Apprentice Comi Chef

£9.63 per hour (to increase to £10.70 following successful 6 month probation)

The Prince of Wales Hospice has been providing care to people with a life‑limiting illness since 1989. Our services are available to any adult from the Five Towns area of the Wakefield District.

The Caring Kitchen is the commercial arm of The Prince of Wales Hospice and offers catering services for everyone in the community who wants high quality, freshly made food. 100% of the proceeds made from bookings made with The Caring Kitchen goes directly towards funding patient care at The Prince of Wales Hospice.

We have exciting opportunity to start to develop your career in the role of Apprentice Comi Chef
. You will bring a positive approach and excellent customer service ensuring dishes are being prepared to the correct recipe and quantity and that they are correctly garnished and portioned. You will ensure sections are kept clean and tidy and that stocks are kept in good condition. You will develop your skills and knowledge of food preparation and cooking. If successful in completing the apprenticeship, there will be the potential to progress to a permanent role within the team.

• The ability to work as part of a busy team
• Basic food hygiene qualification or working towards
• A flexible attitude and approach
• Respect for confidentiality (working in Hospice environment)
• Creativity and confidence

At The Prince of Wales Hospice, we believe in looking after our people. In our most recent staff survey:

100% of our employees said they feel they make a real difference

97% said they enjoy working here

We offer a supportive environment where you’ll be valued, empowered and encouraged to develop your skills.

• 27 days annual leave plus bank holidays (pro rata)
• Enhanced sick pay and contributory pension scheme
• Access to Employee Assistance Programme
• Eligibility for Blue Light Card discounts
• Discounted on‑site meals during working hours
• Discounted local gym memberships
• Ongoing training and career development opportunities
• Annual salary review

To find out more about the role please contact Greg Staric (Head Chef) on: