The role includes:
Prepare, cook and present dishes using fresh, frozen and pre-prepared ingredients in line with standard recipes, menus and business specifications.
Store, rotate and manage food stock correctly to maintain quality, minimise waste and ensure food safety compliance.
Work effectively as part of a team, communicating professionally with colleagues, managers, suppliers and customers where required.
Follow standard operating procedures to produce and serve food consistently, efficiently and to agreed quality standards.
Take responsibility for personal development, performance improvement and maintaining professional standards of conduct, appearance and timekeeping.
Ensure all preparation, service and kitchen close-down activities are completed efficiently and in line with operational requirements.
Operate, clean and maintain kitchen equipment, tools and technology safely and effectively, following manufacturer and organisational guidelines.
Adhere to food safety regulations, allergen controls, hygiene requirements and due diligence procedures at all times.
Support sustainability objectives by reducing waste, controlling portions and using resources such as food, water and energy responsibly.
Prepare and adapt meals to meet dietary, allergen, nutritional, cultural and religious requirements.
Comply with all health and safety legislation, policies and procedures, including fire safety regulations.
Promote equality, diversity, inclusion and well-being, contributing to a respectful, supportive and positive working environment.
Training:You will be trained by the Head Chef in the work place. You will have monthly on-site visits by your college tutor and you will be allocated 6 hours per week to complete any off-the-job training.Training Outcome:To be discussed at interview.Employer Description:The Beehive Café is a part of The Angel Trust, the Café is newly opened to the public offering coffee, cake & meals with a warm atmosphere to all.
As a charitable organisation, we are committed to providing compassionate, high-quality support to people experiencing social, debt, and housing issues, empowering individuals to overcome challenges and achieve greater stability, wellbeing, and independence.Working Hours :Tuesday to Saturday, 8am – 4pm. The employer can be flexible with working week if Saturdays are needed off.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Team working,Initiative,Non judgemental,Patience,Positive attitude,Willingness to learn,Polite and confident manner,Reliable,Punctual,Proactive approach,Time management....Read more...
General Manager – Premium Coastal Restaurant – Jersey - £55,000 + Free AccommodationWe’re looking for an exceptional General Manager to take the lead at one of Jersey’s standout hospitality venues – a high-profile, all-day restaurant and bar in an incredible coastal setting.This is a substantial operation with a strong food and beverage offering busy seasonal trade and a fantastic outdoor space. From breakfast and relaxed daytime dining through to cocktails, dinner and private events, it’s a venue with multiple revenue streams and plenty of opportunity for an ambitious GM to make their mark.We need a commercial, hands-on and people-focused operator who knows how to run a busy venue properly while still delivering the kind of guest experience that keeps people coming back.The Package
£45,000 BaseTRONC on top and BonusFree Accommodation Tax Benefits from living on the Island
The Role
As General Manager, you’ll take full ownership of the day-to-day and commercial performance of the business.You’ll lead and develop a sizeable front and back of house team, work closely with the kitchen leadership and ensure consistently high standards across food, drink, service and atmosphere.Key responsibilities will include:Full P&L ownership and delivery against budgetDriving sales, profitability and overall venue performanceRecruiting, developing and retaining a high-performing teamMaintaining excellent standards of service and guest experienceManaging labour, stock, margins and controllable costsWorking closely with the Head Chef to deliver a strong and consistent food offerMaximising revenue across dining, drinks, outdoor trade and private eventsBuilding a strong culture of accountability, hospitality and developmentEnsuring the venue is operationally excellent, compliant and always ready for a busy serviceIdentifying opportunities to grow the business and strengthen its position in the local market
Who We’re Looking For
You’ll already be operating at General Manager level within a quality, high-volume restaurant, bar or premium pub environment, or be a very strong Deputy/AGM ready for a significant step up.We’re particularly interested in people who can demonstrate:Experience managing a high-volume food and beverage operationStrong commercial and financial acumenA track record of driving revenue and controlling costsExcellent leadership and team development skillsHigh standards and a genuine passion for hospitalityConfidence managing both restaurant and bar operationsExperience with seasonal peaks and changing trading patternsThe ability to remain visible, calm and decisive during busy servicesA proactive approach – someone who sees opportunities rather than waiting to be told what to do
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