Descripción
Head Chef
About us:
A magnificent pub located at the Cambridge Railway Station, The Old Ticket Office is the perfect place to eat, drink, meet or pass the time while waiting for your train. We offer a cracking selection of craft beer, hand stretched pizzas and the best coffee at the station.
Being a Head Chef at OTO:Based at Cambridge central train station our offer primarily caters to people on the go and in a hurry. The core of our menu focuses on sandwiches using seasonal ingredients made fresh to order while also offering light bites and other classic bar nibbles suited for speed and ease of service.Our ideal candidate will have a positive mental attitude, have high standards of cleanliness and be happy working solo while maintaining our immaculate, compact, open kitchen.What we offer our Head Chefs:
1. Up to 42 hours per week.
2. Head Chefs get to have full autonomy to create your own menus and specials
3. Access to our Apprenticeship Scheme and Development Programmes
4. Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish
5. Access to inspirational food trips with our top quality suppliers
6. Regular Chef Forums with other Head Chefs to inspire and develop
7. Free meals
8. 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms
9. Share save Scheme
10. Enhanced Company Pension Scheme
11. 28 Days Holiday per year
What we look for in a Head Chef:This role requires a friendly character with good communication skills who can integrate with the front of house team and lead by example whilst being able to develop, cost and produce fresh seasonal menus for the variety of revenue streams within the business.
12. Have experience championing excellent service through quality food either as a Head Chef or in the position of Sous Chef
13. Demonstrate a passion for fresh food.
14. Be an active hands-on team player with excellent communication skills
15. Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times
16. Be able to demonstrate your creativity and ability to design and deliver new dishes for our menus and daily specials
17. Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
18. Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams