As our business grows, we are finding a rapid rise in demand for all of our services and are now looking to expand our team. Our aim is to make the reputation of Philleigh Way synonymous with culinary excellence, community and celebration and we are looking for special people who share our passion and creativity to deliver exceptional standards, every time, both here at the school and to join us for our exciting schedule of events this spring and summer.
We currently have vacancies for both Chef and Front of House positions on a casual basis, for pop-up events across Cornwall as well as The Big Feastival this summer. We offer good rates of pay and mileage, as well as a fun and positive work atmosphere. With the FoH roles you also get a discount on any cookery courses that catch your eye.
As with any position here, a positive attitude and defaulting to a smile is the most important criteria. Events are all about team work.
For FoH roles experience within the hospitality industry is preferred, but isn’t essential; if you’re a people person with a good work ethic, a customer-focused approach and a willingness to learn then that ticks a lot of boxes for us.
For The Tutor & Chef Role
Do you consider yourself to be a great Chef?
Are you willing to develop your skills and learn on the job?
Are you confident with people & do you have excellent communication skills?
Are you looking for flexibility & a great fun team to work with?
To deliver a wide range of Cookery Courses based at our Cookery School on the Roseland Peninsula (candidate must have own car) – training will be offered
Prepare for the courses, including stock control / ordering from suppliers
Assisting Rupert Cooper (Owner & Head Tutor) to deliver consistently high quality catering services to various pop-up events, private dinners, parties & weddings as and when required throughout the year
Sous Chef for private events with the opportunity to develop skills in order to deliver Private Chef experiences independently (under the Philleigh Way name)
£25,000 pa (pro rata), for a 32 hour week
Flexible working hours to cover seasonal peaks & troughs although a consistent monthly salary is offered
Usual working pattern: Wednesday to Saturday inclusive – usually between the hours of 9am and 6pm (some flexibility required depending on the needs of the business)
Overtime for specific Private Dinners, pop-ups or Weddings at an agreed hourly rate depending on the event
21 days holiday per year
Full training provided & the opportunity to further develop your career
Confident in front of people
Approachable, fun & charismatic personality
Proven track record as a Chef in the hospitality industry
Sense of humour & a “can do” attitude
Flexible & reliable
Please email firstname.lastname@example.org for more information, or to submit a CV and cover letter.