40 hours per week inclusive of a 30 minute unpaid meal break per day (37.5 hours paid per week) working 5 days out of 7, between the hours of 7.00 a.m. and 3.30 p.m.
Experience in this role is essential. Must have strong craft skills, excellent culinary skills and front of house experience, must be creative with menus, have good financial controls and strong management skills. Duties to include managing and leading the kitchen team to deliver an excellent food service. The successful candidate will be responsible for all food management including stock ordering, stock rotation and deliveries as well as menu planning and complying with all food safety regulations. This role is 5 days out of 7 which means bank holidays will be worked.