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Staff Vacancies At Greywalls

Sous Chef

Main function: Operation and control of the Kitchen Department in the absence of the Head Chef
Reports to: Head Chef and in their absence the Hotel General Manager, in absence Assistant Manager or Duty Manager
Subordinates: Junior Sous, Breakfast chef, chef de partie, commi chef

As a Sous Chef you will assist the Head Chef to ensure in the smooth running of the food offer in the hotel. To effectively manage the kitchen team to achieving the highest standard of food production especially in the Head Chef’s absence. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications. The Sous Chef must be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Be initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others.

You will assist the Head Chef in the below and be solely responsible for the below in their absence:

Training:

Train and develop staff to maximise performance, aid retention and reduce turnover.
Accountable for the delivery of performance in line with Company procedures.
Lead and inspire individuals to develop a highly motivated, committed team.
Ensure team receive, understand & adhere to all company policies & procedures.
Co-ordinate workload of staff within the hotel including rotas etc

To ensure that the kitchen team comply with the policy on personal hygiene and uniform
Support all members of the team to reach their full potential and give them the opportunity to develop their career

Finance:

Ensuring all relevant information is passed to the relevant person.
To help the General Manger work within the company set budgets while providing the standard of service required, including staff budget, equipment budget, stock costs.
Control all stocks within the hotel food operations and ensure stock takes are completed accurately and on time each week for accounting purposes.
Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets.
Ensure GP figures are to target.
Be responsible for all ordering and repairs within their department, obtaining quotes, receiving/querying/authorising all invoices and ensure the correct person receives these.

Customer Service:

Develop product knowledge to ensure accurate delivery of service.
Monitor, analyse and provide feedback to the GM regarding complaints and all other customer feedback in order to identify trends and take pro-active actions.
Resolution of customer complaints within the food operation.
Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene.

Supplier Management:

Carry out all supplier communication activity in line with company.
Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery.
Complete orders in line with company procedures to ensure correct stock levels are maintained.
Ensure best price being received along with best quality.

Incident Management:

Manage all incidents in line with company procedures.
Ensure all staff is adequately trained
Anticipate potential problems/situations and act accordingly to create solutions.
React in line with company procedure to any unexpected situations.
Ensure department meets all legal requirements
To ensure cleaning rotas are operational throughout the food production and service areas.

The above list is to be used as a guideline only and is not an exhaustive list.

If this position is of interest to you and you would like to be part of our team then please email your CV to chef@greywalls.co.uk

Chef de Partie

Main function: To assist the Head Chef in all aspects of planning, organising and communicating within all kitchen departments.
Reports to: Head Chef and in their absence the Hotel General Manager, in absence Assistant Manager or Duty Manager

As a Chef De Partie you will assist the Head Chef to ensure in the smooth running of the food offer in the hotel. To effectively support the kitchen team to achieving the highest standard of food production especially in the Head Chef’s absence. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications. The Chef de Partie must be able to solve problems quickly and in a professional and pleasant manner. Be initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others.

Key Responsibilities:

To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly
To consistently prepare and cook all food to the standards and dish specifications, and train the team to do the same
To be hands on and present during the busy service periods
To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
To ensure that the hotel’s Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping
To ensure the menu, daily specials and special menus are available, as appropriate
To ensure functions menus are managed effectively in conjunction with the manager in charge
To ensure that the kitchen team are fully prepared, stocked and set for service
To assist the Head Chef with supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times

Finance:

Ensuring all relevant information is passed to the relevant person.
Control all stocks within the hotel food operations and ensure stock takes are completed accurately and on time each week for accounting purposes.
Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets.
Ensure GP figures are to target.
Be responsible for all ordering and repairs within their department, obtaining quotes, receiving/querying/authorising all invoices and ensure the correct person receives these.

Customer Service:

Develop product knowledge to ensure accurate delivery of service.
Ensure all Health and Safety procedures are implemented according to Company standards including food hygiene.

The above list is to be used as a guideline only and is not an exhaustive list.

If this position is of interest to you and you would like to be part of our team then please email your CV to chef@greywalls.co.uk

Restaurant Supervisor

MAIN PURPOSE OF JOB:
To supervise and run operations of Chez Roux Restaurant. To train colleagues to the art of fine dining service, have substantial F&B knowledge in order to upsell and describe menu items, manage staff in conjunction with Restaurant Manager manager, handle complaints and be person responsible in absence of senior managers.

Training

To ensure the standard of service continues and improves in Chez Roux a large % of your time while need to be put aside
to training.

Ongoing improvement and understanding of Menu & Product Knowledge, to include what is suitable to allergens.
All staff are to be issued with a training record, which is required to be completed on shifts closes.
Carry out jobs to the highest standard – leading by example, make sure all waiting staff are carrying out duties to the same standard
Training new staff on still room procedures and monitor

Wine & Bar

Ongoing improvement and understanding of Menu & Product Knowledge.
To be able to advise on Grape Varieties of House Wine and give advice to food matching.

Daily Duties

Conduct daily briefings prior to every service, to include liaising with chef regarding daily specials.
Communicate the briefings to Chez Roux team
Oversee all tables are set-up and ready as per training manual and matching with table allocations
Keeping track of Orange & Grapefruit for juicing – order deliveries and arrange squeezing
Help management oversee that cleaning rotas and daily sheets tasks are being completed
Ensure linen count is recorded at the end of each day and totalled on Monday & Thursday evenings
Record daily covers as per service
Ensure water and wine fridges are being replenished as required
Ensure the team are always well groomed, smart & ready for service
Make sure wine lists are up to date

Weekly Duties

Weekly dry goods count – Orders to be given to manager on shift on Wednesday to be checked
Ensure salt, pepper and olive oil are refilled as required and ALWAYS CLEAN
Put up weekly cleaning rotas and daily tick sheets
Ensure the wine cellar is tidy, and wines are properly stored

Additional

Stock count on monthly basis
From stock results – suggest written stock required to be purchased

If this position is of interest to you and you would like to be part of our team then please email your CV to gm@greywalls.co.uk

Housekeeper

Greywalls Hotel and Chez Roux Restaurant are looking for someone to join the housekeeping team. We have a full and part-time role available. The shifts are generally 8am-3pm. There is a requirement to work turn down service once or twice a week and this is approximately 7-9pm. Ideally candidates will live locally or have their own transport due to the location.
Greywalls Hotel is rated 5 star by the AA and STB and as such we have exacting standards of housekeeping. Experience is not essential as training will be provided. Please note that this is a live out role, accommodation cannot be provided.

Pay is NMW or NLW depending on age
28 days holiday per year
Pension plan provided
Discount stays at sister properties
Meals provided on shift
Job Types: Full-time and Part-time roles available

COVID-19 considerations:
Too keep our staff safe as possible, we are providing full PPE equipment to fullfill their Housekeeping duties, including electrostatic fog machines.

If this position is of interest to you and you would like to be part of our team then please email your CV to gm@greywalls.co.uk

Waiting Staff

Greywalls is a five star country house hotel based in Gullane, East Lothian. Currently we are looking for an enthusiastic member of Waiting Staff to join our team.

As a small country house hotel we have small, dedicated team and ideal candidates must be flexible in their approach. Previous experience within the industry is preferred although training can be given.

Applicants must have a good level of English both spoken and understanding. We have a single room in live-in accommodation available and staff meals are provided. Please send a CV and we can arrange for telephone interviews in the first instance.