My client is a 2AA rosetted restaurant and 4-star boutique hotel with 18 rooms and lodge nestled in the Cotswolds with views overlooking Stroud valley. We aim to provide unpretentious luxury with an immersive experience of the Cotswolds. We are developing a Wellness Garden.
Our motto is Eat Well, Feel Well, and Sleep Well.
Our 60 covers restaurant sources from a 35 miles radius from sustainable farms and uses its two kitchen gardens to produces immersive local dishes. In addition to breakfast and dinners we also are the main reference for afternoon teas in the area and run a seasonal fire cooking inc. pizza in the garden restaurant
The Challenge:
We are looking a pastry chef who will enjoy the challenge of strengthening the offering around our values and elevate the restaurant to a destination venue through accolades, events and social media so it would allow us to reverse the business to a restaurant with rooms vs a hotel with a restaurant a;; from the perspective of the dessert and pastry chef
The food will be creative but also working to target price points that reflects relax dining as well as special occasions.
Scope of Role:
Build on the locally sourced ingredients with local suppliers and evangelize this across the business
Work closely with marketing to ensure the key messages are being pushed out about the food and its provenance. Including Managing the Instagram account for the kitchen
Deliver to standard recipes on time, and with diligence in mind, develop the junior kitchen team.
Maintain a GP within 70%
work with the senior team to keep wages for kitchen within the agreed ratio of revenue to wage budget
Help get the restaurant Good Food and Bid gourmand listing, and maybe eventually our 3rd rosette.
Manage the direction and production of the kitchen garden
Work closely with the Head chef to develop the menu and service offerings
Ideal candidate profile:
Knows what it takes to get accolades having worked in kitchens of 3 rosettes level, and better still a track record of having elevated a kitchen to that level.
Passion for kitchen garden, foraging, and local sourcing, ideally with some previous experience of doing so in the SW of England.
Can draw on their own network of suppliers, chefs and recruiters to contribute to the growth of the kitchen assets/capabilities.
Commercially astute so can support the Head Chef to make informed decisions about food margins including cost of production and not just GP.
Can demonstrate a keen interest in running of the section and can collaborate with the other departments and Head Chef to achieve the best results
Great communicator, and able to articulate opportunities, training, and delivery of a successful shift
As mentioned in the Michelin Guide!
5 day working week - 2 consecutive days off
Performance Bonuses & Service Charge - £4k per year!
Free staff food whilst on shift
1 Month relocation accommodation is also available should you need to relocate
Full menu training given
* Excellent understanding of various cooking methods, ingredients, equipment and procedures
* Accuracy and speed in executing assigned tasks
* Familiar with industrys best practices
* Minimum 5 years fresh food experience and 1 year as Sous pastry chef
* 1 Year hotel experience is preferred desserts and pastry
* Food hygiene level 2 / Food safety level 2, plus allergens required
* Good natured, passionate, but want to progress with a team
Job Types: Full-time, Permanent
Pay: From £35,000.00 per year plus £4000 Service charge
Additional pay:
* Bonus scheme
* Tips
Benefits:
* Company pension
* Cycle to work scheme
* Discounted or free food
* Employee discount
* Health & wellbeing programme
* On-site parking
* Referral programme
Schedule:
* 10 hour shift
* 12 hour shift
* Overtime
* Weekend availability
Ability to commute/relocate:
* Cotswolds: reliably commute or plan to relocate before starting work (required)
Experience:
* pastry/dessert chef: 5 years (required)
Work Location: In person
Expected start date: 01/05/2025
The Chef Hub is an equal opportunity employer and is committed to fostering an inclusive and diverse work environment. We do not discriminate based on race, colour, religion, gender, gender identity or expression, sexual orientation, national origin, disability, age, marital status, or any other characteristic protected by law. All qualified applicants will receive consideration for employment without regard to any of these factors.
We encourage individuals from all backgrounds to apply, please contact us directly, should you have any further questions, please ask
Eligibility to Work in the UK
At The Chef Hub, we are committed to ensuring all our team members have the legal right to work in the United Kingdom. As part of our recruitment process, all applicants must provide valid documentation demonstrating their eligibility to work in the UK in accordance with current Home Office regulations. This may include, but is not limited to, a British or Irish passport, settled or pre-settled status under the EU Settlement Scheme, or a valid visa that permits work in the UK.
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