Address
Form of workAnnual earnings: £32,000- £37,500
Contract hours 48 hours per week.
Salary £28,500- £30,500 per annum.
Share of Service charge(typically £300-£500 per month).
Paid overtime.
Company health care.
Company pension scheme.
28 days holiday.
Staff discount.
Free car parking.
We have Chef de Partie and Pizza Chef positions at The Mount Vineyard.
Our beautiful courtyard restaurant at the vineyard servesfreshly made pizzas, sharing boards, small plates, salads,dessertsand cakes.
Our employeescanpark onthepremises freeof chargeand there is mainline station within fiveminuteswalk.
Please get in touch for Pizza Chef only role or to be considered for the Chef de Partierole which will be varied: from making our famous pizzas, small plates and sharing boards, plus fabulous seasonal salads and deserts. This role will quickly elevate to a Sous Chef position for the right candidate. Under the guidance of the Head Chef, you will oversee the daily ordering through suppliers, ensure presentation and prep is to high standards, delegate staff to specific tasks and work well as part of a tight-knit team.
This is a fast-paced environment with our pizzas and hot dishes prepped and cooked in our open kitchen within the restaurant itself. Whilst deserts, salads and cold dishes are executed in our separate cold kitchen. Guest numbers swell significantly in the summer months.
We are excited to explore a larger menu for our loyal guest base to include small plates and tapas style dishes going in to the Summer Season - are you the right person to help us grow our menu to a high standard?
You will be passionate about working with fresh seasonal and local ingredients and can produce dishes to a very high standard.
You will possess strong communication skills, be extremely organised and enjoy working in a team within a fast-paced environment.
You willideallypossess NVQ level 1 or 2 qualifications and have highstandards of hygiene.
Chefs seeking fewer hours will also be considered as well as candidates looking for Pot Wash roles.
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