The George at Woolley is looking to recruit a Sous Chef.
The George at Woolley has won several awards and currently holds one AA Rosette, with its aim to achieve the second one within the next 12 months. It is a destination property on the outskirts of Bradford on Avon 7 miles from Bath.
We are a 17th Century property, arranged over three floors, we have a total of 90 covers, Open plan theatre style kitchen which has proved a great way for chefs to communicate with guests. Two luxury private apartments for guest accommodation.
Dining in “The Pantry” “The Vault, “The Map Room” and private dining n “The Brunswick”.
The Bar and lounge is classical with Chesterfields in front of the open fire, one of four working fires throughout the property.
You’ll be working with fabulous regional and local produce, all fresh food. We bake our own bread daily and all desserts and pastries are made in house. We specialize in local Game when in season, preparing fresh whether on the feather and hoof. We also produce our own preserves and pickles for sale in the Bar.
Shifts are over 4.5 days and you will be working four splits and one straight starting at 9am. Breakfast, lunch, and dinner shifts. You’ll need to be able to demonstrate strong leadership and team management skills.
The role will suit someone who has already established themselves successfully at Junior sous chef level in a quality fresh food operation and is looking to broaden their experience and responsibilities with a view to progressing to a future head chef role.
This is a senior position, providing support for the head chef, and playing a key role in developing & expanding the food operation and be involved in the training of our young apprentices.
This is an exciting opportunity to join a small talented and passionate team creating great food and service.
About the company:
The George at Woolley is an independent pub, owner run. We are all about great food, fantastic service and a friendly pub atmosphere.
We’re also passionate about building a great company that people love to work for and plan to add new pubs to our group in time. We look to promote internally wherever possible so there’s plenty of opportunities for future progression. Our staff development policy is to help all our staff realise their potential – and we actively seek opportunities for them to do so.
We have won many awards and accolades for The George: Best Gastropub 2018 BOA Business awards, and one AA Rosette rating, an inclusions in this year's Good Food guide.
Total annual salary of £24,000, and a share of tips £3000.
Gratuities are split equally between all staff on a per shift basis. Full time staff at The George averaged £3000+ per person for the last financial year.
2.5 days off per week
Pension enrolment for staff over 24 years old
Tasks and responsibilities
Ensure that all dishes are prepared and presented in accordance with the Head Chef’s directions, while achieving a minimum GP% of 70%.
Minimise wastage through proper stock control and menu development
Develop an understanding of how all EHO documentation is correctly collated and recorded, and that all EHO documentation is correctly recorded and collated
Manage and develop a strong team, training and motivating them, and leading by example to inspire them.
Work with the head chef to plan team structure and staff rotas to bring kitchen staff costs in on budget.
Work to a consistently high standard in a calm manner and in line with the company’s codes of conduct.
Responsible for ensuring all aspects of the kitchen comply with EHO standards to the 5 star level.
Skills and experience
Proven experience working in a busy kitchen as Sous Chef with a quality gastro pub food offering.
A strong team ethic - able to develop, inspire and motivate junior chefs.
Strong process, planning and management skills to maximise speed and efficiency both during and out of service.
Able to embrace & drive change as dictated by customer & business needs.
Demonstrate & demand from your team high standards of professionalism & passion.
Strong time management – work effectively within given time frame to finish tasks set
Have your own transport to get to and from work
Experience working in busy pub kitchens up to sous chef level as a minimum.
Speak fluent English.
There is no live-in accommodation available.
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