Apprentice Senior Chef

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An opportunity for a chef to join the team at the Boston Lock Cafe, gain experience and work towards a Level 3 Senior Production Chef Qualification.

Number of Positions Available

1

About Employer

Set in a 17th-century warehouse on the River Witham at Sluice Bridge, Boston Lock Cafe is an independent cafe offering simple, well-cooked dishes in a relaxed atmosphere.

Detailed Job Description

Set in a 17th-century warehouse on the River Witham at Sluice Bridge, Boston Lock Cafe is an independent cafe offering simple, well-cooked dishes in a relaxed atmosphere.
They offer a seasonal daily menu and seriously good coffee from Stokes of Lincoln. Quality matters at Boston Lock Cafe and less is more when it comes to their menu. Almost all of their food is made fresh in-house. They are passionate about minimising food waste, so they keep their menu limited but tasty. They cater for everyone, whether you’re a full-on carnivore, vegetarian, vegan, or simply health conscious.
An opportunity has arisen for a chef to join the team at the Boston Lock Cafe, gain experience and work towards a Level 3 Senior Production Chef Qualification.
Duties will include:
• Ingredient preparation
• Cooking meals through various different cooking methods
• Plating up and presentation of food
• Working in a safe manner at all times
• Portion control
• Leading the team in the head chefs absence

Skills Required

• Hard working
• Punctual
• Eager to learn new skills
• Team worker
• Able to use own initiative

Personal Qualities

• Calm
• Motivated
• Passionate about food

Qualifications Required

None required, however, maths & English will be assessed as part of the interview process.

Future Prospects

Upon successful completion of the apprenticeship the right candidate will be offered a permanent position

Other Information

Wage will be reviewed as the right candidate progresses

Training to be Provided

Senior Chef Production Cooking
Maths and English

Expected Duration

12-18 Months

Working Week

40 hours 5 days out of 7

Things to consider

"The shift pattern will include weekdays, evenings and weekends however, the individual must also be flexible to suit the business needs.
The kitchen is open to view by the public therefore a personable, friendly approach required.