Great Northern Group are an established and reputable hospitality company based in Nottingham, owning a number of pubs and dining venues in central Nottingham, West Bridgford, Mapperley, Bingham and Newark.
We have gained a hard-earned reputation for being one of the best ‘independents’ in the UK and are noted for our diversity of our style, venues and broad popularity across the city.
We currently have a Chef de Partie position available at our busy Trent Navigation Inn/ Big shed on Meadow Lane, near the Notts County football ground. The pub sells a range of traditional pub classics as well as specials and 14 inch sourdough pizzas. We also operate an outdoor food court on football matchdays and event days where we serve BBQ and street food.
We are looking for a driven and focused individual to join an experienced kitchen brigade and help take it to the next level, whilst adhering to company policies and budgets.

Duties include:

• Running of the kitchen on a day to day basis in the absence of the Head Chef and Sous Chef.
• Be a team player and inspire the rest of the brigade to ensure the kitchen runs smoothly at all times.
• Develop your skills and help junior chefs push along as well.
• Ensure consistency of produce throughout the kitchen.
• Supervise service ensuring presentation of food is compliant with restaurant standards.
• Assist the Head Chef and Sous Chef in menu compilation and possess an in depth knowledge of the full menu.
• Compliance with food labelling and temperature controls.

Please attach an up to date C.V and a covering letter with your application.
Must be available to work evenings, weekends and holidays.
Job Types: Full-time, Permanent
Pay: From £12.21 per hour

Benefits:

• Company events
• Discounted or free food
• Employee discount

Experience:

• Chef de Partie: 1 year (preferred)

Work Location: In perso

• Running of the kitchen on a day to day basis in the absence of the Head Chef and Sous Chef.
• Be a team player and inspire the rest of the brigade to ensure the kitchen runs smoothly at all times.
• Develop your skills and help junior chefs push along as well.
• Ensure consistency of produce throughout the kitchen.
• Supervise service ensuring presentation of food is compliant with restaurant standards.
• Assist the Head Chef and Sous Chef in menu compilation and possess an in depth knowledge of the full menu.
• Compliance with food labelling and temperature controls