The Queensberry Hotel and Olive Tree Restaurant, Bath
Pastry Junior sous Chef
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Pastry Junior Sous Chef – The Olive Tree Restaurant (1 Michelin Star, 4 AA Rosettes)
The Olive Tree Restaurant, located within the stylish The Queensberry Hotel, is seeking an enthusiastic and dedicated Pastry Junior Sous to join our award-winning kitchen team.
This is an exciting opportunity to become an integral part of our journey toward delivering a world-class dining experience.
Salary
£37,888 per annum
(Please note: we do not operate a service charge. Gratuities are paid 30 days from the end of the month.)
Our Benefits
- Free meals on duty to keep you fuelled and nourished
- 50% contribution towards taxi fares to and from work (between 11:00pm and 6:30am)
- A complimentary five-course tasting menu with wine pairing for you and one guest every 6 months*
- After each full year of service, enjoy a complimentary overnight stay, dinner, and breakfast for two*
- Friends and family rate of £100 (bed & breakfast for two, subject to availability)*
- Excellent career progression within an ambitious, privately owned company
- Ongoing training and development opportunities
- Auto-enrolment into the NEST pension scheme
- Chef whites provided and laundered
- Active in-house social committee organising quarterly team events
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*Terms and conditions apply
Restaurant Details
- Dinner: 5:45pm – 9:00pm (Tuesday to Sunday)
- Lunch: 12:30pm – 2:00pm (Friday to Sunday)
- Mondays: Closed (breakfast and room service only)
- Annual closure: 2 weeks per year (1 week in April and 1 week in November; breakfast and room service continue)
Working Pattern
- Contracted to 2 days off per week, with a strong aim to provide 3 days off wherever possible
- 48 hours per week, typically worked over 4 days, in line with business needs
- 1 breakfast shift per week (6:45am – 3:00pm) when 3 days off are not available
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About You
We would love to hear from candidates who have:
- A genuine passion for food and a strong drive to excel
- Excellent communication skills
- A creative approach with exceptional attention to detail
- A calm, positive, and professional attitude
- Confidence, or a willingness to develop confidence, in guest interaction
- A solid understanding of health and safety standards
- The ability to follow direction and work effectively as part of a team
- Previous kitchen experience is essential, ideally within a minimum 3 AA Rosette standard environment
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