We love everything about hospitality, from welcoming customers and serving drinks to creating perfect dishes and celebrating occasions. If you do too, apply to join our pubs, restaurants and hotels team.
WORKING FOR OUR PUB COMPANY
Our Pub Company is made up of all our pubs, restaurants and hotels. It includes our big brands like Hungry Horse, Chef & Brewer, Flaming Grill, Greene King Inns and Loch Fyne Seafood & Grill. And it includes our unbranded pubs too.
There’s something for everyone in our pubs, restaurants and hotels team. Maybe you thrive under pressure and would enjoy a head chef role with responsibility for creating delicious dishes in the kitchen. Or you might love socialising and would much prefer to be interacting with customers in a front of house or serving role.
Either way, all of our team members are focused on creating the most perfect experiences for our customers. We do everything we can to make sure our customers have a great time, every time. We believe that delivering outstanding value, exceptional service and unbeatable quality is key.
In our Pub Company team you might be lucky enough to share some of our customers’ most special celebrations. You’d have the opportunity to make these occasions – weddings, birthdays, funerals – truly memorable for our customers. What’s more, our Pub Company is a very social division of the business to be a part of – it can be really good fun!
A day in the life of Anouar Al Akhal, Head Chef, the Old Salt Quay
Anouar’s day starts at around 10am and the first job on his to-do list is to check the quality of the food delivery. If anything falls below standard, Anouar sends it straight back to the supplier.
He then checks the temperatures in the fridges, cleans the fryers and writes up the food preparation list to make sure he has everything he needs for the day ahead.
The Old Salt Quay offers up to six specials every day. So next on the list is to liaise with house manager, Dale, to create the specials menu. And then Anouar briefs Frankie, the front of house supervisor, so that she can update the rest of the team.
Anouar’s team busily prepare the vegetables and herbs for the day’s service. The team always follow their recipes exactly so that guests can be sure to have the same meal each time they order, regardless of which chef makes it.
Once service starts, Arnour’s team of five chefs and two kitchen porters are used to the kitchen getting pretty noisy as orders quickly come in. Sunday service is the most challenging and often the team serve 250 covers for Sunday roasts. Weddings and big parties always push the kitchen to its limits too!
When service finishes, the team works together to clean the kitchen back to its immaculate standard seen at the start of the day.
"We are the dream team, we are like a family."