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.
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.
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
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
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• 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.
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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
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• Contrato temporal durante los meses de verano.
• Posibilidad de ampliar el contrato en función de la marcha del negocio.
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Responsabilidades
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• 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.
​
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Proceso de selección
​
• Envío de currículum y carta de presentación a: restaurante.entretierras@gmail.com.