Department: Hospitality Reports to: Hospitality General Manager Hours of Work & Contract: Full time up to 35 hours per week over 4/5 days, to include weekends and Bank Holiday working. Job Summary: Joining the existing team that currently operate a successful Café, Play Area Café, Restaurant and several on-site satellite kiosks, you will work in the main kitchen and be responsible for helping to deliver a traditional British menu to a high standard, to include Breakfast, Brunch, Lunch and Afternoon Tea. Essential Skills, Experience and Qualifications • Have a minimum of 2 years experience as a Cook working within a large scale, high volume traditional restaurant operation. • Be able to demonstrate strong cooking skills. • Be comfortable working as part of an established team. • Be ‘hands on’. • Demonstrate strong organizational skills. • Have a good food and seasonal ingredient knowledge. • Have a strong working knowledge of cook-chill, batch, hot-holding, call-order and scratch cooking. • Demonstrate confident menu development and recipe skills. • Be able to produce traditional British fayre to the correct standard, portion size and with minimal wastage. • Hold a current Level 2 Food Hygiene certificate and be prepared to work towards an Advanced Food Hygiene certificate. • Have previous experience in supplier engagement and stock management. • Have a good level of competency in Word, Excel and EPoS systems. • Have a conscientious, flexible ‘can do attitude’. • Good knowledge of current health and safety requirements. • Excellent verbal and written communication skills. Desirable Skills, Experience and Qualifications: • Confidentiality, discretion, and an awareness of the Date Protection Act ‘GDPR’. Main Duties & Responsibilities: • Be part of the back of house team. • Be passionate about delivering traditional British food to the highest standards. • Integrate with the existing hospitality team and have a hands on approach to service. • Support and maintain kitchen Standard Operating Procedures and menu recipe specifications. • Deliver the highest standards consistently while maintaining a friendly approach. • Maintain a 5 level of food hygiene and health and safety. • Work within agreed budgetary guidelines. • Support menu development and deliver savings where possible without impacting on standards. • Support the highest possible standards of service, quality, and product knowledge. • Attend daily and periodic team briefings as may be required. • Ensure compliance with all statutory regulations. • Ensure that all data collected is done so within the GDPR framework. • Maintain excellent communication and relationships between restaurant, kitchen, administrative teams, and other departments within Hollybush Garden Centre. • Order stock within agreed budgetary guidelines to deliver minimal wastage. • Ensure that the kitchen is maintained to the highest standard possible to include ongoing housekeeping and planned maintenance. • Attend any development courses as may be deemed appropriate. • Assist Hollybush Garden Centre in achieving national recognition, including trade awards. • Attend local trade events. • Support other departments within Hollybush Garden Centre as may be required. • Ensuring teamwork is at the heart of all decisions. Other Duties & responsibilities: • Any other duties that may be deemed necessary, including deputising for senior members of the team. Measures Of Performance Specific targets will be given against the following areas: • Maintain the highest 5 star level of food hygiene, health and safety. • Have an excellent working relationship with other departments within Hollybush Garden Centre. • Maintains all hospitality areas to the highest standards possible, both visually and operationally.