School Kitchen CDP – Fresh, Fast-paced Prep Chef

Thomas Franks; Oxford; Hybrid; GBP 27,000 - 36,000; Full time

Benefits offered by this job

Wider wallet discounts

Free meals on duty

Volunteer leave

Parental leave

Cycle to work

Refer a friend bonus

Training and development

Apprenticeship programme

Team social events

Employee assistance programme

Workplace pension

Career progression

Job summary

Thomas Franks is seeking a talented Chef De Partie in Oxford to join a busy boarding and day school kitchen. You will cook from scratch using fresh seasonal ingredients, following our brand standards and delivering high-quality meals to pupils and staff.

The role is full-time and permanent, offering 40 hours per week in a 7-day operation with shift patterns. Applicants should have CDP or junior sous chef experience and a passion for great food within a catering environment.

Qualifications

• You will have previous experience working in a fast-paced kitchen at CDP or junior sous chef level.
• You will be excited to work with fresh seasonal ingredients and regularly changing bespoke menus.
• You will be creative and have the opportunity to showcase your skillset.

Responsibilities

• Work well in a team of chefs providing catering services to pupils and teachers.
• Produce food for service using fresh ingredients, cooking from scratch and following brand standards.
• Ensure Food Hygiene and Health & Safety policies and allergen control procedures are followed.
• Manage wastage and cost controls where appropriate.

Skills

Genuine interest in food and customer

Team player

Creativity and passion for great food

Organised with attention to detail

Food cost and wastage basics

Verbal English proficiency

Written English proficiency

Similar experience in food prep or CBD

Job description

Thomas Franks is seeking a talented Chef De Partie in Oxford to join a busy boarding and day school kitchen. You will cook from scratch using fresh seasonal ingredients, following our brand standards and delivering high-quality meals to pupils and staff.

The role is full-time and permanent, offering 40 hours per week in a 7-day operation with shift patterns. Applicants should have CDP or junior sous chef experience and a passion for great food within a catering environment.