TIMOTHY TAYLOR is looking for employees for positions:
junior sous chef
Working hours
full-time | Permanent
full-time | Part-time | Permanent
Salary
salary
Responsibility
participate in the preparation of high quality food
complying with hygiene and health and safety legislation at all times
contribute to food ordering, stock rotation and stocking levels
participate in achieving profit targets through effective costings, minimising wastage and correct product measurement
motivate, train, develop and assist kitchen team members to deliver house standards
ensure that all food is produced in a timely and efficient manner and meets the highest standards of taste, quality and presentation
contribute to food safety audits. Ensure that action points that arise as an outcome of food audits are actioned immediately and signed off
ensure support from the kitchen team for all the sites goals and objectives
Requirements
they will also have an understanding of food hygiene and food safety and be responsible for maintaining the highest standards
cooking: 2 years
cooking: 1 year
we are looking for a Sous Chef or Junior Sous Chef to join our friendly team at The Woolly Sheep Inn, Skipton
this is a great opportunity to join a popular and well established local pub
the traditional pub sat in the enviable location at the bottom of the high street, in the bustling market town of Skipton, this award-winning and dog friendly inn is the ideal choice for both drinking and dining
boasting the full range of award-winning Timothy Taylor’s cask ales as well as a mouth-watering menu of home cooked favourites with a modern twist, supported by and ever-changing specials board
there are also 12 stylish en-suite bedrooms for those wishing to make the most of the area, with parking for residents at the rear
chef de partie
Working hours
full-time | Permanent
Salary
salary
Responsibility
supervise and participate in the preparation of high-quality food
assist the kitchen operation complying with hygiene and health and safety legislation at all times
help achieve profit targets through effective costings, minimising wastage, and correct product measurement
ensure that all food is produced in a timely and efficient manner and meets the highest standards of taste, quality, and presentation
post: Chef de Partie
reports to: General Manager & Head Chef
assist in all stock-management processes, including weekly stock counts, wastage reports, loss investigation, procedures for monitoring and controlling cash and that your weekly KPI’s are emailed to Operations Manager and company auditor when completed
help take responsibility for food margin within your site with your kitchen team and make sure stocks, batches are inputted correctly every week
Requirements
cooking: 1 year
sous chef
Working hours
full-time | Permanent
Salary
salary
Responsibility
supervise and participate in the preparation of high-quality food
assist the kitchen operation complying with hygiene and health and safety legislation at all times
assist manage all stock-management processes, including weekly stock counts, wastage reports, loss investigation, procedures for monitoring and controlling cash
help take responsibility for food margin within your site with your kitchen team
complete all control records, e.g., menu planning, ordering sheets, costings, and stock rotation on a daily basis
be responsible for food ordering, stock rotation and stocking levels in the Head Chefs absence
help achieve profit targets through effective costings, minimising wastage, and correct product measurement
ensure that all food is produced in a timely and efficient manner and meets the highest standards of taste, quality, and presentation
Requirements
cooking: 1 year
cooking: 2 years
technician
Benefits
profit sharing
Responsibility
this is a hands-on role, supporting our existing brewing and packaging operations to establish robust sampling programmes throughout the brewery
provide technical and analytical support to meet critical controls. Whilst promoting the BRCGS-certified Food Safety & Quality Management System
working within our QA/QC team you will be part of a highly motivated and quality-driven team, brewing and packaging beers of unsurpassed character and flavour
you will play a key part in our lab evolution, as we invest in internal equipment & resource. Core responsibility will include transforming our analytical functions both microbial & physical to augment current practices inline with future growth
responsibilities will include collection and analysis of samples from raw material through to finished product including microbial and physical quality testing, food safety testing, shelf life analysis, environmental monitoring and organoleptic assessment of products
production metrics and trending are also key role responsibilities shared within the existing team analysing, trending, and ensuring compliance both internal and external & communicating these results appropriately
the creation and maintenance of SOP’s for any new lab equipment or functions, for training purposes to other members of the brewing team
play and active role & provide technical support as part of project teams across the deployment of our current multi million pound investment strategy
Requirements
functional
ideally you will possess at least two years’ experience working in food or beverage manufacturing, QA/QC environment
timothy Taylor’s offers a strong base salary package including extensive benefits as you would expect from a financially strong, family-owned business
experience in analytical and quality management systems in line with BRCGS would be advantageous
capable of maintaining laboratory environment, equipment and consumables to facilitate “Best Practice” working principles with a continuous improvement philosophy
head chef
Responsibility
manage, supervise, and participate in the preparation of high-quality food
manage the kitchen operation, always complying with hygiene and health and safety legislation
manage the kitchen team, ensuring there are always adequate and efficient kitchen team members available
be responsible for food ordering, stock rotation and stocking levels
be responsible for achieving profit targets through effective costings, minimising wastage, and correct product measurement
manage, motivate, train, develop and assist kitchen team members to deliver house standards
ensure that all food is produced in a timely and efficient manner and meets the highest standards of taste, quality, and presentation