Descripción Chef de Partie – Up to £15 per hour plus tronc
The Teller's Arms is the newest addition to Farnham's Castle Street.
Historically trading as a bank (hence the name) the time has now come to embrace this beautiful building and transform it into a glorious premium pub. The Teller's Arms has 9 boutique bedrooms, a bookable semi-private space and a stunning rooftop terrace. We strive to be the "go-to" place in Farnham; whether for a quick pint, a family lunch or dinner with friends.
Fresh food, amazing ales, an extensive wine list and a cracking environment.
What we offer our Chefs de Partie:
1. Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
2. Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
3. Access to our Culinary Masterclasses to sharpen your skills.
4. 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms
5. Free meals
6. Weekly pay
7. Sharesave Scheme
8. Company Pension Scheme
9. 28 Days holiday per year
We’re looking for a Chef De Partie who takes pride in producing perfect plates of food for the Tellers Arms in Farnham. We work with fresh, seasonal ingredients with a menu and specials that evolve with the seasons and are famous for our elevated pub classics and nostalgic dishes with modern twists. Our kitchen and equipment are in great condition as we only opened this year. We can offer a whole host of development opportunities from culinary masterclasses to development programmes (see more info below) so if you would like to progress, we can support you to do that.
10. Have experience championing excellent service through quality food
11. Demonstrate a passion to deliver fantastic food every time
12. Be an active hands-on Chef de Partie / Kitchen Supervisor
13. Show willingness to learn new skills, be an active team player with excellent communication skills
14. Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials
15. Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
16. Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams