Do you even know what you want?
Well do you?
I certainly didn't when I was your age. It took me ages to start getting it right, to really begin understanding the industry, to understand food. I fell into the game and just kept playing. But I always had a strong work ethic, drive and a competitive nature...I'm told you're different. But; like it or not, no matter the generational changes or gaps, certain things never change...
- Hard work is rewarded by self-respect, the respect of those around you, progression, advancement and knowledge.
- A brigade is a team. If you aren't a team player, burn the whites. When a group of people really binds together, has each other's backs...the sky is the limit.
- If you don't hate yourself when that piece of cod isn't golden enough or you forgot to properly season the beurre blanc...we can't be friends. That level of care does matter. Perfection might be impossible, but it's always the goal.
- Here's the deal, you don't obsess over your hours and I won't give you too many.
- Be present. If you're here, be here. With us. Making it happen, again and again.
- Have a thirst for knowledge. If a job isn't the most important thing when you're young, it's doubtful you'll secure an easy retirement.
- Honesty. Never lie. I've seen and heard it all before. My radar is very fine tuned.
- Nobody owes you anything. Nobody.
- There is no fast track. Jamie Oliver wasn't built in a day.
- We're only as good as our last sandwich.
We all know there's much amiss at the moment in the mad ol' game of 'cheffing'. But I'm positive that due to all these frustrating and often debilitating challenges...a slough of better ways will be forged. The bough has bent far enough...we're all just waiting for the snap. Rest assured, senior kitchen and FOH managers across the land are mentally huddled, desperately trying to come up with new and innovative ways to attract and keep quality staff. The tide is turning on chef welfare and work/life balance, colleges and businesses are getting more joined up and through all this one hopes that our vibrant, fun, crazy, intense, theatrical and creative craft will once again become a viable vocation rather than a celebrity lie. To be a chef is a vocation, a lifestyle. Period. If you're truly in the club, part of the planetary brigade of real chefs...you'll understand what I'm talking about. Whether it's 3 Michelin star, a little trattoria down a back alley or a fish hut on the beach, if you're plying your trade with love and skill...cooking nature's bounty with sound methods...then there's a fire in your belly that equals the flame beneath your pan.
What can I and the Headland Hotel do for you? Well the Headland has just been featured in the Caterer as the 14th Best Place to Work and I've been around the block a few times. Amassed a fair few tricks, the fire in my belly still rages and we're hellbent on expanding and bettering our offering to our guests. We proudly and easily regained a rosette recently and performed very successfully in our recent AA tasting...pushing for 2. If fine dining isn't your bag, our more relaxed 'bistro on a beach' restaurant might appeal. Doubly so due to our progressive 4 DAY WORK WEEK. So whether you're after a more regimented and precise kitchen; or cooking to you is a more chilled affair, we cover the bases...or even if you see one area as a starting point to lead to the other. You'd be joining a team that is forward looking, organised and well-equipped by understanding management. We recently picked up a Thermodyne which has revolutionised our Terrace operations. Sure, the perks aren't in line with some of what's happening 'up country', but we see the tide coming in every day from our unique coastal vantage point...and the right conversations are being had. You still get your whites laundered, meals, gym/stay/meal opportunities and unusually...straight shifts. I'm a good guy with the rota, posting it early enough and more often than not two days off together. You're contracted for 48, and whilst you might have a few more squeaked out of you...I'll not take advantage and you'll be paid for a '6th shift' if earned.
The Headland is so iconic...we're kind of in our own league. As part of Cornish geography as Tintagel Castle, but with a firm view of the future.
So, what do you want? Let's have a chat and see if we can work it out together. We're looking for chefs at most levels, CDP, Kitchen Administrator, Sous Chef and Head Chef.
Meet some of the team...
Sous chef. My right-hand man, my comrade in arms. The success of any good kitchen is largely dependant on the head/sous relationship. This one is a very solid marriage and we're benefitting greatly from his extensive Michelin and events experience. Time on board- 1 year. Personal interests- Running, rambling and foraging.
Head Pastry Chef. Sarah has just passed the 6 year mark at The Headland and is a prep god. She epitomises the 'boxed off' expression and is currently loving the new direction and fresh ideas that we're working on together. Personal interests- Music, reading and gardening.
Demi chef de partie. Jamie is our gentle giant that holds down the garnish section, loves a pretty plate and is slowly becoming part of the 'core team'. Time on board- 1 year. Personal interests- Cycling
Kitchen porter legend. The man gets the job done. A stalwart Headlander. Time on board- 36 years. Personal interests- Cutting a mean rug on the dance floor.
Executive Head Chef. Ex-Caprice Holdings/Goodwood Estate with long tenures in Devon and Canada. An old warrior that still heads up the pass nightly. Simple food with modern flourishes, random symmetry. Forever hungry for the next great dish and very excited at being part of the Headland's ever forward facing direction. Time on board- 1 year. Personal interests- Competitive Scrabble, rambling, music, writing, photography
Twitter: @HardboiledChef / Instagram: hardboiledchef