ESSENTIAL SKILLS/EXPERIENCE YOU’LL NEED

• Understanding of HACCP.
• Ability to interpret and enforce food safety Policy and health and safety regulations.
• Self-motivated/ Industrious
• Skilled influencer/ motivator/ coach
• Creativity & flair
• Strong organisational and planning skills
• Team Player
• Productivity mindset
• Mental dexterity/ agility
• Customer mindset
• Relevant professional chef qualifications: City & Guilds diplomas in professional cookery, BTEC HNC in professional cookery or equivalent.

DESIRABLE SKILLS/EXPERIENCE YOU MAY HAVE

• Food Safety Level 3
  If you are looking for a country club hotel with something different and some history to work in, then The Odney Hotel, our Place by the River, could be for you. This is a beautiful and unique John Lewis Partnership-owned hotel, set on 130 acres by the River Thames in Cookham, Berkshire. It offers both character and charm to our guests.
  The guests can stay in one of 5 beautiful houses on the site, or one of Airbnb’s each maintaining the period look of its time with access to the picturesque grounds including a private stretch of river, water gardens, a pool, and sports facilities. The main house, Lullebrook Manor and its grounds are thought to have been the inspiration for the classic novel The Wind in The Willows bringing history along with relaxation.
  Relaxation can be further achieved with a visit to our Wellbeing suite, offering beauty treatments and massages or afternoon tea on the terrace, a drink in the bar or a meal overlooking the river.

ABOUT THE ROLE

To work as part of the Kitchen team to produce and deliver the hotel food offer – taking responsibility for the kitchen in the absence of the Head and Sous chef. To add value to the efficient and profitable running of the kitchen in order to achieve your business and personal objectives, along with those of your team and the hotel.

• Contract type - This position is a Permanent contract.
• Working pattern - 45 hours per week, earliest start 6 am latest finish 9pm, straight shifts, weekend on a rota basis
• Location - This role is based at our Odney Club, Cookham

KEY RESPONSIBILITIES

• Being a brand ambassador who provides a consistently outstanding customer experience.
• Using knowledge and expertise to train and develop chefs and kitchen porters, including fishmongery and butchery.
• Assisting the Head Chef & Sous Chef to plan, produce and deliver the hotel food offer and agreed food presentation standards, in line with current trends and customer demand.
• Meeting all legislative requirements for the Catering environment, including allergens.
• Achieving sales targets by managing food offer availability and ensuring the front of house team is fully equipped to upsell.
• Daily compliance checks - checking all the records are up to date, temp of fridges, cleaning schedules, correct use of chemicals, PPE, H & S & business dress and customer service standards food safety policies.
• Act in accordance with the Partnership’s purpose and democratic principles, constructively participating in co-ownership, and demonstrating to customers and each other that it is a better way of doing business. Share your knowledge, experiences, ideas and opinion to improve the Partnership, speaking honestly and frequently.
• Invest in your personal and professional development to achieve your potential, by doing more, doing better, or doing differently. Continuously engage with and actively contribute to your Profession
• Appreciate what different life experiences bring to the Partnership and the value this adds to unbiased and smarter decision making.