Second chef

Requirements

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• Higher Degree in Kitchen Management.

• Minimum of three years of experience as head of departure.

• B1 level of English.

• Knowledge of basic office automation.

• Creativity, responsibility, autonomy, dynamism, initiative and positive attitude.

• Experience in team management. Leadership.

• Communicative and sincere person.

• Knowledge and correct implementation of HACCP systems and control of hot and cold items.

• Custom of working with high volumes of work.

Profits

• Permanent contract.

• Good salary.

• Active participation in the start-up of an emerging business in one of the most visited locations in the community.

• Creative freedom.

• Possibility of having a rest area for overnight stays or hours between shifts.

• Possibility of very cheap accommodation in Urueña.

.

Working conditions

.

• Full time (40 hours per week) in summer and 20-40 hours per week in winter.

• Possibility of overtime (counted) according to demand.

• Annual salary completed with achievement of objectives.

• Holidays according to agreement.

.

Responsibilities

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• Assist the head chef in his duties and replace him when he is not there.

• Reinforce the most heavily loaded item of work.

• Collaborate with the head chef in preparing the menus and the menu of dishes.

• Collaborate with the chef in the control of costs and the realization of scandals and technical sheets, as well as the table of allergens and intolerances.

• Collaborate with the chef in the control of merchandise and suppliers.

• Guarantee quality in the preparation and presentation of dishes.

• Organize and coordinate the production in the kitchen and coordinate its distribution and correct execution at the time of the service. Coordination with room.

• Ensure the standardization of processes.

• Organize, direct and coordinate the work of the personnel under his charge.

• Responsible for the training of professionals in practices.

• Monitor the cleanliness of the kitchen and staff. Take care of the conservation and cleanliness of the premises, facilities and utensils.

• Take care of the best administration of goods and general expenses (electricity, water, gas).

• Comply with and enforce the company's code of ethics.

.

Selection process

.

• Sending CV and cover letter to:

restaurant.entretierras@gmail.com

In the subject of the message you must indicate: [2JC] Name and first surname.

Deadline for submission: Until May 15, 2021. All participants will be notified of their acceptance or not and the passage to the second phase.

• Personal interview via Skype.

Those selected in the first phase will be interviewed between May 17 and 28. On May 31, the results will be reported.

• Preparation of a first course, second course and dessert in the facilities of the restaurant Entretierras (Urueña, Valladolid).

Between June 1 and 15. Final resolution: June 16.

www.entretierrasrestaurante.com

Second chef

Requirements

.

• Higher Degree in Kitchen Management.

• Minimum of three years of experience as head of departure.

• B1 level of English.

• Knowledge of basic office automation.

• Creativity, responsibility, autonomy, dynamism, initiative and positive attitude.

• Experience in team management. Leadership.

• Communicative and sincere person.

• Knowledge and correct implementation of HACCP systems and control of hot and cold items.

• Custom of working with high volumes of work.

Profits

• Permanent contract.

• Good salary.

• Active participation in the start-up of an emerging business in one of the most visited locations in the community.

• Creative freedom.

• Possibility of having a rest area for overnight stays or hours between shifts.

• Possibility of very cheap accommodation in Urueña.

.

Working conditions

.

• Full time (40 hours per week) in summer and 20-40 hours per week in winter.

• Possibility of overtime (counted) according to demand.

• Annual salary completed with achievement of objectives.

• Holidays according to agreement.

.

Responsibilities

.

• Assist the head chef in his duties and replace him when he is not there.

• Reinforce the most heavily loaded item of work.

• Collaborate with the head chef in preparing the menus and the menu of dishes.

• Collaborate with the chef in the control of costs and the realization of scandals and technical sheets, as well as the table of allergens and intolerances.

• Collaborate with the chef in the control of merchandise and suppliers.

• Guarantee quality in the preparation and presentation of dishes.

• Organize and coordinate the production in the kitchen and coordinate its distribution and correct execution at the time of the service. Coordination with room.

• Ensure the standardization of processes.

• Organize, direct and coordinate the work of the personnel under his charge.

• Responsible for the training of professionals in practices.

• Monitor the cleanliness of the kitchen and staff. Take care of the conservation and cleanliness of the premises, facilities and utensils.

• Take care of the best administration of goods and general expenses (electricity, water, gas).

• Comply with and enforce the company's code of ethics.

.

Selection process

.

• Sending CV and cover letter to:

restaurant.entretierras@gmail.com

In the subject of the message you must indicate: [2JC] Name and first surname.

Deadline for submission: Until May 15, 2021. All participants will be notified of their acceptance or not and the passage to the second phase.

• Personal interview via Skype.

Those selected in the first phase will be interviewed between May 17 and 28. On May 31, the results will be reported.

• Preparation of a first course, second course and dessert in the facilities of the restaurant Entretierras (Urueña, Valladolid).

Between June 1 and 15. Final resolution: June 16.

www.entretierrasrestaurante.com

Head of room

Requirements

.

• At least two years of experience in a similar position is required.

• Specific training in room management will be valued.

• Advanced knowledge of the wine offer in Castilla y León and general knowledge of oenology.

• Knowledge of service protocols.

• B2 level of English. Competence in other languages ​​will be valued.

• Basic office automation.

• Good presence, versatility, initiative, flexibility and organizational skills.

• Experience in team management. Leadership.

• Custom of working with high volumes of work.

.

Profits

.

• Workshops of 40 hours a week.

• Permanent contract.

• Good salary.

• Active participation in the start-up of an emerging business in one of the most visited locations in the community.

• Creative freedom.

• Possibility of having a rest area for overnight stays or hours between shifts.

• Possibility of very cheap accommodation in Urueña.

Working conditions

• Fixed full-time contract (40 hours per week).

• Possibility of overtime counted according to demand.

• Annual salary completed with achievement of objectives.

• Holidays according to agreement.

.

Responsibilities

.

• Design of the wine list, with quarterly reviews and flexibility according to offers and needs.

• Coordination with the kitchen for the organization of the daily service.

• Supervision of the dining room and terrace service.

• Preparation of room and bar orders, as well as cashier closings.

• Preparation, supervision and approval of the staff's weekly schedules, as well as the quality of the service.

• Continuous training of the room staff.

• Comprehensive daily control of wines and beverages and monthly inventories.

• Definition of the distribution of the tables according to the type of client, the reservations of each day and the planning of the service.

• Final review prior to each service. Table set-up, decoration, cleaning, toilet review, garden, specific set-ups according to service.

• Assignment of staff for each of the services.

• Reservation control.

• Customer service (reception of diners, table service, etc.) and guarantee their satisfaction.

• Planning and organization of the benefits in services, establishing the procedures and philosophy of the company.

• Verification of compliance with all the rules of hygiene at work and HACCP food handling.

• Complaints management. Interlocution with the client.

.

Selection process

.

• Sending CV and cover letter to:

restaurant.entretierras@gmail.com

In the subject of the message you must indicate: [JS] Name and first surname.

Deadline for submission: All participants will be informed of their acceptance or not and the passage to the second phase.

• Interview and practical test at the restaurant Entretierras (Urueña, Valladolid).

Between June 1 and 15. Final resolution: June 16

www.entretierrasrestaurante.com

Head of room

Requisitos

• Se requiere al menos dos años de experiencia en un puesto similar.

• Se valorará la formación específica en dirección de sala.

• Conocimientos avanzados de la oferta vinícola de Castilla y León y generales de enología.

• Conocimiento de protocolos del servicio.

• Nivel B2 de inglés. Se valorará la competencia en otros idiomas.

• Ofimática básica.

• Buena presencia, polivalencia, iniciativa, flexibilidad y capacidad de organización.

• Experiencia en gestión de equipos. Capacidad de liderazgo.

• Costumbre de trabajar con altos volúmenes de trabajo.

 

Beneficios

• Contrato fijo con jornada completa.

• Buen salario.

• Participación activa en la puesta en marcha de un negocio emergente en una de las localidades más visitadas de la comunidad.

• Libertad creativa.

• Posibilidad de disponer de zona de descanso para pernocta u horas entre turnos.

• Posibilidad de alojamiento muy económico en Urueña.

Responsabilidades

• Diseño de la carta de vinos, con revisiones trimestrales y flexibilidad según las ofertas y necesidades.

• Coordinación con la cocina para la organización del servicio diario.

• Supervisión del servicio de comedor y terraza.

• Preparación de los pedidos de sala y bar, así como los cierres de caja.

• Elaboración, supervisión y aprobación de los horarios semanales del personal, así como la calidad del servicio.

• Formación continuada del personal de sala.

• Control exhaustivo diario de vinos y bebidas e inventarios mensuales.

• Definición de la distribución de las mesas acorde con el tipo de cliente, las reservas de cada día y la planificación del servicio.

• Revisión final previa a cada servicio. Montaje de mesas, decoración, limpieza, revisión aseos, jardín, montajes específicos según servicio.

• Asignación del personal para cada uno de los servicios.

• Control de reservas.

• Atención al cliente (recepción de comensales, atención en mesa, etc.) y garantizar su satisfacción.

• Planificación y organización de las prestaciones en los servicios, estableciendo los procedimientos y la filosofía de la empresa.

• Comprobación del cumplimiento de todas las normas de higiene en el trabajo y manipulación de alimentos APPCC.

• Gestión de quejas. Interlocución con el cliente.

Proceso de selección

• Envío de currículum y carta de presentación a: restaurante.entretierras@gmail.com.

Head of room

Requisitos

• Buena presencia.

• Buen trato con el cliente.

• Creatividad, dinamismo, responsabilidad.

• Actitud positiva, trabajo en equipo, iniciativa, orientación a resultados.

• Reacción rápida y adecuada a los imprevistos.

• Persona comunicativa, sincera y que traslade de forma ágil las posibles incidencias o problemas que se detecten.

Beneficios

• Participación activa en la puesta en marcha de un negocio emergente en una de las localidades más visitadas de la comunidad.

• Posibilidad de disponer de zona de descanso para pernocta u horas entre turnos.

 

Condiciones de trabajo

• Contrato temporal durante los meses de verano.

• Posibilidad de ampliar el contrato en función de la marcha del negocio.

Responsabilidades

• Atención en sala y en terraza.

• Limpieza de sala y terraza.

• Organización y mantenimiento de la barra.

• Limpieza general de los comedores al finalizar la jornada.

Proceso de selección

• Envío de currículum y carta de presentación a: restaurante.entretierras@gmail.com.