Relief Chef Manager - M40 Corridor

at  Thomas Franks Ltd

CONTRACT: PERMANENTSALARY: £ 37,500 PER ANNUM

Our head offices based in the beautiful village of Hook Norton near Banbury. Here you will find our teams of finance, HR, purchasing, marketing & creative that support all of our locations across the Thomas Franks family. There is ample parking space available when visiting.
We are looking for a talented Relief Chef Manager to join our Midlands team to support our business across the region covering the M40 corridor from Birmingham down to Cambrige.
You will have previous experience of working within fast-paced kitchens at either Head Chef or Chef Manager level within contract catering (ideally Independent Schools or B&I).
You will be excited to work with fresh seasonal ingredients & regularly changing bespoke menus which YOU create! You will be creative and have the opportunity to showcase your skillset every day. You could also have the opportunity to support our wider business in Europe if this was of interest to you.

YOU WILL HAVE THE FOLLOWING SKILLS:

• A genuine interest in food & excellent customer service skills
• Excellent client relationship skills
• An all-round team player and leader
• Innovation and passion for great food
• An organised Relief Chef Manager with attention to detail
• Sound financial understanding
• Must have a valid passport & Driving License.

KNOWLEDGE / COMPETENCIES:

• Ability to demonstrate a good understanding and use of verbal English.
• Ability to demonstrate a good standard of written English and reading skills.
• Similar experience of customer and / or food preparation environment is essential.
• Hold a recognised cooking qualification such as City & Guild 706/1 & 2 or equivalent.
• Hold a level 3 food Hygiene qualification.

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 cover Head Chef| Chef Manager holiday and sickness
• To support with mobilisations
• To support with troubleshooting at locations which require additional support
• To cover a vacancy
• To produce food for service using fresh ingredients, cooking from scratch and following the companies brand standards
• Creating bespoke seasonal menus from regional and local suppliers
• Completing food costings as required
• Completing company bookwork
• Ensuring company food standards are adhered to and wastage controlled.
• Ensuring all Food Hygiene and Health & Safety policies and allergen control procedures are followed.