Eriswell Lodge offer clay shooting, functions, hospitality & events in café/restaurant & bar. We have 13,000 square foot clubhouse facility including function/meeting rooms and large restaurant and bar areas.
Level 2 Apprentice Commis Chef required for growing family business in state-of-the-art facility! Eriswell Lodge are looking for a driven and motivated Apprentice Commis Chef to join the friendly team. The clubhouse building was finished in September 2020, and has a brandnew large kitchen with double Rational ovens.
Eriswell Lodge currently runs a café style menu and food offering for the shooting ground and other customers during the day. It is developing into a functions and events venue alongside the standard daily operation, with wedding reception and other event bookings going forward.
The post holder will be responsible for working with the Catering Team to ensure the effective operation of the catering and hospitality services at the club. They will be responsible for delivering the daily catering services at the club in the new state of the art kitchen for the duration of their shift, and also for any other duties as is reasonably required.
A rota system is operated.
The standard working week is an average 40 hours across a two week rota period, with a lunch break appropriate to the length of the specific working day. Hours of work will be on a rota basis.
Weekend work is a part of the role and is not negotiable. You will be guaranteed one complete weekend per calendar month off, along with a proportionate number of weekdays off each week.
Responsibilities and Duties
Be required to operate in the kitchen for daily service and function catering on their own and as a part of a team.
Ensure that all areas of the kitchen are kept tidy, free from rubbish, and that all necessary steps are taken to maintain the visual standards expected by the company. This will include the cleaning surfaces, flooring, and catering preparation areas, all in conjunction with the specified cleaning practices.
Prepare food to the highest standards as required by the company.
At all times the post holder will remain professional and courteous.
To work flexibly and respond positively to the changing business needs.
To contribute to the development of service improvements through participation in formal and informal meetings.
To work as a part of the overall staff team, which may include covering for absence.
To fulfil any other roles and responsibilities as are reasonably required by the company or directors.
GCSE minimum grade 4(C) in maths and English, or equivalent.
Food Hygiene Certificate Level 1 required as a minimum, Level 2 preferred.
Strong communication skills
Able to work individually and part of a team
Able to use own initiative
Presentable and personable
Willing to learn and adapt
Training to be Provided
Level 2 Commis Chef Apprenticeship
Things to consider
- Weekend and evening working is an integral part of this role, and is not negotiable.
- 28 days paid holiday per year, inclusive of public holidays.
- Pension scheme in operation.
- All applicants are required to submit a CV and covering letter for the application to be considered valid.
- Hourly rate above is determined as a guided from the UK Government, and can increase dependent on candidate age and level of apprenticeship. It is a diverse environment offering multi-dimensional opportunities. Several aspects to the business (functions, events, formal gatherings, conferences and meetings, daily café menu etc) will provide a multitude of opportunity to develop a wide range of skills and knowledge.
Opportunity for successful candidates to remain with the company long term following the completion of their apprenticeship.
The closing date for this job offer is on 14/05/2021
£184 per week
This job is located in Eriswell, Nr Brandon, Suffolk
How to Apply
About West Suffolk College
West Suffolk College is an ambitious vocational and academic College, with a stunning main campus set in the heart of Bury St Edmunds. We are committed to providing outstanding education to all our students.