Job Description
What’s in it for you? This is an exciting new opening headed up by an industry recognised Head Chef. This exciting new venture is looking to be put on the map, you will be working in a luxury environment within a brand new kitchen. All while exploring the dales on your days off. Minimum of 2AA rosette experience to be considered.Take a look at some of the perks on offer: Paid Breaks – weekly contracted hours include a 30-minute paid break for each shift over 6 hoursEnhanced Sick pay, Maternity pay and Paternity payAdditional holiday entitlement based on length of serviceEmployee discount on Food and Beverage outlets, Spa Treatments and Spa products.Employee discounted Room RatesFriends and Family discounted RatesTraining and Development opportunitiesEmployee discount platform offering savings on shopping at over 1000 partners including supermarkets and high street retailers.Employee recognition with Employee of the Month awardsEmployee Assistance ProgrammeCycle to work scheme Package Up to £40,000+ Tips (paid monthly)+ KPI related bonuses Why choose our Client? You get the chance to be a part of an expanding team, be part of something which is looking to gain recognition within the industry in terms of accolades and awards. The Head chef likes to use only local produce with all fresh ingredients creating seasonal menus. They also like to focus on local seafood freshly caught from the local fishing townWhat’s involved? Leads kitchen team in chef’s absence. Provides guidance to junior kitchen staff members. Oversees and organises kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organised for quality assurance. Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concern. Supervises all food preparation and presentation to ensure quality and restaurant standards. Works with head chef to maintain kitchen organization, staff ability, and training opportunities. Assists head chef with menu creation. Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.