6 Chef jobs

We're Hiring! Wanted to join our expanding kitchen team is an experienced Chef/ Cook. Flexibility/ own transport is an advantage with pay based upon experience. Contact Darren Dobson to find out more information on 01229 716293 or click 'apply'

This fantastic opportunity within our professional Kitchen Brigade has arisen and is the perfect opportunity for any highly motivated, ambitious Junior Sous Chef looking to progress their career. Our Chefs have a passion for food and excellent standards of presentation, where the emphasis is always on creating the very best of guest experiences.  We will provide training opportunities with the aim to bring out the best in all employees.  This is a full time position with  STRAIGHT   or split shifts available, over 5 days. The Ideal Candidate You will have: A warm, friendly and enthusiastic personality A aim to exceed expectations of guests and colleagues Previous experience of working at this level within a similar environment. An eye to seek improvements on standards and service in all food outlet areas An innovative and inspiring approach with a keen eye for detail A flair for food and an knowledge of basic kitchen practices Flexibility in attitude, approach and working hours (to include weekends, split shifts and evenings) Excellent knowledge of Health and Safety and Food Safety Standards Employee benefits: Chef whites provided Good rate of pay  Complimentary meals whilst on duty Complimentary car parking Complimentary Leisure Club Membership and Family Leisure Club Membership (subject to t&s). Complimentary Dinner, Bed & Breakfast stay for 2 to celebrate your birthday Discounted room nights across all English Lakes Hotels Resorts & Venues Discounts on food and beverage across all English Lakes Restaurants English Lakes Gift Vouchers and awards lunch presentation for each year of service Annual departmental awards About the Hotel Set in the ancient beauty of the Gilpin Valley, this historic Wild Boar Inn has the warmest of welcomes and standard of service complemented by our individually designed rooms. The Grill & Smokehouse and open kitchen offer a theatrical backdrop to the overall dining experience, with 72 acres of mature ancient woodland adding to the idyllic setting of this beautiful Inn. The Wild Boar proudly continues its commitment to the best locally produced seasonal ingredients. Winner of the Silver Award in the Visit Britain Pub of the Year, The Wild Boar has a very special reputation locally and nationally for its quality of food and drink experience with a welcome as warm as the open log fires. About the Company English Lakes Hotels, Resorts & Venues, situated across the South Lakeland and North Lancashire areas, are a well-established family owned group of 5 individually styled hotels, 2 Leisure Clubs, a Watersports Centre and Marina.  This dynamic collection of hotels holds host to leisure and corporate guests alike, with an extensive and popular range of features including award winning dining, plus leisure and event facilities to suit all occasions. The astounding locations, high quality service, and unique feel of each property, make the English Lakes Hotels Group a popular year round destination for guests and team members alike, attracting many people from across the globe. Notes All applicants must be eligible to live and work in the UK. Documented evidence of eligibility and I.D. will be required from candidates at interview as part of our standard recruitment process. We are happy to receive your CV as an additional supporting document but you still need to complete our on line application form or you can request a hard copy to be sent to you if you prefer.  Please note this vacancy may close at any time once sufficient applications have been received.  Early submission of your application is therefore encouraged   Job Description Job Title:                           Junior Sous Chef Responsible to:                 Head Chef, Sous Chef Responsible for:                Chef de Partie, Commis Chef, Kitchen Porters   OVERALL PURPOSE OF JOB To assist in maintaining the Hotel’s reputation as being renowned for its friendly efficient service & excellent cuisine.  To ensure the Kitchen is supervised and controlled efficiently and effectively.   MAIN DUTIES To prepare and cook all food to a high standard. To assist in the compilation of menus, taking into account changing trends, the Hotels market place and originality. To assist in maintaining the Hotels food gross profit level by control of purchasing, portioning wastage and production. To purchase any food for the Hotel in the absence of the Head Chef/Sous Chef to the Hotels standards including the nominated suppliers. To assist in maintaining an efficient cleaning schedule as laid down in the Perry, Scott, Nash procedure. To supervise an efficient team within the Department in the absence of the Head Chef/Sous Chef. To communicate respectively with colleagues, other staff & guests. To be vigilant at all times to ensure the safety and security of the Hotel, Guests, other employees and self. To report all suspicious persons and occurrences within the Hotel. To provide and maintain a nourishing and balanced menu for staff meals. To attend to the guests requirements while acknowledging customer care at all times. To assist the Head Chef/Sous Chef with any training within the Department. To report any maintenance faults within the Department. To assist in accurately keeping any records of work carried out within the Kitchen. To ensure that all Hotel and Government rules are adhered to both personally and by the staff under your jurisdiction, with special regard to: Hygiene Fire Precautions Act 1971 Fire Plans and Evacuation procedures Health & Safety at Work Act Health rules Company rules Perry Scott Nash Procedures To be aware of and adhere to the Service Recovery Procedure and act upon it accordingly. To ensure high personal standards by presenting yourself correctly in a clean & tidy uniform in accordance with the Dress & Appearance Policy. To assist in the development & motivation of the team in accordance with  the Company's Investors in People status, ensuring a total quality approach to the running of the Department and therefore to the business as a whole. To carry out any reasonable requests made by the Head  

Low Wood Bay Hotel, Resort & Spa on the shores of Lake Windermere is a 131-bedroomed resort with Conference & Banqueting facilities, Health Club, Spa, Watersports Centre and multi-dining experience The Job To lead and inspire a kitchen team of 20+, creating amazing hospitality and dining experiences for our guests Assist the Executive Resort Head Chef in managing the kitchen team producing food for Norman’s Juice Bar, Langdale Lounge, The Windermere and Blue Smoke on the Bay.   Maintaining and controlling the food profit margins whilst ensuring budgeted sales are achieved through contribution to resort vision. Maintaining our 5 star scores on the doors rating through implementation and management of the health and safety procedures of the kitchens.   Oversee and direct the food preparation process for breakfast, conference lunches, lounge food, Afternoon Teas, Dinner and Banqueting and Events up to 300 covers.   Construct inspirational menus with new and existing culinary creations ensuring the variety and quality of the servings Efficient and effective maintenance of department systems and procedures Assist Executive Resort Head Chef with training the kitchen teams and Culinary Academy students The Person Passion for food and hospitality Minimum of 5 years previous experience as Head Chef in a multi-dining experience establishment, including conference and banqueting. Proven track record of menu planning and cost controls, and awareness of food trends. Excellent knowledge of Health and Safety and Food Safety Standards Knowledge of Procure Wizard desirable Friendly, courteous and helpful, with excellent communication skills Flexible, and able to work shifts Ability to work to tight deadlines Motivated to go the extra mile for guests and colleagues Excellent personal appearance and hygiene standards A great team player

This is the starting role in our Kitchen Brigade. It's the perfect opportunity for anyone who is highly motivated, ambitious looking to start their career in the Hospitality Industry.   We are looking for someone who has a natural passion for food and a flair for presentation, where the emphasis is to create the very best experience for all our guests.   Flexible working options available e.g. 4 x 10 hour days!   Live in accommodation is available for this role. You will be working with the Kitchen Brigade to: Ensure the prompt and efficient preparation of all meals at the required time to the highest of standards. Assist in the development of menus by contributing with new ideas Ensure your section is always fully prepped and ready for the next service. To maintain clean and hygienic work areas and practices Ensure all orders are placed and received and checked for accuracy T raining opportunities available too - Work based Apprenticeships to progress your qualifications.    You will have: An aim to exceed expectations of guests and colleagues A flair for food and an knowledge of basic kitchen practices Knowledge of Health and Safety and Food Safety Standard What's in it for you? Service Award Vouchers and awards lunch presentation for each year of service Discounts on food and beverages across all English Lakes Restaurants Discounted room nights across all English Lakes Hotels Resorts & Venues Complimentary Health Club Membership and Family Health Club Membership (subject to t&c's). Complimentary meals whilst on duty Chefs Whites provided (not footwear) The opportunity to be part of the newest world class resort in one of the most beautiful destinations. About the Company The English Lakes Hotels group, is a well-established family owned business operating five individually styled hotels, and leisure facilities across the Lake District and North Lancashire. This dynamic hospitality group offers our leisure and corporate guests an extensive range of experiences. The astounding locations, high quality service, and unique feel of each property, make the English Lakes Hotels Group a popular year round destination for guests and team members alike, attracting many people from across the globe. Notes All applicants must be eligible to live and work in the UK. Documented evidence of eligibility and photo I.D. will be required from candidates at interview as part of our standard recruitment process. We are happy to receive your CV as an additional supporting document but you still need to complete our full on line application form or you can request a hard copy to be sent to you if you prefer. See below to apply or go to englishlakes.co.uk/jobs for all current vacancies Job Description Commis Chef Reporting to… Chef De Partie, Sous Chefs, Head Chef    The role… To cook and prepare food for service in the Kitchen and assisting in maintaining the Hotels reputations as being renowned for its friendly efficient service and excellent cuisine. MAIN DUTIES AND RESPONSIBILITIES   To prepare and cook all food to a high standard.  To help maintain an efficient cleaning schedule as laid down in the Hotels procedure.  To be aware of and adhere to all Hotel and Government rules. To communicate respectively with colleagues, other staff & guests. To be vigilant at all times to ensure the safety and security of the Hotel, Guests, other employees and self.  To report all suspicious persons and occurrences within the Hotel.  To attend to guests requirements and acknowledge customer care at all times. To ensure high personal standards by presenting yourself correctly in a clean & tidy uniform in accordance with the Dress & Appearance Policy. To report any maintenance faults within the Hotel. To assist in accurately keeping any records of work carried out within the Department. To be aware of and adhere to the Service Recovery Procedure and act upon it accordingly.7 To carry out any reasonable requests made by Line Manager/ Management.

As   Chef de Partie   you will be involved in breakfast, conference lunches, lounge food, afternoon teas, breakfasts, dinner and functions in  The Windermere Restauran t  of our very busy hotel. We are looking for individuals who love to cook, is willing to learn and develop and who thrives off creating exciting dining memories for our guests.  You will be working with a large experienced team who care passionately about our guests and your development. We have   various contract  options available; with working hours to suit your needs. Talk to us about your preferences. (Live out only )  Staff Wellbeing package: working hours to suit your lifestyle Good rates of pay guaranteed contractual hours throughout the year Extra hours worked over and above contracted hours always paid at contracted rate. Straight shifts available Transport available on some shifts - please ask. Due to expansion career development opportunities available Uniform Provided (except footwear) Complimentary meals whilst on duty Complimentary Health Club Membership and Family Membership (subject to t&c's). Discounted room nights across all English Lakes Hotels Resorts & Venues Discounts on food and beverages across all English Lakes Restaurants Service Award gift vouchers and awards lunch presentation for each year of service The opportunity to be part of the newest world class resort in one of the most beautiful destinations. Interested? All applicants must be eligible to live and work in the UK. Documented evidence of eligibility and photo I.D. will be required from candidates at interview as part of our standard recruitment process. We are happy to receive your CV as an additional supporting document but you need to complete our easy online application form or you can request a hard copy to be sent to you if you prefer. See below to apply or go to  www.englishlakes.co.uk/jobs   for all current opportunities. JOB DESCRIPTION Chef de Partie The Role… To provide and maintain the Hotels reputation as being renowned for its friendly efficient service & excellent cuisine. To effectively run in a supervisory capacity a section of the kitchen to the departments requirements. Reporting to…........ Head/Sous Chef Responsible for… Demi Chef de Partie / Commis Chefs   MAIN DUTIES AND RESPONSIBILITIES:      To prepare and cook all food to a high standard.      To assist in the compilation of menus in particular the daily vegetables.      To assist in recommending purchases for Head/Sous Chef to order.      To assist in maintaining an efficient cleaning schedule as laid down in hotels procedures.      To supervise a particular section of the department at the Head/Sous Chef instruction.      To train within a particular section in the department on request of the Head/Sous Chef.      To help maintain good relations with other departments and within ELH.      To assist in accurately keeping any records of work carried out in the department.      To report all suspicious persons and occurrences within the Hotel.      To ensure that all Hotel and Government rules are adhered to.      To liaise with the Manager responsible for Personnel and Training to ensure that all Kitchen      staff are trained to the required standard.      To organise and run training sessions for Department Staff to the required standard.      To report any maintenance faults within the Hotel.      To ensure high personal standards by presenting yourself correctly in a clean & tidy uniform      in accordance with the Dress & Appearance Policy.      To be aware of and adhere to the Service Recovery Procedure and act upon it accordingly.      To carry out any reasonable requests made by the Head/Sous Chef.