We have a variety of positions to suit all levels of experience. Generally, our kitchen teams are quite small so all chefs & kitchen staff must be prepared to take a hands-on approach to every aspect of kitchen work, including the washing-up!
The Head Chef leads the kitchen team, managing an effective and efficient kitchen operation, maintaining high health and safety standards and adhering to budgets. You will be compiling creative and appealing buffet menus, ordering food and monitoring spend. Pre-season and on-going training of the kitchen team is essential as is a good working relationship with the front of house staff. You must be a highly motivated person, driven by a passion for cooking and producing high quality food with the ability to lead and inspire a team in an enjoyable kitchen environment.