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Job description

James Places is a dynamic and vibrant growing company with uniquely different venues across the Ribble Valley and beyond; with The Royal Hotel, The Shireburn Arms, The Emporium, Eaves Hall, Mitton Hall, The Waddington Arms, Holmes Mill and Falcon Manor all part of the group.

We are now delighted to bring the Assheton Arms into the family, this iconic village inn has retained its beautiful charm and character and stepping through the door is like greeting an old friend.

What the role is all about.

Reporting to Head Chef you will be responsible for preparing dishes for guests, using fresh produce ensuring the highest standards are maintained at all times. You'll be responsible for opening the kitchen, ensuring all morning procedures are completed, checking and accepting deliveries, helping to maintain our service to the highest standards which shine through and make our guests stay sensational, creating the desired first impression in line with our values.

Daily Tasks

· Ensuring the James’ Places values are adhered to.

· Stakeholder Management of Head Chef, Assistant General Manager and General Manager.

· Opening of the kitchen.

· Preparing dishes for guest using all fresh produce.

· Working to set guidelines set, taking responsibility for early morning opening procedures and assisting the chefs throughout lunch service.

· Monitoring your own food production ensuring this is up to standard and in line with expectation.

· Taking receipt of goods and checking deliveries.

· Assisting the Chefs with lunch service once breakfast service is closed.

Standards

· Ensuring that food practices are maintained to provide a safe and clean working environment.

· Always adhering to all Company policies and procedures and food hygiene regulations.

· Reporting any issues with food quality and freshness to the Head Chef.

· Following correct food and hygiene standards.

· Following stock labelling and rotation system to ensure the products are identifiable and used in the correct order.

· Ensuring cleaning checklists are adhered to, conducting cleaning duties as required.

· Communicating with the Head Chef on a regular basis regarding all stock.

· Keeping stock usage, wastage, loss and breakages in the kitchen to a minimum level and to record accordingly.

· Checking quality of stock for freshness, weight, use by dates etc. and to communicate issues to the Head Chef.

Experience/Background

· Previous experience as a Chef de Partie.

· Awareness of culinary functions.

· NVQ Level 3

Personality/Character

· A passion of consistently high standards and attention to detail.

· Ability to work under minimal supervision.

· Good organisational skills.

· Team player.

· A strong customer service focus with the motivation to consistently drive high service level.

· Excellent communication skills with the ability to communicate at all levels.

· The ability to work in a high pressured environment.

· Awareness of health and safety, food hygiene, COSH and HACCP legislation.

Job Type: Permanent

Salary: £10.50-£12.50 per hour

Job Types: Full-time, Permanent

Salary: £10.50-£12.50 per hour

Benefits:

• Company events
• Discounted or free food
• Employee discount
• On-site parking
• Wellness programme

Work Location: In person

Reference ID: CDP/AA