Tap Room Chef

About the Role:

Hogs Back Brewery has been successfully brewing its award-winning ales and lagers since 1992 from its home on Manor Farm in the village of Tongham, Surrey.

More recently, it opened a Brewery Tap, comprising:

• the Bar in a converted hop kiln with a wood-burner
• the Hop Hall, which is used one month of the year for the hop harvest but for the rest of the year doubles as an event space
• the marquee, with wood-fired pizza oven
• the beer garden, overlooking the hop garden and beautiful Surrey countryside

There are plans to extend the outdoor space with a Sunken Garden.

The Tap sells our own range of beers, served fresh from the cellar, together with a range of wines, spirits, soft drinks, and hot beverages. The full kitchen serves a range of mains, sides, desserts, specials and sharing platters. Food is sourced locally wherever possible.

There is an active programme of live music, alternative comedy, charity quizzes and special events which are well-attended, and we have started to host wedding receptions, private parties, and corporate events.

Currently open Wednesdays-Sundays inclusive, there are plans to increase opening hours to run a full seven-day a week operation to meet the growing demand and to optimize additional opportunities.

The Bar has 45 covers, the marquee 50, beer garden 160-200 and Hop Hangar approximately 180.  Our annual Hop Harvest party weekend attracts up to 4500 visitors.

The Brewery Tap Chef is a key role within the business to help deliver the growth plans.

We require a personable, self-motivated individual, with the appropriate experience, capable of growing with the business. They must be able to manage a busy team whilst delivering high standards in all aspects of the operation.

They must be able to fit into the sleeves-rolled-up, entrepreneurial culture of the business, as brewing remains our prime raison d’être and the quality of our beer is an important part of maintaining our brand reputation.

Our role in the local community is important to us and we are focussed on a range of environmental initiatives across the business to make our operation more sustainable - more specifically for the Tap, to reduce food miles and unnecessary wastage, together with local sourcing where possible.

Duties - including but not limited to…..

·         Responsible for cooking and serving high quality food across a varied menu 5 days a week

·         Managing the Kitchen/BOH team, including recruitment, training, weekly rotas to meet business needs and team development plans

·          Responsible for creating new menus for the Tap and events including creating specs and costings to achieve agreed margin

·         Working with local suppliers for seasonal specials and to help make the business more sustainable

·         Responsible for Health & Safety in the Kitchen, including compliance for all food safety standards, labour/employment laws

·         Set up and track KPIs [labour costs, stock levels, margins etc] and attendance at bi-weekly Tap Analytics meeting

·         Responsible for managing stock and conducting stock takes

·         Able to use our POS & Booking system

 About you

·         A highly motivated professional, able to demonstrate 2+ years at Kitchen Manager or Head Chef level, preferably in a fresh food kitchen

·         Food Hygiene Level 3 a must

·         Committed to producing food and menus that delight our consumers

·         Proven man-management skills, able to develop, coach, motivate and lead a high performing team 

·         Excellent attention to detail to ensure food hygiene standards meet our exacting standards

·         In tune with the latest food trends and changes in the hospitality industry

·         Has the passion and vision to grow this part of our business

Total 42.5 hours per week or as business requires, working 5 days a week, including weekends and some evenings.

There will be anywhere between 2 and 6 staff reporting to you per shift. The Bar Managers will lead front of house whilst you run back of house, but you need to stand in for each other on holidays etc. You will all report to the Operations Manager.

Salary – Competitive dependent on experience. 25 days holiday per year plus staff discount and other benefits.

Please apply with covering letter and CV to mark.frogley@hogsback.co.uk