Gastro Pub Chef - New Opening - Grantham

Title: Chef de Partie

Location: Harlaxton, Grantham

Salary: Up to 28,000 per annum

Benefits:

• 28 days holiday
• 3 volunteering days
• 3 days grandparent leave
• 24 week's enhanced maternity leave
• Bespoke training and development opportunities
• Pension and life insurance
• Discounts available on our HAPI app; high street shops, holidays & cinema
• Wellbeing hub
• Access to employee assistance programme
• Free meals whilst at work
• Career development opportunities
• HIT Apprenticeships for all experience levels

Holroyd Howe is excited to announce a new venture at The Gregory in Harlaxton and we're on the lookout for a talented Chef to join our team!

If you're passionate about modern cuisine, have a sharp eye for quality, and thrive in a dynamic kitchen environment, this is the perfect opportunity for you.

What we're looking for:

• A skilled Chef with a passion for innovative, high-quality cuisine
• Someone who stays ahead of the latest dining trends
• A commitment to culinary excellence and precision

Join us on this exciting journey and help set new standards in gastro dining at The Gregory.

Apply today to be part of something special!

We aim to serve high-quality coffee, brunch, lunch, and dinner, with aspirations to elevate our offerings to fine dining. Our focus will be on producing top-notch roasts and contemporary gastro dining, using only the finest, local ingredients.

As our Chef de Partie your focus is to work closely with the senior culinary team to develop a great work relationship and together to provide the best customer service.

You will...

• Possess experience in crafting exceptional gastro pub cuisine.
• Create imaginative and nutritionally balanced menus catering to diverse tastes and dietary preferences.
• Lead a dynamic kitchen team by example, fostering creativity, collaboration, and efficiency.
• Oversee the day-to-day kitchen operations, ensuring high standards of food quality and service.
• Maintain strict adherence to health and safety regulations, ensuring a clean and organised kitchen environment.

• Assist in the preparation and presentation of high-quality dishes, ensuring consistency and excellence in every plate.
• Support the Sous Chef and Head Chef in daily kitchen operations, maintaining high standards of food hygiene and safety.
• Contribute to menu development by bringing creative ideas and feedback on dishes.
• Maintain a clean and organised workstation, following all health and safety regulations.
• Continuously learn and develop culinary skills, staying updated with current food trends and techniques.

There are many advantages to working for us and we provide our employees with bespoke benefits which include:

• Free meals whilst at work
• Career development opportunities
• HIT Apprenticeships for all experience levels
• Reward & recognition schemes
• People awards to celebrate our employees
• Work/life balance
• Employee Benefits Platform
• Employee Assistance Program
• Recommend a friend scheme
• Company sick pay scheme
• Prestigious working environments
• Team events scheduled throughout the year
• 28 Prorated Holiday days inclusive of bank holidays
• Pension scheme
• Competitive salary

We invest in the training and development of our teams to give them the appropriate skills necessary to thrive in their job roles. We have outstanding teams of experienced professionals who tailor our catering service provision specifically to suit children, of all ages, meeting the bespoke requirements of our clients.

"Holroyd Howe is an equal opportunities employer. We are committed to safeguarding and promoting the welfare of children and expect all employees to share this commitment. All roles within Holroyd Howe are regarded as regulated activity and therefore we require an Enhanced DBS which includes a Barred List Check for all successful applicants. We will also require shortlisted applicants to provide appropriate information regarding their criminal offences."

This appointment is offered on the return of satisfactory professional references.

IND1