50 per week (net of unpaid breaks) based on shift pattern
£40,000pa gross basic salary, additional £9,000 gross bonus plan with 2 elements; £750 gross paid monthly in arrears (Totals £6,000) and an annual bonus of £3,000 gross.
Package will increase to total remuneration of £50,800 in 2017 accounting year.
Managing, training and development of the kitchen team to produce and maintain a minimum of 2 Rosette standards of food. You will work closely with the Operations Manager and Directors to ensure the delivery of a quality service, meeting all financial targets, within budget. You will be fully supported by Management and HR in leading your team to success.
This is a hands-on position in a fast paced environment and requires strong leadership and organisational skills.
Duties and Responsibilities:
Deliver 2AA Rosette Food in our Lewis Restaurant
Maintain and improve food offerings in Brasserie, Breakfast, Private Dining and Banqueting
Produce new, costed and approved menu items in all areas of the hotel in line with 2AA Rosette standards
Train, Lead and motive your team
Control food costs, food quality and staff wages in line with company targets (Appendix 1)
Take full responsibility for all personnel in the kitchens including selection, interviews, discipline, absenteeism, presentation, hygiene and performance
Experience of preparing food for more than 200 covers per day
Understanding of The Old Inn as set out on our website
A High Standard of Spoken and written English
High level of flexibility
In line with the requirements of legislation, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process.
Experience of working in a busy four or five star hotel
Experience of working in an AA Rosette standard restaurant
Demonstrable Skills (assessed at interview)
Ability to work under pressure and resolve problems
Excellent attention to detail
Ability to lead and motivate team members
High standard of personal presentation and adherence to company standards
Food Seasonality, menu creation, stock management, people management and food costing
To Apply for this role please forward your cv to james .email@example.com call jim on 02890 720135
Experience: 0 yrs