Tap Room Chef de Partie

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 visit

We are looking for a motivated and hard-working Chef de Partie to join our team, with a passion to deliver perfectly executed hand-made, seasonal and contemporary food in our Taproom.

You will have a demonstrable interest in food and fresh produce and be keen to learn. You must be able to follow instructions but also work on your own initiative.

Main Chef de Partie Responsibilities:

Daily preparation and cooking of food orders for normal service and events

Ensuring preparation, production and presentation of all dishes meet the expected quality standards

Responsible for timely service

Assisting the Head Chef and carrying out the daily duties assigned to you

Maintaining cleanliness and ensuring food hygiene and EHO guidelines are met

Helping with new menu ideas and development

Criteria

· 5 days per week including weekends and evenings

· Positive can-do attitude

· Attention to detail, with ability to follow high standards

· Ability to work under pressure