What makes the perfect pub?
Great ales, good food, an inviting atmosphere and the warmest of welcomes.
The Ullswater Inn offers a fantastic location on the southern shore of Ullswater, offering spectacular views of Helvellyn.
In the heart of the Lake District, pull up a seat and drink in unrivalled views across Ullswater.
At The Inn Collection Group, we proudly stay true to our pub roots, creating inns where everyone would like to eat, drink, sleep and explore from.
Our people are the key to the success of the group and help us to ensure the customer is at the heart of everything we do.
The Ullswater Inn is now looking to recruit a Head Chef.
The Inn Collection Group is a multi-award winning pubs with rooms company in outstanding locations across the North of England and Wales.
Here at 'ICG' we deliver hospitality by living and breathing our core values of; Customer Focused, Courage, Execution, Honesty, Respect and Results all with our aim in Making People Happy.
Why Join Inn?Extra paid holiday in month of your birthday50% off food in any of our Inns£1 bed and breakfast in any of our Inns during January, February or March1/3 off room bookings all year round£50 on the day bookings for bed and breakfast at any of our InnsEmployee Assistance Programme – 24/7 confidential supportTronc (...that's tips to me and you!
)Working for Best Pub Employer at the Publican AwardsPaid breaks in our InnsWork for an Employer that gives back to their local community via our Give INN Back scheme *Staff accommodation available*
A successful Head Chef candidate will be: Minimum of 2/3 years experience in a high volume environmentFlair and enthusiasm for cooking with fresh quality ingredients.The ability to cope under pressure, calmly and efficiently to set deadlines.Previous management of a kitchen team.Good interpersonal skills with both kitchen, front of house staff, and management.A positive approach to menu planning and costing.Level 3 food safety certificateStocktaking experienceHACCP experience Head Chef duties: To help produce, monitor, and maintain consistent food standards and quality across all areas.To have total accountability for the day-to-day running of the kitchen.Ordering, using nominated suppliersAchieving budgeted costs for food, wastage, and wages.Menu developmentStock controlTeam management and trainingDaily briefingsKitchen cleanliness #J-18808-Ljbffr
