Are you tired of working challenging split shifts? Are you keen to address your work life balance, whilst continuing to create? At the Hawthorns located in Aldridge, we are currently seeking, passionate, dedicated and creative team players to join us as Head Chef. The Hawthorns in Aldridge provides a unique, high-quality independent living experience alongside residential care in a luxurious and lively environment. As Sous Chef you will work in support of our Hotel Services team, providing a comprehensive, high quality culinary service, which contributes to the overall well-being of our residents. Our aim is to offer a variety of food which is nutritious seasonal, thoughtful and nourishing. Good quality food with inspirational cuisine can be both a treat and healthy, so no residents will have to feel guilty or left out when enjoying our food offering. For this position it is essential that you have demonstrative culinary experience, preferably in a hospitality environment, accompanied by a relevant catering qualification and as a minimum the Basic Food Hygiene Certificate. The key responsibilities of our Sous Chef include: Prepare, season and cook food for residents, customers, visitors, e
Head Chef – The Bell and Cross The Bell & Cross is a premium food led pub & restaurant in Clent – it is famed for its food dining experience. We are looking for a head chef of real talent with who wants to work with the very best, creating delicious food for our customers. If you are passionate about everything to do with food, fresh produce, the cooking and are looking for a new challenge and have held a position of (at the very least) sous chef and it MUST be in a fine dining establishment then please get in touch. There are certain duties, tasks, and responsibilities expected to perform at work: · Order supplies and report to the head of the establishment · Ensure the serving of quality culinary dishes and on schedule · Ensure that no problem arises during serving; if any, it should be rectified quickly · Approve all foods before they leave the kitchen · Develop menu offerings · Forecast supply needs and estimate costs · Recruit kitchen staff · Ensure effici
We are Bromsgrove's newest, busiest & most exciting premium restaurant. We serve high quality fresh, local & seasonal food & our venue has already become Bromsgrove's most prestigious destination. Led by one of the top Head Chef's in the county, we have already gained an enviable reputation for our top quality food & service. Reporting in to the Head Chef, our Sous Chef will be responsible for helping produce our food from the kitchen to the table. They will also deputise for the Head Chef on days off and holidays. We need someone who is ambitious, hungry and ready for their next move, and have the right attitude and work ethic necessary to thrive in such a high profile position.
Sous Chef at Mallory Court Hotel Looking for a new challenge? Join the expanding kitchen team at Mallory Court! The team are looking for a passionate and enthusiastic Sous Chef to join the team at Mallory Court and the newly built and super luxurious Elan Spa, tucked in the grounds of this award-winning country retreat in the heart of Warwickshire. We offer 3 varying dining experiences; Formal, Casual/brasserie and Spa. It goes without saying that a positive ‘can do’ attitude is essential, along with a good sense of humour, team spirit and a real and evident passion for both the industry and for Elan Spas. We are incredibly proud of our company and, as we continue to grow and innovate, we need talented, brilliant and inspiring people to come along for the ride. Our ideal candidate will need to assist in managing the kitchen and assume full responsibility in the absence of the Head chef. Benefits include: competitive salary, meals on duty, childcare voucher scheme, discounted stays at EHC properties, and training, development and career development opportunities within the group. Eden Hotel Collection is a privately-owned collection of hotels and spas situated across 5 counties and we are proud to have won ’Small Hotel Group of the Year 2014/15
Ettington Chase, Stratford-upon-Avon Are you looking to join a leading training venue and hotel in a charming setting near Stratford-upon-Avon, then look no further that Ettington Chase. With 130 rooms and 15 meeting rooms, you could find your perfect job in the kitchen, housekeeping or front of house. Sous Chef Overview of the role As Sous Chef you’ll support the Head Chef in leading, inspiring and motivating the Kitchen team to provide exceptional service and food at all times and to make sure that our customers are wow’d by their food experience. You will be actively involved in menu planning, compilation and ordering in addition to ensuring that departmental budgets are controlled. You must have a strong grasp of Health and Safety policy demanding high standards of cleanliness and hygiene. In conjunction with the Head / Senior Chef and Restaurant Manager organise and execute daily taste panels with Kitchen and Restaurant Team to underpin their existing Food and Beverage knowledge The Ideal Candidate The ideal candidate will need experience of working in a similar role/environment. The ability to motivate and delegate effectively with excellent team leadership skills is essential. A strong customer focus with a commitment to delivering exceptional levels of guest service is a must. We are looking for someone with the ability to work under pressure whilst maintaining
The Myton Hospices are looking to recruit a qualified Chef on a part time basis to work as part of the catering team, delivering a high class service to our patients and staff. The successful candidate will be responsible for producing a range of high quality, freshly prepared meals to relevant food hygiene standards, and to undertake a range of general catering duties. Minimum Qualifications required NVQ 2/3 in Catering and CIEH Certificate in Food Hygiene or equivalent. The hours are worked in accordance with the rota to provide a 7 day service to the Hospice and may include early evenings and weekends. Base: Warwick Myton Hospice Hours: 21 hours per week (with a requirement to work alternate weekends) Salary: £17,000 per annum (£9,520 pro rata) Closing Date: 21 st July 2017 Interview Date: TBC Disclosure and Barring Services Check (DBS) will be required for this post
talented chefs required. We offer: Flexible working hours, a good work life balance. Excellent rates from £11 and upwards. Supportive, fun team working Fresh food operations with creative menus and daily specials. Weekly pay We are looking for; Applicants with at least 2 years experience. Ideally a driver- must have your own transport. Reliable, enthusiastic, team player. Check our website for locations and menus Lovelypubs.co.uk
Do you want to be part of a dynamic, successful business by being a crucial member of the team and helping maintain a clean, safe kitchen? If this sounds like it is for you, please read on. Employer: Bitters N’ Twisted. Job Role: Junior Sous Chef Venue: The Jekyll and Hyde Applicants will need to demonstrate: · Self Motivation · Effective time management · High standard of cleanliness in the kitchen · Attention to detail · Experience in a previous kitchen preferred but not necessary. · Ability to multitask and work efficiently under pressure · Passion for food and cooking. · Intermediate knife skills · Pride in appearance. Job Purpose: To assist the Head Chef in the kitchen and ensure the company’s reputation for food quality is maintained at all times.. Tasks and Responsibi
Sick of working for chains with no soul or personality? How about a career with a dynamic independent local business instead, that needs your input and ideas? We are a small British independently owned pub co, that have a great respect & passion for food & service. Our food is served in our modern day traditional pub environment, the food ranges, from small plates, sharing platters, mains and desserts. All our food is prepared fresh on site. We are looking for an ambitious and career driven Head Chef that can maintain our high standards & help push standards even higher. Structure within our business is vital you will maintain this by completing essential paperwork, hitting performance targets and moving forward with a focused, hardworking & driven team. Candidate profile: Hands on experience of preparing fresh food an advantage An ambitious individual, driven by 100% customer satisfaction. Ensures highest standards of Hygiene and Health & Safety at all times A team player with the desire to develop yourself and those around you. A desire to excel in everything you do. Able to assist the General Manager by heading up the kitchen team Demonstrate leadership. Excellent cooking skills. Excellent time management and organisation. Be creative and progressive. Ability to partic
The Greenman are looking for an experienced Sous Chef, with a strong pastry background, to join our award winning brigade. The successful candidate will have at least two years experience in a similar position, producing high quality cuisine, consistently. Working closely with the Head chef, and deputising for him in his absence, they must be able to create innitive menus and run the kitchen confidently. A good knowledge of kitchen management and Health and Safety is essential. A very competitive salary is available for the successful candidate
We have an exciting opportunity to join our chef team here at The Forest, a privately owned 12 bed room boutique hotel in Dorridge, Solihull with a restaurant listed in Michelin and The Good Food Guide, a busy bar and 2 conference rooms. Working in a team of 6 and using fresh ingredients and quality suppliers you will be part of a friendly, motivated brigade of fellow professional chefs. We are cooking globally inspired plates using local ingredients served in a stylish and relaxed setting. There are exciting times ahead as we build a wood fired kiln to cook a range of dishes that we are currently developing. If you are looking to join a team who are passionate, creative and enjoy their work, please send your CV to Dave White, Head chef 5 day week
Head Chef The Blockhouse Barbecue Grill Parogon pub group is a privately owned, independent company started in 2007. We carefully select individual, iconic landmark sites for our pub restaurants and set about transforming them into stunning contemporary venues. Our objective is to provide fabulous restaurants for local and surrounding communities to visit, enjoy and receive excellent customer service with passion and integrity. The customers experience is always at the forefront of our minds. With a current portfolio of four pub restaurants and more due to open, this is an exciting time for those with ambition and drive to join our growing company. We are currently seeking a Head Chef who is creative, composed, committed and very well organised to join The Parogon Pub Group and lead a large team of over 15 chefs at our popular and established pub restaurant, the Blockhouse Barbecue Grill in Baldwins Gate. You will have full accountability for the performance of the kitchen, particularly in the following areas; Day to day running and management of the kitchen – ensuring your team are providing exceptional food for our customers whilst being busy and under pressure. Training and service standards - ensuring your chefs and kitchen managers are up to date with training and produce food to the correct recipe and dish specifications.
The Myton Hospices are looking to recruit a qualified Chef on a part time basis to work as part of the catering team, delivering a high class service to our patients and staff. The successful candidate will be responsible for producing a range of high quality, freshly prepared meals to relevant food hygiene standards, and to undertake a range of general catering duties. Minimum Qualifications required NVQ 2/3 in Catering and CIEH Certificate in Food Hygiene or equivalent. The hours are worked in accordance with the rota to provide a 7 day service to the Hospice and may include early evenings and weekends. Base: Warwick Myton Hospice Hours: 35 hours per week (with a requirement to work alternate weekends) Salary: £17,000 per annum (£15,866 pro rata) Closing Date: 21 st July 2017 Interview Date: TBC Disclosure and Barring Services Check (DBS) will be required for this post For an informal discussion please contact: John Ferry, Hospitality & Catering Manager on 01926 492518. If would like to receive further details regarding the post please contact:
The Wynnstay is an excellent hotel, bar and restaurant with a function room facility located in the Welsh border market town of Ruabon and close to both Wrexham and Llangollen. Our traditional Sunday Roast has a fantastic reputation locally. We have an excellent choice of cask beers and lagers and you can enjoy a glass of wine from our wine menu. Are you an experienced chef seeking the chance to further your career? Would you prefer to work within a smaller business where you voice is heard and listened to? Do you have the vision and capability to lead the kitchen brigade to success? If so read on!! To join the Wynnstay team we need individuals who can drive commerciality through caring and pride. Being personable, reliable, inspirational, driven and enthusiastic by nature. The ideal Sous Chef will have an in-depth knowledge of the hospitality industry with significant experience in all aspects of working in a high volume food-led traditional inn, including management and development of a kitchen brigade, and a sound knowledge of tailoring and positioning offers to meet the needs of a wide range of customer groups.
We are urgently seeking Chef de Parties and Commis Chefs for our busy gastro pub on the outskirts of Derby. This is a great opportunity to join an established team, producing great quality food using locally sourced fresh ingredients. The Dragon has won several awards and is recognised as one of the best pub restaurants in the area. Our objective is to ensure everyone has a great experience every time they visit us, so we need 'good chef' to help us achieve this. We offer excellent rates of pay and 'very generous' bonuses to the right people. Please get in touch now - and start a great new chapter in your career. ('Live in' may also be available for the right candidate.)
St John's Wine Rooms is Bromsgrove's newest, busiest & most exciting premium restaurant. Serving high quality fresh, local & seasonal food, we have already developed an enviable reputation for top quality food & service. We need to expand our team & need to recruit a Chef de Partie to join our busy kitchen. Working for one of the top Head Chefs in the county, your role will be to help prepare & deliver great food from the kitchen to the table. This is a great opportunity for an up and coming chef to help develop their career by working in such an exciting new restaurant. We are looking for a chef who is ambitious and hungry to succeed in a fast-paced restaurant.
Sick of working for chains with no soul or personality? How about a career with a dynamic independent local business instead, that needs your input and ideas? We are a small British independently owned pub co, that have a great respect & passion for food & service. Our food is served in our modern day traditional pub environment, the food ranges, from small plates, sharing platters, mains and desserts. All our food is prepared fresh on site. We are looking for an ambitious and career driven Head Chef that can maintain our high standards & help push standards even higher. Structure within our business is vital you will maintain this by completing essential paperwork, hitting performance targets and moving forward with a focused, hardworking & driven team. Candidate profile: A born leader, who will take FULL responsibility for the kitchen! Applicant will Head up the Menu development team and present and cook off to Directors, Restaurant Manager & Marketing Manager. Fully proficient with menu development processes, Inc; costings and specs, allergens, procurement/supplier negotiations and training. Achieving Sales and GP targets. Confident in recruitin
Passionate about food, Then we want to hear from you! We are looking for an enthusiastic, creative Sous chef to assist in our busy restaurant kitchen. The Cape offers a fresh food Gastro experience with a canal side experience. We features high quality modern cuisine. It is an award-winning pub that often caters for a variety of events including parties and corporate functions. Attention to detail is a must, as is demonstrated culinary expertise. We want someone with creativity and passion to help us produce innovative dishes and enhance the overall dining experience for our customers. 4 weeks paid holiday. Great staff discounts & more. Training plan, Apprenticeship Offered or NVQ Qualification Live in available
The Fuzzy Duck is an award winning boutique inn in the North Cotswolds that is proud to hold 2 AA rosettes. The inn is owned by brother and sister Adrian and Tania Slater who are better known for owning the renowned cosmetics brand - Baylis & Harding. The Fuzzy Duck was refurbished recently and we strive to hit the very highest standards possible and in the kitchen operation that includes baking our own bread, making our own ice cream, using exceptional local suppliers and much more. The successful candidate will be a passionate and enthusiastic chef with experience of using fresh produce to a rosette standard or equivalent. Being part of a close knit team, the candidate will have input into new menus and be allowed to move around the different sections of the kitchen so as to develop skills and understand the true management required to run a kitchen operation. The Fuzzy Duck is a very good operation from which to springboard your career. Remuneration is in the region of £23,000 and is completely dependent upon experience.
At The Fuzzy Duck, Armscote, we are hiring a relief chef to help the current full time kitchen team through our busy summer period and beyond. The position will be ongoing from the start of July. The Fuzzy Duck is an award winning boutique inn in the North Cotswolds that is proud to hold 2 AA rosettes. The inn is owned by brother and sister Adrian and Tania Slater who are better known for owning the renowned cosmetics brand - Baylis & Harding. The pub was refurbished recently and we strive to hit the very highest standards possible and in the kitchen operation that includes baking our own bread, making our own ice cream, using exceptional local suppliers and much more. The successful candidate will be a passionate and enthusiastic chef with experience of using fresh produce to a rosette standard or equivalent. Being part of a close knit team, flexibility and teamwork skills are essential, and a good understanding of all sections is required. Remuneration will be entirely on experience and based on the successful individual.