Chef
Blaby
Join us at Farmhouse Inns, where we’re big on quality as we are with our portions, which is why our carveries slow-roast our meats for 14-hours…
Join us at Farmhouse Inns, where we're big on quality as we are with our portions, which is why our carveries slow-roast our meats for 14-hours, freshly prepare our veg, create fluffy, handmade Yorkies, ruffle-up our perfectly crispy roast potatoes, and bake and hand-decorate our giant cakes in our kitchen every day.
As a Chef, your passion for all things food, and the desire to make the perfect dish every time, is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast-paced service, you'll soon become an invaluable member of the kitchen team.
As a Chef, you will…
What you'll bring to the kitchen:
We're all about rewarding our team's hard work, that's why…
You'll receive a competitive salary, pension contribution as well as:
CREATING PLACES WHERE PEOPLE FEEL WELCOME, SAFE AND THAT THEY BELONG
We aim to embed inclusion into every decision we make - across our people, customers, communities, suppliers, and operations. We want to create a culture where everyone feels welcome, valued, and able to thrive.
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Blaby
Join us at Farmhouse Inns, where we’re big on quality as we are with our portions, which is why our carveries slow-roast our meats for 14-hours…
Runcorn
Join us at Farmhouse Inns, where we’re big on quality as we are with our portions, which is why our carveries slow-roast our meats for 14-hours…
Burslem
Join us at Farmhouse Inns, where we’re big on quality as we are with our portions, which is why our carveries slow-roast our meats for 14-hours…
Blantyre
Join us at Farmhouse Inns, where we’re big on quality as we are with our portions, which is why our carveries slow-roast our meats for 14-hours…
Castleford
As a Chef, your passion for all things food, and the desire to make the perfect dish every time, is what sets you apart.
Blantyre
Join us at Farmhouse Inns, where we’re big on quality as we are with our portions, which is why our carveries slow-roast our meats for 14-hours…
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