About the role
The John Lewis Partnership is the UK’s largest employee‑owned business and home to our two well‑loved retail brands – John Lewis & Partners and Waitrose & Partners. We aren’t an ordinary business; as Partners, we share a responsibility for our success and the rewards that come with it. Everything we do is powered by our unique Purpose: Working in Partnership for a happier world. If you are looking for a country club hotel with something different and some history to work in, then The Odney Hotel, our “Place by the River,” could be for you. This is a beautiful and unique John Lewis Partnership‑owned hotel, set on 130 acres by the River Thames in Cookham, Berkshire. It offers both character and charm to our guests, who can stay in one of five beautiful houses on the site, each maintaining the period look of its time. The main house, Lullebrook Manor, and its grounds are thought to have been the inspiration for the classic novel The Wind in the Willows, bringing history along with relaxation. Our guests enjoy access to picturesque grounds including a private stretch of river, water gardens, a pool, and sports facilities. Relaxation is further achieved with a visit to our Wellbeing suite or a meal overlooking the river – which is where you come in.
- Salary: £28,400 – £38,600
- Contract type: Permanent
- Working pattern: 6am – 4pm including weekends (as per rota) to support hotel service requirements.
- Location: Odney (Cookham), Berkshire
Key Responsibilities
- Food Delivery & Presentation: Assisting the Head and Sous Chef to plan and deliver a food offer that aligns with current trends and customer demand, maintaining exceptional presentation standards.
- Team Development: Using your expertise to train and develop junior chefs and kitchen porters, including specialised skills like fishmongery and butchery.
- Compliance & Food Safety: Ensuring all legislative requirements are met, including allergen management, food safety policies, and health & safety standards.
- Operational Leadership: Conducting daily compliance checks (fridge temperatures, cleaning schedules, and PPE) and taking charge of the kitchen operation in the absence of senior chefs.
- Commercial Contribution: Helping to achieve sales targets by managing food availability and equipping the front‑of‑house team with the knowledge to upsell effectively.
- Wastage Control: Managing food orders with accuracy to minimise wastage and maximise profit margins.
- Brand Ambassador: Acting as a representative of the Partnership, providing a consistently outstanding experience for our guests and fellow Partners.
Essential Skills/Experience
- Professional Qualifications: Relevant professional chef qualifications, such as City & Guilds diplomas in professional cookery, BTEC HNC in professional cookery, or equivalent.
- Communication: Excellent skills to instruct the kitchen team and deliver clear feedback to front‑of‑house staff.
- Organisation & Planning: The ability to deliver high‑quality results in a fast‑paced environment while upholding strict hygiene and safety standards.
- Leadership Qualities: Ability to foster mutual trust and respect within a team, ensuring every member feels valued.
- Problem Solving: Quick and confident decision‑making skills to resolve kitchen issues efficiently.
Desirable Skills/Experience
- Food Safety Certification: Level 3 Food Safety qualification.
- Mentorship: Experience in coaching or developing junior kitchen staff.
- Volume Catering: Experience working in a hotel or high‑volume quality dining environment.
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