The Company and the Role:
The Company is possibly the most talked-about group of Hotels to emerge in recent years.
The Company’s Hotels all having a touch of superior elegance inside and outside have fabulous grounds are more like a restaurant with rooms and kitchen garden. The concept was created in 2011 and has been recognised with many accolades and industry awards.
Chef de Parties can expect to be valued, nurtured and celebrated, in the Companies kitchen teams, which are built around dedicated, enthusiastic, curious, forward-thinking, open-minded individuals.
The Company grew this year and is still expanding with new openings in the pipeline for 2020. Their ethos is to give their staff a great place to work that is fun, professional and just a little bit different, with bags of opportunity.
The focus is on authenticity and informality of design, food and service, with hands on passionate food focus. Utilising superb fresh and award-winning ingredients, technology and craft of an award-winning kitchen.
Give their kitchen teams a great place to work that is fun, professional and just a little bit different, with bags of opportunities, but also challenges to the norm and established techniques, flavour combinations, traditional greats and modern menu triumphs.
They pride themselves on their ability to bring the best out of their Chefs with constant learning provided, and freedom to experiment using the onsite gardens and greenhouses, creating new menu items daily, delivering amazing dishes every day.
Whether you’re looking to launch your Chef de Partie career or take on a fresh challenge in
their kitchen brigade of 18 Chefs at their exciting award-winning 23 bedroom hotel restaurant located on the beautiful coastline in Dorset. The position is permanent.
Key Features of the Role:
• Oversee one of four sections.
• Managing, training and coaching any Demi-Chef de Parties or Commis Chefs working with you making sure that they are competent, confident and organised to produce food to a rosette standard.
• Work enthusiastically as a member of a busy kitchen team working in conjunction with service staff to ensure a high level of service is received by the guest.
• Assist other Chefs and the Sous Chef when Head Chef is absent, take responsibility for food cost and wastage, cleanliness, hygiene, stock control, organization and section standards.
• Undertake training and development from Senior Chefs.
• Work with an array of fresh produce and fresh meats much of which is grown and reared in the grounds of the hotel.
Knowledge and Skills Required:
Be an accomplished Demi CPD or Chef De Partie with experience of working in a fresh food kitchen at a similar level.
Above all you must be a real “foodie” able to spread the word to the Company’s customers about the importance of the art of serving good, fresh and local food in an ever-increasing world where convenience is becoming the norm, they need people who have a love and passion for all things food.
Possess passion to continually push yourself to move up to the next career level.
Your practical experience should ideally be supported by some form of catering qualification.
Be a great team player with good organisational skills with the ability to thrive in a very busy hotel and restaurant, where the Company’s reputation for consistently preparing, cooking and presenting dishes to the right quality, is second to none.
Have a passion for producing the perfect dish every time, having a desire to aim for high standards.
A driving licence and reliable transport is essential to get to interview and to and from the hotel.
What’s on Offer?
A tour, a chat and the chance to discuss your career development from a Chef de Partie.
Basic salary ranging from £20K – £22.5K per annum depending upon your experience and skill set (based on interview trial test and score), plus Tronc worth around £2500 per annum.
Working 5 or 4 days with 2 or 3 days off respectively per week
Holiday entitlement 20 days plus all bank and public holidays, rising by 1 day each year for 5 years.
The Company also offers a Pension, Meals on Duty, Uniforms, Long Service Awards, Childcare Vouchers, Cycle to Work Scheme, Perkbox employee discount scheme, Discounts on room rates across the Group’s hotels and Discounted meals and Spa days across the Group’s hotels.
In addition, there will be access opportunities with leading hoteliers, chefs and hospitality entrepreneurs, with a chance to shadow and train with them.
Development opportunities exist within the Group and they look to grow their people by way of a “Budding Entrepreneurs Programme”, their in-house hospitality training scheme.
Applicants Please Note:
Do not apply for this vacancy unless you are an experienced Chef de Partie.
For UK based roles, in line with the requirements of the 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.
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.
We frequently manage confidential appointments on behalf of our clients, some of which are not advertised.
If you are interested in working in the catering and hospitality and hotels sector and seeking to develop your career, please do not hesitate to contact us for a confidential discussion and access to our complete portfolio of current opportunities.
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