Job Details
The Company and the Role:
Fantastic Cold Section Chef opportunity working in an established fresh food kitchen team and restaurant, offering 1 full + half weekends off per month, a great work life balance and genuine permanent employment benefits package, based in Hook, own reliable transport essential.
Would you like to work in a beautiful and historic award-winning venue on a full-time basis, delivering traditional locally sourced produce, cooked daily?
The Company has a number of fun and exciting programs and events which prove very popular and have extended their catchment audience and restaurant guest clientele base.
Offering amazing and varied dishes where provenance and seasonality are their key elements for formulating the menu items, Monday to Sunday, with a menu which can change twice daily.
The Company also offers a great atmosphere for guests to enjoy a drink paring experience as well as a fresh food culinary delight created by you as part of this award-winning kitchen team.
You could join this kitchen team as a Cold Section Chef in a full-time permanent capacity with immediate effect, just send your CV application to us now for review.
Key Features of the Role:
As Cold Section Chef you will work 5 days per week in a kitchen team of up to 5.
Working 40-45 hours per week (3 straight shifts and 2 split shifts per week).
Assisting with up to 850 covers per week, with the busiest service on Fri, Sat and Sun.
Carrying out food preparation and dish creation from scratch every day, working on seasonal menu items, Sunday Roasts, themed dining events and much more.
Service starts at 12:00 and finishes at 21:00 most days with a mid-day break.
Restaurant cover capacity is up to 65.
With the venue being located in the beautiful rural countryside staff cannot access via public transport, you will need reliable transport to work here.
Knowledge and Skills Required:
Cold Section Chef experience expected in a similar kitchen environment.
Alternatively, must have experience currently working as a Commis or Chef de Partie.
Must work in a fresh food kitchen, preparing menu items daily, where menus change daily.
Experienced and confident assisting for 700 - 850 per week, (65 covers at any one time).
You must have your own reliable transport to get to interview trial and work daily.
Ideally have some level of catering qualification or similar.
Emotionally robust, professional communicator, reliable, loyal and adaptable.
What`s on Offer?
As a successful Cold Section Chef, you will receive a basic salary of up to £22,000.
Tips are available on top of the basic salary.
Full time hours ranging from 40-45 per week.
2 Split shifts and 3 straight shifts per week.
2 days off per week, 1 whole weekend every month, and additional half weekends off.
Free parking on site and uniform provided.
Nest pension available and private medical cover.
20 days holiday and 8 days bank holiday.
Internal career development can be attained through training and additional qualifications, learning new cooking techniques etc.
Applicants Please Note:
Do not apply for this vacancy unless you are an experienced Cold Section Chef or similar level Chef with your own reliable transport, no live-in available.
For UK based roles, in line with the requirements of the UK Asylum and Immigration Act 1996, all applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK prior to making an application. Documented evidence of eligibility will be required from candidates as part of the recruitment process.
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rpc catering & hospitality recruitment is a leading catering and hospitality recruitment specialist supplying Chefs of all grades and Hospitality General / Deputy / Assistant / Restaurant / Bar Managers / Sommeliers and Mixologists and hotel staff of all levels throughout the UK and Internationally.
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