Welcome to the Budock Vean Hotel, Cornwall’s hidden gem nestled on the banks of the Helford River. Renowned for its timeless elegance, exceptional hospitality, and stunning natural surroundings, our hotel offers a unique opportunity to be part of a dedicated team in a truly inspiring location.
At Budock Vean, we pride ourselves on creating unforgettable experiences for our guests, whether they’re exploring our 65-acre grounds, enjoying award-winning cuisine, or relaxing in our luxury spa. Our team is at the heart of what we do, and we believe in nurturing talent, fostering collaboration, and celebrating success.
If you’re passionate about delivering exceptional service and looking for a career in hospitality, there’s no better place to grow than Budock Vean Hotel. Join us and become part of a team that values creativity, excellence, and the natural beauty of Cornwall.
Explore our opportunities and discover how you can make a difference with us!
Employee Benefits
• Tronc / Service charge (Food & Beverage Departments only)
• Complimentary off peak spa membership
• 20% discount on Spa treatments
• 25% discount on food & beverage throughout the hotels and restaurants
• 50% discount on bed & breakfast stays throughout the hotels
• Friends & Family rates across the group
• Access to 360 Wellbeing - https://www.360-wellbeing.co.uk/
• Access to Wagestream - https://wagestream.com/en/
• Length of Service rewards
Key Attributes
* Previous experience
working in a similar role for 3 years or more
* Immaculate personal presentation and standards
* Attention to detail and the ability to forward
think
* A Strong Team Player – able to control and
motivate a team
* Can remain calm under pressure and smile even in
the toughest situations
* Hardworking and passionate about driving culture
and values through the hotel
Role & Responsibilities:
* Monitor and maintain
consistent food standards and quality across all areas and during all stages of
production.
* Lead and inspire team to
ensure the kitchen runs smoothly at all times.
* Help develop junior chefs.
* Maintain company training
plans that are in place.
* Supervise service ensuring
presentation of food is compliant with restaurant standards.
* Development of seasonal
menus in line with company policies and ensuring correct costing of the menus
* Compliance with Safer Food,
Better Business system and HACCP regulations.
* Purchase all food and food
related products using company nominated suppliers to achieve food budgeted
cost controls.
* Ensuring minimum wastage in
the kitchen.
* Maintain quality benchmark
standards
* Maintaining all equipment
within the catering operation through due care and diligence.
* Ensuring engineer call outs
for all repairs on catering equipment are effectively managed ensuring the best
life of all kitchen equipment.
* Complete 6 monthly
appraisals to ensure staff development.
* Calculate
and submit weekly kitchen wage budget.
* Attending
weekly HOD meetings
* Any
other duties as required