This is an excellent opportunity to take the next step in your career and work in a popular established restaurant in a beautiful environment supporting the Head Chef in a busy kitchen.
You will be responsible for producing a varied menu including both traditional foods such as steak pie and treacle sponges and also fine dining options. It is important that you are able to cook from fresh ingredients, make a soup from scratch and bake a cake etc.
You will need to have several years experience and be able to stand in for the Head Chef in his absence, be able to lead a team, be happy managing kitchen budgets, be up to date with food hygiene and health and safety in the kitchen.
The role is approximately 40-45 hours a week with 2 full days off. Hours are between 7.30 a.m. and 10 pm, but not split shifts.