Chef (Restaurant and Functions)
Chef (Restaurant & Functions)
40 hours per week, worked over 5 days, including occasional weekends
The Museum & Heritage Centre has been in existence for 40 years on a 36 acre site with over 40 exhibit buildings, providing hundreds of thousands of visitors with informative and inspiring experiences. The collections represent the industries of the south-east of England from 1750 to the present day. We recognise the need for continuous development and are now in an exciting period of change and have set goals to grow our visitor numbers.
Our new business plan commits Amberley Museum to effective management and operational control and financial sustainability in order to grow our visitor numbers. To do this we need to make improvements to the visitor, volunteer and staff experience, marketing and communications, commercial outlets and infrastructure. In addition to this, we're looking to bring our local community into everything we do through increasing volunteering opportunities and further developing partner relationships. We also want to make the most of our unique setting within the South Downs National Park and put Amberley Museum firmly on the heritage attractions map.
We are looking for an outstanding Restaurant and Functions Chef to ensure a high-quality dining experience across our three catering outlets and for private hire and special functions.
You will develop and create appealing menus using local, seasonal produce to cater for our Museum visitors and private functions, ensuring the safe and efficient use of resources, in accordance with Health and Safety and food hygiene standards. You will take an active part in the creation and delivery of the Museum’s Catering and Functions Transformation Project.
You will have experience of catering management in a commercial or attraction’s kitchen and dining area, have supervised a team, managed budgets and been responsible for stock management. Experience of catering for special functions would be an advantage. You will have a sound knowledge of food hygiene standards and Health & Safety legislation. You will be able to work independently, show initiative, have strong creative skills and be able to work quickly to tight timescales. An NVQ Level 2 or 3 (or equivalent) in Catering or Culinary Skills is essential.
Due to the nature of the Museum’s work, you will be expected to be flexible with working your hours over a 7 day period during the Museum’s ‘open season’, as demanded by operational requirements.
The closing date is 9am on Monday 19th March