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Full Job Description
Excelsis are looking for a chef to come in and join our exclusive hotel client based in the Cotswolds near Shipston-on-Stour to deliver breakfast and lunchtime food to our customers. We want to break the old traditions of crazy hours, endless days, and shouty chefs, so if you want to work for a company that cares about you as an employee and values a work/life balance, get in touch!
We are looking for someone to help and work alongside our Breakfast team to deliver the most amazing breakfast to our guests - we want to be the best in the region, and we need great people to help deliver this consistently. This role will also lead the daytime catering for the Golf Club matches with lunches of traditional recipes using great local ingredients. The role will largely be weekday-based, but alternative weekends are a requirement. Breakfast is served from 07:30 to 10:30, and most of the Golf Catering is served before 5 pm. Evening work will be very rare.
We want people who are ambitious, creative, fun, and full of character - someone that cares about each and every dish and wants to always put out the best possible example of their craft! We need a team player who can also deliver solo - someone who cares about the kitchen and the team around them.
We need someone that has the energy, confidence, and motivation to work in a hot, fast-paced, and very demanding environment, in order to deliver first-class, delicious, unrivaled, and locally sourced plates of food.
Key Responsibilities and Required Skills:
1. Sharing your knowledge and love of our food including our local and homegrown produce.
2. Delivering an amazing food experience to our customers, focusing on the Breakfast service and dishes from the Bar Menu.
3. Understanding the menu and the creation of the dishes and delivering them to the best of your ability.
4. Helping in the preparation and design of all food and drinks menus if required.
5. Understanding food and its impact on preferences and dietary requirements.
6. Maintaining good standards of cleanliness throughout the kitchen, working in line with health and safety requirements, and taking responsibility to raise any concerns.
7. Stepping up when needed, and without hesitation, working alongside the Executive Head Chef & Sous Chef to enable the kitchen to perform at its best.
8. Being confident in your ability as a chef, striving to improve and being both competent and supportive to your kitchen team.
9. Championing the Ecology Island concept and being proud of what we produce.
10. Learning about our local suppliers and homegrown produce.
11. Being presentable, polite, and approachable at all times.
12. Being comfortable with shift working, including weekend and evening work.
13. Being energetic and confident in your ability to deal with a busy and demanding environment.
14. Always considering the environment and community with every decision made, operating at 2 AA Rosette standards.
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