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Chef
Chef
Chef
Posted 2 months ago
- Cowes, Isle of Wight
- Any
- External
Position : Chef at the Royal Ocean Racing Club, Cowes Salary : £30,000 plus benefits Hours : 40 hours per week Overtime payable for additional summer hours in peak season Pension - 6% of the gross basic salary Bonus a discretionary bonus is payable Holidays the Holiday Entitlement 28 days including UK bank & public holidays. No holiday to be taken in peak season.
Subject to satisfactory references
Background The Royal Ocean Racing Club has been through a multi-million re-build and has just completed a busy summer season. We are looking for a talented Chef, to join our energetic and welcoming team. Located in Cowes, the Club boasts fourteen guest rooms and enjoys spectacular views across the Solent. The new restaurant provides members and guests a selection of vibrant dishes and cuisines to sample throughout the year. The Clubhouse also acts as a venue for corporate and private functions, birthday parties and weddings. The Clubhouse is open for breakfast daily, lunches are served Wednesday through Sunday and dinner on Thursday, Friday and Saturday evenings. Our menus feature much of the wonderful local produce available on the island; from locally reared lamb from the chalk down lands, to fresh crab and locally caught fish, from the surrounding waters. We offer great dining choices, from the delicious Bar Menu to a regular Prix Fixé menu and Club Roasts every Sunday. Our aim is to serve delicious food and create a wonderful and enjoyable atmosphere.
If you would like to be a part of this, read on; candidates require a passion for fine dining, a knowledge of preparing and cooking with fresh and local ingredients, and capable of performing under pressure.
Kitchen Team You will be joining the Kitchen team, working alongside the other fulltime chef and the kitchen assistants, to prepare and deliver the food service at the Club. Reporting to the Head of Operations the primary objective will be to cater for the visitors and members of the Club and from time to time you may be needed to assist with some of the externally catered special events.
RORC CHEF JOB DESCRIPTION Responsible to: Head of Operations (HOO) Main Tasks: 1. Working with your colleagues, to supervise and prepare all food Ensure all food is prepared as per food preparation requirements
Ensure meals are produced on time, and sufficient quantities are available
Maintain stock levels of all kitchen supplies Be available for functions as they arise to ensure that the food is prepared and served
2. Oversee and supervise kitchen staff Agree weekly rotas with the House Manager & HOO
Ensure all staff are aware of their duties and what is expected of them
Teach new staff skills they require to perform their roles to the required standard
Delegate duties to kitchen staff as per the menu requirements
Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
Give staff feedback on their performance to enable staff development
Ensure any staffing issues are resolved fairly and quickly
3. Manage kitchen stocks Ensure wastage is minimised by careful supervision of food preparation methods
Ensure proper hygienic storage methods are utilised to prevent food loss
Ensure there is stock on hand commensurate with the menu
Oversee the ordering and control of stock levels
4. Ensure catering staff are adhering to Health & Safety Regulations Enforce strict health and hygiene standards and adhere to HACCP
Ensure staff are aware of and follow safe work practices at all times
Assist other staff in the cleaning of the kitchen at the end of the shift
Ensure his/her own work-station is kept clean and hygienic at all times
Skills and Abilities Required Driven and passionate about fresh food
Qualified chef with a current Level 3 Food Hygiene certificate
Menu planning and costing
Experience and success in equivalent job roles
Punctual, organised and trustworthy
Professional appearance
Ability to manage and motivate other people
Excellent communication skills
Ability to resolve conflict and problems in a constructive manner
Willingness to take initiative and make decisions
Ability to delegate tasks effectively
TPBN1_UKCT
Subject to satisfactory references
Background The Royal Ocean Racing Club has been through a multi-million re-build and has just completed a busy summer season. We are looking for a talented Chef, to join our energetic and welcoming team. Located in Cowes, the Club boasts fourteen guest rooms and enjoys spectacular views across the Solent. The new restaurant provides members and guests a selection of vibrant dishes and cuisines to sample throughout the year. The Clubhouse also acts as a venue for corporate and private functions, birthday parties and weddings. The Clubhouse is open for breakfast daily, lunches are served Wednesday through Sunday and dinner on Thursday, Friday and Saturday evenings. Our menus feature much of the wonderful local produce available on the island; from locally reared lamb from the chalk down lands, to fresh crab and locally caught fish, from the surrounding waters. We offer great dining choices, from the delicious Bar Menu to a regular Prix Fixé menu and Club Roasts every Sunday. Our aim is to serve delicious food and create a wonderful and enjoyable atmosphere.
If you would like to be a part of this, read on; candidates require a passion for fine dining, a knowledge of preparing and cooking with fresh and local ingredients, and capable of performing under pressure.
Kitchen Team You will be joining the Kitchen team, working alongside the other fulltime chef and the kitchen assistants, to prepare and deliver the food service at the Club. Reporting to the Head of Operations the primary objective will be to cater for the visitors and members of the Club and from time to time you may be needed to assist with some of the externally catered special events.
RORC CHEF JOB DESCRIPTION Responsible to: Head of Operations (HOO) Main Tasks: 1. Working with your colleagues, to supervise and prepare all food Ensure all food is prepared as per food preparation requirements
Ensure meals are produced on time, and sufficient quantities are available
Maintain stock levels of all kitchen supplies Be available for functions as they arise to ensure that the food is prepared and served
2. Oversee and supervise kitchen staff Agree weekly rotas with the House Manager & HOO
Ensure all staff are aware of their duties and what is expected of them
Teach new staff skills they require to perform their roles to the required standard
Delegate duties to kitchen staff as per the menu requirements
Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
Give staff feedback on their performance to enable staff development
Ensure any staffing issues are resolved fairly and quickly
3. Manage kitchen stocks Ensure wastage is minimised by careful supervision of food preparation methods
Ensure proper hygienic storage methods are utilised to prevent food loss
Ensure there is stock on hand commensurate with the menu
Oversee the ordering and control of stock levels
4. Ensure catering staff are adhering to Health & Safety Regulations Enforce strict health and hygiene standards and adhere to HACCP
Ensure staff are aware of and follow safe work practices at all times
Assist other staff in the cleaning of the kitchen at the end of the shift
Ensure his/her own work-station is kept clean and hygienic at all times
Skills and Abilities Required Driven and passionate about fresh food
Qualified chef with a current Level 3 Food Hygiene certificate
Menu planning and costing
Experience and success in equivalent job roles
Punctual, organised and trustworthy
Professional appearance
Ability to manage and motivate other people
Excellent communication skills
Ability to resolve conflict and problems in a constructive manner
Willingness to take initiative and make decisions
Ability to delegate tasks effectively
TPBN1_UKCT