Sue Bayley our consultant managing the role

Head Chef In Training

Up to £30000.00 per annum
  1. Full Time
  2. Head Chef-Kitchen Manager
  3. Premium Country Pubs
  4. Regional role

Location:

Trout Inn, Godstow Rd, Oxford OX2 8PN, UK
Closing date01.01.9999
Sue Bayley our consultant managing the role

If you are the successful candidate then you will have the opportunity to work in a number of businesses within a chosen geographical area and learn from exceptional managers and head chefs, before being placed in your own business.

Head Chef In Training vacancy! Do you want to manage your own kitchen with us as Head Chef / Kitchen Manager but would like to benefit from some more training, development and experience first?

Apply for a Head Chef In Training position with us! We’ll top up your existing knowledge and develop your skills where necessary to equip you to manage your own kitchen! Our Head Chefs and Kitchen Managers are so important to us, so we’re looking for great people with management experience and a passion for food!

You might be a Head Chef or Kitchen Manager already but want to steer your career in a different direction? Our brands include: Harvester, All Bar One, Browns, Toby Carvery, Vintage Inns and O'Neill's – to name a few! Whichever you’re interested in we’re confident we have an opportunity to suit your skills!

You’ll need to be flexible within the geographical region, for those applicants without their own transport – you must ensure that you are able to travel to and from work at the required times of the job role.

You’ll work at different businesses to gain a greater understanding of the role before being appointed as a Head Chef or Kitchen Manager.

We have Head Chefs from a wide variety of backgrounds already in our business – who came to us from some of the following backgrounds:

HM Forces
Branded fast-food outlets
Large scale catering
Independent pubs and restaurants
Other catering establishments
Not sure if you’d fit the bill? Why not apply and find out!

ABOUT US
If you’ve visited some of the most beautiful locations in the UK, then you’ll probably be familiar with Premium Country Pubs. Each pub offers something different, but our desire to deliver dishes made with the finest ingredients, in the most captivating locations, remains. We are dedicated to making sure that every detail is right, that every dish is perfect and our team are on hand to make it possible.

Please Note: Due to volumes of applicants, our vacancies can close early. Make sure you get your applications in as soon as possible to avoid disappointment!

As we have many different successful brands, we have both Kitchen Manager and Head Chef job titles. The job title varies depending on the brand, however the role responsibilities and job description is the same for both.

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Our stories

What it’s like to work as a Kitchen Skills Trainer with Mitchells & Butlers?

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Tst Company update

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2/3/2020

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️1️1 Mitchells & Butlers has 16 brands and over 1,500 pubs and restaurants spanning across the UK. All of our pubs and restaurants are looking for the next exciting dish that can offer a unique experience to each one of our guests. Much of the responsibility for this lies with our Kitchen Skills Trainers who work hard to develop new dishes and ensure our kitchens know how to bring them to life.To find out more about the role, we caught up with Daniel McLaughlin, Kitchen Skills Trainer with Mitchells & Butlers.     22 Tell us a little bit about your career journey so far? I joined Mitchells & Butlers because I liked what the company stood for. It’s people first & creating quality food. I joined as a Sous Chef and worked my way up through from Kitchen Manager to Accredited Kitchen Manager. Then I had the opportunity for a six-month secondment in the Pre-Openings team, responsible for the logistics and preparation for every Mitchells & Butlers pub and restaurant new opening and refurbishment. This was a great opportunity for me to understand more about different training styles. My aspiration has always been to be a Kitchen Skills Trainer, so I was really happy 18 months ago when I managed to make the jump to the next level. So, what’s involved in your day to day role? A big part of my role is to support menu development – everything from new menu ideas to deciding how each dish can be created in the kitchen. I consult the marketing team to look at how we can create new, exciting dishes in our kitchens. We have to ensure we have everything from the right kitchen equipment to training our kitchen leaders to make sure every dish is cooked to perfection! I’m really proud of the role I played to create the launch of the Moving Mountains burger in Vintage Inns pubs. I helped to develop a digital video module for our kitchen & waiting teams to watch, not only to find out how to cook, prepare and handle the new dish, but also to help understand why guests may choose the burger. What’s your biggest piece of to someone looking to climb the kitchen career ladder? Resilience is key, to make sure you can adapt to a fast-paced, ever changing environment. At Mitchells & Butlers there is a phenomenal network of Kitchen Skills Trainers and chefs who have the experience to help you progress. So definitely use them! Inspired by Daniel’s kitchen career journey? Head over to our kitchen jobs page, to find out more about a kitchen career with Mitchells & Butlers.

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Steven Miles

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Senior Food Development Manager, Daniel Wilkes
What it’s like to have one of the tastiest jobs in the business

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Kitchen

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1/7/2020

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     Senior Food Development Manager, Daniel Wilkes, reveals what it’s like to have one of the tastiest jobs in the business. In every kitchen across our 1,700 pubs and restaurants, our chefs serve up delicious dishes daily - with a little help from our Food Development Team. It may be behind the scenes but it’s one of the tastiest jobs in our business!     44 Working in this team means you have to know your onions from your shallots! The team work behind the scenes to ensure that the product sourcing, training and supply chain behind the operation means that the dishes they have dreamed up, then get delivered to happy guests in our pubs and restaurants across the country.Daniel Wilkes, Senior Food Development Manager at Mitchells & Butlers, explains the process of making sure a dish is perfected before it makes it to a customer’s plate. “The team and I tend to work on a brief for a particular topic such as a summer menu for one of three brands that I work on; Toby Carvery, Harvester and Stonehouse Pizza & Carvery. Upon receiving the brief, we then work up a proposal and prepare initial ideas for the menu, with costings.”Once that is completed, the team then spends time cooking, developing and refining these dishes, so they can be presented to the brand teams in a variety of food shows to gather feedback. Daniel explains that the dishes they create are often unique to the individual brand, “Working in our Food Team, we make sure that the dishes that get developed by our Development Chefs, reflect the brand, kitchen facilities and food skill levels of the team who will be serving up the dishes to our guests. I think it is really important to create unique dishes for our brands that you can’t get anywhere else, from the jerk ribs in Harvester to the miso rice bowl in All Bar One. Dishes like these showcase the chef’s skill and flair and can often become iconic dishes with our guests and teams.”In addition to developing the menu items, the team looks for ways to tap into the latest dining and consumer trends and looking at ways to adopt them for each brand. “We regularly research trends and gather inspiration from all over, to try and understand the appropriate time for a flavour, trend or dish to land in our market.”Daniel’s job involves constantly tweaking and improving dishes and subtly evolving each brand to keep pace with trends, but when a brand needs a complete refresh, Daniel and his team play a major part. “One of the most exciting projects I worked on recently was ‘Harvester 2020’. Our team worked tirelessly for a year, looking at every aspect of the dining experience starting with the menu, even researching bespoke crockery, glassware and uniforms. We worked together with the Harvester Team to build something really special that has moved the brand on tremendously.” Although not one to pick favourites, Daniel explains that he is very proud of one particular development, “I’m really proud of our new extensive ribs section that is on our main menu. We showcase regular ribs, large racks, 1kg smoked racks, half kilo beef ribs and my favourite, the jerk spiced ribs with spiced rum BBQ sauce!”For Daniel, there is no better feeling than creating dishes that go on to become successful that chefs enjoy cooking and guests enjoy eating. However, it’s not just the Food Development Team that are at the steering wheel of the menus at Mitchells and Butlers, as we regularly host ‘takeover days’ for each of the pubs and restaurants, where our Retail Support Team can also have their say on the dishes they will be serving up to their guests.And spending his work hours surrounded by food hasn’t put him off, in fact Daniel often experiences his dishes as a guest by visiting his local Stonehouse to treat his family to a pizza and sometimes may even indulge in his guilty pleasure - a midweek Toby Carvery roast!

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