Category Archives: Site Info

Job Vacancies

Apprentice Chef (H-42)

 

We are looking for an enthusiastic person to join our kitchen team and we have teamed up with Blackburn College to create the best possible opportunities for you to learn and progress.

If after reading the information below you feel this is the right career for you then click on the “Apply Now” button at the bottom of this post.

General Information

Job type: Apprenticeship
Salary: Minimum of £3.20 per hour, depending on age and prior experience. Wage will increase after trial period.
Contract Type: na
Reference Code: H-42
Company Location: Samlesbury
Positions Available: 1
Hours per Week: Up to 40 on a rota basis. May include split shifts and/or weekends if required.
Closing Date: Ongoing
Interview Date: TBA

Job Description

Main duties include working alongside chef/s, learning practical cookery/food preparation skills and safe and hygienic working practices.

The Apprentice chef will be trained how to use knives, work to multiple food checks, prepare dishes according to our menu, organise work area and work to Environmental Health and Safety standards.

The ideal candidate should be able to work in a team, use their own initiative and be proactive and confident in their approach to work.

Person Specification

  • Flexible approach to work
  • Good communications skills
  • Able to work under pressure and multi task
  • Good organisational skills
  • Punctual
  • Reliable
  • Clean and tidy appearance
  • Trustworthy
  • Team player

Qualifications Required

Maths and English Language GCSE (or equivalent qualifications) preferred but MUST have the ability to undertake an initial assessment.

Other Information

Apprenticeship or Advanced Apprenticeship

Intermediate Apprenticeship – Level 2 Professional Cookery

OR

Advanced Apprenticeship – Level 3 Professional Cookery

Proposed Duration

Level 2 Apprenticeship – minimum of 12 months, maximum of 18 months

Level 3 Advanced Apprenticeship – minimum of 12 months, maximum of 18 months

Duration can vary depending on commitment/ experience of candidate

Training to be Provided

All aspects of NVQ Level 2 or 3 Professional Cookery or Level 2 Food Production and Cooking. Will be trained in the workplace and assessed either totally in the workplace or one day release at College.

Future Prospects

To develop and grow with this company, could lead to pay increase and promotion.

Contact

Jane Taylor                               01254 292929

j.taylor@blackburn.ac.uk

How to Apply

You can apply for this apprenticeship online

Apply Online

 

New Website Launched

We are very excited to have finally launched our new website design after almost a full year in development! You’ll see things are looking pretty spiffy around here and it’s all been completely re-coded from the ground up.A few of our goals with the new website were to make it faster, easier to navigate for users, and easier for us to manage/update. Most of all, we wanted to help our users get to know us better. If you take a gander around the site I think you’ll get a pretty good idea of who we are and what we do as a company.

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Pub Of The Season

The Central Lancashire branch of CAMRA has awarded the Nabs Head with the accolade of Pub Of The Season – Autumn 2013.

We would like to thank the members of CAMRA and our customers, and not least of all our hard working staff.

Don’t forget to pick up the latest copy of the Ale Cry (Issue 100) from your local pub.

The branch is running a mini bus from the Old Vicarage, Preston at 7:15 pm on Monday 30th September, one of the pubs on the trip is non other than the Nabs Head, with there being a presentation of the Autumn 2013 Pub of the Season certificate at about 9pm. There will be a light buffet provided at the Nabs Head for CAMRA members.

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Refurb

The Nab’s Head will be closed between Monday 2nd September and Friday 6th September for an internal facelift.

For more information please call us on (01254) 851416

Although we aim to be reopen @ 5pm on Friday 6th this date is subject to change.

Apologies for any inconvenience.