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Head chef

The Role:

As Head Chef, you will need to demonstrate the ability to manage the kitchen, inspire creativity and be highly organized. You must display a passion for utilizing the best of local produce, fresh ingredients, and seafood. Experienced with a broad variety of food knowledge and passionate about seafood and British cuisine essential.

Job responsibilities include

  • Preparing and serving tasty, delicious meals.
  • Ensuring all food prep is done for service.
  • Creating dishes and menus together with the managers and front of house.
  • Handling reviews addressing core issues.
  • Overall responsible for the kitchen’s daily operations
  • Liaising with the relevant companies for food orders.
  • Receiving deliveries, check and putting away products.
  • Maintaining food profit margins and reduce waste.
  • Monitoring and controlling stock levels.
  • Ensuring correct stock rotation procedures are followed.
  • Implementing health and safety procedures in the kitchen.
  • Estimating costs and ensuring all purchases come within budget.
  • Waste management, Recycling, Washing up, Cleaning and Tidying.

Skills:

  • Extensive experience in a professional kitchen environment
  • Strong knowledge of food preparation techniques and culinary trends
  • Excellent leadership and supervisory skills to effectively manage a team
  • Exceptional attention to detail and ability to maintain high standards of quality
  • Proficient in food safety regulations and procedures
  • Ability to work in a fast-paced, high-pressure environment while maintaining composure
  • Strong communication skills to effectively coordinate with staff and management
  • Passion for the hospitality industry and dedication to delivering exceptional dining experiences

Note: This job description is intended to provide a general overview of the position. Duties, responsibilities, and skills may vary depending on the specific needs of the restaurant.

Schedule:

  • 10 hour shift
  • 12 hour shift
  • Day shift
  • Every weekend

Experience:

  • Sous Chef: 5 years (preferred)

 

Restaurant manager

Duties

  • Oversee daily restaurant operations and ensure smooth functioning of all areas
  • Manage and supervise restaurant staff, including hiring, training, and scheduling
  • Monitor food preparation and presentation to maintain quality standards
  • Ensure compliance with health and safety regulations and food handling procedures
  • Handle customer inquiries, complaints, and feedback in a professional and timely manner
  • Collaborate with the kitchen team to develop and update menu offerings
  • Monitor inventory levels and order supplies as needed
  • Implement cost control measures to optimize profitability
  • Maintain a clean and organized restaurant environment

Requirements:

  • Previous experience in a similar role within the hospitality industry, preferably in a restaurant or hotel setting
  • Strong knowledge of food safety regulations and best practices
  • Excellent leadership and team management skills
  • Ability to multitask and prioritize tasks in a fast-paced environment
  • Exceptional customer service skills with a focus on guest satisfaction
  • Strong communication and interpersonal skills
  • Proficient in computer systems/software used for restaurant management
  • Availability to work flexible hours, including evenings, weekends, and holidays

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Job Type: Full-time

Expected hours: No less than 38 per week

Benefits:

  • Company pension
  • Employee discount

Schedule:

  • Day shift
  • Night shift
  • Weekend availability

Supplemental pay types:

  • Tips

Experience:

  • Supervising experience: 2 years (required)
  • Restaurant management: 2 years (required)
  • Bar management: 2 years (preferred)
  • Hospitality: 2 years (preferred)
  • Customer service: 2 years (preferred)
  • Management: 2 years (preferred)