Chef (Alternating shift pattern)

The department and team

The Low Risk Kitchen is keen to promote excellent team work by employing people who have a positive attitude, who are prepared to learn a number of skills so that they are able to work in various positions within the Prep Department. By achieving this, the department is in the best position to produce quality products, in an efficient manner. We aim to not only achieve our targets but improve on them as well.

This position is working 40 hours per week, Monday - Friday on an alternating shift pattern 06.00 - 14.00 / 14.00 - 22.00. You will start the role on a Grade 4 apetito will put you through the training, and you will move onto a Grade 5 when this is successfully completed.

Who we are

We’re the leading food producer for the health and social care sector, providing delicious, nutritious and sustainable meals for people at home or in care.

We’re also the parent company of Wiltshire Farm Foods, the UK’s premier home-delivery service for ready-made meals.

Through our wide range of well-presented, nutritious meals to suit every taste and dietary need, we aim to make a real difference to lives of elderly and vulnerable people in care.

We’re proud to be a Living Wage employer and member of the Ethical Trading Initiative. We support British food and farming and operate a successful programme of waste reduction and resource efficiency across our whole business.

In addition to your salary you will receive a comprehensive training program, 25 days annual leave holiday entitlement, the ability to buy additional annual leave, retail discounts, free car parking, subsidised staff restaurant, free turkey (or voucher) at Christmas and much more!

£13.19* per hour + Bonus + Benefits
(Pay rate from the 1st May)

• Weigh products to be used in recipes.
• Control left over stock and apply F.I.F.O methodology.  
• Cook products following the recipes supplied.
• Clean pots between products and liaise with High Care Op when pump strip is required when changing from meat to vegetarian products, different species.
• Complete Paperwork 100% fully, accurately and legibly – this is a legal requirement.
• It is also expected that persons in this role will be expected to be able to work in other areas as required
• Finished cooking’s must be right first time. Ensure you carry out tasks to the required standard – if you are unsure you must check with the person running the area.
• Inform the person running the area if you think there is a potential issue with the quality of the product.
• Ensure accurate yields are attained to keep consistent product quality and enable zero devaluations for over yields.
• Taste test every cooking with another member of staff before release to the High Care Kitchen for assembly use.  
• Take consistency readings against agreed specification to ensure consistency between batches fills.

Essential

• NVQ level 2 in Professional Cookery - or willingness to complete
• Level 2 Food Hygiene

Personal Qualities

• Help the business be environmentally friendly:
• by keeping waste to a minimum (e.g. making products right first time)
• Have a positive attitude; will have to learn other tasks in the Prep Department if required
• Promote good team work – help others. “It’s not my job” does not promote good team work
• Have a desire to help the team meet the department targets
• Undertake any training made available/organised