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Culinary Team Member

2 months ago

Tunbridge Wells, Kent, United Kingdom White Bear Tunbridge Wells Full time

About Us

The White Bear Tunbridge Wells is a vibrant and dynamic restaurant that sets the trend for city buzz, quality cocktails, and seasonal British dining. We pride ourselves on serving fresh, seasonal, British food, along with craft beers and beautiful wines, delivered with exceptional hospitality.

Our Team

We're a fun, social environment where we work together, socialize together, and get the job done as one team. We take pride in ensuring everyone comes as a guest and leaves as a friend.

What We Offer

  • Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
  • Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
  • Access to our Culinary Masterclasses to sharpen your skills.
  • 20% discount in all Young's Pubs and Hotels
  • Free meals
  • Weekly pay
  • Sharesave Scheme
  • Company Pension Scheme
  • 28 Days holiday per year

What We're Looking For

We're looking for an existing Chef de Partie or an excellent Commis Chef looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome.

Key Responsibilities

  • Have experience championing excellent service through quality food
  • Demonstrate a passion to deliver fantastic food every time
  • Be an active hands-on Chef de Partie / Kitchen Supervisor
  • Show willingness to learn new skills, be an active team player with excellent communication skills
  • Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials
  • Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
  • Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams