A fantastic opportunity has arisen for a Permanent Chef at Chef De Partie (CDP) Senior CDP or Sous Chef level to be based at a small hotel in Buckingham.\n\nThe salary range is c.£26’500-£32’500 depending on skills, knowledge and experience – this can be negotiated at interview stage.\n\nThe current team:\n\nOur Head Chef started in early December, taking over the role of the previous Head Chef and is already making an impact.\n\nThere are two Junior Chefs Commis Chefs / General Assistants who will require support from the Head Chefs 2nd in command.\n\nThere are three part time Kitchen Porters who follow a newly implemented daily cleaning log and keep the kitchen to an organised and good clean standard.\n\nIn addition, there will be a new Chef De Partie with a good attitude, willingness to learn and huge potential due to join the team late January.\n\nThe hours / work-life balance:\n\nThe rota is dealt with by the Head Chef who values his team, he will create a mock rota each Tuesday and check in with staff to ensure availability before sending it out to the team. If you have prior engagements or appointments, the Head Chef will rearrange your working week to suit.\n\nHours could be\n\n06:00-14:00 mainly to cover self-serve breakfast for up to 100 hotel covers and to prep for afternoon tea or lunch service. Average day will be c.40-60 covers.\nMostly 11:00-19:00 or 11:00-20:00 shifts to cover lunch, afternoon tea and/or dinner service.\nSunday is mainly a roast dinner and you could start any time from 06:00 and finish as late as 22:00 (usually 8-10 hour shifts).\nNo split shifts.\nThe Head Chef has decades of experience working in a plethora of environments and understands home life is important, he will be flexible with hours to create a positive working environment for his team.

In addition, the Head Chef understands the value of teamwork and utilising one another’s skills, knowledge and experience to further develop the kitchen operations. All ideas are welcome.\n\nBusier days are Thursday lunch times (especially afternoon tea) + Friday & Saturday evenings for dinner service + Sunday roast.\n\nYou’re likely to work 45 hours per week, it is yet to be confirmed if you will receive any tips and/or overtime pay.\n\nThe menu:\n\nNew menu and will consist of 4 nibbles, 6 starters and 5 mains.\n\nCurrently, they are operating at c.30% fresh produce, however, the new menu will be greater than 60% fresh.\n\nDeserts are bought in however, this could be improved in due course.\n\nNumbers:\n\nWhilst the hotel can be quiet at times, when an event is running such as wakes, weddings, birthdays or conferences there can be up to 200 guests to cater for.\n\nApplicants:\n\nIdeally, a seasoned professional with lots of conference and banqueting Chef experience\nReliable, punctual, flexible, adaptable and presentable Chef\nStrong management and/or leadership skills\nWillingness to train and develop junior Chefs\nHotel or restaurant background\nTeam mentality\nOwn whites, safety shoes / Chef Crocs and knives\nReside within a commutable distance of Buckingham MK18\nPlease contact Cheryl Wilson or Lucie Campbell at Interaction Recruitment Northampton on (phone number removed) or apply for this role and we’ll contact you.\n\nINDNH