OVERVIEW

We are seeking a talented and passionate Chef to cook and serve 2 & 3 course meals at our Lodge, using the cooking facilities provided, which are currently being updated. The ideal candidate will have extensive kitchen experience and a strong background in food production and preparation. As a Chef, you will be responsible for creating exceptional dishes that delight our Members while ensuring the highest standards of food safety and quality. A serving member of staff will be available to serve and clean away afterwards. A Menu of dishes will be worked out between the Dining Secretary and yourself to ensure good quality meals at a reasonable price.
This position is for a Self-Employed Chef for 8 evening a year for the Lodge and 6 or more during the year for other Orders that use Sondes Lodge to practice their ritual and dine afterwards. Norman dining time is 19:45, but can be pushed back if there is a lot of work in the Ritual Room, but warning will be given for this. The numbers dining will vary between 15 to 45 dining, but you will be given a weeks notice of numbers dining.
Please contact me in the first instance to discuss this position.

QUALIFICATIONS

• Proven experience as a Chef or in a similar culinary role within the hospitality industry.
• Strong knowledge of food preparation techniques, cooking methods, and presentation standards.
• Excellent leadership skills with a focus on fostering teamwork and collaboration.
• In-depth understanding of food safety regulations and best practices.
• Previous restaurant experience is highly desirable, along with a passion for delivering exceptional dining experiences.
• Culinary qualifications or certifications are an advantage but not mandatory. If you are an enthusiastic Chef looking to make your mark in a dynamic culinary environment, we encourage you to apply. Join us in creating memorable dining experiences for our guests!
  Job Type: Part-time
  Pay: £12.21-£16.40 per hour
  Expected hours: 3 – 5 per week

Benefits:

• Free parking

Work Location: In perso

• Oversee the daily operations of the kitchen, ensuring efficient food production and service.
• Prepare and cook high-quality dishes in accordance with established recipes and presentation standards.
• Maintain a clean and organised kitchen environment, adhering to food safety regulations.
• Collaborate with the management team to develop new menu items that reflect seasonal ingredients and culinary trends.
• Monitor inventory levels and assist with ordering supplies as needed to ensure smooth operations.
• Foster a positive atmosphere, encouraging collaboration and communication among staff members.
• Address any customer feedback or concerns regarding food quality or service promptly.