Assistant Culinary Leader
2 weeks ago
Salary: £40,000+ with an additional guaranteed service charge payment of £2,000 per annum, distributed quarterly.
About Us:
We are a prestigious establishment featuring a 5 Red Star rating and a fine dining restaurant awarded 3 AA Rosettes, alongside a brasserie-style dining option recognized with 2 AA Rosettes.
Benefits:
- Year-end service charge bonus
- 4 weeks of holiday, increasing to 5 weeks with tenure
- 8 Bank holidays
- Complimentary car parking
- Provided employee uniform
- Additional company perks, including:
- Discounted accommodation for employees and their families across all locations
- Reduced rates on spa treatments
- Discounts on food and beverages at all establishments
- Special offers on retail products in our spas
- Employee referral recruitment scheme
Role Overview:
As an Assistant Culinary Leader, you will support the Head Chef in managing our dedicated kitchen team. Your responsibilities will include:
- Flexible working hours covering lunch and dinner services, including weekends (5 days a week)
- Proven experience in a fresh food environment is essential
- A commitment to contributing to the kitchen's ongoing success and the creation of award-winning dishes
- Ability to mentor and inspire a dedicated team to uphold high standards of food quality and morale
- Creativity in developing practical, cost-effective, and appealing menu items
- Ensuring the delivery of 2 Rosette quality dishes while managing food costs, stock levels, and minimizing waste
- Assisting the Head Chef with menu planning and development
- Promoting effective teamwork and communication within the kitchen and across departments
- Performing daily cleaning tasks as directed by the Head Chef, adhering to a 'clean as you go' policy
- Ensuring compliance with in-house HACCP, food hygiene, and health and safety regulations.
Candidate Requirements:
- Availability to work 5 shifts per week, totaling 48 hours
- Minimum of 2 years of experience in a 2 Rosette restaurant or 4/5-star hotel at a Senior Chef de Partie level or higher
- Proven ability to deliver consistent quality dishes during practical assessments
- Management experience to uphold high hygiene and health and safety standards
- Drive and capability to foster junior staff development and maintain high food quality standards
- Team-oriented with a strong desire to contribute to collective success
- Attention to detail and a willingness to learn and advance
- A passion for British produce and culinary excellence
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