THE BAMFORD COLLECTION IS A GROUP?OF CONSCIOUSLY MINDED LIFESTYLE BRANDS COMMITTED TO NOURISHING?AND NURTURING PEOPLE AND PLANET.?
The Wild Rabbit is a modern British inn a place to eat, drink and sleep
Set in the heart of the Cotswolds, we serve locally sourced, seasonal food in a relaxed and welcoming setting.
ABOUT THE ROLE
Come and join us at The Wild Rabbit in Kingham as our new Sous Chefand see your career take off.
As a hands-on chef, you must be confident running all sections of a fast-paced, high-end pub andthis begins with providing Instant Service with a smile!
You will be cooking with the very best (largely organic) produce, with a focus on simplicity, sustainability, and seasonality all to a very high standard. A significant amount of our ingredients come from our own neighbouring organic farm.
You are our ambassadors, and willalways be enthusiastic in all interactions with guests or colleaguesand know your subject in order to make recommendations, and promote The Wild Rabbit, Daylesford & Bamford, and tohelp educate your colleagues on our offering and history.
You should be a keen foodie who keeps up to date with the latest food trends and techniques, while maintaining a solid foundation in traditional cooking.
SALARY:£42025 per annum
HOURS:48hours Full Time - Weekends included
RESPONSIBILITIES
Reports to: Head Chef
FOOD
* To run service efficiently and effectively in the absence of the Head Chef
* Ensuring good rotation of stocks and correct storage procedures
* To ensure the correct procedures are used, particularly in the preparation of sensitive ingredients
* To supervise the junior chefs during service
* To ensure that portion control is maintained in accordance with company guidelines
* To ensure that all recipes of any new dishes are immediately recorded and submitted to Head Chef and
* support any tests which may be necessary to achieve accurate costings and final presentation definition
* Responsible for all aspects of the guest experience as it relates to food
* Achieving food revenue targets and budget cost for kitchen
* In conjunction with the Head Chef working to constantly improve quality of food
SERVICE
* To produce food as directed and to present it at the times required
* To challenge when standards are not met by junior chefs support to achieve require improvement
* To ensure all work areas are clean and tidy
* To work in close liaison with all sections within the Kitchen to ensure an efficient service
* To plan your staffing effectively, according to occupancy, forecasts & budget and be informed all thefunctions/events booked
* To anticipate all possible complaints and attempt to resolve them in the first instance - Report/escalate anypotential issues or complaints to the Manager on duty
OPERATIONS
* To be responsible for the correct use of all kitchen equipment by your team
* To maintain high standards of Food Hygiene and cleanliness throughout the
* Kitchen areas at all times.
* To deliver and champion The Wild Rabbit standard
* To highlight H&S matters to your line manager
PEOPLE
* To lead, motivate, coach and develop people to meet current and future needs of the department
* Coordinate induction of new starters
* Developing and implementing department training plans to meet business needs
* To be proactive in assisting your team member colleagues
* To activity share knowledge of your subject
PERSONAL
* To be reliable and punctual on shift
* To ensure all mandatory and legal training is complete and up to date; and refreshers completed prior tothe expiry date
* To attend training courses when requested
Bring our purpose to life by driving meaningful social and environmental improvements, contributing to our journey as a B Corp, and aligning with our sustainability vision.
Inspire and empower our customers, suppliers, and partners to live and work more consciously, creating a lasting positive impact on the world.
SKILLS YOU WILL BRING
* Experience working at a multi-rosette or Michelin star level
* Calm and level-headed under high-stress situations
* Motivated and hardworking leader
* Strong understanding of how to improve junior team efficiency and productivity
PERKS & BENEFITS
* Discounts: We offer a range of discounts on our products, treatments, and dining
experiences from day 1.
Volunteering Days: Employees are offered one paid day per year to volunteer with a
charity of their choice.
Private Medical: We offer subsidised private medical insurance through Bupa.
Pension Scheme: Pay up to 9% of your salary into your pension each month; we
contribute up to 4.5%.
Life Assurance: We offer life assurance cover, equivalent of up to a year of your annualsalary.
Mental Health Support: Our Employee Assistance Programme provides 24-hour support,seven days a week.
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