JACK RUSSELL INN is looking for employees for positions:
junior sous chef
Working hours
full-time | Permanent
Salary
salary
Requirements
chef: 2 years
cooking: 2 years
Responsibility
hold kitchen pre-service briefings with the team, before each service
always adhere to company standards as laid out in the Company Manuals
daily delegation to team ensuring efficient practises are being used in regards to food preparation and section set-up, including checking all sections pre-service, and conducting spot checks during service
carry out any other duties as are within the scope, spirit and purpose of the job as requested by Management
daily temperature checks and recording
ensure yours and the teams practises promotes minimal waste of both fresh and prepared food, and records wastage correctly, so that all products are accounted for
manage the kitchen to ensure food is prepared and served according to company specification with reference to times, temperatures, ingredients and presentation
ensure hours are checked and correct figures are submitted on the rota management system at the end of every shift
supervisor
Working hours
full-time | Permanent
Salary
salary
waiting staff
Working hours
part-time | Permanent
Salary
salary
kitchen porter
Working hours
part-time | Permanent
full-time | Permanent
Salary
salary
Requirements
ability and desire to work around different sections in the kitchen as per the instruction of the chef team
A passion for hard work and personal pride for cleanliness, attention to detail and speed
A positive approach to bringing a bit of fun and engagement at the pub
Responsibility
to dispose of rubbish into area outlined by the Head Chef and make sure these areas are clean and access is clear
ensure kitchen checklists are used
be great at spotting hazards, first aid reporting, and reporting accidents
to make sure we have the cleaning materials necessary to complete our work in the kitchen
chef de partie
Salary
salary
Responsibility
to be friendly, courteous and professional at all times to colleagues, suppliers or anyone entering the kitchen
work in such a way as to provide a positive example for all junior staff
is responsible and delegates appropriate tasks to junior staff
monitor all Commis Chefs and kps on section are properly instructed and guided through all tasks
works to ensure the section has produced enough Mise En Plus is made prior to service
always ensure that all chef’s in section work to company costed, spec recipes, as instructed by Head Chef
checks to ensure all food on section is correctly stored and prepped to prevent wastage and cross contamination
always works to ensure minimal waste of both fresh and prepared food
Requirements
chef: 1 year
cooking: 1 year
bartender
Requirements
proficiency with POS systems
strong time management skills to handle multiple orders efficiently during busy hours
excellent customer service skills with a friendly, approachable demeanor
experience in fine dining, nightclub, banquet, or food service environments preferred
knowledge of food safety protocols and proper food handling procedures
ability to perform basic math for cash handling, retail math, and calculating bills or tips accurately
previous experience in the food industry or hospitality sector is highly desirable
experience with cocktail crafting is a plus
Responsibility
assist with event setup, breakdown, and catering services when required
engage with customers to create a memorable experience, offering recommendations and answering questions about drinks and menu items