Joining the Kitchen Team
Headed up by Executive Chef Nick Hodges and Head Chef Bobby Southworth, the Water’s Edge menu boasts award-winning food using the best of locally sourced ingredients and produce. With a seasonally-changing a la carte menu, variety of afternoon tea options and tailored event menus throughout the year, no two days are the same in our kitchen.
If you are passionate about great food, flavours and the Cornish catering industry, you’ll love working in our dynamic kitchen. Team spirit is vital and communication is key as everyone works together to create exceptional food that our guests will savour with every bite.
If you’re hungry to join our exciting kitchen team, browse through our vacancies below and get in touch!
Salary: £10 per hour
Rarely advertised, our iconic hotel and famous Working Boat pub are looking for a strong individual to join the kitchen team.
We are looking for an all-round good person/cook/chef who is motivated and keen to learn. Experience is always great, but formal training or an extensive CV is not essential. You will need to love food, be a fast learner and have some experience within a busy hospitality venue to apply.
The Greenbank isn’t your typical hotel, and your days will be varied, with a food offering everything from al fresco artisan pizza, to quayside pub fare, beautiful afternoon teas and award-winning signature restaurant dishes. We also have a busy wedding and events schedule – there is enormous scope to learn and thrive.
If you would like to apply for this exciting role and start your journey within this prestigious hotel, please send your CV and/or a covering letter to our Executive Chef Nick by clicking here.
Pay is £10 per hour or negotiated hourly rate/salary in line with experience.
Salary: Up to £8.72 per hour
We are currently recruiting kitchen porters to join our friendly kitchen team. If you enjoy working with others and can also be motivated to work on your own, then this role is perfect for you.
You will be responsible for keeping the kitchen clean alongside the chefs and servicing the cleaning of crockery from the Water’s Edge restaurant and The Working Boat. Shifts are generally breakfast/lunch and lunch/dinner (no split shifts!).
Covid-19 measures are in place to ensure the safety of staff and cleanliness of the kitchen is adhered to at all times.