The opportunities a kitchen career with Mitchells & Butlers can unlock for you...
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Kitchen** DEFAULT postresults.contenttypelabel - en-GB **
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1/6/2020
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Looking for a kitchen career? Putting on the chef whites with Mitchells & Butlers offers plenty of opportunities to climb the career ladder and work with a great bunch of likeminded people. Simon Whitfield, Accredited Kitchen Manager, is celebrating 30 years of service with Mitchells & Butlers, so we decided to catch up with him to find out more about his career journey and hear his top tips for a career in hospitality. 133 When did you join Mitchells & Butlers and why did you join?I think it was 13th August 1989 when I started at Mitchells & Butlers. I joined straight out of school. I was not very academic and wasn’t much for the classroom, so the on the job training really appealed to me. How does it feel to reach 30 years of service?Old! But seriously, I feel very proud of the fact I have achieved this. Originally It was my intention to only stay for a couple of years while I trained. But honestly, I really don’t know where the time has gone. It feels like yesterday was my first day. Tell us a little bit about your career journey.I started out training to be a Grill Chef and learned the basics of running the kitchen. After I learned the ropes, I was promoted to be a Second Chef and a few years later I moved into the Head Chef role. During this time, I branched out and learned how to run the bar and restaurant so that I could work in every department. I then progressed into the Assistant Manager role, and it was during this time I started working in different businesses, gaining valuable experience.After a few years of working in different businesses, I decided I wanted to settle in one business. So, when the Kitchen Manager job was available at Toby Carvery Festival Park I came back and have been working with the team since 2005. Since then, I made the jump to become an Accredited Kitchen Manager. What has been your favourite moment over the last 30 years?There have been so many but meeting my partner and the mother to our 2-year-old son was the best. Also, I’ve made so many lifetime friends over the years. What is it about Mitchells & Butlers that has made you want to stay for 30 years?For me, the people have been the most important thing. The guys I have worked with over the years have become family really. Lifetime friends that support you through thick and thin, the good times and the bad. Because of them sometimes it didn’t even feel like work, it’s more of a hobby you get paid for.Also, company stability. I have never been out of work, worried about money and the job has paid for me to travel the world with my mates. It’s paid for my home and the life me and my family have today. What’s your favourite part of your role now?The variety of being an Accredited Kitchen Manager is great. I’ve been able to get involved in so many different parts of the company, whether that’s helping other restaurants, training the next generation of Kitchen Managers, or working with Alison Bradbury, Head of People, on Kitchen retention in Toby Carvery. I’ve even been able to help pilot for new menus. What would be your advice for someone looking to pursue a kitchen career?Be prepared to work hard. If you pick a kitchen role then don’t accept second best. Be a team player and most importantly look after your team and they will look after you. Some of my best team members have been with me for 15 years. To find out more about kitchen opportunities at Mitchells & Butlers, head over to our kitchen roles.
Celebrating success with our apprentices
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2/6/2020
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We all know as an apprentice with Mitchells & Butlers you receive 33% discount across every Mitchells & Butlers pub and restaurant. But did you also know that every year our teams across the UK take time out to #ApplaudAnApprentice who they think deserves to be put in the spotlight? This can be recognising everything from their attitude to their ideas and hard work. So, this #NationalApprenticeshipWeek we’re showcasing eight different apprentices who are being recognised by our teams. 1. For always looking to learn, Stuart McPhillips, Toby CarveryStuart’s described as an absolute gem. His team says he is always there when he’s needed, takes feedback on board and turns everything into a positive. He helps anyone who enters the restaurant, whether it’s a guest or team member, you can always rely on Stuart’s smile greeting you. He's taken on the role as team trainer with gusto, a definite star of the future. ️ 2. For rolling the sleeves up to get involved, Luke, Vintage Inns Luke joined The Lamb Inn on the kitchen apprenticeship scheme. Luke has gone from strength to strength in the past month, showing a tenacious attitude and getting stuck to every challenge! Luke’s team wants to recognise all of his hard work and they can't wait to see how far he goes! ️1️1 3. For having a drive to succeed, Lucy Anne Brennan, Toby CarveryLucy’s team decided to applaud Lucy after joining Toby Carvery Snaresbrook around two years ago as a team member and developing leaps and bounds, with fantastic personal drive and ambition. 4. For always being there to lend a helping hand, Gareth Connell, All Bar OneAll Bar One Newcastle’s Kitchen Apprentice Gareth Connell is being applauded for always being eager and willing to learn. Gareth’s co-workers say he is a valuable member of their kitchen team, always helps when he’s needed and plays a vital role together with the rest of the kitchen team. 11 5. For having a “can do” attitude, McKenzie Smith, Vintage InnsMcKenzie Smith gets great comments and feedback from her Lifetime Training coach. She has mastered starters and desserts and is now moving onto creating main dishes. She has a “can do” attitude and gets great feedback from her co-workers! 1 6 & 7. For seizing the moment for progression, Chelsie & Rebekka, HarvesterChelise and Rebekka work together in a Harvester restaurant and have been applauded for their pride and engagement in the restaurant! They are both progressing brilliantly as Chelsie has recently become an Assistant Manager, with Rebekka on her way to becoming a Shift Supervisor. 8. For serving with pride, Zak Torak, Nicholson’sThe team at Nicholson’s Henry Addington say they feel privileged to have Zak as part of our kitchen team. He is professional, adaptable and always approaches his work with a smile. Zak has an extremely bright future, watch out for the name! So that’s eight rounds of applause for our eight apprentice stories, but there’s so many more happening across our pubs and restaurants. If you feel inspired by one of these eight stories to discover how an apprenticeship could be the kickstart to your career journey, check out our apprenticeship page.
Try crunching these numbers
14,000
We serve around 14,000 tonnes of chips... which is the weight of 930 double decker buses!
380
Million
The number of drinks
we serve in a year.