Time (21 hours per week/0.6FTE), Open Ended
Rewards and Benefits: 33 days annual leave, plus 9 buildings closed days (and Christmas Eve when it falls on a weekday) for all full time staff. Use our total rewards calculator: https://www.hw.ac.uk/about/work/total-rewards-calculator.htm to see the value of benefits provided by Heriot-Watt University
Purpose of Role
To support the Head Chef, the wider Kitchen and Events teams – by providing catering lead and overseeing both back and front of house teams and service for out of hours events on campus and at Hermiston House.
Responsible for all catering staff, both front and back of house, working on evening events. The role involves close collaboration with the Head Chef, Catering Operations Manager, Events Team, and Catering Supervisors, ensuring smooth coordination and high standards of service. The position reports directly to the Head Chef.
Key Duties and Responsibilities
a) Create and prepare menus and food items for evening events.
b) Working with the catering operations manager ensure sufficient trained staff and arranged and available to deliver front of house elements of evening and out of hours events.
c) Working with the Head Chef, Catering Operations Manager, Events team and catering supervisors ensure and plan all necessities for evening and out of hours events – wine, linen etc.
d) Pre events plan, manage and carry out all relevant mise en place.
e) On event days – manage and oversee the catering team assigned to deliver the even – this include supervising table dressing, service both front and back of house, ensure food delivered to requisite standards, post event clear up and clean down and return of all items to storage.
f) Oversee all aspects of the event, ensuring that EHO, Health and Safety and any and all relevant Heriot -Watt University processes and procedures are followed and adhered to.
g) Report issues, provide feedback, consumption information and identify any issues to the Head Chef and Catering Operations Manager as needed to support the post holder’s activities and duties.
h) Ensure all staff related actions – including signing off time sheets and arranging staff transport are completed for each and every event as per processes and procedures.
i) In the event that there are no evening or out of hours events on, the post holder will be expected to support the Head Chef with the development of menus, training of kitchen staff, and where necessary participate in and oversee the day to day operations of the kitchen team – this work to be undertaken if necessary during normal operations opening hours.
Education, Qualifications and Experience
Essential
Current or very recent experience in similar grade of post in top end hotel or restaurant
H&S qualification - IOSH
Food Hygiene - Minimum level 2
Full UK driving licence and commitment to drive University vehicles
Flexibility
Experience in mun development
Evidenced ability to produce dishes from fresh
Desirable
Level 3 Food Hygiene
Train the trainer
Experience of running front of house service on events
How to Apply
Please submit via the Heriot-Watt on-line recruitment system (1) Cover letter describing their interest and suitability for the post; (2) Full CV.
Applications must be submitted by midnight on Monday 15th December 2025.
Interviews expected to take place in January 2026.
Proud member of the Disability Confident employer scheme
Disability Confident
About Disability Confident
A Disability Confident employer will generally offer an interview to any applicant that declares they have a disability and meets the minimum criteria for the job as defined by the employer. It is important to note that in certain recruitment situations such as high-volume, seasonal and high-peak times, the employer may wish to limit the overall numbers of interviews offered to both disabled people and non-disabled people. For more details please go to Disability Confident.