PIECE HALL ENTERPRISES is looking for employees for positions:
bar supervisor
Working hours
full-time | Permanent
Salary
salary
Requirements
previous experience of carrying out a similar role in a high turnover restaurant and bar
proven ability to work as part of a team
good industry knowledge
A passion and enthusiasm for the sector
able to maintain a calm demeanor during periods of high volume
strong evidence of customer care skills
ability to work under pressure
available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays
Responsibility
ensure that all drinks leaving the bar are of the standard and spec in line with management and customer expectations
liaise with management in regard to stock levels
ensure all opens and close downs are completed in line with check lists
weekly cleaning schedules to be monitored and managed
supervise and co-ordinate the team to ensure fast and efficient service, making sure the team are prioritising
ensuring the tills balance each shift and to pay these amounts into the relevant place following appropriate procedures
doing a weekly bar order in line with par orders and business demand
ensure the cellar is maintained to expectations
supervisor
Working hours
full-time | Permanent
Salary
SALARY
salary
Requirements
previous experience of carrying out a similar role
proven ability to work as part of a team and to lead the team where needed
A passion and enthusiasm for the sector
strong evidence of customer care skills
able to maintain a calm demeanor during periods of high volume
ability to work under pressure
available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays
ability to work to deadlines
Responsibility
work with the Operations team to ensure that function rooms are set up as required
work as part of the Trading Rooms or other Piece Hall hospitality FOH teams when not required for functions or conferences
be the lead Trading Rooms contact for functions and events, particularly in the Caygill Rooms, to ensure that food and drink requirements at meetings, conferences and functions are fully understood and delivered by the Trading Rooms
commis chef
Working hours
full-time
Salary
salary
Requirements
formal culinary training is under way
previous quality restaurant and high turnover experience is preferable
proven ability to work as part of a team
good industry knowledge
able to maintain a calm demeanor during periods of high volume
A passion and enthusiasm for the sector
available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays
strong evidence of customer care skills
Responsibility
is involved in organising the relevant stock and ingredients, ensuring there are adequate levels for the anticipated business
is involved in keeping their cooking station stocked, especially before and during prime hours of operation
ensures the food preparation and presentation within their section is of the quality expected and that overall restaurant standards are maintained
coordinates with restaurant and function management teams
operates within a section of the kitchen as required and has a good knowledge of that area of food preparation and production
ensures a first-in, first-out food rotation system within the section and ensures all food stock is correctly received, stored and labelled and complies with food hygiene requirements
we are following Government guidelines for COVID-19
is involved with the senior chefs with menu creation and ensures that standard recipes and ingredient levels are maintained to achieve the required food gross margin
kitchen porter
Working hours
part-time
Salary
salary
Responsibility
washes pots, pans and trays by hand and/or machine
ensures that all tableware, glassware, chinaware, and cooking utensils are sanitary and clean
removes food and other waste to waste area
cleans waste bins and keeps waste area clean
assistance in food preparation if required
responsible for proper use, care, and maintenance of the dishwashing machine. Responsibility for reporting any maintenance issues to the Head Chef immediately
ensures a clean supply of dishware, glassware, and silverware is available as well as an adequate supply of utensils for the kitchen
uses all PPE and chemicals appropriately
Requirements
able to maintain a calm demeanor during periods of high volume
available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays
able to stand for long periods of time
able to reach and lift overhead up to 10kg
able to work in hot and cold temperature extremes subject to fluctuations for long periods of time
able to work in an environment where smoke, fumes, steam, and other airborne particles are present
able to work around, handle, operate, and control hot equipment and products in a safe manner
able to work at a pace consistent with changing business volume and demands
sous chef
Working hours
full-time
Salary
salary
Requirements
formal culinary training
previous relevant experience at a similar level in a quality restaurant and high turnover experience
proven ability to work as part of a team
good industry knowledge
able to maintain a calm demeanor during periods of high volume
A passion and enthusiasm for the sector
available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays
strong evidence of customer care skills
Responsibility
runs the kitchen as required and has a good knowledge of all areas of food preparation and production
organises the relevant levels of stock and ingredients, ensuring they are adequate for the anticipated business
ensures all cooking stations are stocked, especially before and during prime hours of operation
assists in recruiting and training new kitchen staff members
works with Head Chef to maintain the kitchen organisation and identifies training opportunities
provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, dish plating and ensuring a safe working environment
ensures a first-in, first-out food rotation system within the kitchen and ensures all food stock is correctly received, stored and labelled and complies with food hygiene requirements
coordinates with restaurant and function management teams