Job Description

Overview

We are looking for an experienced Chef and Sous Chef to work with two of the UK' s leading Hospitality companies (Cru Events and ANRAN) for the operation of a new country pub venture in Devon.

www.anran.co.uk - www.cruevents.co.uk

We need to build our business with like-minded people who share the same ethos and values as we do.

We are passionate about what we do and see heritage and culture as being key to reclaiming and re-establishing traditional core values, a sense of community, belonging, sharing and friendship.

The successful candidates will have the chance to work alongside our head kitchen gardener at ANRAN to produce the best in class of food from our farm direct to the table. We believe passionately in provenance, sustainability and seasonality with an emphasis on what is good and local.

At ANRAN we have a sizeable farm for animal husbandry and kitchen garden where we can grow produce for our outlets to ensure that we only use the freshest ingredients.

We will operate a zero-waste policy, treat our produce with respect, and waste nothing and most importantly recycle everything.

These positions would suit a young and energetic persons who care about the quality of food and who want to reinvent and re interpret pub food to a new gastronomic level.

The successful candidate will be someone who wants to make a difference in the food and hospitality industry. To accomplish this, we require someone who is: -

Ambitious and energetic

Driven

A team player

Experience is essential but the right attitude and creative ability are paramount to work with our team.

Duties

Oversee all kitchen operations, ensuring the highest quality of food preparation and presentation. Develop and design innovative menus that reflect current culinary trends while catering to our clientele's preferences. Maintain strict adherence to food safety regulations and hygiene standards. Manage inventory levels, placing orders for supplies as needed while minimising waste. Collaborate with front-of-house staff to ensure seamless service and guest satisfaction. Ensure that costs are in line with industry norms

Qualifications

Proven experience as a Head or Sous Chef or in a similar leadership role within the hospitality industry. Strong culinary skills with a passion for cooking and creativity in menu design. Excellent leadership abilities with experience in supervising and managing a team. In-depth knowledge of food safety regulations and best practices in food preparation. Ability to work under pressure in a fast-paced environment while maintaining high standards. A positive attitude with the ability to motivate others and foster a collaborative team environment.
Job Type: Full-time

Pay: 25,000.00-45,000.00 per year

Benefits:

Discounted or free food Employee discount Free parking On-site parking
Work Location: In person

Reference ID: LTP C123