Work With Us

We are looking for a Head Chef to oversee The Glynne Arms pub and restaurant, and coordinate kitchen sections for the preparation and cooking of menu dishes, ensuring that core business ethos of provenance, sustainability and quality are upheld.

You will be responsible for the chefs and kitchen porters within the kitchen.

You will report to the Senior General Manager & Estate Executive Chef.

The position will cover a broad area of responsibilities:

· Lead and supervise a busy kitchen team.

· Line management and training of all employees within the kitchen brigade.

· To work in tandem with the management to ensure the required standards and delivery of food are adhered to.

· To actively work with the Exec chef to design new dishes for menus, focusing on fresh ingredients, locally sourced with a focus on provenance.

· To maintain and raise the profit margins on menu dishes by following dish specifications, managing waste and overseeing ordering processes.

· To keep front of house up to date with any menu changes, shortages and menu amendments.

· Ensure a high standard of cleanliness is achieved and maintained within all areas of the kitchen, fridges, freezers and stock areas including refuse areas.

· Responsible for the completion of all financial documents e.g. purchase orders, stock counting, waste control, etc.

· Responsible for all kitchen, cleaning and consumable orders whilst maintaining good stock levels.

· Responsible for the quality control of stock and prepared foods.

· Effectively delegate jobs to sous chef, junior chefs, apprentices and kitchen porters.

· You’re an excellent leader, trainer and mentor, ready to develop your team.

· Proactive kitchen manager, with a strong focus on food standards, cleanliness and organisation.

· Ensure all Food Hygiene and Health & Safety standards are adhered to.

· The person in this role must hold the values of provenance, sustainability and excellence in service at the core of everything that they do.

· Adhere to company protocol as laid out in the Company Handbook.

· To support the wider company team as and when required.

Job Type: Full-time

Pay: From £36,000.00 per year, daytime, evening and weekend work required.

Benefits:

• Company events

• Company pension

• Discounted or free food

• Employee discount

You will be responsible for all the FOH staff on shift and have assistance from both team leaders, front of house team members, the kitchen team and back-office support functions as necessary.

The position will cover a broad area of responsibilities:

· Managing budgets – stock purchasing, consumables ordering, cleaning responsibilities, staff scheduling are organised and delivered in line with budgets/ targets set.

· Accurate financial reporting - ensuring accurate banking, sales reporting, purchase orders are completed, and all other financial requirements are completed as outlined by the company’s finance team.

· End of day reporting – to ensure the end of day cashing up is done and the end of day report is accurate and issued to the relevant stakeholders in a timely manner post shift.

· Ensuring compliance with health and safety legislation, food safety and licensing laws.

· Briefings – to run engaging staff briefings at the start of each shift to set the tone for the level of guest service required and clearly inform all team members of relevant information on food, ingredients, specials, events etc.

· Staff Training – To maintain the highest level of training and standards within the team and with the help of the team leaders, to perform day-to-day training; and to run periodic group training to refresh standards required.

· Guest Service – To uphold and constantly monitor your team’s performance, providing an excellent guest experience every time.

· Have a working knowledge of the rest of the estate – farm shop, café, events, pub to provide customers with information about other things to see or do in the village and/or estate.

· Liaising with guests, team members, suppliers, licensing authorities, sales reps, police and any other interested party whether in person or by phone or email.

· Promoting corporate, social and other events and assisting the rest of the team in organising and delivering these events.

· Adhere to company protocol as laid out in the Company Handbook.

· To support the wider company team as and when required.

Job Type: Full-time

Pay: £33,000.00 per year

Additional pay:

• Tips

Benefits:

• Company events

• Company pension

• Discounted or free food

• Employee discount

• Free parking

• On-site parking

Schedule:

• Day shift

• Every weekend

• Monday to Friday

• Night shift

Work Location: In person

We are expanding our chef team here in Hawarden and we are looking for a Sous Chef/Senior CDP to join our team.

The perfect person will be passionate about local, fresh ingredients and driven by creating exceptional food. At our core are the principles of sustainability, provenance and service. Everything we do is based around this.

You must have experience of working in a busy kitchen with a seasonally led menu. We like new ideas and so a creative flair is a must.

An eye for detail and willingness to learn are critical as we constantly strive for perfection.

Requirements:

· Proven experience working in a busy fresh food kitchen

· Strong knowledge of food safety practices and culinary techniques.

· Excellent team management skills with the ability to lead by example, delegate tasks whilst maintaining composure and efficiency in a high-volume kitchen

· Passion for high quality food and presentation, and commitment to providing exceptional experiences to our guests.

· Ability to work efficiently under pressure while maintaining attention to detail.

· Flexibility to work various shifts, including evenings and weekends as required.

Job Types: Full-time, Permanent

Pay: £30,800.00 per year

Additional pay:

• Tips

Benefits:

• Company events

• Company pension

• Discounted or free food

• Employee discount

• Free parking

• On-site parking

• Sick pay

Schedule:

• Day shift

• Monday to Friday

• Night shift

• Weekend availability

Work Location: In person