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Kitchen Team Leader

Mitchells & Butlers PLC
Lichfield

Early applicant

On-site

Employee

Full-Time

As Kitchen Team Leader at the Bowling Green, you will support the Head Chef in building a kitchen to be proud of. You will be the master of the menu with a passion for serving great food and training great people.

Join us at Ember Inns, a local pub to be proud of. Think, traditional pub grub, roaring fires and real ales set at the heart of the community.

Requirements

  • Haven't got a CV to hand? Don't worry you don't need a CV to apply.

Responsibilities

  • Train and inspire your Chefs and Kitchen Team to deliver food to be proud of.
  • Be driven to smash targets with your team.
  • Support with food ordering, food preparation and stock control.
  • Have mastered the art of working with a branded menu.
  • Oversee that your team conforms to health and hygiene regulations.

Benefits

  • Flexible shifts to fit around you.
  • A massive 33% discount across all our brands.
  • 20% discount off all of our brands for friends and family.
  • Wagestream – a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it.
  • Opportunities to grow with paid for qualifications.
  • Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year.
  • Discounts on gym memberships.
  • Team Socials – work hard, play hard!
  • Pension
  • 28 days paid holiday
  • High-street shopping discounts
  • Free shares
  • Free employee helpline

Application Process

  • No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you!

About Ember Inns

Ember Inns is a local pub to be proud of. Think, traditional pub grub, roaring fires and real ales set at the heart of the community.

At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome.

Skills

Food ordering

Food preparation

Stock control

Health and hygiene regulations

Menu management