Role Title: Chef

Location: Charlie’s Restaurants and Bars based at the following locations:

• Charlie’s Restaurant @ Meadow House, Summerhill, Amroth, Pembrokeshire. SA67 8NS
• Charlie’s Celtic Tavern at Noble Court Holiday Park and Celtic Escapes, Redstone Road, Narberth, Pembrokeshire. SA67 7ES
• Charlie’s Restaurant and Bar, Croft Country Park, Reynalton, Kilgetty, Pembrokeshire. SA68 OPE

Explore our website for further details on each Park and facilities.

Salary: from £13.00/hour upwards (depending on experience – to be discussed at interview)

Hours: 40 hours per week (Full time, permanent), including weekends on rota.

Hours vary between 11 am and ending service at 9 pm, year round. Hours with flexibility according to business needs.

If you are required to work above an average of 48 hours per week (over an average of 17 weeks) you will have the opportunity to opt out of the restriction of an average 48 hour working week. Having a flexible approach to work hours is key.

This post is also available part time, working at a pro rata rate. We are happy to discuss hours and flexibility.

Reports to: Managing Director, General Manager and Departmental Heads as relevant

KEY AIMS:

• To support the delivery of excellence in our menus as part of Celtic Holiday Parks food and beverage team, aligned to the wider aims of the business as a multi award winning company.
• To continue to ensure that, as part of the food and beverage team, all activity is aligned to maintaining our 5 star standard.
• To deliver a proactive approach to meeting the dining expectations of both external customers, holiday guests and holiday home owners.
• To bring innovation and ideas to the table as part of a dynamic team with the aim of constantly delivering and enhancing guest experiences.
• To make the best use of local produce, working with fresh, high quality ingredients.

MAIN DUTIES:

Budgets

• Purchasing and stock control activity
• Achieving dishes consistently within specified margins
• Continual cost analysis of supplier products

Operations

• Menu writing and development alongside the wider Food and Beverage team
• Ensuring a high quality, consistent product within group recipe and presentation standards
• Day to day running of busy kitchen environments working alongside support staff
• Achieving high Food Safety standards - Minimum Level 2 Food and Hygiene certificate
• Operating all kitchen equipment effectively and safely
• Producing dishes within busy time constrains, working alongside front of house and waiting staff
• Using E Chef Food hygiene recording software (training to be provided), liaising with EHO when necessary
• Attending meetings and preparing feedback reports as required
• Liaising with guests, visitors and the general public to provide menu options and costings with any event or function requests

Standards

• Implementing of the highest standards of work at all times, with a passion for exemplary delivery of dishes
• Maintaining a clean and safe working environment
• Acting a an ambassador for the company when interacting with guests, owners and all other customers
• Always having a can do an positive attitude with positive organisational skills

Reporting

• General Manager, Managing Director and Departmental Heads as relevant

Other

• The job description gives a general outline of the duties of the post and is not intended to be an inflexible or finite list of tasks. It may be varied from time to time after consultation.

JOB BENEFITS

• Company pension contributions
• 30% staff discount card on food and beverage
• Subsidised staff meals
• NO Christmas and New Year opening
• Complimentary accommodation (as available, subject to ts and cs)
• Uniform
• 28 days leave per year (including Bank Holiday allocation)

PERSONAL SPECIFICATION

This role profile is not exhaustive; it will be subject to periodic review and may be amended to meet the changing needs of the business.