Would you like to join our team of highly motivated members who have a passion for hospitality, food, and Herefordshire?

We currently have exciting opportunities for individuals who are hardworking, creative and ambitious to join, across all levels of the business. This is an amazing opportunity to be part of a great business. Our business is directly connected to Willy’s Organic Apple Cider Vinegar where we are building our knowledge on fermenting and probiotics, using fresh produce from the garden and Willy’s ACV, and innovating in gut health for our customers.

With such a regional food focus, and local pedigree we like to champion all local produce and offer a real taste of Herefordshire. Our menus are very much British lead with an element of fine dining so a wide range of knowledge would be good.

CHEF DE PARTIE (CDP)

We want you to grow your skills and experience by being both hands on and undertaking on-going training in our busy kitchen under our Head Chef. Our existing brigade provide incredible knowledge of flavour to support our high-quality menu dishes. They are constantly seeking out the ultimate super foods to enhance our healthy menus and incorporate ‘free from’ healthy dining.

We use fresh locally sourced ingredients, purchased daily to ensure a high-quality standard.

Job Duties:

Working collaboratively, ensuring your section meets to timescales.
Excellent time management and organisational skills.
An enthusiastic and positive team player.
Preparation and cooking of meat, fish, veg including hot and cold starters and main courses.
Supporting the pastry section as/when needed.
Ensuring a clean and organised work section.
Prepare all food items as directed in a sanitary and timely manner
Follow our in-house recipes and presentation specifications
Operate standard kitchen equipment safely and efficiently
Maintain a clean working station whilst adhering to health & safety standards
Assist with the cleaning and organisation of kitchen and equipment
Restock items as needed throughout the shift
Adhere to all food hygiene & safety standards

Additional Duties:

Menu planning
Recording food temperatures

You will be joining an ambitious brigade looking to build upon the fantastic success that has already been achieved. You will have the chance to work all sections within the kitchen as we move people around regularly to strengthen their skillset and keep teamwork at the forefront. Input to the menus and specials is welcomed and supported. The food is modern in style with classical flavours and the kitchen very well equipped.

Flexible hours/contract and work pattern available.
Remuneration: £15 per hour OTE (inclusive of Tronc)

JUNIOR SOUS

With our menu’s being changed with the seasons, the team are always working hard to deliver new and improved dishes with fresh local produce and suppliers, provenance and daily specials.

You will assist the Sous Chef and the Head Chef in the running of the kitchen, managing one of the 4 sections, providing new ideas for the menu, and managing health and safety, ordering and rotas.

We are seeking a Junior Sous with confidence and ability to support a dynamic team.

Remuneration:  £15 per hour OTE (including Tronc)
Full time, 40 – 45 hours a week

BREAKFAST CHEF

Working closely in the kitchen with our Head Chef and his team.
Producing exciting dishes that are directly linked to our own kitchen garden and local produce.

Hours 7.30am – 2.30pm 5 days per week.
£15 per hour OTE (Including Tronc)
35 to 45 hours per week.

OTHER JOBS:
We are always on the look out for new team members, both in our kitchen and FOH.

Christmas Off – we close during the peak Christmas period including Christmas Day and Boxing Day.

Joining our brigade?  Contact us.