Departments - Canteen
There's been a serviced canteen at Baker Perkins for many years. Every day we're open between 9am – 1pm, serving breakfast and lunch to Baker Perkins employees and other tenants of the building.
We make every effort to cater for all tastes, ranging from filling hot meals to grab and go snacks and drinks. As well as feeding those on site, the canteen is also used when we host events such as student visits and business showcases.We are all trained in food safety and food allergens and intolerances so we can cater for most needs.
Experience is the key qualification for our chef(s), especially catering for large numbers, and previous experience of managing a team is advantageous. Otherwise we look for team players who aren't afraid of an early start and have the right attitude or an interest in food.
Meet the team
Charles Simson, Chef and Canteen Supervisor
Charles joined Baker Perkins back in 2010, having previously worked in West End hotels and at Duxford. In these roles he was responsible for catering events and showcases. At Baker Perkins he has a team of people working for him and is a well-known figure in the business.
Ivy Rowell, Kitchen Assistant
Ivy joined the business in 2011 and now takes on a deputy role for Charles. She worked in staff canteens before joining us and in her time here has completed her Level 3 award in Food Safety in Catering.
Ivy enjoys spending time with her family and days out.
Sue Bowd, Kitchen Assistant
Sue joined the canteen team in 2010 and before that worked as a school cook for many years. When not working, she enjoys spending time with her family.
Join the team
Discover our Current vacancies and use the filters to see if there's a role in our team.
- A TYPICAL DAY
As the business has different shift patterns, our day typically starts at 5.30am to be ready for the start of breakfast. Breakfast service is typically open until 10am, and during this time we'll also be preparing and cooking lunch, which opens at 12.15pm.
As well as food prep, Charles is responsible for the weekly menus and ordering ingredients, plus stock take and ordering items like crisps, drinks etc.
- Who we work with
Given our department has such a niche role in the business, we work for everyone rather than with them. That said, Charles' arm might be twisted to a request!