What is the role about?
You will work as part of the Catering team to plan, produce and deliver the hotel food offer. To add value to the efficient and profitable running of your department in order to achieve your business and personal objectives, along with those of your team and the hotel.
Set in some of the most beautiful locations in the UK, our John Lewis Partnership hotels are unique in that they are run by Partners for Partners and their families. Each one has its own identity and features. From Brownsea being a literal castle on its own island, Bala offers all sorts of activities plus a spa, having fun by the river, a dip in the pool or a spa treatment in Odney, taking in beautiful surroundings at Ambleside to staying in our Founders old home at Leckford Abbas. The hotels offer a fantastic place to achieve the great work-life balance we like to give all Partners
You'll be working as part of our small friendly team to ensure the efficient day to day running of the kitchen and to assist in providing a consistently high quality dining experience while maintaining sales, reputation and profit of the kitchen as agreed by the Head Chef.
You'll need to be flexible to work in different areas, if required, and adhering to all health and safety requirements at all times.
Live- in accommodation may be available with this position.
What you’ll love doing as Chef de Partie in our hotels:Our Chef de Partie operates as a valued member of our talented and friendly small Catering team demonstrating a real passion for food and being motivated to invent, produce and present quality dishes in accordance with our hotel offer.
You’ll also be involved in assisting in the day to day running of the kitchen by producing agreed menus to a high standard, supervising the department when required, providing guidance to the Commis chef, controlling stock and minimising wastage.
We work to a high standard and as a key part of the team you’ll comply with all food safety policies, procedures and practices as essential when working in catering.
What you'll have:
-We are looking for someone creative with a professional demeanour who must be able to work under pressure, demonstrating flair and a good palette with experience working in a professional kitchen.
What else can you bring?- City & Guilds 706 1 and 2 or NVQ equivalent.- Food Hygiene Certificate Level 2.- Good communication skills and P.C. literate.
Additional Information:We have a number of different ways to work flexibly so at your interview feel free to talk about what flexibility means to you. There are no guarantees, however, it may open the door to not only a new role but a new way of working.
As a Partner you will enjoy our unique benefits package, including staff discount, subsidised food in Partner dining rooms, discounts in local restaurants, subsidised learning, access to exclusive Partnership hotels and so much more.
We request that candidates only apply for this position if you can fully commit to the advertised working hours and the full term of the contract, or we will be unable to proceed with your application.
We positively celebrate Diversity & Inclusion in the John Lewis Partnership. Our aim is to become the UK’s most inclusive business - for our Partners and for our customers, reflecting and connecting with the diverse communities that we serve. We want people from all walks of life to feel valued for their individuality, thrive in our business and share a sense of belonging. To find out more about D&I in the John Lewis Partnership click here. https://www.jlpjobs.com/about/diversityandinclusion/
Please consider the following when making your application:- This role is subject to the following pre-employment screening: 2 year reference check.- We occasionally close vacancies early in the event we receive a high volume of applications. Therefore, we recommend you apply early.- Print off the job description now if you require it.- Ensure you have an up-to-date CV.
To work as part of the Catering team to plan, produce and deliver the hotel food offer. To add value to the efficient and profitable running of your department in order to achieve your business and personal objectives, along with those of your team and the hotel.