Breakfast Chef

Named the Timesand Sunday Times Pub of the Year 2023, The Bell & Crown sits just off theA
303 in Zeals, it's been everyone's favourite local for longer than most peoplecan remember. The garden has a brand-new layout to make the most of the summer evenings and the 6 bedrooms upstairs have had a refresh.

We're looking fora Breakfast Chef who enjoys starting the day the right way, takes pride inconsistency and sets the tone for the kitchen from the first service.

Breakfast is an important part of what we do. Whether it's guests staying the night or locals joining us for a proper Full English, your role is to deliver a calm, organised service and ensure every plate leaves the kitchen to the same high standard.

The food ishonest, hearty and rooted in the seasons. Proper breakfasts made with quality

British produce from trusted local suppliers, alongside lighter options anddaily specials. We keep things simple and do them well. No unnecessary fuss.

Just consistently good food, cooked with care.

You'll be responsible for preparing and delivering breakfast service, keeping the kitchen organised and ready for the day ahead, maintaining high standards of food safety and cleanliness, and working closely with the wider kitchen team to makesure every service starts on the right foot.

If you'reorganised, reliable and take pride in cooking great breakfasts every morning,we'd love to hear from you.

We'refounder-ownedand seven years in.

Today, we run ten pubs across the South West, butthe ideahasn'tchanged much since day one. Great pubs are builtbygreat people.

Ourplacesare a reflection ofthe teams who work in them. From the kitchen to the bar, we believe exceptional hospitality comes from people who genuinely care about the industry and the guests in front of them.

We want every guest to feel as though they'vebeen welcomed into someone's home.

That means getting thesmall things right, paying attention to thedetail, and looking after people properly.

It'sa simple idea, butit'sthe thread that runs through everything we do.

A respectful kitchen isnon-negotiable for us. We want people to enjoy coming to work, and that starts with how teams treat each other.

There are no split shifts
.
Overtime is paid
. Uniform is provided and laundered. If you wantto progress,there’s a clear pathway and the support to helpyou get there.

We offer flexible working patterns that fit around your life, not the other way round.

Every penny of service charge isshared across the whole team — chefs,front-of-house and housekeeping included — with complete transparency through your own Grateful account.

If you work a six-hour shift,you eat from the menu
. Away from work,you'llenjoy 50% offfood at any of our pubs for you and up to five guests.

We close on Christmas Day.

Each year, we bring everyone together for the Annual Chickpea Awards Bash to celebrate the people whomake the business what it is.

On your birthday,you'llreceive a £100 voucher to spend at any of ourpubs. There are also monthly rewards and giveaways
, including the chanceto win a night away at one of ourplaces.

We recognise long service too.

Throughout the year, we organise
team trips and away days
, from visits to local suppliers to trips abroad.

Ifyou'reambitious and want to develop,
we'llbuild a training programme around you
.Whether that's WSET qualifications, apprenticeships, leadership development or broadening your skills across the business, the opportunities are there forthose who want them.

We'recommitted to helping people build long and rewarding careers in hospitality.

And becauselifeisn'talways straightforward,you'llalso have accessto confidential 24/7 support for your mental,physicalandfinancial wellbeing. Whenever you need someone to talk to,help is there.

For Chickpea's privacy notice click [ here ]. For Harri’s privacy notice click [ here ].