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2 months ago
The Bow is a newly renovated Grade II listed pub set to open in September/October 2024 in Waddesdon. We are looking to appoint key roles now in order to invest time in training and preparation for this exciting new opening in the village. A sister venture to the well-established Five Arrows Hotel, The Bow will provide another opportunity for dining and entertaining for locals and visitors to Waddesdon Manor.
Waddesdon Manor is a Rothschild House and Gardens set in the Buckinghamshire countryside just outside Aylesbury. It was created for Baron Ferdinand de Rothschild in the 1870s. Now owned by the National Trust but managed by a family trust (the Rothschild Foundation), it remains the epitome of Rothschild style.
The roles were currently recruiting for are: Sous Chef, Commis Chef, Chef de Partie, General Assistant, Food & Beverage Supervisor, and Assistant Manager.
We strive to be kind to colleagues and visitors creating and efficient, flexible and happy working environment, fostering individual commitment, enthusiasm and confidence.
Working for the Bow, youll understand your role as an ambassador for Rothschild Waddesdon Ltd and the wider Waddesdon Estate. Youll need to display pride in our products, services, and delivery of exceptional customer service regardless of which role you are in. Recognising Waddesdon Manors reputation and maintaining our high standards of food service, is paramount to these new roles. As is maintaining hygiene regulations and complying with EHO standards.
Were looking for people with a passion for food and cooking, coupled with professional experience in similar roles. All our roles require someone with strong attention to detail, excellent organisational skills, and the ability to work effectively under pressure within a dynamic and fast-paced environment.
Please see a brief description of the new roles below, but for further details and full job descriptions, please visit Waddesdons website.
If you want to know about the requirements for this role, read on for all the relevant information.
Sous Chef
£33,000 per annum plus a share of the discretionary service charge
48 hours per week, on a four day rota
Duties of the Sous Chef include leading the kitchen team in the Head Chefs absence, guiding and supervising our junior kitchen staff during food preparation, and assisting the Head Chef in menu preparation. The Sous Chef should take full responsibility for the preparation and serving of these menus, concentrating on home production of foods, the control of portions, minimisation of waste, and achieving the gross profit percentage set by the General Manager. It is also the Sous Chefs job to motivate all kitchen staff, and to take charge in creating a work environment that fosters individual commitment, enthusiasm, and confidence.
The finance and administration side of the role is also important, and the Sous Chef should be able to achieve budgeted sales and operating expenditure budgets.
Commis Chef
£11.50 per hour plus a share of the discretionary service charge
Up to a cap of 48 hours per week, on a four-day rota
The Commis Chef will help the Head Chef and Sous Chef implement all aspects of food policy, and be able to prepare and produce all dishes on the menu. It is important that the Commis Chef can achieve the correct portion control and minimisation of waste, while following presentation guidelines. The Commis Chef must work in an efficient and organised manner, while also always ensuring that the Food Hygiene Regulations are complied with. We are committed to ensuing that the Commis Chef is helped to develop their role within the organisation, and therefore expect attendance at training and development courses as considered necessary.
Chef de Partie
£11.70 per hour plus a share of the discretionary service charge
Up to a cap of 48 hours per week, on a four-day rota
The role of Chef de Partie heavily relies on the ability to support and assist colleagues, for example when ensuring efficient kitchen operations. Ensuring all dishes are prepared with attention to detail and to the highest standard is paramount to the role. The Chef de Partie will oversee a designated section of the kitchen, taking full responsibility for its smooth operation and ensuring mise en place is properly set up, ingredients are available, and equipment is in working order. Collaboration with the Head Chef will also be needed to develop menus, and so the Chef de Partie is expected to remain up to date on culinary trends and best practices.
Casual Front of House General Assistant
£11.44 per hour plus a share of the discretionary service charge
Hours subject to levels of business, up to a cap of 48 hours per week
We are looking for a forward thinking, customer focused individual who wants to play a key role in delivering truly exceptional customer service alongside brilliant colleagues. The Casual FOH General Assistant should be a positive, helpful, and kind individual who enjoys what they do and are passionate about making our visitor experience memorable. It is expected that they will maintain the highest level of product knowledge so that the Casual FOH can effortlessly help our guests throughout their visit. It is the Casual FOH General Assistants role to also assist in the cleaning of areas as directed by the Head Housekeeper.
Food & Beverage Supervisor
£12.44 per hour plus a share of the discretionary service charge
Up to a cap of 48 hours per week, on a four-day rota
The main objective of the F&B Supervisor is to be responsible for ensuring that all aspects of the restaurant and bar operation run smoothly on a day to day basis. It is expected that the F&B Supervisor will provide excellent customer experience and ensure that staff are well trained, engaged, and proactive. The role will involve checking tables, chairs and utensils are clean, that food arrives promptly, and that each table is happy with their food. Interacting with customers at the bar, and preparing beverages is also a priority in this role.
Assistant Manager
£28,730 plus a share of the discretionary service charge
45 hours per week, on a five-day rota
The Assistant Manager is to be responsible for ensuring that all aspects of the restaurant and bar operation run smoothly on a day-to-day basis. The main objective is to provide an excellent customer experience throughout the F&B operation and ensure that our staff are well trained, engaged and proactive. The role will include monitoring emails, answering guest queries, ensuring guest accounts are settles accurately, and ensuring that every effort is made to achieve budgeted sales and operations expenses.
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