CONTRACT: FULL TIME, PERMANENTSALARY: £30,000 PER ANNUMHOURS: 40 PER WEEK

A co-educational independent day and boarding school in Banbury, Oxfordshire. Catering for 500 students and teachers daily. We offer a core feeding of breakfast club, morning snack, lunch, afternoon snack, after school club and supper. There is some hospitality daily at this location and is a full-time contract working over 52 weeks. This is a mainly Monday to Friday operation with some weekend work. Additional benefit of free parking on site.
We are looking for a talented Chef De Partie or Junior Sous Chef to join our team at one of our prestigious locations in Banbury.
You will have previous experience of working within a fast-paced kitchen at CDP or junior sous chef level.
You will be excited to work with fresh seasonal ingredients & regularly changing bespoke menus. You will be creative and have the opportunity to showcase your skillset.

YOU WILL HAVE THE FOLLOWING SKILLS:

• A genuine interest in food & excellent customer service
• An all-round team player
• Innovation and passion for great food
• An organised Chef with attention to detail
• Understand the basics of food cost and wastage.

KNOWLEDGE / COMPETENCIES:

• Ability to demonstrate reasonable / good understanding and use of verbal English.
• Ability to demonstrate reasonable / good standard of written English and reading skills.
• Similar experience of customer and / or food preparation environment is preferred

ABOUT US

Thomas Franks is a founder led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.

• To work well in a team of chefs providing catering services to pupils and teachers
• To produce food for service using fresh ingredients, cooking from scratch and following the companies brand standards
• Ensuring company food standards are adhered to and wastage controlled.
• Ensuring all Food Hygiene and Health & Safety policies and allergen control procedures are followed.