Job Description

SOUL are currently recruiting new members of Kitchen staff to join our existing team in offering excellent customer service, premium drinks range and a high standard of food. Successful candidates will have a proven history of culinary experience, superb attention to detail and take pride in their work.

We are seeking dynamic, energetic, hardworking individuals able to hit the ground running and produce excellent quality food. As a high volume Restaurant operator, you must be a team player with the ability to work under pressure.

We offer competitive wage rates dependent on experience. Staff food and drinks are provided whilst on shift. We have full time, part time and ad hoc positions available. You will be required to work a flexible shift pattern which includes evenings and weekends.

The ideal candidate will:

Have had Kitchen experience in a busy Bar/Restaurant/Hotel Possess a passion and knowledge for food and drink. Have a detailed knowledge and understanding of fresh food . Be commercially aware and focused on delivery of business targets. Be driven and focused on first-class standards across every aspect of the operation. Have shown loyalty and longevity with employers and must be able to provide references. Be engaging, personable and a team player.

Why work for SOUL?

Competitive wage package dependent on experience Free staff meals Flexible working hours to ensure you keep your work/life balance Contributory pension scheme 28 days holiday pay Varied and interesting work - no day is ever the same!
As a family owned, independent company, our people are the heart of what we do. If you demonstrate the right attitude, desire and potential this role will give the opportunity to progress within a rapidly expanding company.

Your Job Responsibilities are as follows:

To be accountable to the Head Chef during service for timing and progress of all dishes. To set up and breakdown the Kitchen as per your Kitchen training. To assist the management of purchasing and production of food, minimize waste and maintain portion control in ways that maximize efficiency and maintain gross profit. To ensure that in the preparation and presentation of food, the highest standards are maintained at all times. To order levels of food stock that are appropriate to the business sales needs. To ensure that stock is not over-ordered so as not to create excess wastage. To assist in the induction, training and development of the Kitchen team in line with the Company procedures and statutory requirements when required. To assist in the training of kitchen staff on dish specification to ensure consistency and how to achieve food margins. To maintain and assist in developing all procedures and documentation needed to conform to Health and Safety, Food Hygiene and COSHH legislation in accordance with Company policy and best practice within the catering industry. To ensure all equipment is maintained and cleaned correctly. To ensure all working environments are kept in a clean, safe and tidy condition. To be fully conversant with the menu and to be adaptable with changes to ensure that the menu is kept in line with customer demand and Company policies. To ensure a positive relationship exists between front of house staff and the kitchen. To maintain the highest standards of personal cleanliness and hygiene at all times.
Job Types: Full-time, Part-time, Permanent

Work Location: In person