Job Description
Crocadon Restaurant is a soil centric food and farming project; led by chef Dan Cox. We manage our own flock of rare breed sheep and the majority of produce is grown on site. Our intention is to create produce of the highest quality, working with nature to create a complete, full circle, bio secure system that feeds and nourishes our guests. The farm dictates everything that we do in the restaurant, reflecting what is in the fields to our guests. We have recently been awarded a Michelin green star within our first 6 months of operation.
We are currently open for dinner Thursday to Saturday and Sunday lunch. Our menus follow a ‘set menu’ format, although we follow a typical fine dining format our service style is informally informative with a quality guest experience at the fore. We are on the lookout for an organised, well mannered, approachable chef de partie to join our team. Someone that has worked in a similar role before with michelin experience being ideal but not essential. We would like someone who has a desire to learn about food systems, good produce and quality nutritious food.
This is an exciting opportunity to join our small but dedicated team moving into a busy summer season with serious ambitions of growth.
We look forward to hearing from you,
Team Crocadon
Overview of Role:
- You will be responsible for the efficient running of your given section
- You will maintain agreed high standards of cooking and hygiene
- Have a ‘can do’ attitude and an attention to detail.
Hospitality & Service
Your background of experience in similarly busy, high quality operations will be utilised to help maintain our high standards at all times.
To run your section smoothly, to achieve its full potential.
Financial Awareness
To keep the Head Chef informed of stock levels and advance requirements within the section worked, commensurate with the current and anticipated business levels.
To be aware of what you have and be able to inform the Head chef of daily orders required
To help with the storing away of commodities on a daily basis, taking stock rotation into account.
People Management and Training
To be actively involved in the training of less experienced chefs and stagiers, including one-to-one training.
To take part in all allocated training
Communication
To assess and organise operational information and contribute to good communication.
To report any suspicious incidents, substances, objects or characters immediately to the Duty Manager.
Health & Safety
To carry out all duties in compliance with the applicable requirements and implications of the Food Safety Act of 1990 and any amendments thereafter.
To carry out all duties in a safe manner, having regard to the health, safety and welfare of all persons on restaurant premises.
Planning & Organising
Your role will encompass preparation for all areas, including the Restaurant and staff food
To keep a written record of recipes and methods used in the production of menu items in the Kitchen and make them available to any other Chef on request.
To ensure that all necessary above information is readily accessible or provided when staff cover is required for sickness, holidays or termination of employment.
Job Type: Full-time
Salary: £24,000.00 per year
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Free parking
Supplemental pay types:
Ability to commute/relocate:
- Saltash: reliably commute or plan to relocate before starting work (required)
Experience:
- Chef: 1 year (preferred)
- Cooking: 1 year (preferred)
- Kitchen experience: 1 year (preferred)
Work Location: In person
Reference ID: Crocadon - Chef de Partie