Kitchen Manager - Spyglass and Kettle, Southbourne

Local Pubs
Up to 24000 UKP per year
22 Jun 2017
20 Jul 2017
Ms Natalie Minshall
Pub Chef
Kitchen Manager – Golden Oak Inns, Spyglass and Kettle, Southbourne

Salary: £22,500 - £24,000

About the pub

Situated on a cliff top four to five miles from Bournemouth town centre you will find the Spyglass & Kettle. With towns such as Boscombe and Southbourne close by. The pub was fully refurbished in Winter 2014 including our 8 bedrooms. Outside you will find spectacular sea views with a homely cosy inside. This old building used to be called the Ocean before it became the Spyglass & Kettle and is a good family friendly venue with a welcoming atmosphere. Although this is a destination food house many locals come to enjoy their favourite pint here, relax and have a chat with friends. Good pub food is served as we are part of the Golden Oak Brand. You can dine anywhere inside the pub, the most popular area being the conservatory and the garden. We are a 110 seater inside and 130 outside. Although the garden is surrounded by bushes, most of the hotel rooms overlook the sea.

We have a constant food business serving breakfasts from 7am till the food finishes at 10pm at night. Although we don't have a function room as such, we do many buffets and functions in the conservatory area. A great business with a strong team.

About the role

We have an exciting opportunity in one of our Golden Oak Inns for a Kitchen Manager/Head Chef in Bournemouth

This role is perfect blend of organisation, leadership and yes you guessed it cooking! You’ll lead from the front with guidance from your GM to manage and lead the whole food ordering, food service and team leadership processes of a high pressured, but high spirited branded kitchen. You’ve got bags of energy, enthusiasm and commitment anyway so this should be a piece of cake, right?

You’ll train, motivate and inspire your Kitchen team to deliver an efficient food operation and be responsible for the kitchen’s financial performance which in turn can lead to attractive rewards and promotion opportunities. You will be used to coping with busy service periods and all elements of Kitchen standards and hygiene to ensure that your Chefs work exactly the same whether you are in work or not. Whether you are in peak cooking service times, co-ordinating line checks and audits or new menu launches, 5 star standards is what were looking for here.

When you join us, you’ll experience our brand new and reworked induction programmes. Whether its stuff you already know, or a brand new experience, our dedicated training kitchens, online apps and pub based training with our support chefs we’ll ensure your toolkit is full so you’re ready to get cracking.

From there the sky is really the limit, with many of our GM’s coming from a Kitchen Manager and Head Chef background, or perhaps you’d like to be field based? Our Learning and development team will ensure your journey is bespoke and filled with qualifications too!

If you think you’re up for the challenge of this role we’d love to hear from you! Apply online or contact the recruitment team for a confidential discussion.

About us

We’re Greene King, the multi-award winning Company behind exciting brands including Hungry Horse, Chef and Brewer, Farmhouse Inns but to name a few…We’re the UK’s largest managed pub and brewery Company with annual sales of nearly £2 billion, we welcome our customers into our 3,000 pubs, restaurants and hotels across the UK.

Our customer is always at the forefront of our minds, we call these guests here! We want to offer all our guests the best experience we can through great meals, drinks and accommodation. Add in the best service and 5* kitchen standards and you’ll be beginning to understand what it’s like to work for a market leader with huge ambition. It’s central to our strategy and why we’re looking to attract the very best talent we can to build on our already impressive teams.

Our people are innovators, they’re ambitious and are always looking to push boundaries and explore the art of the possible to ensure we stay at the cutting edge of hospitality.

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