Salary: £40,000.00 per annum. Based on experience. Our Philosophy Our kitchen is truly ingredient lead. We work with what the land and sea gives us at this very moment in time. Wherever possible, our meat is reared and butchered in house so that we can make use of the whole carcass, including the unusual cuts. Our family farm Fowlescombe Farm just 10 miles away produces organic, rare and heritage breed beef, lamb and pork to the highest welfare, environmental and quality standards. The farm also supplies us with organic vegetables, reflecting the changing seasons around us. We also source the freshest fish and seafood. Benefits : Subsidised accommodation. 33 days holiday per year (to include bank holidays) Free E-Bike scheme for full time staff to assist with transportation. Opportunity to shape a growing team in a brand new, custom designed kitchen Potential for funded structured training opportunities Tips fairly distributed throughout the team Regular staff outings and learning days Nutritious and substantial Family Meal every day Role: Design and create seasonal dishes which meet the highest standard of food quality and hygiene. Oversee and be responsible for the management and quality control of the kitchen. Leading by example in composure, punctuality, skill, organisation, etc. You will be expected and invited to take part in creative opportunities to develop future dishes and menus and to bring your own ideas with you. Know and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Maintain a clean and sanitary work area including tables, shelves, grills, broilers, fryers, burners, grill and refrigeration equipment. Prepare and cook items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follow proper plate presentation and garnish set up for all dishes. Handle, labels, stores and rotates all products properly. Close the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Perform other related duties as assigned by the executive chef or manager-on-duty. AMRT1_UKCT