A little bit about COOK:

We’re an independent, family-owned and -run business. We’ve been making remarkable food for your freezer since 1997. We have 80+ shops around the country, just under half of which are franchised. Our company revenues are growing each year and we are solidly profitable. Our purpose is to build a remarkable food business that’s a force for good in society. We are led by our values: Be Remarkable; Care; Be Part Of Our Family; Churchill’s Pig and Have Fun. We believe actions speak louder than words; people will choose our food because of what we do, not what we say. We are a people brand: everything we do depends on people. We believe in treating people well and are trying to create a truly remarkable company culture. We’ve been rated one of The Sunday Times 100 Best Companies To Work For since 2012.

Be part of a team striving to create Britain's Best Kitchen. We make Remarkable Food for your Freezer by cooking using the same ingredients and techniques as you do at home.

We are growing fast and are looking for remarkable people, who care about quality and want to have fun.


Job Summary:
Join our busy kitchen and be responsible for a team of 7 talented chefs cooking batches of delicious COOK food to our recipe specifications.

Duties:
To ensure the high quality standard is achieved.
Be responsible for the management and development of a brigade of chefs.
To liaise with other internal sections to ensure a great customer service.
Give regular updates on progress to the Senior sous chef and Head chef.
Encourage development and positivity within your team in line with company values.
You’ll be creating Britain’s best frozen ready meals using top freshly prepared ingredients.
You’ll be working to specification sheets to ensure a consistent product.
Being adaptable and working with set targets to meet production needs.
Be involved in all aspects of the day to day running of the kitchen.
Working within a brigade of 22 chefs, you’ll be heading a team of up to 7.
Portion control.
You’ll be given onsite training by a well-established team.

You must have experience of working in a kitchen, a minimum of NVQ Level 2 in Professional Cookery (or similar) and have previous
supervisory responsibilities to be considered for the role.