Production Cook - day shift

We are a family-owned ambient food manufacturer of high quality chutneys, condiments, dressings, and cooking sauces and are looking for an energetic Production Cook to work within our small and friendly team.

We are a rapidly growing company in a very secure industry and are BRCGS AA accredited.

The hours are 37.5 hours per week, 05.30-14:00 Monday to Friday. There are two 15 minute tea breaks and a 30 minute lunch break which are unpaid. We will need to train new starters during the day shift, 09:00-17:00 in advance of commencing the late shift. We will try and be flexible with this training time, but it is a mandatory requirement.

The salary is £13.65 per hour (we pay monthly). For people with previous experience as a manufacturing cook in a factory environment, there would be a higher starting salary. Overtime is often available.

You must have previous cooking experience in a restaurant, contract catering, other food manufacturing or pub kitchen - fast food or home cooking experience is insufficient for this role.

It is not the same as restaurant cooking, but catering cooking is the closest job to it. All cooks are on their feet all day; just like working in a kitchen, restaurant or bar (but the actual work is quite different), and it's fast-paced.

Atkins & Potts has a strong team environment where everyone helps and supports each other

There is a lot to learn and we provide training. Many of the team are multi-skilled. The most important things to us are a can do attitude, keen to learn and be trained. It's all about being a team player who cares about the products they are making and the people they are working with. As we are a food factory, hygiene is very important and we practice 'clean as you go'. There is a lot of cleaning and everybody cleans.

It is physical work. The main activities in cooking are organising and weighing down ingredients, recording detailed records of the ingredients and loading the pans with ingredients. The cooks are responsible for keeping accurate records of the cooking process when making a sauce. Attention to detail is key as these records are a critical part of the role. The cooking pans need thorough cleaning when we change products or at the end of the day ready for the next day.