Commis Chef

We are looking for an eager and keen CommisChef to join our Kitchen team at The Barnsdale.

Our hotel overlooks the beautiful Rutland landscape with a picturesque courtyard, with a kitchen brigade providing fine dining using many ingredients sourced from the wealth of fine produce found in the locality. Encircled by idyllic surroundings on the north shore of Rutland Water, the hotel is a tranquil rural haven, close to the charming market towns of Oakham and Uppingham.

• An amazing opportunity of joining and being part of a very exciting adventure.
• An excellent starting salary or hourly rate, plus generous tronc to top up your monthly earnings
• Access personalised training, buddy programmes, clear career paths and genuine opportunities for your development.
• Discounted rates across our restaurants and hotels for you, family and friends to enjoy.
• Wagestream - access up to 40% of your pay before pay date, and save directly from your salary.
• 28 days' holiday + birthday off (including Bank Holidays).
• Team recognition programme to celebrate your achievements.
• Referral bonus scheme for recommending top talent - earn up to £300.
• Flexible scheduling without split shifts.
• Complimentary team meals on shift.
• Long Service Awards - lunches for two with all the trimmings, complimentary room stays with breakfast and dinner, Lion King tickets to the West End, and so much more.
• Industry supplier trips and visits, as well as access to masterclasses and workshops.
• Flexibility to move across our Group, as you develop with us.
• Access to apprenticeships and accredited qualifications up to Level 4.

• Develop your kitchen skills, including knife techniques to classical cooking methods to improve your understanding of what's required in a busy hotel kitchen.
• Shadow the Chef de Parties to better understand the 'how' to recipe preparation, and support with preparing relevant garnishes for dishes.
• Be eager to learn our dishes through our recipe cards, whilst managing the correct quantities are used to minimise waste.
• Communicate any anticipated shortages to the Sous or Head chef.
• Maintain a professional and supportive work environment, ensuring all Chefs are respected regardless of their level or background.
• Engage with relevant training programmes to advance your culinary skills, as and when required.
• Ensure that all company rules and regulations relating to Hygiene, Health and Safety are being strictly adhered to and recorded correctly.

Compensation: Competitive salary