Hospitality Jobs

Position: Chef de Partie:The Role: A fantastic opportunity now exists for passionate Chef de Partie to be part of Parker’s Tavern restaurant and to help continue to shape it as the ‘go-to’ destination in Cambridge.Our Story: Parker’s Tavern is a high-end, quintessentially British restaurant & bar with menus that are fuss-free but delicious, beautifully presented and made with locally sourced, seasonal produce.The Martin Brudnizki-designed 140-cover restaurant is complemented by a stunning bar, library and ballroom which can offer private dining & banqueting for up to 200 people.Why Join Us: This is a great opportunity to progress in a high-quality operation that is offering a career, not just a job. Working under Our Head Chef's stewardship in a team with a Junior Sous Chef will help develop your technical skills as well as your creativity.You are likely to already be a Demi or CDP in a reputable establishment and want to learn more about producing delicious menus in a fast-paced but high-quality environment.You will also be working in a stunning venue including high-quality kitchens & equipment.Overall this is an excellent opportunity for you to make your mark in an establishment that will become renowned for quality, innovation and fun!What's on Offer: 42.5 hour week.Straight shifts.Meals on duty Uniform.Staff Incentives.Pension Scheme.28 days paid leave.On-going training & development.Staff Discounts in-house & with local companies.Room and F&B discounts at over 7,000 hotels of 30 renowned brands in 122 countries.Application Details:If the above sounds of interest then we would love to hear from you.Please apply by forwarding a copy of your current CV.

We’re on the lookout for a Head Chef to lead our kitchen team!It’s time to turn up the heat! Turn your hand to new skills or showcase existing ones. In our kitchens you’ll be part of a team that is obsessed with creating great experiences for our guests.Our kitchen is where it’s at: As Head Chef you’ll play a key part in our pub management team, helping to shape and lead our kitchen team to success. Everything you and the kitchen team deliver will keep our guests coming back for more.As a Head Chef: You’ll have experience in a similar Kitchen Manager/ Head Chef role or be ready to step up from a Second Chef/ Sous Chef position. You’ll also – Have a passion for producing food to be proud of Be a motivational team-leader who can make sure our food and hygiene standards are consistently high Be able to maintain clear communication with your team Be able to work collaboratively with the General Manager and wider team to ensure success of the business Have a positive attitude and ability to create a buzz in your kitchen to keep your team motivated Have the desire to grow, develop and retain a kitchen teamWhat you get from us: At Marston’s we’re one big family. We put our people first, which is why we offer real benefits, including: A performance related bonus 20% off at all our pubs, restaurants, and hotels A reliable hours contract, to give you the security you deserve Flexible and part time hours available to work around your family or higher education Online discounts and cashback at popular retailers through our Marston’s Rewards platform Scope to build your career and progress through our Chef Development Programme including access to our innovative app-based training Salary finance scheme - supporting your financial wellbeing Access to Licensed Trade Charity for financial, mental, and emotional well-being supportCome as you are. Personality counts for more than anything else here. We’ll accept you and celebrate you for being you. We can’t wait to see what we can make happen together. Marston’s could be the making of you.Marston’s. Where people make pubs.

The Ship enjoys a scenic location in the heart of Plymouth’s historic Barbican area, overlooking the harbour and its quaint collection of boats. You’ll be working at a popular pub that buzzes with tourists and locals alike throughout the year, who a drawn to a quality menu and an enviable outdoor seating area that lies beside one of the city’s most pleasing views. Part time opportunity! Do you have experience of working in a fast-paced kitchenenvironment? Join us as a chef and you’ll be working as part of a great team,cooking to spec and working within our brand guidelines. What we offer … 30% off food and drink and 50% off overnight stays in ourpubs A free two-night stay in our pubs every year. Discount scheme across hundreds of retailers Great training and opportunities to progress Free food while you’re on shift Family-friendly, flexible working Paid time off to volunteer Our Chefs …  Are well organised, adaptable, with a genuine interest infood Take pride in keeping the kitchen clean, tidy and safe Are key to keeping our kitchen running efficiently even atour busiest times  We’d love you to join our family! Additional Info: St Austell Family Group is an Equal Opportunities employer, and we positively encourage applications from suitably qualified and eligible candidates, regardless of age, sex, race, disability, sexual orientation, gender reassignment, religion or belief, marital/civil partnership status, or pregnancy and maternity. We also welcome requests for flexible working.  Early applications are encouraged as we’ll review applications throughout the recruitment process and reserve the right to close the advert at any time. Please note that we politely request no contact from recruitment agencies or media sales. Speculative CVs from recruitment agencies won’t be accepted, nor the fees associated with them.

Entain is one of the worlds largest sports betting and gaming groups, operating both online and in the retail sector. With offices across five continents and licences in more than 20 countries, we operate some of the most well-known and iconic brands in the industry with more than 250 years of combined history names such as Ladbrokes, partypoker, bwin and Coral. Do you have a passion for phenomenal food and proven experience in a high volume catering environment? In this role you will support the Head Chef in achieving the highest standard of food production for the Stadium, while meeting customer expectations, health and safety requirements and financial targets. Key Responsibilities: To ensure the smooth running of the kitchen operations and to assist the Head Chef with the day to day management of the Kitchen team; Deliver high quality restaurant meals and fast food whilst keeping in line with the agreed budget; Assist the Head Chef with stock ordering, stock deliveries and menu planning; Work with the Head Chef on ensuring cleaning rotas are adhered to throughout the food production and service areas; To understand the catering budget and work to the agreed targets as set by the Head Chef; To keep up to date with the latest trends in the foodservice industry and work with the team to introduce new ideas; Ensure effective stock and wastage control; Ensure cleaning rotas are operational throughout the food production and service areas; To deputise for the Head Chef when needed; To carry out any reasonable requests made by the Head Chef. Health & Safety and Compliance Responsibilities: Ensure that all equipment in the kitchen area is working safely and is used within manufacturers guidelines for operation, reporting any concerns to the Head Chef or Bar & Catering Manager; To keep up to date with and implement food hygiene regulations; Be a qualified fire warden and/or first aider on behalf of the organisation. Qualifications and Training Requirements: Qualifications in Food Hygiene & Catering, for example BTEC HND in professional cookery or equivalent A Level or similar vocational standard Specialist Skills and Experience: Minimum 5 years experience in a high volume catering environment! Previous experience of team management is preferred but not essential Benefits and Development Rewards arena with discounts to over 500 different retailers Pension Scheme & access to our annual share save scheme! Full training given to allow the best start when joining the business Ongoing performance development with your Line Manager to receive regular feedback and plan any personal development identified Cash rewards from our internal referral program

Job Title: Receptionist Pay Rate: £11p/h – paid weekly Hours – 8am – 5pm Monday – Friday Location – Manchester Piccadilly 4 week temporary (possibility of the role going permanent depending on your performance / attendance) General admin duties: Opening / closing the business (key holder) Welcoming members preparing visitors passes. Ensuring the reception area is clean and tidy at all times. Answering / transferring calls to the correct department. Response to emails. Filing, scanning & archiving. Must haves: Experience of working within a similar role. Well presented Excellent communication skills Professional and confident.

Job Description · To manage all aspects of the food and beverage operation within The Upper Deck · To deliver exceptional guest experience · Take full ownership over front of house, back of house, licensed bar and special events activities · Recruit, develop and retain a skilled and engaged food and beverage team Own the financial and budgetary performance of the food and beverage operation, delivering both revenue and margin targets · Create a culture of personal and professional development within the F&B team Take full ownership of all health and safety and food safety management in the F&B operation Operational Oversee all food and beverage operations, taking a proactive, customer facing approach at all times Drive service levels and sales, particularly during peak trading periods Maintain exacting brand standards in the service of food and beverage Plan the team rostering so that suitable leadership and capability are in place throughout all shifts during the week Oversee the maintenance and upkeep of all F&B areas, with equipment always being in good, safe working order and the environment being kept in a clean, hygienic manner Oversee all food and beverage ordering, stock holding and par levels in venue Lead daily and weekly team briefings with the front of house and back of house teams and the OM hosting Guest Provide a prompt, high quality and consistent level of food and beverage service to guests at all times Reflect and act upon any guest feedback in a constructive manner, only escalating to the OM hosting when necessary Distil a sense of guest advocacy into the F&B team, leading a culture focussed on delivering exceptional guest experience at all times Support junior team members so that the exacting departmental standards are understood, and take action to maintain standards and improve capabilities where necessary Financial Deliver on key financial targets including revenue, gross profit, margin, wastage and labour. Foster a culture within the team to where financial controls and processes are second nature and embedded within the daily routine Teach and support team members in their impact on, and responsibility to, the delivery of those targets, communicating performance via periodic updates and clear KPIs Use the systems available, such as EPOS, to proactively manage key metrics and inform decision making Manage the correct recording and inputting of accurate monthly stock on hand Oversee the efficient and accurate ordering of food and beverage products, minimising wastage while always ensuring product availability Perform high value line checks each week and act accordingly to action any wastage or variances · Manage the accurate recording of F&B complimentary food and beverage within the club Attend weekly and monthly finance meetings with the OM hosting and wider management team when required Deliver any addition financial KPIs that may be communicated People Play a key role in the venue leadership team, representing the F&B operation at management meetings Lead F&B team meetings in conjunction with the OM hosting and head chef, via regular team huddles and forums Work closely with the OM hosting and head chef in the planning of efficient resource requirements Take ownership of the recruitment and onboarding of F&B team members, ensuring a team of multi skilled, highly capable individuals are available at all times Act as an F&B team advocate at all times, supporting the teams professional, development and welfare needs Build clear delegation of authority in the F&B operation, so when not on shift organisation, standards and performance are maintained consistently Behave in a calm, organised and appropriate manner at all times with guests, team members and management from all venue functions External Engage with the wider F&B community within Rank, through workshops, training, networking and forum channels Support the Rank food development manager in innovating, designing and deploying the brand proposition Safety Be an advocate of health and safety and food safety in the venue Own all food safety and health and safety related activities within the F&B operation Actively engage and train the venue teams in food safety and health and safety Lead a ‘zero harm’ culture, and have a ‘never turn your back on a hazard’ mentality Take full responsibility for allergen management, working with the Rank allergen management framework at all times Attend periodic food safety and health and safety meetings and training sessions Shareholder Support and deploy any initiatives by the Rank group as part of the Transformation program Understand, communicate and deliver the Rank Group strategy Generic responsibilities Work to uphold the three licensing objectives that Rank are committed to Work to the Rank STARS values at all times Positively engage with team members and colleagues across all departments Understand and promote Rank codes of conduct Any additional duties that may be requested by the business Key performance indicators Revenue, margin, cost and profit NSF score Customer experience score Team retention rates Qualifications · Minimum 2 years as a general manager, assistant manager or F&B manager in a reputable branded or independent food and beverage organization · 10 years’ experience in the food and beverage industry · Demonstrable background successful financial management of an F&B operation, preferably with a circa £500k annual turnover or above · Strong leadership skills, having led a medium to large food and beverage team · Minimum level 2 food safety (either current or expired)

Job Description You’ll be wondering what’s in it for you as a Breakfast Chef… £29,000 per annum plus £2,000 service charge Working 7am to 3/4pm or 9am to 6pm Temporary accommodation available Working alongside an excellent Executive Head Chef Company pension Employee discount Discounted food This role is based in a beautiful boutique hotel located in the heart of Cirencester. They are looking for a Breakfast Chef to create a variety of delicious Breakfast dishes that ensure every guest has the best possible start to their morning. With access to the freshest ingredients, this is an exciting opportunity to make the breakfast service your own and wow guests enjoying a stay at the hotel. You will be responsible for completing daily breakfast prep, ensuring your dishes are of consistently high quality, and carrying out duties delegated by the Head Chef.