The White Horse at Ramsden Heath

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Please Email us your CV and a covering letter and state which job you are interested in applying for.

Current Vacancies

Runners

This position would suit a non-experience person wishing to learn the every day tasks and key responsibilities within the restaurant trade, full training will be given, but a hard working, can do attitude is a must.

Deputy Manager

Job Purpose: Provide a pleasant dining experience by maintaining ambiance, helping out with table preparation and food delivery, building and maintaining customer rapport, recommending menus, controlling costs and supervising staff.

Duties:
  • Maintains safe, secure, and clean environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.
  • Accomplishes restaurant human resource objectives by selecting, orienting, training, assigning, scheduling, coaching, counselling , and disciplining employees; communicating job expectations; planning, monitoring, appraising job contributions; recommending compensation actions; adhering to policies and procedures.
  • Meets restaurant operational standards by implementing productivity, quality, and customer-service standards; resolving problems; recommending system improvements.
  • Meets restaurant financial standards by monitoring expenditures; identifying variances; implementing corrective actions.
  • Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
  • Maintains customer service by helping wait staff with table preparation and food delivery.
  • Builds customer rapport by establishing relationships with regular customers; greeting customers; interceding in misunderstandings and differences between wait staff and customers; resolving complaints.
  • Recommends menus by listening to customer complaints and suggestions.
  • Controls costs by minimising waste.
  • Updates job knowledge by participating in educational opportunities; reading professional publications.
  • Accomplishes restaurant goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Chef de Partie

A vacancy has become available for a Chef de Partie. Owned by TLC Inns, a family run business with a growing number of venues. We are looking for a keen applicant with previous experience of a high volume kitchen to join our friendly team. This is an excellent opportunity for a hard working “can do” individual who is keen to progress within the company.

Key responsibilites:

  • Preparing, cooking and presenting dishes within your speciality.
  • Be responsible for all dishes prepared and served within your area.
  • Managing and training any demi-chef de parties or commis working with you.
  • Helping the sous chef and head chef to develop new dishes and menus.
  • Ensuring you and your team have high standards of food hygiene and follow the rules of.

Health and Safety:

  • Be responsible for your section ensuring prep lists are made at the end of your shift ready for the next day, ensure your area is clean and tidy, worktops wiped down, floor swept, fridges, organised and date labelled.
  • Monitoring portion and waste control to maintain profit margins.
  • All round team player with excellent communication skills.
  • Good time keeping and availability to work long hours is essential.

Sous Chef

A vacancy has become available for a Sous Chef. Owned by TLC Inns, a family run business with a growing number of venues. We are looking for a keen applicant with previous experience of a high volume kitchen to join our friendly team. This is an excellent opportunity for a hard working “can do” individual who is keen to progress within the company.

  • Preparing, cooking and presenting dishes.
  • Developing Menus and Specials
  • Be responsible for all dishes prepared and served within your area.
  • Managing and training any demi-chef de parties or commis working with you.
  • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety, informing your General Managers of any team or health and safety issues.
  • Be responsible for your section ensuring prep lists are made at the end of your shift ready for the next day, ensure your area is clean and tidy, worktops wiped down, floor swept, fridges, organised and date labelled, ensuring all Head Office, training matrix and EHO data is updated and submitted.
  • Monitoring portion and waste control to maintain profit margins.
  • All round team player with excellent communication skills, liaising with both your kitchen team and general managers on a daily basis
  • Good time keeping and availability to work long hours is essential.

 

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